Gluten Free Iced Lemon Cookie Wreaths
These tender, tangy cookies are subtly sweet and a bright dessert.
Ingredients
- 2 cups King Arthur Measure for Measure Gluten Free All Purpose Flour Substite plus more for rolling out
- 1/2 tsp baking powder
- 1/2 tsp kosher salt half if using table salt
- 12 tbsp unsalted butter
- 1/2 cup granulated sugar
- 1/2 cup light or dark brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1/4 tsp almond extract
- 1 small lemon juice and zest
Lemon Icing
- 1/2 cup Royal Icing see note
- 2 oz lemon juice about the juice of 1 small lemon
- 4 tbsp sprinkles I used Wilton's Gold Pearlized Sugar Sprinkles
Instructions
- In a medium bowl, whisk together flour, baking powder and salt. Set aside.
- In a large bowl or stand mixer, cream together butter and both sugars until creamy, about 1-2 minutes on medium speed. Then mix in egg, extracts and lemon juice and zest until incorporated. Mix in flour until just combined. Knead dough into disc, wrap tightly in plastic wrap and chill in the fridge for at least 30 minutes or overnight.
- Roll out dough onto floured surface to about 1/4 inch thick. Dip cookie cutter into flour and cut dough into wreath shapes. Bake on parchment lined baking sheet for 9 minutes at 350F.
- Let cookies cool on baking sheet for 5 minutes then transfer to wire rack to cool completely. Meanwhile, whisk remaining lemon juice with royal icing in small bowl. Dip tops of cookies into icing and hold upside down for a few seconds letting excess drip off. Place cookies onto parchment paper and let icing dry for 10 minutes before topping with sprinkles. The icing is a little bit looser/thinner so letting it set a few minutes will prevent sprinkles from running off the sides. Let icing set at room temperature for a few hours until completely dry. Then transfer to air tight container for up to a week.
Notes
Royal Icing for decorating cookies
Tried this recipe?Let us know how it was!