cookie - Soft Gluten Free Lemon Cream Cheese Cookies

By tinathorn

Ingredients

• 1 1/4 cups Carla's Gluten Free All-Purpose Flour Blend (I used cornstarch instead of tapioca flour)
• 1/2 teaspoon gluten free baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon salt
• 4 Tablespoons (1/2 stick) unsalted butter, softened
• 1 cup granulated sugar
• 1 (4-ounce) gluten free cream cheese (Philadelphia)
• 1 large egg
• 1 1/2 Tablespoons fresh lemon juice
• Zest of 1 lemon
• 1 cup confectioners' sugar
• 1 Tablespoon light corn syrup
• 1 Tablespoon milk or water
• 1 Tablespoon fresh lemon juice
• 1 teaspoon pure vanilla extract

Details

Servings 24
Adapted from glutenfreerecipebox.com

Preparation

Step 1

Preheat oven to 375ºF. (A higher temperature is needed here so that they keep their shape.) Line two baking sheets with silicone baking mats or parchment paper; and set aside.
In a medium bowl combine the flour blend, baking powder, and salt; and set aside.
In the bowl of your mixer, cream together butter and sugar, about 2 minutes.
Add cream cheese and mix until evenly distributed.
Add egg and beat on medium speed until combined.
Add lemon juice and zest. Beat on medium speed until thoroughly incorporated.
Using the paddle attachment, stir in the flour mixture.
Spoon 1 tablespoon of dough per cookie onto the prepared baking sheets. Bake for approximately 10 minutes. The edges should begin to turn golden brown.
Allow to cool on the baking sheet. (They will continue to bake a little while on the sheet. Then they cool down.)
To Make the Optional Glaze:
If you wish to top the cooled cookies with glaze, combine all of the glaze ingredients and dip the tops of the cookies into the glaze. Set them on a wire rack with a cookie sheet underneath to catch any drips.