Lemony Rolled Sugar Cookies

Directions

1. 1
   Preheat oven to 350EsF.
2. 2
   Line your baking sheets with parchment or a silpat mat and set aside.
3. 3
   In a large bowl, mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.
4. 4
   Using a mixer, beat the butter and cream cheese until well combined and smooth.
5. 5
   Add the sugar and combine until smooth yet fluffy.
6. 6
   Add the egg, vanilla, and lemon.
7. 7
   Mix until combined.
8. 8
   In a large bowl, add the dry ingredients gradually.
9. 9
   Allow them to incorporate after every addition before adding more.
10. 10
    I use a cookie scoop to get evenly sized cookies.
11. 11
    Place the extra sugar on a plate or in a bowl.
12. 12
    You want them to be a rounded tablespoon.
13. 13
    Roll the dough into a ball the sugar til coated on all around.
14. 14
    Place on a baking sheet 2 inches apart.
15. 15
    Bake 9-12 minutes.
16. 16
    My bake time was 7 minutes, turn, and 4 minutes.
17. 17
    You want them to be SLIGHTLY browned on the edges.
18. 18
    Allow to cool on the baking sheet for a few minutes.
19. 19
    Transfer to a cooling rack.
20. 20
    While most cookies are best right out of the oven, sugar cookies, in my opinion, are an exception.
21. 21
    I think they're much better once completely cooled.
22. 22
    Even better the next day actually.
23. 23
    Something about how they rest I guess.
24. 24
    Plus the flavors all seem to come together better once they have cooled.
25. 25
    Store them in an airtight container to keep them soft and chewy.