For The Gluten-Free Lemon Sugar Cookies:

1. In a stand mixer (or large mixing bowl), combine butter, sugar, and lemon zest. Beat 1-2 minutes or until lighter and fluffy. The mixture should smell very fragrant and lemony. 
2. Add eggs, one at a time, beating to incorporate each egg before adding the next. 
3. Add vanilla and lemon extract and stir to combine.
4. Scrape down the edges of the mixing bowl and add baking powder, salt, and half of the flour.
5. Stir until the flour is partially incorporated (this prevents the flour from POOFING out at you!). Pause and add the remaining flour and mix until just combined.
6. Scrape down the edges of the bowl and chill the dough at least 20-30 minutes, while you preheat your oven.
7. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper and use a medium cookie scoop (about 1 1/2 Tbsp.) to scoop 6 cookies onto the prepared baking sheet.
8. Bake cookies at 350 degrees for 9-11 minutes, or until the tops are just set and the bottoms are golden. Note: the tops and edges of these cookies will NOT brown. If they have browned, your cookie will be crisp rather than soft. 
9. Let the cookies sit on the baking sheet 2-3 minutes, then transfer to a cooling rack. 
10. Repeat with remaining cookies. (Note: the longer the cookies chill, the less they spread, so remove the dough from the fridge a minute or two before you plan to scoop to keep all the cookies the same size.)
11. Cool completely before frosting. Cookies can be made 2 days in advance and stored in the refrigerator or frozen for up to 1 month. Thaw before decorating. 

For The Cream Cheese Frosting:

1. When the cookies are cool, make your frosting.
2. In a stand mixer or mixing bowl, beat the cream cheese and butter together until light and fluffy. 
3. Add powdered sugar, vanilla, and salt and beat to combine.
4. If the frosting seems too loose, add more powdered sugar 1 Tbsp. at a time. 
5. If it seems to thick, you can thin it out with 1-2 tsp. milk at a time. 
6. Spread the frosting onto the cooled cookies (a small offset spatula makes this easier!) or transfer the frosting to a piping bag** and pipe the frosting onto the cookies, leaving a small border around the edge where the cookie is still visible (like the crust of a pizza). 
7. Decorate the frosted cookies with fresh fruit and mint leaves as desired. Finish with a light dusting of powdered sugar for a pretty look. (use a sieve or sifter to dust the powdered sugar over the cookies). 
8. Store decorated cookies covered in the refrigerator up to 3 days.