For the lemon lovers, a delicious cookie
- 1/2 cup unsalted butter, room temperature
- 1 cup XYLA
- 1 egg
- 1 1/2 teaspoon vanilla extract
- 1 3/4 cup Pamela’s gluten free flour
- 1 teaspoon baking powder
- 1/2 teaspoon xanthan gum
- 1/4 teaspoon Kosher salt
- 1 tablespoon lemon zest
- juice of 1 large lemon or 2 small lemons
- 2 tablespoons poppy seeds
Preheat oven to 350
Line 2 baking sheets with parchment paper
In the bowl of standing mixer combine butter and sugar
Add egg, lemon zest and lemon juice, vanilla extract and continue to combine, approx. 5 minutes (until all ingredients are well combined.
While the wet mixture is mixing, in a separate bowl whisk flour, baking powder, xanthan gum, poppy seeds and salt together.
Slowly add the dry mixture to the went until all are well combined.
Using a spring release scoop drop the dough on the parchment paper lined sheets about 2 inches apart. Bake one sheet at a time for 8 to 12 minutes.
Let cookies cool on the baking sheet for 5 to 10 minutes before transferring to cooling rack to finish cooling completely.
I find the best way to store the cookies is in a large Tupperware like container, with parchment between the cookie layers so they don’t stick together.