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Gather your ingredients.
Preheat oven to 425°F (220°C).
Line a baking sheet with parchment paper.
Combine glutinous rice flour, water, oil, and sugar, and miso if using, in a large mixing bowl. Stir just until smooth, mashed potato consistency.
If using flavor add-ins like matcha or ube extract, mix them in now, once the batter is fully formed.
Fold in your mix-ins last.
Drop spoonfuls of batter onto your baking sheet. Use damp fingers or a spoon to round them into cookie shapes. Leave about 1 inch (2.5cm) between each cookie—they don’t spread much.
Bake for 13 to 14 minutes, or until tops are firm and slightly crisp, edges golden, and bottoms browned.
Immediately transfer cookies to a wire rack to cool. If left on the baking sheet, they may steam up and soften.
Top with more lemon zest.