Glazed Lemon Raspberry Cookies (Gluten Free)
The combination of raspberries and lemons are
a perfect match for these cookies and there is
no compromise in flavor just because they are
gluten free. They are light and flavorful with
bits of lemon zest and bits of raspberries in
every bite. The lemon glaze finishes these
cookies off with a perfect balance of sweet and
tangy.
Servings 16 cookies
Calories 257kcal
Equipment
- silicone spatula
- Medium cookie scoop
Ingredients
- 1 cup salted butter (softened)
- 1 ½ cups powdered sugar
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 teaspoons lemon juice
- 1 teaspoon lemon zest
- 3 cups gluten free all-purpose flour Note 1
- ½ teaspoon Kosher salt
- ¾ cup frozen raspberries (chopped)
- ¼ cup granulated sugar to roll the cookies before baking
Lemon Glaze:
- ½ cup powdered sugar
- 2-3 tablespoons lemon juice
Instructions
- In a stand mixer with beaters, cream 1 cup salted butter (softened) and 1 ½ cups powdered sugaruntil well incorporated.
- Add to the mixing bowl, beat in 1 large egg, 2 teaspoons pure vanilla extract, 2 teaspoons lemon juice, and 1 teaspoon lemon zest to combine.
- Gently blend in 3 cups gluten free all-purpose flour and ½ teaspoon Kosher salt.
- To the batter, gently fold in ¾ cup frozen raspberries (chopped). The batter will be thick.
- Scoop the batter using a medium size cookie scoop out onto a baking sheet.
- Roll each cookie in ¼ cup granulated sugar .
- Place the baking sheet in the freezer for about 15 minutes.
- While the cookies are in the freezer, reheat the oven to 350°F.
- Remove the baking sheet and divide the cookie dough evenly among 2 baking sheets lined with parchment paper.
- Place in the preheated oven for about 18-20 minutes.
- Remove the cookies from the oven when they appear to be set around the edges and lightly browned in color.
- Transfer baking sheet to the wire cooling rack and allow to sit for 5-10 minutes.
- Use a small spatula to remove from the baking sheet and transfer to a wire cooling rack.
Notes
Note 1: I use Bob's Redmill 1:1 Gluten-Free Flour
Frozen raspberries work best as they
keep the dough chilled and help to keep
its shape.
●
I like to swirl a glass around the cookie
several times as soon as they come out of
the oven to help ensure a round shape.
Storage
●
Store in an airtight container for 3-5
days.
●
For longer storage and optimizing
freshness, store in an airtight, freezer
safe container for up to 3 months. Makes: About 16
keep the dough chilled and help to keep
its shape.
●
I like to swirl a glass around the cookie
several times as soon as they come out of
the oven to help ensure a round shape.
Storage
●
Store in an airtight container for 3-5
days.
●
For longer storage and optimizing
freshness, store in an airtight, freezer
safe container for up to 3 months. Makes: About 16
Nutrition
Serving: 1cookie | Calories: 257kcal | Carbohydrates: 35g | Protein: 3g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 20mg | Fiber: 3g | Sugar: 19g | Vitamin A: 373IU | Vitamin C: 3mg | Calcium: 22mg | Iron: 1mg
