• Gather the ingredients needed for the Lemon Cookie dough.
  
• Using a Stand Mixer fitted with the Paddle attachment, cream together the Butter, Powdered Sugar and Salt until light and fluffy.
• Add the Vanilla Extract, Lemon Zest and Lemon Juice to the Butter mixture, mixing until combined.
• Next, gradually add the GF Flour, 1/2 cup at a time, to the mixing bowl, blending thoroughly between each addition and scraping down the sides of the bowl as needed.
• Once the cookie dough has been thoroughly blended, turn the dough out onto a large cutting board and roll into a log about 9"-10" in length. Wrap this log tightly in plastic wrap and place in freezer for at least 2 hours.
  
• When dough is chilled enough for slicing, preheat oven to 350 degrees and remove chilled dough from the freezer.
• Line a cookie sheet with a nonstick baking mat or Parchment paper. Set aside.
• Using a sharp knife, slice the dough log into 1/4" thick sections and place each disc about 2" apart onto the prepared cookie sheet.
  
• Bake for 12-15 minutes, or until edges turn a light golden-brown.
• Let cookies cool on pan for 1-2 minutes until removing to a wire cooling rack. Cool completely before applying the frosting.

Making the Creamy Lemon Frosting

• Using a Stand Mixer fitted with the Paddle attachment, cream together the softened Cream Cheese and Powdered Sugar until well-blended.
• Add the Lemon Zest, Lemon Juice and Salt to the Cream Cheese mixture. Continue beating until completely mixed.
• Transfer the Frosting to a piping bag, fitted with a large star tip. Please Note: this is optional, as you can apply the frosting either using a butter knife or a piping bag (or plastic storage bag) with the end snipped off.
• When the cookies are completely cooled, spread or pipe the desired amount of frosting onto each cookie. Enjoy 🙂