Gluten-Free Lemon Cookies {Dairy-Free Option}

Preheat oven to 350°F. Line a cookie sheet with parchment paper or spray the baking sheet with gluten-free cooking spray.

In a large bowl, cream the softened butter and sugar together with a mixer until light and fluffy.

Mix in the egg, pure vanilla extract, pure lemon extract, lemon juice, and dried lemon peel until fully combined. Scrape the sides of the bowl with a spatula, as needed. For a more yellow cookie, you can add two drops of gluten-free gel food coloring.

Whisk together the gluten-free flour, baking powder, baking soda, and salt together in a medium-sized bowl. Add the gluten-free flour mixture to the butter mixture and mix until smooth.

Drop the cookie dough by rounded tablespoon or use a greased cookie scoop. (I used a greased 1 ½ tablespoon cookie scoop). Place the cookies 2-inches apart on a parchment-lined cookie sheet. If you are baking one batch at a time, place the cookie dough back into the refrigerator.

Bake the cookies on the middle rack for 12-13 minutes or until cookies starting to lightly brown around the edges. Remove from the oven and cool cookies about 5 minutes before transferring to a cooling rack. Please watch your cookies because all ovens are different.

Once the cookies are cooled, drizzle the glaze over the cookies.

Store the leftover cookies in an air-tight container at room temperature.

Whisk together the glaze ingredients in a small bowl until smooth. Drizzle over the cooled cookies.