Description
Lemon Raspberry Cookies are a delightful combination of zesty lemon and sweet-tart raspberries, making them the perfect treat for any occasion. These cookies are not only easy to make but also cater to various dietary preferences, being eggless, gluten-free, and easily adaptable for vegans. With a refreshing flavor profile that evokes sunny days, each bite is a melt-in-your-mouth experience enhanced by a drizzle of raspberry glaze and a sprinkle of lemon zest. Whether enjoyed at family gatherings or as a casual snack, these cookies are sure to impress dessert lovers everywhere.
Ingredients
Scale
- 2 cups gluten-free flour
- 1/2 cup unsalted butter (or vegan alternative)
- 1 1/4 cups granulated sugar
- 2 heaping tablespoons cornstarch mixed with water
- 2 tablespoons fresh lemon juice
- 1/2 cup frozen raspberries
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In one bowl, whisk together gluten-free flour, baking powder, and salt. In another bowl, cream the butter and sugar until fluffy.
- Add the cornstarch mixture, milk, lemon juice, and lemon zest to the butter mixture. Mix well.
- Gradually combine the dry ingredients with the wet ingredients and gently fold in chopped frozen raspberries.
- Scoop dough onto the baking sheet, roll in a mixture of sugar and lemon zest, then bake for about 15 minutes until edges are golden.
- Allow cooling before drizzling with raspberry glaze made from confectioners’ sugar and crushed raspberries mixed with water.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
- Sugar: 9g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg