Tanner Eck won the People's Choice Award at our Gluten Free Baking Contest for his Lemon Cookies with Cream Cheese Frosting. The People’s Choice Award was chosen by our customers by ballot after tasting the entries.
Ingredients:
¾ c. unsalted butter, melted
½ c. granulated sugar
½ c. powdered sugar
1 tbs. lemon juice
Zest from 1 lemon
1 large egg
1 egg yolk
2 ½ gluten free flour
1 ½ tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
Lemon Cream Cheese Frosting:
¼ c. unsalted butter at room temperature
4 oz. cream cheese at room temperature
2-4 tsp. lemon juice (to taste)
1 ½ c. powdered sugar
Directions:
Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
In a small bowl, mix the granulated sugar and lemon zest with your hands until well
combined.
In a large bowl, whisk together the melted butter and bith sugars.
Add the egg, egg yolk, and lemon juice. Whisk until combined.
Add the baking powder, baking soda, and salt. Stir until combined.
Add the gluten free flour, ½ cup at a time, and mix until flour is just incorporated.
Scoop the cookie dough and place onto the prepared pan with a couple inches in
between each dough ball.
Bake for 11-13 minutes until the edges are slightly golden brown and the center no
longer looks wet. If they come out a bit puffy, slightly tap them down with the back of a
spatula immediately after coming out of the oven.
Allow the cookies to cool on the pan before transferring to a wire rack.
Directions to make the frosting:
In a large bowl, beat the unfrosted butter and cream cheese until light and creamy.
Add in the lemon juice and powdered sugar. Beat until creamy.
Pipe or spread the frosting on top of the cooled cookies.