Soft Lemon Raspberry Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
2 cups gluten free flour with xanthan gum
02 -
1½ teaspoons baking powder
03 -
½ teaspoon kosher salt
04 -
½ cup unsalted butter or vegan baking stick, room temperature
05 -
1¼ cups granulated sugar
06 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
07 -
3 tablespoons milk
08 -
2 tablespoons fresh lemon juice (about 1 medium lemon)
09 -
1 tablespoon lemon zest (about 2 medium lemons)
10 -
½ cup frozen raspberries, chopped
→ Lemon Sugar Coating
11 -
3 tablespoons granulated sugar
12 -
1 teaspoon lemon zest (about 1 medium lemon)
→ Raspberry Glaze
13 -
1 cup confectioners' sugar
14 -
1-2 frozen raspberries
15 -
1 tablespoon plus 1 teaspoon water
# Instructions:
01 -
Zest three lemons and cover the zest to keep it fresh. Juice one lemon to get 2 tablespoons juice. Keep zest and juice separate.
02 -
Chop your frozen raspberries into small pieces - but not too fine! Pop them back in the freezer until needed.
03 -
Beat butter and sugar until creamy, mix in your cornstarch mixture, milk, lemon zest and juice. Gradually add in flour mixture, then gently fold in the frozen raspberries.
04 -
Cover and freeze dough for at least 1 hour - this is super important to prevent spreading!
05 -
Scoop into balls, roll in lemon-sugar mixture, and place on lined baking sheet. Bake at 325°F for 15-16 minutes.
06 -
Once completely cool, drizzle with raspberry glaze and sprinkle with extra lemon zest if desired.
# Notes:
01 -
These cookies can be made vegan by using dairy-free ingredients and vegan sugar.
02 -
Keep unbaked dough balls in the freezer between batches for best results.