Gluten-Free Lemon Lavender Snickerdoodle Cookies
These gluten-free lemon lavender snickerdoodle cookies taste like sunshine. Lemon zest and a few drops of lemon extract, along with a touch of dried culinary lavender add a big boost of bright flavor!
Preheat an oven to 400 degrees F and line two baking sheets with parchment. Set aside.
Whisk the flour, xanthan gum (if using), cream of tartar, baking soda and salt in a medium bowl.
Put the sugar and lavender in the bowl of a food processor fitted with a steel blade attachment. Pulse until the lavender is finely ground. Pour the sugar through a sieve into a large bowl and discard any lavender bits that are left behind. Add the melted butter, eggs, lemon zest, vanilla extract and lemon extract to the sugar and beat together until smooth.
Stir in the flour mixture and beat until it is evenly incorporated and dough is smooth. If the dough feels too sticky to handle at this point, you can put it in the freezer for about 15 minutes so it firms up. Using a cookie scoop or a spoon, scoop the dough into balls that are about the size of a golf ball. Roll the dough balls in the sugar to coat and place on the cookie sheet with a few inches between each cookie. If you want puffy cookies, leave as they are. If you prefer flatter cookies (pictured above) smash the dough until it’s about 1/4 of an inch thick using the bottom of a glass. Sprinkle with yellow sprinkles if you’re feeling WILD!
Bake for about 10 minutes or until the cookies are golden brown around the edges.
Serving: 1gCalories: 161kcalCarbohydrates: 27gProtein: 2gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 107mgPotassium: 34mgFiber: 2gSugar: 17gVitamin A: 166IUVitamin C: 1mgCalcium: 15mgIron: 1mg