A vibrant gluten-free lemon cookie with zippy lemon frosting. This is a meltaway-style cookie, which means it has a light and airy texture and creamy lemon icing. These cookies are egg free and can be made dairy free too!
In a large bowl, beat together butter and sugar until well combined. Add lemon juice and zest to the mixture and mix to combine.
In a separate small bowl, whisk flour and cornstarch together. Gradually mix the flour mixture into the butter mixture until a dough forms.
Divide the dough in half and shape each half into a log roll (about 6 inches). Wrap each roll in plastic wrap and refrigerate for at least 2 hours, or until the dough is firm.
Preheat your oven to 350°F. While the oven is heating, unwrap the dough and cut it crosswise into slices that are ¼-inch thick. Place the slices 2 inches apart on baking sheets that have not been greased.
Bake the cookies for 10 to 12 minutes, or until they are firm. Remove the cookies from the baking sheets and place them on wire racks to cool completely.
Lemon Frosting
In a mixing bowl, beat the softened butter until smooth and creamy. Gradually add the confectioners' sugar to the butter while continuing to mix. Add in the lemon juice and add the lemon zest.
Beat the mixture until smooth and creamy, adjusting the consistency with more sugar or lemon juice if necessary. Mix in the food coloring (optional).
Notes
Dairy-Free / Vegan Option- Use Earth Balance Vegan Butter in place of regular butter.