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Lemon Raspberry Cookies

Lemon Raspberry Cookies

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Lemon Raspberry Cookies are the perfect blend of sweet and tangy, offering a delightful treat that will brighten your day. These soft and fluffy cookies capture the essence of summer with their refreshing lemon flavor paired with juicy raspberries. Ideal for those seeking eggless or gluten-free options, this recipe is simple to follow, making it accessible for bakers of all skill levels. With a luscious raspberry glaze drizzled on top, these cookies are not only visually appealing but also irresistibly delicious. Enjoy them warm from the oven or share them at gatherings—either way, they promise to bring smiles to everyone who tries them!

Ingredients

Scale
  • 2 cups gluten-free flour
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter or vegan baking stick
  • 1 1/4 cups granulated sugar
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk (dairy or plant-based)
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup frozen raspberries, chopped
  • For glaze: 1 cup confectioners' sugar, 1 tablespoon plus 1 teaspoon water, and 1-2 frozen raspberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a mixing bowl, cream together softened butter and granulated sugar until light and fluffy.
  3. Add the cornstarch mixture, lemon juice, and lemon zest; mix until well combined.
  4. Gradually incorporate the gluten-free flour, baking powder, and salt into the wet mixture until a sticky dough forms.
  5. Gently fold in chopped frozen raspberries.
  6. Roll dough into balls and coat in granular sugar before placing them on the prepared baking sheets.
  7. Bake for about 12-15 minutes until edges are lightly golden; let cool for a few minutes on the sheet before transferring to wire racks.
  8. For the glaze, combine confectioners' sugar with water and smashed raspberries, then drizzle over cooled cookies.

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