I completely took the exact same recipe on the side of the sparkling sugar container bag from Bobs Red Mill, but subbed out the regular flour for their 1-to-1 Gluten free Baking Flour. The recipe just looked spectacular and I was able to find it on their website as well and copy & pasted it below.
The cookies turned out so great that I want to make sure everyone gives them a try. You can visit Bob Red Mill’s site HERE to buy the sparkling sugar and 1-to-1 gluten free Baking Flour. My boyfriend loved them and even raved about them the next week.
3/4 cup Butter soft
1 cup Granulated Sugar
1 tsp Vanilla Extract
2 Tbsp Lemon Juice
Zest of one Lemon (about 1 Tbsp)
2-1/4 cup Bobs Red Mill Gluten free 1-to-1 Baking Flour
1/2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1/4 cup Sparkling Sugar
Preheat oven to 375°F and line two baking sheets with parchment paper.
In a small bowl, mix together gluten free flour, baking powder, baking soda and salt; set aside.
In a large bowl, mix together butter and sugar until combined, then add egg. Add the vanilla extract, lemon juice and lemon zest, then mix in the dry until combined.
Scoop cookies and roll the tops in Bob’s Red Mill Sparkling Sugar. Place 2-inches apart on prepared baking sheets and bake until edges are just golden, about 12 minutes. Let cool on baking sheets for 5 minutes then remove to a cooling rack.