Lemon Raspberry Cookies
Delightful cookies bursting with fresh lemon and raspberry flavors, perfect for snacking or with tea.
Ingredients
For the Cookies
- 2 cups gluten free flour Use a 1:1 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
- 3 tablespoons granulated sugar for the glaze
- 1 teaspoon lemon zest from about 1 medium lemon for the glaze
For the Glaze
- 1 cup confectioners' sugar
- 1-2 tablespoons water
- 1 tablespoon lemon zest
- 1-2 frozen raspberries for garnish
Instructions
Make the Cookies
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a bowl, mix the gluten-free flour, baking powder, and salt.
- In another bowl, cream together the butter and granulated sugar until light and fluffy.
- Add in the cornstarch mixture, milk, lemon juice, and lemon zest, and mix well.
- Gradually stir in the dry ingredients until just combined. Fold in the chopped frozen raspberries gently.
- Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Leave space between each cookie as they will spread.
- Bake for 12 to 15 minutes or until the edges are golden. Allow to cool on the baking sheet.
Make the Glaze (If Desired)
- In a small bowl, combine confectioners' sugar, water, and the additional lemon zest.
- Mix until smooth and drizzle over cooled cookies. Top each with a frozen raspberry for garnish.
Notes
Store in an airtight container at room temperature for up to a week. Freeze unglazed cookies for longer storage.