Preheat oven to 350F. Line 2 baking sheets with parchment paper.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and sugar together until light and fluffy. Add eggs, one at a time, followed by the zest and juice.
In a separate bowl, whisk together Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, baking powder, and salt until no lumps remain. Add the flour mixture to the butter mixture and beat until combined. Refrigerate for 30 minutes.
Roll tablespoonfuls of dough into balls and place on the prepared baking sheets, an inch apart. Bake for 11 - 13 minutes or until set. They should not brown. Let cool for a few minutes on the baking sheet before transferring to a wire rack to cool completely before glazing.
To make the glaze, whisk together powdered sugar and orange juice. Dip each cookie, top side down, into the glaze and place on a wire rack to set.