Fresh Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
2 cups gluten free flour (1:1 blend with xanthan gum)
02 -
1.5 teaspoons baking powder
03 -
1/2 teaspoon kosher salt
04 -
1/2 cup unsalted butter or vegan baking stick, room temperature
05 -
1 1/4 cups granulated sugar
→ Wet Ingredients
06 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
07 -
3 tablespoons milk
08 -
2 tablespoons fresh lemon juice (about 1 medium lemon)
09 -
1 tablespoon lemon zest (about 2 medium lemons)
10 -
1/2 cup frozen raspberries, chopped
→ Lemon Sugar Coating
11 -
3 tablespoons granulated sugar
12 -
1 teaspoon lemon zest (about 1 medium lemon)
→ Raspberry Glaze
13 -
1 cup confectioners' sugar
14 -
1-2 frozen raspberries
15 -
1 tablespoon plus 1 teaspoon water
# Instructions:
01 -
Start by zesting and juicing your lemons. Cover the zest to keep it fresh. Chop your frozen raspberries into small pieces and pop them back in the freezer until needed.
02 -
Whisk together your gluten-free flour, baking powder, and salt in a bowl. Set this aside for now.
03 -
Mix your cornstarch with water until it's thin and watery - it'll be thick at first but keep mixing.
04 -
Beat the butter and sugar until creamy. Mix in the cornstarch mixture, milk, lemon zest, and juice. Slowly add in your flour mix until just combined. Gently fold in those frozen raspberries until you get a pretty marbled pink dough.
05 -
Cover your dough and pop it in the freezer for at least an hour - don't skip this step or your cookies will spread too much!
06 -
Heat your oven to 325°F. Scoop your chilled dough into balls, roll them in the lemon-sugar mixture, and place them well apart on a lined baking sheet.
07 -
Bake for 15-16 minutes. As soon as they come out, use a spatula to reshape them into perfect circles if needed. Let them cool 5 minutes on the sheet before moving.
08 -
Once cookies are completely cool, mix up your glaze by whisking together confectioners' sugar, crushed frozen raspberries, and water. Drizzle over cookies and let it set.
# Notes:
01 -
Keep unbaked dough balls in the freezer while others are baking
02 -
Let cookies cool completely before glazing or it will melt
03 -
For smaller cookies, use a small scoop and bake 13-14 minutes