Description
Delightful cookies embodying refreshing lemon raspberry flavors.
Ingredients
- Gluten-Free 1:1 Flour (with xanthan gum) – ensure it’s packed cups for the perfect texture.
- Unsalted Butter or Vegan Baking Sticks – use at room temperature, but never melted.
- Granulated Sugar – needed for both the dough and the lemon sugar coating.
- Cornstarch + Water – used as an egg replacement that keeps cookies tender.
- Milk – choose between dairy or non-dairy options.
- Fresh Lemons – required for both juice and zest; avoid bottled juice.
- Frozen Raspberries – chop them small to prevent too much moisture.
- Baking Powder & Salt – essential for lift and flavor.
Instructions
- Begin by zesting and juicing fresh lemons; you will need around 1 tablespoon of zest and 2 tablespoons of juice for the cookie dough, with additional zest for coating and garnishing later. Next, chop the frozen raspberries into small pieces without thawing them, and place them back in the freezer until you are ready to include them in the dough.
- To create the dough, mix the dry ingredients first by combining the gluten-free flour, baking powder, and salt in a bowl. In a separate small bowl, create a cornstarch slurry by mixing cornstarch with water until smooth. In your mixer, cream together the butter and sugar until the mixture becomes light and fluffy. Gradually mix in the cornstarch slurry, milk, lemon juice, and lemon zest. Combine by adding the dry ingredients to the wet mixture until just incorporated. Finally, gently fold in the frozen raspberries, which will create a marbled effect throughout the dough.
- Once your dough is mixed, cover it and place it in the freezer for at least an hour. This step is crucial for ensuring your cookies hold their shape and achieve the desired texture. Do not skip!
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper. Scoop the chilled dough into 11 large balls and roll each one in the prepared lemon sugar coating. Arrange them on the baking sheet, making sure to place no more than six cookies on each sheet to allow for spreading during baking. Bake the cookies for 15 to 16 minutes. While the cookies are still warm, reshape them into circles using a spatula, and allow them to cool on the baking sheet for five minutes before transferring them to a cooling rack.
- If you wish to add an extra touch of flavor, prepare the optional raspberry glaze. Mix confectioners’ sugar with a few frozen raspberries and water until you achieve a smooth, pourable consistency. Drizzle over the completely cooled cookies and sprinkle with additional lemon zest for a beautiful finish.
Notes
Allow cookies to rest before serving to enhance flavor.
- Prep Time: 1 hour 20 minutes
- Cook Time: 15-16 minutes
- Category: Dessert
Nutrition
- Calories: Approximately 150 per cookie (depending on glaze use)
- Sodium: 70 mg per cookie
- Protein: 2 grams per cookie