Description

Lemon Raspberry Cookies are a delightful combination of soft, fluffy texture and a sweet yet tangy flavor that makes every bite irresistible. Infused with fresh lemon zest and juice, and studded with vibrant frozen raspberries, these cookies offer a refreshing twist on traditional treats. Perfect for any occasion, they cater to various dietary needs as they are gluten-free, nut-free, and eggless. Whether you’re enjoying them at a simple afternoon tea or serving them at gatherings, these cookies will undoubtedly brighten your day.

Ingredients

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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
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
2 heaping tablespoons cornstarch mixed with water
3 tablespoons milk
1 tablespoon lemon zest
1 teaspoon lemon zest (for rolling)
3 tablespoons granulated sugar (for rolling)
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 a bowl, mix gluten-free flour, baking powder, and salt.
Cream together the butter and sugar until light and fluffy.
Add cornstarch mixture, milk, lemon juice, and zest to the butter-sugar mix; combine well.
Gradually incorporate dry ingredients into the wet mixture without overmixing.
Gently fold in chopped raspberries.
Scoop dough into balls and roll in sugar mixed with lemon zest before placing on the baking sheet.
Bake for about 15 minutes until edges are golden; cool on wire racks.
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: 17g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg