Lemon Raspberry Sugar Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
260 g gluten free flour blend with xanthan gum
02 -
1.5 teaspoons baking powder
03 -
0.5 teaspoon kosher salt
04 -
113 g unsalted butter or vegan baking stick, at room temperature
05 -
250 g granulated sugar
06 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
07 -
3 tablespoons milk or non-dairy milk
08 -
2 tablespoons freshly squeezed lemon juice
09 -
1 tablespoon lemon zest
10 -
0.5 cup (approximately 70 g) frozen raspberries, chopped
→ Lemon Sugar Coating
11 -
3 tablespoons granulated sugar
12 -
1 teaspoon lemon zest
→ Raspberry Glaze
13 -
120 g confectioners' sugar
14 -
1–2 frozen raspberries
15 -
1 tablespoon plus 1 teaspoon water
# Instructions:
01 -
Wash and dry three lemons. Zest all lemons using a fine zester, collecting the zest in a small bowl and covering to prevent drying. Juice one lemon to obtain 2 tablespoons lemon juice. Remove any seeds. Set aside.
02 -
Roughly chop the frozen raspberries into small pieces, avoiding excessive pulping. Place the pieces back into the freezer until required.
03 -
In a large bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
04 -
In a small bowl, mix cornstarch with water until the mixture becomes thin, ensuring no lumps remain.
05 -
Using an electric mixer with a paddle attachment, beat the butter or vegan baking stick with granulated sugar on medium speed until light and creamy, about 2–3 minutes.
06 -
Gradually beat in the cornstarch slurry, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until the mixture is pale and partially combined.
07 -
Slowly add the flour mixture into the wet ingredients, beating on low speed until just combined.
08 -
Using a spatula, gently fold in the frozen chopped raspberries to create a marbled dough.
09 -
Cover the bowl tightly with plastic wrap and freeze for at least 1 hour to firm up the dough.
10 -
Preheat the oven to 165°C. Line a baking sheet with parchment paper.
11 -
Scoop the dough using an ice cream or large cookie scoop to yield 11 portions. In a small bowl, combine 3 tablespoons sugar with 1 teaspoon lemon zest. Roll each dough ball in the lemon sugar mixture to fully coat.
12 -
Arrange dough balls 8–10 cm apart on the prepared tray. Bake for 15–16 minutes, rotating pan if necessary. If working in batches, keep unbaked dough chilled.
13 -
Immediately after baking, use a spatula to gently reshape cookies into circles. Cool on the tray for 5 minutes, then transfer to a wire rack until fully cooled.
14 -
In a small bowl, whisk confectioners’ sugar, 1–2 frozen raspberries, and 1 tablespoon plus 1 teaspoon water until smooth and vibrant in color.
15 -
Once cookies are completely cool, drizzle the raspberry glaze over the tops. Optionally, sprinkle with additional lemon zest. Allow glaze to set before serving or storing.
# Notes:
01 -
For a vegan version, substitute all dairy ingredients with plant-based alternatives, including vegan baking sticks, plant milk, and vegan-certified sugar.
02 -
To achieve smaller cookies, use a small scoop and bake for 13–14 minutes. Always keep dough chilled between baking batches to maintain shape.
03 -
After glaze sets, store cookies in an airtight container in the refrigerator for up to 3 days.
04 -
For longer storage, wrap dough balls in plastic wrap, then seal in a freezer bag. Freeze for up to 30 days.