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–+ servings

Lemon Raspberry Cookies

Soft and fluffy cookies bursting with the freshness of lemon zest and the delightful tartness of frozen raspberries.
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Prep Time 25 minutes
Cook Time 15 minutes
Total Time 40 minutes
Servings: 12 cookies
Calories: 297
Ingredients Method Nutrition

Ingredients
  

  • 2 cups gluten free flour (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 lemon sugar coating
  • 1 teaspoon lemon zest (for lemon sugar coating)
  • 1 cup confectioners' sugar for raspberry glaze
  • 1-2 pieces frozen raspberries for raspberry glaze
  • 1 tablespoon plus 1 teaspoon water for raspberry glaze

Method
 

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large bowl, whisk together the gluten free flour, baking powder, and kosher salt.
  3. Cream together the unsalted butter with granulated sugar until light and fluffy.
  4. Mix in the cornstarch-water mixture, milk, lemon juice, and lemon zest into your butter-sugar blend.
  5. Gently fold in the chopped frozen raspberries into your cookie dough.
  6. Combine 3 tablespoons of granulated sugar with 1 teaspoon of lemon zest and roll your cookie dough balls in this mixture.
  7. Place the cookies into your preheated oven and bake for about 15 minutes or until set at the edges but still slightly soft in the center.

Nutrition

Serving: 1gCalories: 297kcalCarbohydrates: 54gProtein: 3gFat: 9g

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