Preheat the oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper.
In a large bowl with a hand or stand mixer with a paddle attachment cream
Unsalted Butter (1/2 cup)
Granulated Sugar (1 cup)
until light and fluffy, scrape down the bowl as necessary.
In the same bowl combine
Sour Cream (1/2 cup)
Vanilla Extract (1/2 Tbsp)
, 1 tsp zest and 1 Tbsp juice from
. Mix until fully combined.
In a separate bowl, add
Gluten-Free All-Purpose Flour (2 1/4 cups)
Baking Soda (1/2 tsp)
Baking Powder (1 tsp)
Kosher Salt (1 tsp)
and mix. Add dry mixture to the wet ingredients on low speed until combined.
Using an ice cream scoop (about ¼-cup), place the batter on a baking sheet 1 inch apart. Use an off-set spatula to flatten the batter until about 4 1/2 inches in diameter circles and ½-inch thick. Bake for 10-15 minutes until the edges start to brown.
Cool on the baking sheet for 5 minutes, then remove from the baking sheet and allow to cool fully on a wire rack.
To make the vanilla icing, combine
Powdered Confectioners Sugar (1 1/2 cups)
, 1 tsp of Lemon Juice,
Water (2 1/2 Tbsp)
Vanilla Extract (1 tsp)
Light Corn Syrup (1 Tbsp)
Divide icing evenly between two bowls.
In a small saucepan, combine
Fresh Raspberries (1 cup)
Granulated Sugar (1 Tbsp)
Water (2 Tbsp)
and bring to a simmer. Reduce heat to low and cook for 10 minutes, stirring occasionally.
Strain the raspberry mixture to remove the seeds.
Mix in ¼ Cup of Raspberry mixture into half of the premade frosting. It should be thick, but still fall off the spoon. If too thick, add a tiny splash of hot water. If too thin, add a little bit of powdered sugar.
Turn the cooled cookies flat side-up and frost the vanilla first, then the raspberry after. Let the frosting set before serving.