Lemon Raspberry Cookies (Print)
Light and chewy lemon cookies meet raspberry swirls and a tangy glaze. Gluten-free and vegan-friendly for everyone to love!
# Ingredients:
→ Cookie Dough
01 -
1½ teaspoons baking powder
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½ teaspoon kosher salt
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2 cups gluten-free flour that contains xanthan gum
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½ cup softened unsalted butter or vegan baking stick
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1¼ cups white sugar
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3 tablespoons milk
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2 generous tablespoons of cornstarch mixed with 3 tablespoons water
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1 tablespoon lemon zest (from about 2 medium lemons)
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2 tablespoons fresh-squeezed lemon juice (about 1 medium lemon)
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½ cup chopped frozen raspberries
→ Lemon Sugar Coating
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1 teaspoon lemon zest (from about 1 medium lemon)
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3 tablespoons white sugar
→ Raspberry Glaze
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1 cup powdered sugar
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1-2 frozen raspberries
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1 tablespoon and 1 teaspoon water
# Steps:
01 -
Grate the zest from 3 lemons and set it aside covered so it stays fresh. Juice 1 lemon to get about 2 tablespoons, and keep juice and zest apart.
02 -
Dice up your frozen raspberries into chunky pieces—don’t make them too small. Freeze them again until you need them.
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Cream the butter and sugar until smooth. Stir in the cornstarch mix, milk, lemon zest, and juice. Slowly add flour mixture, then gently fold in the frozen raspberry pieces.
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Cover your dough and freeze it for at least an hour; this step is key for stopping the cookies from spreading too much.
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Form into balls, cover them in the lemon-and-sugar mixture, and set them on a parchment-lined tray. Bake at 325°F for around 15-16 minutes.
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Once cookies are fully cooled, drizzle on raspberry glaze and sprinkle a bit of extra lemon zest on top if you'd like.
# Notes:
01 -
To make these cookies vegan, just use dairy-free substitutes and vegan sugar.
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Store unbaked dough balls in the freezer between baking to get the best texture.