Preheat your oven to 350 degrees. Link three baking sheets with parchment paper and set aside.

In a mixing bowl whisk together the gluten free flour, baking powder, baking soda and salt. Set aside.

In the bowl of your stand mixer beat the granulated sugar and butter 2-3 minutes until combined and fluffy. Add the sour cream, lemon extract, lemon zest and eggs. Beat to combine ingredients.

Add the dry ingredients to the wet ingredients and beat just until they are mixed together.

Using a cookie scoop or tablespoon portion out the dough and place twelve cookies on each baking sheet leaving room for them to spread when baked.

Bake at 350 degrees for 15 minutes or until light golden brown on the bottom.

Let cool slightly before moving to cooling racks to finish cooling.

When the cookies are completely cool mix together the icing. Place the powdered sugar, lemon extract and milk in a bowl and whisk together until a smooth icing forms. Drizzle the icing over the cookies.

Let the icing dry completely and then move the cookies to a sealed container for up to a week.