19 Ratio Rally - Cinnamon Lemon Cookies

Hey everyone, I hope you're having a good December so far, its time for the Gluten Free Ratio Rally again! This month our theme is cookies, and I am looking forward to seeing all the wonderful gluten free recipes! For the ratio rally, I wanted to make cookies that tasted like snickerdoodles with a twist. I added lemon zest to the recipe, and it really livens up the snickerdoodle cookies! They're really easy to make and tasty too!

As for the ratios, cookies are some of the most fun to experiment with changing the ratio. For example, the base ratio for a cookie is 1:2:3 sugar:fat:flour. My ratio is closer to being approximately 2:1:2 sugar:fat:flour, which is a comparable ratio to a drop cookie (ie chocolate chip cookies). The higher ratio of sugar creates a crispy texture on the outside of the cookies, while still tender inside. I hope you enjoy, and thank you to Caroline (click her to visit The G-Spot for her recipe) for hosting, here's all the awesome recipes from the rally!

Amanda | Gluten Free Maui | Simple Shortbread
Amie Valpone | The Healthy Apple | Grapefruit Sugar Cookies
Brooke | B & the boy! | Candy Cane Shortbread
Caleigh | Gluten Free[k] | Mulled Spice Cookies
Caneel | Mama Me Gluten Free | Cardamom Date Cookies
charissa | zest bakery | Coconut Peanut Butter Chocolate Chip Cookies
Caroline | The G-Spot | Double Chocolate Chip Peppermint Cookies
Claire | Gluten Freedom | Chai Latte Cashew Cookies
Erin | The Sensitive Epicure | Spritz Cookies with Jam
gretchen | kumquat | Classic Sugar Cookies
Irvin | Eat the Love | Apple Brown Butter Bay Leaf Spice Cookies
Jean | Gluten Free Doctor Recipes | Reindeer Cookies
Jenn | Jenn Cuisine | Basler Brunsli
Jonathan| The Canary Files | Vegan Salted Oatmeal Cherry Cookies
Karen | Cooking Gluten Free! | Mexican Wedding Cakes
Lisa from Gluten Free Canteen | Molasses Rum Raisin Cookies
Mary Fran | frannycakes | Pinwheel Cookies
Meaghan | The Wicked Good Vegan | Vegan Chocolate Chip Cookies
Meredith | Gluten Free Betty | Chocolate Peppermint Cookies
Morri | Meals With Morri| Stevia Sweetened & Grain-Free Thumbprint Cookies with Apricot Preserves
Pete & Kelli | No Gluten, No Problem| Belgian Speculaas Cookies
Rachel | The Crispy Cook | Melomakarona
Silvana Nardone | Silvana's Kitchen | Old-School Italian Jam-Filled Hazelnut Cookies
Tara | A Baking Life | Walnut Shortbread

Cinnamon Lemon Cookies

Servings 18 cookies
Prep Time 15 minutes
Bake Time 18 minutes

Ingredients
200 g sugar
113 g butter
1/2 tsp vanilla
1 egg
zest of 2 lemons
1 tsp baking powder
96 g white rice flour
32 g tapioca flour
64 g potato starch
1 tsp xantham gum
1 1/2 tsp cinnamon
cinnamon sugar (about 3 tbsp)

Steps
Preheat the oven to 350F. Grease two baking sheets.

In a small bowl, mix the flours, powder, gum, and cinnamon. In a medium bowl whip the sugar and butter until fluffy. Mix in the vanilla, egg, and zest. Stir in the flour mix, adding half a cup at a time, until fully combined and a dough forms.

By the tablespoons, drop the dough onto the sheets, separated by 1 inch around each cookie. Sprinkle each dough ball with cinnamon sugar, and bake for 18 minutes. Let the cookies cool for a bit before eating, and enjoy!