Description
Delightful cookies combining zesty lemon and sweet raspberries, perfect for any occasion.
Ingredients
Scale
- 2 cups gluten free flour (1:1 gluten free flour with xanthan gum)
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 1/2 cup unsalted butter (or vegan baking stick, room temperature)
- 1 1/4 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)
- 1/2 cup frozen raspberries, chopped
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
- Preheat the oven to 350°F (175°C).
- Mix the gluten free flour, baking powder, and kosher salt in a large bowl until well blended.
- Cream together the unsalted butter and granulated sugar until light and fluffy.
- Add the cornstarch-water mixture, milk, lemon juice, and lemon zest to the butter and sugar mixture and mix well.
- Combine the dry mixture with the wet batter gradually, mixing until just combined.
- Incorporate the chopped frozen raspberries gently.
- Shape rounded dough onto a parchment-lined baking sheet and bake for 10-12 minutes or until edges are slightly golden.
- Cool on a wire rack for 5-10 minutes before glazing.
- Prepare the glaze by mixing confectioners’ sugar, water, and lemon zest until smooth.
- Glaze the cooled cookies, optionally garnishing with 1-2 frozen raspberries.
Notes
Avoid overmixing to prevent dense cookies. You can refrigerate the dough for 30 minutes if too soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg