Hello Delicious!

Vegan Lemon Rolled Sugar Cookies

Ingredients:
3/4 cup brown rice flour
3/4 cup white rice flour
3/4 cup sorghum flour
1/2 cup tapioca flour
1 1/2 tsp xanthan gum
1 teaspoon baking soda
1/2 teaspoon (gluten free) baking powder 
1/2 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup (1 1/2 sticks/6oz) unsalted vegan butter, at room temperature
2 oz cream cheese
Enough Egg substitute for 1 large egg
1/2 teaspoon (gluten free) vanilla extract
2 tablespoons fresh lemon juice
1/3 cup granulated sugar for rolling cookies

Directions:
Preheat oven to 350˚F.  Line your baking sheets with parchment or a silpat mat and set aside.

In a large bowl,  mix together all the flours, xanthan gum, baking soda, baking powder, and salt and set aside.

Using a mixer, beat the butter and cream cheese until well combined and smooth. Add the sugar and combine until smooth yet fluffy. Add the egg substitute, vanilla, and lemon.  Mix until combined.

Add the dry ingredients gradually.  Allow them to incorporate after every addition before adding more.

Place the extra sugar on a plate or in a bowl. You want them to be a rounded tablespoon.  Roll the dough into a ball the sugar til coated on all around. Place on a baking sheet 2 inches apart.

Bake 9-12 minutes.  My bake time was 7 minutes, turn, and 4 minutes.  You want them to be SLIGHTLY browned on the edges. Allow to cool on the baking sheet for a few minutes and then transfer to a cooling rack. Store them in an airtight container to keep them soft and chewy.

(via travelbyfoldingamap)