lemon raspberry cookies

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Wash and zest the lemons. Juice the lemons until you have 2 tablespoons.

Step 2

Chop 1/2 cup of frozen raspberries, but not too small. Put back into freezer.

Step 3

In a large bowl, whisk together the gluten free flour, baking powder and salt. Set aside.

Step 4

In a small bowl, mix together the 2 tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.

Step 5

In a stand mixer, beat the butter and 1 ¼ cups of the sugar until it is soft and creamy, about 2-3 minutes.

Step 6

Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look pale yellow and chunky.

Step 7

Slowly beat in the gluten free flour mixture a little at a time until just combined.

Step 8

Gently using a spatula, fold in the frozen chopped raspberries. The dough will become a marbled pink color.

Step 9

Keep the dough in the bowl, cover the top with plastic wrap and freeze for at least 1 hour. Do not skip this step, as it ensures the cookies do not spread when baking.

Step 10

After sitting for 45 minutes, preheat the oven to 325 degrees Fahrenheit. Line a baking sheet with parchment paper. Set aside.

Step 11

After 1 hour, take the dough out of the fridge. Scoop the dough out and roll into approximately 1-1.25 inch balls.

Step 12

In a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest. Mix until completely combined.

Step 13

Roll each dough ball in the lemon sugar mixture to coat completely.

Step 14

Place dough balls about 3-4 inches apart on the parchment-lined baking sheet. Bake the cookies at 325 degrees Fahrenheit for 15-16 minutes. Note: Store extra dough balls in the freezer while the rest are baking if they don't all fit.

Step 15

Let cookies cool on the baking sheet for 5 minutes before transferring to the cooling rack. Let cool completely before adding the glaze.

Step 16

In a small bowl, whisk together the powdered sugar, 1-2 raspberries, and the water until combined and smooth. Note: the more raspberries you use, the hotter pink the glaze will be.