BAKE: 14–15 minutes
These traditional vanilla drop cookies get a zesty citrus makeover that pairs well with chocolate. If you’re not baking cookies immediately, refrigerate the batter and let it return to room temperature before baking. This recipe can be made egg-free; see instructions.
MAKES ABOUT 30 COOKIES.
2 cups gluten-free all-purpose blend of choice
1 tablespoon finely grated lemon zest (from 1 lemon) + more for sprinkling, optional
2 teaspoons xanthan gum (omit if already in your flour blend)
1 teaspoon baking powder
1/3 teaspoon sea salt
12 tablespoons unsalted butter or dairy-free alternative, softened
1 cup sugar
1 large egg
½ tablespoon pure vanilla extract or vanilla paste
Chocolate Glaze, optional
1. Preheat oven to 350°F. Line cookie sheets with parchment paper.
2. In a large bowl, whisk together flour blend, zest, xanthan gum (if not in your flour blend), baking powder and salt.
3. In a separate bowl, beat together softened butter and sugar until light and fluffy, about 3 minutes. Add egg and vanilla, continuing to mix until combined.
4. Slowly stir in flour mixture until completely blended and smooth. Batter will be somewhat thick.
5. Drop dough in 1-tablespoon balls onto prepared cookie sheets, leaving 1 to 2 inches between them.
6. Place in preheated oven and bake 14 to 15 minutes or until bottoms of the cookies are light brown. Cool on a wire rack before removing cookies from the pan.
7. Serve cookies plain, sprinkle them with additional zest or drizzle them with Chocolate Glaze, as desired.
For Egg-Free Lemon Drop Cookies, omit 1 egg. Prepare Ener-G Egg Replacer (ene-g.com), following package instructions to replace 1 egg. Add this to the recipe in step 3.
Each cookie without glaze contains 104 calories, 5g total fat, 3g saturated fat, 0g trans fat, 19mg cholesterol, 41mg sodium, 15g carbohydrate, 0g fiber, 7g sugars, 1g protein, 10Est GL
MAKES ½ CUP.
4 ounces chocolate chips
1. Pour chocolate chips into a microwave-safe bowl. Heat gently in the microwave, stirring every 20 seconds until smooth. Alternatively, heat chips in a double boiler over medium heat, stirring constantly until smooth. Let chocolate cool slightly.
2. To decorate cookies, scoop melted chocolate into a small plastic bag. Cut a very small corner out of the bag and squeeze melted chocolate over cooled cookies in a criss-cross design.
3. Refrigerate decorated cookies briefly to help set chocolate.
Each teaspoon of glaze contains 22 calories, 1g total fat, 1g saturated fat, 0g trans fat, 0mg cholesterol, 0mg sodium, 3g carbohydrate, 0g fiber, 2g sugars, 0g protein, 1Est GL
Associate editor Jules Shepard is author of Free For All Cooking (DaCapo Perseus), The First Year: Celiac Disease and Living Gluten-Free (DaCapo Perseus), and Nearly Normal Cooking for Gluten-Free Eating (CreateSpace).Yields 30 cookies