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This recipe was adapted from Isa Chandra Moskowitz Norah’s Lemon Lemon Cookie recipe. I love the lemon cookie recipe so I wanted to try different flavors for the cookie and for the glaze!
Ingredients
- 1/2 refined coconut oil, melted
- 3/4 cup granulated sugar
- 3 Tablespoons almond milk
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 teaspoon cornstarch
- 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- For the glaze
- 2 cups of powdered sugar
- 3 Tablespoons of fresh raspberry juice(crush and strain raspberries)
- 1/2 teaspoon of vanilla extract
- 1 Tablespoon refined coconut milk, melted
Instructions
- Preheat the oven to 350
- Line two large cookie sheets with parchment paper
- In a large bowl, use a fork to beat together the coconut oil and sugar for about 1 minute. Add the almond milk and vanilla, and beat for one more minute.
- Add about half of the flour, as well as the cornstarch, baking powder, and salt, and mix well. Add the remainder of the flour mix until a soft dough forms.
- Scoop the dough onto the baking sheets in rounded spoonfuls(about 2 tablespoons per cookie). Flaten the tops gently with your hands. Bake for 10 to 12 minutes, until the bottoms are golden brown.
- For the glaze, place the confectioners sugar in a large bowl. Add the raspberry juice, vanilla, and coconut oil and stir vigorously , until a thick and smooth but pourable icing forms. If it seems to thick, add warm water by the teaspoon until the desired texture is achieved.
- While the cookies are on the cooling rack, place the cookie rack over a piece of parchment paper and drizzle the icing over the cookies. Let the glaze set for 10 to 20 minutes and serve!
