Glazed Lemon Drop Cookies
Glazed cakey cookies are no new fixture of the baking world. They are soft rounds full of vibrant flavors like citrus, mocha, pumpkin or chocolate, and often have a glaze or frosting on top. A favorite version of drop cookie recipes is the one containing lemon juice and zest, and a tangy glaze over the top. The mouthfeel and bold lemon taste in these cookies make them irresistible to everyone from adults to kids alike. The unfortunate thing is that they are usually limited to those who aren’t allergic to wheat or gluten. No more with this glazed lemon drop cookies recipe from Mary at Barefeet In The Kitchen recipe blog. Mary’s cookies are perfect for those on a gluten free diet because they include a number of other flours to take the place of refined white flour.
Gluten free baking can be a challenge because often it doesn’t taste as good as baked recipes using white flour and it is hard to obtain a light texture to the baked goods. Most people who eat gluten free recipes on a regular basis already have the expectation that the baking won’t taste the same or be similar texturally to other baked cookies and bread. That fact doesn’t mean gluten free recipes can’t taste good, however. Mary’s lemon cookie recipe showcases the best of lemon flavor by using a combination of lemon juice and lemon zest in the cookie dough. Using both the lemon zest and juice isn’t always necessary in lemon recipes, but each has different flavor properties which make it appealing to use both in cake or cookie recipes. The juice adds moisture and tanginess, while the zest promotes a more floral, fragrant quality to the baked goods. The juice is the perfect addition to icing sugar for a quick icing recipe to top these cookies.
Instead of using white flour, gluten-free baking often uses a gluten free flour mix. These gluten free flour mixes will contain a blend of different non-gluten flours, like rice flour or tapioca flour because they are neutral in taste. Mary’s gluten-free cookies use her mix of flours and starches to create a fluffy and tender dessert. Since none of these flours have gluten in them, which is what gives baked goods using all-purpose flour their signature texture, something else needs to be added. Xanthan gum is derived from a kind of bacteria that will form on vegetables as they rot and ferment. It is an exceptional addition to baking recipes because it will add a sticky glutinous quality to doughs and batters even though there is no gluten in the dish. Due to the rise in wheat allergies and celiac disease, xanthan gum has become very easy to get hold of at bulk food stores or grocery stores. It will be sold as a powdery substance, which must remain dry during storage, or else it will become gummy and unusable. Thank you to Mary, the author of Barefeet In The Kitchen recipe blog for sharing her gluten-free lemon drop cookie recipe with us.
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