2tspxanthan gumif your blend doesn’t already contain it
Preheat oven to 350F. Line a baking sheet with parchment paper and set aside.
In a small bowl, combine granulated sugar and lemon zest. Rub the zest into the granulated sugar until they are thoroughly combined and the lemon fragrance is released.
Place the lemon sugar in a large bowl. Stir in dairy free butter and mix until combined and mixture is light in color, then stir in lemon extract and lemon juice.
Whisk together gluten-free flour blend, xanthan gum (if using), baking powder and salt.
Gradually add the dry ingredients to the wet ingredients, mixing in between, until no streaks of flour remain.
Take a heaping tablespoon of dough and roll in a ball. With your thumb, lightly press down on the dough until an indentation in the middle of the dough forms. Fill with ½ teaspoon of raspberry jam. Repeat with remaining dough and jam.
Bake at 350F for 10 minutes. Remove the cookies from the oven and let cool completely before removing from the pan. Cookies will be fragile when warm.
These cookies keep well at room temperature for 3-4 days.
If you don’t want to use your thumb to create the indentation, you can use the back of a ½ teaspoon. It creates the perfect circle every time!
Don’t over bake these cookies. They may not seem like they’re done at 10 minutes, but I promise you they are. If you over bake, the bottoms will get too brown and you won’t have that melt in your mouth butter cookie experience.
Use any type of jam that you like - blueberry, strawberry, or even an orange marmalade are great options.
This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour and Earth Balance dairy-free buttery spread.
You can keep the dough refrigerator for 1-2 days ahead of baking if you’d like to make the dough ahead.
Since this recipe contains no eggs, it can be made vegan by using a vegan approved sugar.
This recipe is gluten-free, dairy-free and egg-free as written, but always double check all ingredients as formulas can change.