Glazed Lemon Drop Cookies

Glazed Lemon Drop Cookies


These little bite-size cookies are a soft not-too-sweet cookie dipped into a sweetly tart glaze.


  • 1 cup brown rice flour
  • ¾ cup oat flour
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • 1 tsp xanthan gum
  • 2 tsps baking powder
  • ¼ tsp kosher salt
  • ½ cup butter
  • 1 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 2 tbsps lemon zest, finely minced, about 1 large lemon's worth
  • 1 tbsp lemon juice
  • 2 cups powdered sugar (for glaze)
  • 2 tbsps lemon juice (for glaze)


  1. Preheat the oven to 350 degrees. Whisk together the flours, starches, baking powder and salt and set aside. Combine the butter and sugar in a mixing bowl and beat until smooth. Add the egg, vanilla, lemon juice and lemon zest. Stir again and then add the dry ingredients and mix until combined.
  2. Roll or scoop into 1" balls and place on a parchment paper or silpat lined baking sheet. Baked for 10 minutes, until the cookies are set, but not browned. They will be small, round cookies and shouldn't flatten or spread much at all. Remove from the oven and transfer to a wire rack to cool completely.
  3. Slowly add the lemon juice into the powdered sugar, stirring until the glaze can be easily stirred and drizzled or poured. Dip the top of each cooled cookie into the glaze and then place on a wire rack to allow the frosting to set. The glaze should be dry within a few minutes. Transfer the cookies to an airtight container. They should keep well at room temperature for a few days, or in the freezer for up to two months.