1 cup Gluten-Free Flour Blend (see below)
1 teaspoon ground ginger
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/8 teaspoon salt
1/2 cup firmly packed brown sugar
1 cup powdered sugar
4 to 5 teaspoons lemon juice
Combine gluten-free flour blend, ginger, baking soda, cinnamon and salt in bowl; set aside.
Combine brown sugar and butter in another bowl; beat at medium speed until creamy. Add egg; continue beating until smooth. Add gluten-free flour blend mixture; beat at low speed until well mixed. Cover; refrigerate 1 hour or until chilled.
Heat oven to 350ºF.
Shape dough into 1-inch balls; roll in sugar. Place 2 inches apart onto parchment paper-lined cookie sheets. Bake 8-9 minutes or until just golden brown around edges. Cool on cookie sheets 1 minute; remove to cooling rack. Cool completely.
Combine powdered sugar and enough lemon juice for desired glazing consistency in bowl. Drizzle glaze over cooled cookies.
Gluten-Free Flour Blend
: Combine 2 cups rice flour, 2/3 cup potato starch, 1/3 cup tapioca flour and 1 teaspoon xanthan gum. Use appropriate amount for recipe; store remainder in container with tight-fitting lid. Stir before using.
This recipe was developed using alternative flours and products labeled as “gluten-free.” The best source for additional information is the ingredient listing on product packaging. Learn about gluten-free baking