Description
Deliciously light and refreshing gluten free lemon raspberry cookies, perfect for any occasion.
Ingredients
Scale
- 2 cups gluten free flour (1:1 blend with xanthan gum)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1¼ cups granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk (or dairy-free milk)
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup frozen raspberries, chopped
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
- Wash and dry the lemons.
- Zest the lemons and set the zest aside.
- Juice one lemon to yield about 2 tablespoons of juice.
- Roughly chop the frozen raspberries into small pieces.
- Place them back in the freezer until ready to use.
- In a medium bowl, whisk together the gluten free flour, baking powder, and salt.
- In a small bowl, mix the cornstarch and water until thin and smooth.
- In a large bowl, beat the butter and granulated sugar until light and creamy.
- Beat in the cornstarch slurry, milk, lemon juice, and lemon zest until combined.
- Gradually mix in the dry ingredients until just combined.
- Gently fold in the frozen raspberries until the dough is marbled.
- Cover the bowl and freeze the dough for at least 1 hour.
- Mix the granulated sugar and lemon zest in a small bowl.
- Scoop the frozen dough into balls and roll each one in lemon sugar.
- Place dough balls on a parchment-lined baking sheet.
- Bake at 325°F (163°C) for 15–16 minutes.
- Gently reshape cookies if needed.
- Cool on the baking sheet for 5 minutes, then transfer to a rack.
- Whisk glaze ingredients until smooth.
- Drizzle over completely cooled cookies and let set.
Notes
- For a dairy-free version, use vegan butter and dairy-free milk.
- Consuming grated lemon peel adds extra flavor.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg