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Lemon Raspberry Cookies

Lemon Raspberry Cookies
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Lemon Raspberry Cookies are a delightful fusion of tangy lemon zest and sweet raspberries, delivering a refreshing twist in every bite. These soft, fluffy cookies are not only gluten-free and nut-free but also eggless, making them perfect for various dietary preferences. Whether you’re enjoying them as an afternoon snack, serving them at a summer gathering, or simply indulging your sweet tooth, these cookies are sure to be a hit. With an easy-to-follow recipe and simple ingredients, you can whip up a batch in no time. Plus, the vibrant appearance—thanks to the lemon sugar coating and raspberry glaze—makes them as visually appealing as they are delicious.

Ingredients

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  • 2 cups gluten-free flour
  • 1/2 cup unsalted butter (or vegan alternative)
  • 1 1/4 cups granulated sugar
  • 1/2 cup frozen raspberries, chopped
  • Zest and juice of 2 lemons
  • Cornstarch mixed with water for binding
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 tablespoons granulated sugar (for coating)
  • 1 cup confectioners' sugar (for glaze)
  • 1–2 frozen raspberries (for glaze)
  • 1 tablespoon plus 1 teaspoon water (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a bowl, combine flour, baking powder, and salt. Set aside.
  3. Cream butter and sugar until fluffy; mix in cornstarch mixture, milk, lemon juice, and zest until smooth.
  4. Fold in raspberries gently.
  5. Scoop dough onto parchment-lined baking sheets; roll in lemon sugar mixture.
  6. Bake for about 15 minutes or until edges are lightly golden.
  7. Cool and drizzle with raspberry glaze before serving.

Nutrition

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