Lemon Raspberry Zesty Cookies (Printer-Friendly)
Delight in gluten-free lemon cookies swirled with raspberries and dusted in citrus sugar for bright flavor.
# The Ingredients You'll Need:
→ Cookie Dough
01 -
1½ teaspoons baking powder
02 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
03 -
2 cups gluten-free flour blend with xanthan gum included
04 -
½ cup room-temperature butter or vegan butter substitute
05 -
½ teaspoon kosher salt
06 -
3 tablespoons milk of choice
07 -
½ cup frozen raspberries, finely chopped
08 -
1¼ cups granulated white sugar
09 -
1 tablespoon grated lemon zest (from approximately 2 medium lemons)
10 -
2 tablespoons fresh lemon juice
→ Lemon Sugar Coating
11 -
1 teaspoon grated lemon zest (from 1 medium lemon)
12 -
3 tablespoons granulated white sugar
→ Raspberry Glaze
13 -
1 to 2 frozen raspberries
14 -
1 cup powdered sugar
15 -
1 tablespoon plus 1 teaspoon water
# Step-by-Step Instructions:
01 -
Grate the zest of 3 lemons while minimizing exposure to air. Juice 1 lemon to yield 2 tablespoons of lemon juice. Store zest and juice separately.
02 -
Dice frozen raspberries into bite-sized pieces, ensuring pieces are not too small. Return diced raspberries to the freezer until use.
03 -
Cream butter and granulated sugar together until fluffy. Incorporate the cornstarch-water mixture, milk, lemon zest, and lemon juice. Gradually blend in the gluten-free flour mixture and gently fold in the frozen raspberries.
04 -
Cover the dough and chill in the freezer for at least 1 hour to ensure firmness for baking.
05 -
Shape the dough into rounded balls. Roll each ball in the lemon sugar coating mixture. Arrange coated dough balls on parchment-lined baking sheets.
06 -
Bake at 325°F (163°C) for 15 to 16 minutes or until set.
07 -
After cookies have cooled completely, prepare the glaze by combining frozen raspberries, powdered sugar, and water. Pour glaze over the cookies and optionally sprinkle additional lemon zest for enhanced brightness.
# Extra Tips:
01 -
Use plant-based butter and vegan-friendly sugar to maintain vegan status. Keep leftover dough balls chilled in the freezer between batches for consistent baking.