Lemon Raspberry Cookies (Print)
Soft, citrus cookies loaded with raspberries, rolled in tangy sugar, and finished with a fruity glaze. Gluten-free, vegan possible.
# Ingredients:
→ Dough Ingredients
01 -
½ cup unsalted butter or vegan baking alternative, at a soft consistency
02 -
½ teaspoon salt (kosher works well)
03 -
3 tablespoons milk of your choice
04 -
1½ teaspoons baking powder
05 -
1¼ cups sugar, granulated
06 -
2 generous tablespoons of cornstarch blended with 3 tablespoons of water
07 -
2 cups gluten-free flour that includes xanthan gum
08 -
1 tablespoon zest from around 2 lemons
09 -
2 tablespoons lemon juice (roughly the juice of 1 lemon)
10 -
½ cup chopped raspberries (use frozen)
→ Zesty Sugar Coating
11 -
1 teaspoon fresh lemon zest (about one lemon)
12 -
3 tablespoons plain granulated sugar
→ Sweet Berry Topping
13 -
1 cup powdered sugar
14 -
1 to 2 frozen raspberries
15 -
1 tablespoon and a little extra of water
# Steps:
01 -
Take three lemons and zest them. Cover it to keep it moist. From one lemon, squeeze out enough juice to give you 2 tablespoons. Keep the zest with the juice apart from each other.
02 -
Quickly chop up some frozen raspberries into chunks – don’t make them too small! Toss them back in the freezer to keep firm.
03 -
Whip together the butter and sugar until smooth. Stir in cornstarch slurry, milk, lemon juice, and zest. Slowly add the dry mix. Gently blend frozen raspberries in once it’s all combined.
04 -
Cover the dough and freeze it for a good hour. This helps it set up so it doesn’t spread later.
05 -
Scoop dough into balls. Coat each by rolling them in the lemon sugar blend. Place on parchment-lined sheets. Bake at 325°F for around 15-16 minutes.
06 -
Wait until the cookies are fully cooled. Then drizzle them with raspberry glaze and top with extra zest if you like.
# Notes:
01 -
You can keep these vegan by swapping in dairy-free items and making sure the sugar’s plant-friendly.
02 -
Leave the unbaked dough balls in the freezer between baking to keep them firm.