In a large mixing bowl, whisk together the gluten-free flour blend, salt, cane sugar, and fresh lemon zest until well combined.

Partially melt the unsalted butter in the microwave for about 20-30 seconds and combine with lemon juice and additional lemon zest.

Pour the wet ingredients into the dry mixture and stir until a soft dough forms. Wrap in plastic wrap and chill in the refrigerator.

Preheat oven to 350°F (175°C) and roll out the chilled dough to about ½ inch thick.

Using cookie cutters, shape the dough and place on the prepared baking sheet.

Bake for 12-15 minutes until lightly golden at the edges.

While cooling, whisk powdered sugar with lemon juice and optional zest until smooth.

Once the cookies are cool, drizzle the icing over each cookie.