Description
These Raspberry Lemonade Cookies are a delightful gluten-free treat combining zesty lemon flavor with bursts of raspberry in a soft, buttery cookie. Featuring a tangy lemon raspberry icing, these cookies are perfect for spring and summer gatherings or anytime you crave a refreshing, fruity dessert.
Ingredients
Cookie Dough
- 2.5 cups multipurpose gluten free flour (with xanthan gum)
- 3/4 cup confectioners’ sugar (plus extra for dusting)
- 1 teaspoon kosher salt
- 1 cup unsalted butter or vegan baking sticks, room temperature
- 2 tablespoons fresh lemon zest (from about 2 medium lemons)
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1/4 cup milk
Lemon Raspberry Icing
- 1 cup confectioners' sugar
- 2 frozen raspberries
- 1 tablespoon lemon juice (from 1/2 lemon)
Instructions
- Prepare Lemon Zest and Juice: Wash and dry 2 lemons. Zest the lemons to get about 2 tablespoons of zest, place in a small bowl, and cover to prevent drying. Juice 2 lemons (cut in half), remove seeds, and measure about 4 tablespoons of juice, keeping 2 tablespoons separate for the dough.
- Preheat Oven and Line Baking Sheet: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together 2.5 cups gluten free flour, 1/2 cup confectioners’ sugar, and 1 teaspoon kosher salt. Set aside.
- Cream Butter and Sugar: Using an electric mixer with paddle attachment, beat 1 cup unsalted butter (or vegan baking sticks) with 1/4 cup confectioners’ sugar until soft and creamy, about 2 minutes.
- Add Lemon Flavor: Slowly add 2 tablespoons lemon juice and 2 tablespoons lemon zest to the butter mixture. Mix on low speed until combined, then increase speed to whip to a creamy consistency.
- Incorporate Flour Mixture and Milk: On low speed, alternately beat in flour mixture and 1/4 cup milk, starting and ending with flour mixture. Mix until dough forms.
- Form Cookie Dough Balls: Break off 1-inch pieces of dough, smooth by rolling between hands, and form into balls. Chill dough balls in the refrigerator for 10-15 minutes.
- Make Lemon Raspberry Icing: While dough chills, whisk together 1 cup confectioners' sugar, 2 frozen raspberries (broken up), and 1 tablespoon lemon juice in a small bowl until smooth with visible raspberry flecks. Set aside.
- Bake Cookies: Place dough balls on the prepared baking sheet. Bake on center rack at 325°F for 6 minutes, then remove from oven. Press the end of a wooden spoon handle gently into the center of each cookie to create a dent. Return to oven and bake for another 6 minutes. Repeat making the indentation after the second baking.
- Cool and Ice: Allow cookies to cool completely on baking sheets. Dust the tops with confectioners’ sugar, spoon lemon raspberry icing into the centers, and let set for about 15 minutes before serving.
Notes
- Use gluten free multipurpose flour with xanthan gum included to ensure proper texture.
- Frozen raspberries in the icing add bright color and fresh flavor; no need to thaw before mixing.
- Be gentle when creating indents to avoid breaking the cookies.
- If vegan, use vegan baking sticks and a dairy-free milk alternative for milk.
- Chilling the dough balls helps maintain cookie shape during baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American