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Lemon Raspberry Cookies

Lemon Raspberry Cookies
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Lemon Raspberry Cookies bring a delightful burst of flavor to your dessert table. These cookies beautifully blend the zesty brightness of lemon with the sweet-tart taste of raspberries, creating a refreshing treat perfect for any occasion. Whether you’re enjoying them at home or sharing them with friends at a gathering, these gluten-free and eggless cookies are sure to impress. Easy to make and visually appealing, they are adorned with a luscious raspberry glaze and lemon zest sprinkles, making them not only delicious but also stunning. With their versatile nature, they can be enjoyed as a snack, dessert, or even as charming party favors.

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, room temperature
  • 1 1/4 cups granulated sugar
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1/2 cup frozen raspberries, chopped
  • 3 tablespoons granulated sugar (for lemon sugar coating)
  • 1 teaspoon lemon zest (for lemon sugar coating)
  • 1 cup confectioners' sugar (for raspberry glaze)
  • 1–2 frozen raspberries (for raspberry glaze)
  • 1 tablespoon plus 1 teaspoon water (for raspberry glaze)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine gluten-free flour, baking powder, and kosher salt. Whisk together until well combined.
  3. In another bowl, use an electric mixer to beat together unsalted butter (or vegan baking stick) and granulated sugar until light and fluffy.
  4. Add the cornstarch-water mixture, milk, lemon juice, and lemon zest to the butter-sugar mixture and blend until fully incorporated.
  5. Gradually add the dry ingredient mixture into the wet ingredients. Mix until just combined. Gently fold in chopped frozen raspberries.
  6. Using a cookie scoop or spoon, portion out dough balls onto the prepared baking sheet. Roll each ball in lemon sugar before placing it on the sheet.
  7. Bake for about 15 minutes or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack.
  8. In a small bowl, mix together confectioners' sugar, crushed frozen raspberries, and water until smooth. Drizzle over cooled cookies and sprinkle with additional lemon zest before serving.

Nutrition

Find it online: https://dailyrecipetime.com/lemon-raspberry-cookies/