Bright, tangy, and sweet, these Lemon Raspberry Cookies are the perfect treat for any occasion! The gluten-free dough, infused with fresh lemon zest and dotted with chopped raspberries, creates a soft and flavorful cookie that’s as beautiful as it is delicious. Topped with a raspberry-tinted glaze, these cookies bring a burst of sunshine and sweetness to your table. Whether you’re accommodating dietary preferences or just craving something unique, this recipe is a delightful choice.
Ingredients:
For the Cookies:
- 2 cups gluten-free flour (with xanthan gum, if available)
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, at room temperature
- 1 ¼ cups granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water (vegan egg alternative)
- 3 tablespoons milk (or plant-based milk for vegan option)
- 2 tablespoons fresh-squeezed lemon juice (from ~1 medium lemon)
- 1 tablespoon lemon zest (from ~2 medium lemons)
- ½ cup frozen raspberries, chopped
For the Lemon Sugar:
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from ~1 medium lemon)
For the Glaze:
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries
- 1 tablespoon + 1 teaspoon water
Instructions:
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set aside. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the cornstarch-water mixture, milk, lemon juice, and lemon zest. Mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the chopped frozen raspberries gently to avoid excessive bleeding.
- Shape and Bake the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Flatten slightly and place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the cookies are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Sugar: In a small bowl, mix the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers to release the aromatic oils. Sprinkle the lemon sugar lightly over the warm cookies.
- Prepare the Glaze:In a small bowl, mash the frozen raspberries to extract their juice. Mix the confectioners’ sugar with the raspberry juice and water until smooth. Adjust the consistency with additional water or sugar as needed. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set for 10–15 minutes before serving.
Conclusion:
These Lemon Raspberry Cookies are a delightful combination of zesty citrus and sweet berries, offering a light yet indulgent dessert. With a tender crumb, bursts of raspberry, and a vibrant glaze, they’re sure to impress family and friends. Whether you’re baking for a party, a picnic, or just a cozy day at home, these cookies are a guaranteed hit!
Lemon Raspberry Cookies with a Zesty Glaze
Soft and citrusy gluten-free cookies packed withlemon zest and raspberries, topped with a naturally pink raspberry glaze. Arefreshing and unique treat for any occasion!
Ingredients
For the Cookies:
- 2 cups gluten-free flour with xanthan gum, if available
- 1 ½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick at room temperature
- 1 ¼ cups granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water vegan egg alternative
- 3 tablespoons milk or plant-based milk for vegan option
- 2 tablespoons fresh-squeezed lemon juice from ~1 medium lemon
- 1 tablespoon lemon zest from ~2 medium lemons
- ½ cup frozen raspberries chopped
For the Lemon Sugar:
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest from ~1 medium lemon
For the Glaze:
- 1 cup confectioners’ sugar
- 1 –2 frozen raspberries
- 1 tablespoon + 1 teaspoon water
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set aside. In a large mixing bowl, cream the butter and granulated sugar until light and fluffy. Add the cornstarch-water mixture, milk, lemon juice, and lemon zest. Mix until combined. Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms. Fold in the chopped frozen raspberries gently to avoid excessive bleeding.
- Shape and Bake the Cookies: Scoop tablespoon-sized portions of dough and roll into balls. Flatten slightly and place on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12–15 minutes, or until the edges are set and the cookies are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Make the Lemon Sugar: In a small bowl, mix the granulated sugar with the lemon zest. Rub the zest into the sugar with your fingers to release the aromatic oils. Sprinkle the lemon sugar lightly over the warm cookies.
- Prepare the Glaze:In a small bowl, mash the frozen raspberries to extract their juice. Mix the confectioners’ sugar with the raspberry juice and water until smooth. Adjust the consistency with additional water or sugar as needed. Drizzle or spread the glaze over the cooled cookies. Allow the glaze to set for 10–15 minutes before serving.
