Ingredients
Method
- In a large bowl, beat together the butter and sugar until light and creamy.
- Mix in the egg, vanilla extract, and lemon juice until well incorporated.
- Gradually add the gluten free flour, baking powder, baking soda, and lemon zest, folding gently to combine without overmixing.
- Gently break apart frozen raspberries into smaller pieces and fold them into the dough with minimal folds.
- Chill the dough in the refrigerator for at least 10 minutes while preheating the oven to 350°F (175°C).
- Use a large cookie scoop to portion the dough onto a parchment-lined baking sheet, spacing them evenly.
- Bake the cookies for 14 to 16 minutes, until the edges are puffed and golden brown.
- Let the cookies cool completely on the baking sheet before transferring to a cooling rack.
- Optionally, sprinkle with coarse sugar for added texture and sweetness before serving.
Notes
These cookies are best enjoyed fresh, but can be stored in an airtight container for a few days. Feel free to adjust the lemon and raspberry amounts to suit your taste.