Preheat the oven

• Preheat the oven to 180 °C and line a baking tray with baking paper.

Mix the dry ingredients

• Whisk the gluten-free flour, baking powder and salt together in a bowl.

Cream the butter and sugar

• Beat the softened butter with the sugar until pale and fluffy.
• Beat in the egg, then add the lemon zest and lemon juice.

Make the dough

• Add the dry ingredients to the wet mixture and stir until a soft dough forms.
• Chill the dough in the fridge so it firms up.

Shape and coat the cookies

• Roll the dough into small balls.
• Roll each ball generously in powdered sugar until fully coated.

Bake

• Place the cookies on the prepared tray, spaced apart.
• Bake until the tops crack and the edges are set.

Cool

• Let the cookies cool on the tray for a few minutes, then transfer to a rack to cool completely.