Combine the gluten-free flour, brown rice flour, powdered sugar, salt, and xanthan gum in a mixer, and mix until well blended. Mixing with a whisk in a bowl is also fine.
Add the coconut oil, applesauce, vanilla extract, and lemon extract to the dry mix. Mix until completely blended and the dough is even.
Roll the dough into a log on a floured surface. Cover in plastic wrap, and refrigerate until firm.
Roll the dough out flat between 2 pieces of wax or parchment paper. Use cookie cutters to make shapes.
Cook at 350°F for 15 to 20 minutes.
Let cookies cool on a rack.