Lemon Raspberry Cookies
These Lemon Raspberry Cookies are soft and fluffy, sweet with a slight tang and made with lemon and raspberries.
Equipment
- large bowl
- small bowl
- paddle attachment mixer
- spatula
- ice cream scoop
- whisk
- baking sheet
- parchment paper
Ingredients
For the Cookies
- 2 cups gluten free flour with xanthan gum
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter or vegan baking stick room temperature
- 1.25 cups granulated sugar
- 2 tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons fresh squeezed lemon juice from about 1 medium lemon
- 1 tablespoon lemon zest from about 2 medium lemons
- 0.5 cup frozen raspberries chopped
For the Lemon Sugar
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest from about 1 medium lemon
For the Glaze
- 1 cup confectioners' sugar
- 1-2 pieces frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
Make the Cookies
- Wash and dry all lemons, zest them and set aside.
- Juice one lemon, removing any seeds.
- Chop the frozen raspberries into small pieces and place back into the freezer.
- In a large bowl, whisk together gluten free flour, baking powder and salt.
- Mix cornstarch and water in a small bowl until thin and watery.
- In a large bowl, beat the butter and sugar until creamy.
- Slowly add the cornstarch mixture, milk, lemon zest and lemon juice.
- Gradually mix in the flour mixture until combined.
- Fold in the frozen raspberries gently.
- Cover the dough with plastic wrap and freeze for at least 1 hour.
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Scoop the dough into 11 balls and roll in lemon sugar mixture.
- Place dough balls on the baking sheet and bake for 15-16 minutes.
- Reshape cookies after baking and cool on a rack.
Make the Glaze (If Desired)
- Whisk together confectioners' sugar, raspberries and water until smooth.
- Drizzle the glaze over the cool cookies and let harden.
Notes
For smaller cookies, use a small cookie scoop and shorten baking time. Store cookies in an airtight container for up to 3 days. Freeze dough balls for later use.
Nutrition
Serving: 1cookieCalories: 297kcalCarbohydrates: 54gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 167mgPotassium: 22mgFiber: 3gSugar: 38gVitamin A: 267IUVitamin C: 3mgCalcium: 57mgIron: 1mg
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