Ingredients
2-3 dozen
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1 stick (8 tbl.) undalted butter, softened
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1 cup sugar
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2 large eggs, at room temperature
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1 tsp. vanilla extract
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2 cups all-purpose gluten-free flour
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(add 1 tsp. zanthan gum to flour if not in flour blend already)
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2 tsp. ground cinnamon
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1 tsp. grated lemon peel
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1/2 tsp. baking powder
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1/4 tsp. salt
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Cinnamon sugar- 1/4 cup sugar & 1 tsp. cinnamon, stir
Steps
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Mix the butter, sugar, eggs, and vanilla in a large bowl until well blended.
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Add flour, cinnamon, lemon peel, baking powder, and salt to butter mixture and blend well.
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Cover and refrigerate for 1-2 hours.
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Preheat oven to 350 degrees F.
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Line baking sheets with parchment and lightly spray with oil.
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Shape dough into small balls, about 3/4″ in diameter. Roll balls and coat in cinnamon sugar.
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Place cookies 1 inch apart on prepared cookie sheet and bake 8-10 minutes or until the bottoms of the cookies are lightly browned. Cool for a minute in the pan then remove to rack to cool completely.
