Add your sugar and lemon zest to a bowl, and whisk together.
Add in your melted butter and vanilla, whisk until combined. Whisk in your eggs and lemon juice.
In a separate bowl, whisk together your gluten free flour, baking powder and salt, Mix in to your sugar mixture.
Chill your cookie dough in the fridge for at least 2 hours or up to overnight.
Once your cookie dough is chilled, preheat your oven to 350 degrees F and line a large baking sheet with parchment paper. Set aside.
Shape about 1 tablespoon portions of your chilled cookie dough into balls.
Roll each ball first in powdered sugar until it's fully coated.
Place the cookie dough balls on your lined baking sheet at least 2 inches apart.
Bake for 8-10 minutes. The cookies are done when the cracks no longer look wet or shiny. Allow your cookies to cool on the baking sheet for 10 minutes before transferring to a cooling rack to cool completely. Enjoy!
