Just a quick note to give you a little sunshine in your late February day. These little cookies have a lovely lemon flavor that will brighten any dreary, cloudy, or otherwise less-than-sunny day. They’re not overly sweet, they’re not rich, and they’re perfect with a cup of hot tea (yes, Earl Grey would be a great option here). They’re also great to bring to work and push off on your coworkers, which is what I did. After all, a cookie in my kitchen is a cookie begging for me to eat it – and I’ve already had more than my fair share!
Gluten-Free, Dairy-Free Lemon Earl Grey Cookies
1/2 c sweet white rice flour
1/2 c quinoa flour
2/3 c potato starch
1/2 t guar gum
1/2 t baking soda
1/4 t baking powder
1/4 t salt
leaves from 3 bags of Earl Grey tea, crushed fine
1/2 c vegan buttery sticks, softened
3/4 c sugar, plus 1/4 c more for rolling
1/2 t vanilla extract
zest of 1 large lemon
2 T fresh lemon juice
Preheat oven to 350 degrees. Line baking sheets with parchment paper or a Silpat.
In a medium bowl, whisk together flours, potato starch, guar gum, baking powder and soda, salt, and tea leaves. In the bowl of a stand mixer, add buttery sticks and sugar. Beat on medium until fluffy and pale (about 2-3 minutes), and then add egg. Beat on medium until egg incorporates, and add vanilla, lemon zest, and lemon juice. Beat until incorporated. Turn speed to low and add in flour mixture, and allow to beat until incorporated, scraping down the sides as needed.
Place the remaining sugar in a small bowl, and using a tablespoon (and another spoon if needed), scoop tablespoon-sized balls of dough, and roll them around in the sugar. Place on the prepared baking sheets, 2-3 inches apart.
Bake for 10 minutes or until edges are just barely starting to brown. Allow to cool on a wire rack. Makes about 2 dozen.