Preparation Steps

• Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
• In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the lemon juice and zest.
• In a separate bowl, whisk together the gluten-free flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Drop by rounded tablespoons onto the prepared baking sheets.
• Bake for 10-12 minutes, or until the edges are lightly golden brown. Let cool on baking sheets for a few minutes before transferring to a wire rack to cool completely.
• While the cookies are cooling, prepare the glaze by whisking together the powdered sugar and lemon juice until smooth. If the glaze is too thick, add a little more lemon juice; if it is too thin, add more powdered sugar.
• Once the cookies are completely cool, drizzle the glaze over the top. Let the glaze set before serving.