Lemon Raspberry Cookies That Will Rock Your Pressure Cooker
These Lemon Raspberry Cookies are moist, tender, and bursting with bright citrus flavor. Made in a pressure cooker with a quick oven finish, they’re soft in the center and golden at the edges—perfect for a refreshing, bakery-style treat at home.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 cups gluten free flour 1:1 mix with xanthan gum
- 1.5 teaspoons baking powder
- 0.5 teaspoon kosher salt
- 0.5 cup unsalted butter or vegan baking stick, room temperature
- 1.25 cups granulated sugar for dough
- 3 tablespoons granulated sugar for topping
- 2 tablespoons cornstarch heaping, mixed with water
- 3 tablespoons water for cornstarch mixture
- 3 tablespoons milk
- 2 tablespoons lemon juice fresh squeezed
- 1 tablespoon lemon zest plus 1 teaspoon for topping
- 0.5 cup frozen raspberries chopped
- 1 cup confectioners’ sugar
- 1-2 frozen raspberries for glaze
- 1 tablespoon + 1 teaspoon water for glaze
Instructions
Instructions
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Whisk together gluten free flour, baking powder, and salt. Set aside.
- Beat butter and 1 ¼ cups sugar until light and fluffy.
- Mix in cornstarch-water blend, milk, lemon juice, and 1 tablespoon zest into creamed butter-sugar mixture.
- Slowly beat dry mix into wet ingredients until just combined.
- Gently fold in chopped frozen raspberries. Cover bowl and freeze dough for 60 minutes.
- Roll dough into balls, coat in lemon-sugar mix made of 3 tablespoon sugar and 1 teaspoon lemon zest.
- Bake cookies for 15-16 minutes. Let cool 5 minutes on baking sheet, then transfer to wire rack.
- For glaze: whisk confectioners’ sugar, mashed raspberry, and water. Drizzle over cooled cookies and let glaze harden.
Notes
Freeze extra dough or finished cookies for later. Keeps up to 3 days in airtight container.