Description
These soft and fluffy cookies burst with sweet-tart lemon and raspberry flavors. Made with lemon zest, lemon juice, and frozen raspberries, they’re rolled in lemon sugar and drizzled with raspberry glaze for a refreshing treat.
Ingredients
Scale
- 2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ cups granulated sugar
- 2 heaping 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)
- ½ 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 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
- Wash and dry all 3 lemons. Using a zester, zest all 3 lemons and cover the zest with plastic wrap to keep it fresh.
- Cut one lemon in half and juice it, ensuring to remove any seeds.
- Measure out ½ cup of frozen raspberries and chop them into small pieces for better incorporation into the dough.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
- In a separate small bowl, mix the cornstarch with water until it becomes thin and watery.
- In a large mixing bowl, beat the unsalted butter and granulated sugar until creamy, which should take about 2-3 minutes.
- Slowly add the cornstarch mixture, milk, lemon zest, and lemon juice to the butter and sugar mixture, mixing until combined.
- Gradually add the flour mixture to the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chopped raspberries.
- Cover the bowl with plastic wrap and place it in the freezer for at least 1 hour to firm up the dough.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, scoop out small amounts and roll them in the lemon sugar mixture before placing them on the prepared baking sheet.
- Bake the cookies for 15-16 minutes, or until the edges are lightly golden. If necessary, reshape them while they are still warm. Let cool before transferring to a cooling rack.
- For the glaze, whisk together the confectioners’ sugar, raspberries, and water until smooth. Drizzle over the cooled cookies for an extra touch of sweetness.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
Keywords: Lemon Cookies, Raspberry Cookies, Gluten-Free Treats, Baking, Dessert