Description

Indulge in the delightful taste of Lemon Raspberry Cookies, a perfect balance of sweet and tangy flavors that will brighten up any occasion. These soft and fluffy cookies are not only delicious but also cater to various dietary needs, being gluten-free, nut-free, eggless, and easily made vegan. With a burst of vibrant color from fresh raspberries and a zesty lemon glaze, they make an eye-catching addition to your dessert table. Whether you’re hosting a summer picnic, celebrating a special event, or simply enjoying an afternoon snack with tea, these cookies are sure to impress. Let’s dive into this easy recipe that promises scrumptious results!

Ingredients

Scale

2 cups gluten-free flour
1/2 cup unsalted butter (or vegan alternative)
1 1/4 cups granulated sugar
2 tablespoons fresh lemon juice
1/2 cup frozen raspberries
3 tablespoons milk (or plant-based milk)
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
1 tablespoon lemon zest (from about 2 medium lemons)
3 tablespoons granulated sugar (for coating)
1 teaspoon lemon zest (for coating)
1 cup confectioners’ sugar (for glaze)
1–2 frozen raspberries (for glaze)
1 tablespoon plus 1 teaspoon water (for glaze)

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Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In one bowl, whisk together gluten-free flour, baking powder, and salt.
In another bowl, cream together the butter and sugar until fluffy. Add cornstarch mixture, milk, lemon juice, and zest; mix well.
Gradually combine the dry ingredients into the wet mixture; fold in frozen raspberries.
Form dough balls, roll them in lemon sugar coating, and place on the baking sheet.
Bake for about 15 minutes until edges are golden; cool on a wire rack.
Drizzle with raspberry glaze once cooled.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie (30g)
Calories: 120
Sugar: 10g
Sodium: 50mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 1g
Protein: 1g
Cholesterol: 10mg