Tangy Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
about 70 g frozen raspberries, roughly chopped (around half a cup)
02 -
1 tablespoon lemon zest
03 -
2 tablespoons fresh-squeezed lemon juice
04 -
3 tablespoons regular or dairy-free milk
05 -
2 big tablespoons cornstarch blended with 3 tablespoons water
06 -
250 g granulated sugar
07 -
113 g unsalted butter or vegan baking alternative, softened
08 -
0.5 teaspoon kosher salt
09 -
1.5 teaspoons baking powder
10 -
260 g gluten free flour mix with xanthan gum
→ Lemon Sugar Coating
11 -
1 teaspoon lemon zest
12 -
3 tablespoons granulated sugar
→ Raspberry Glaze
13 -
1 tablespoon plus another teaspoon water
14 -
1–2 frozen raspberries
15 -
120 g powdered sugar
# Instructions:
01 -
When the cookies have cooled off all the way, pour or drizzle the raspberry glaze on top. Go ahead and toss on a little extra lemon zest if you feel like it. Wait for the glaze to set before you stash or eat them.
02 -
Mix together powdered sugar, a raspberry or two, and the water in a small bowl. Whisk until you’ve got a bright, smooth glaze.
03 -
As soon as you pull them out of the oven, gently nudge the cookies into circles with a spatula. Leave them to rest on the tray for five minutes. Move over to a wire rack so they can finish cooling off.
04 -
Put the dough balls on your lined tray, spacing them 8–10 cm apart. Bake for 15–16 minutes. Turn the pan around in the oven if you need even browning. If working in batches, chill any dough that’s waiting.
05 -
Scoop out 11 portions using a large cookie or ice cream scoop. Toss 3 tablespoons sugar and 1 teaspoon zest together in a little bowl. Roll each dough piece into the sugar until completely coated.
06 -
Fire up your oven to 165°C. Grab a baking sheet and cover it with parchment paper.
07 -
Take some plastic wrap and cover the bowl tightly. Freeze the dough for at least an hour so it firms up.
08 -
Now's the time! Gently stir the frozen chopped raspberries into your dough using a spatula until you see marbled streaks.
09 -
With your mixer on low, slowly work the flour mix into your dough. Stop mixing when everything’s just combined.
10 -
Beat in the cornstarch blend, milk, a tablespoon of zest, and both tablespoons of juice until things look pale and mixed up—but you don’t have to make it perfect.
11 -
Let your stand mixer run on medium after adding butter or vegan alternative plus the sugar. Whip them together until it’s fluffy and light, around 2–3 minutes.
12 -
Whisk the water into the cornstarch in a small bowl. Stir until you don’t see any lumps and it’s all liquid.
13 -
Toss your gluten free flour, salt, and baking powder in a big mixing bowl. Give it a good whisk. Put the bowl aside.
14 -
Chop the frozen raspberries into small bits—don’t smash them too much. Slide them back in the freezer ‘til you need them.
15 -
Grab three lemons and wash and dry them. Zest them using a fine zester, catch the zest in a little bowl, and cover so it stays fresh. Squeeze one lemon for about two tablespoons of juice, making sure there are no seeds left. Put both the zest and juice aside.
# Notes:
01 -
You can make this totally vegan—just swap out any dairy stuff for plant-based swaps, like non-dairy butter, plant milk, and vegan-friendly sugar.
02 -
If you want smaller cookies, go with a smaller scoop and bake them for 13–14 minutes. Remember to keep the dough cold while you bake in batches so they hold their shape.
03 -
Once the glaze has set, slip these into an airtight box and keep them in your fridge for up to three days.
04 -
Want to freeze them? Wrap the dough balls in plastic, then pop them in a freezer bag. They’ll last in the freezer for up to a month.