Lemon Crinkle Cookies

150 g (¾ cup) caster/superfine or granulated sugar
zest of 2 lemons
70 g (½ stick + 1 tbsp) unsalted butter, melted and cooled until warm
½ tsp vanilla bean paste (or 1 tsp vanilla extract)
2 medium eggs, room temperature
2 tbsp lemon juice (freshly squeezed)
240 g (2 cups) plain gluten free flour blend
½ tsp xanthan gum (Omit if your gluten free flour blend already contains xanthan gum.)
1 tsp baking powder
¼ tsp salt
100 g (½ cup) granulated sugar, for rolling the cookies before baking
90 g (¾ cup) powdered/icing sugar, for rolling the cookies before baking

Preheat the oven to 175C and line a baking tray with baking parchment
Whisk flour, baking powder and salt
In a separate bowl, cream, the butter sugar until fluffy and then slowly add the eggs.
Once combined add the lemon zest, juice and vanilla.
Gradually add the dry ingredients to the wet until welcome combined.
Chill the dough for at least 30-60 minutes until set firm and then roll the dough into balls and coat them in caster sugar then icing sugar
Place them onto the baking sheet and bake for 10 to 12 minutes until the edges are set
Allowed to cool for 5 mins then transfer to wire rack to cool fully.