Lemon Raspberry Soft Cookies (Print Version)
# Ingredients:
→ For the Cookies
01 -
2 cups gluten free flour (with xanthan gum)
02 -
1.5 teaspoons baking powder
03 -
½ teaspoon kosher salt
04 -
½ cup unsalted butter or vegan baking stick, room temperature
05 -
1 ¼ cups granulated sugar
06 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
07 -
3 tablespoons milk
08 -
2 tablespoons fresh squeezed lemon juice
09 -
1 tablespoon lemon zest
10 -
½ cup frozen raspberries, chopped
→ For the Lemon Sugar
11 -
3 tablespoons granulated sugar
12 -
1 teaspoon lemon zest
→ For the Glaze
13 -
1 cup confectioners' sugar
14 -
1-2 frozen raspberries
15 -
1 tablespoon plus 1 teaspoon water
# Instructions:
01 -
Wash and zest all 3 lemons. Store zest in a small bowl covered with plastic wrap. Juice one lemon to get about 2 tablespoons of juice; add more if necessary.
02 -
Rough chop ½ cup of frozen raspberries and place them back in the freezer until needed.
03 -
In a large bowl, whisk gluten free flour, baking powder, and salt. Set aside.
04 -
In a small bowl, mix cornstarch with water until the mixture is thin and watery.
05 -
In a large mixer fitted with the paddle attachment, beat butter and 1 ¼ cups sugar until soft and creamy, about 2-3 minutes.
06 -
Slowly beat the cornstarch mixture, milk, lemon zest, and lemon juice into the creamed butter and sugar until well combined.
07 -
Gradually add the dry ingredient mixture to the wet ingredients and beat until just combined.
08 -
Gently fold in the frozen chopped raspberries with a spatula to create a marbled effect in the dough.
09 -
Cover the dough bowl with plastic wrap and freeze for at least 1 hour to prevent spreading.
10 -
Preheat oven to 325°F (160°C) and line a baking sheet with parchment paper.
11 -
Mix the remaining sugar and lemon zest together in a small bowl.
12 -
Scoop dough into 11 portions using a large scoop. Roll each portion in the lemon sugar mixture until coated.
13 -
Arrange dough balls on the baking sheet about 3-4 inches apart. Bake for 15-16 minutes.
14 -
Reshape cookies with a spatula right after baking. Cool cookies on the sheet for 5 minutes before transferring to a rack.
15 -
Mix confectioners' sugar, 1-2 frozen raspberries, and water until smooth. Drizzle over cooled cookies and sprinkle with lemon zest if desired.
# Notes:
01 -
For smaller cookies, bake for 13-14 minutes. Keep dough chilled between batches.
02 -
Freeze dough balls in plastic wrap and a zip-top bag for up to 30 days.