Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1½ teaspoons baking powder
02 -
½ teaspoon kosher salt
03 -
3 tablespoons milk
04 -
½ cup frozen raspberries, minced into chunks
05 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
06 -
1 tablespoon lemon zest (from about 2 lemons)
07 -
½ cup unsalted butter or plant-based baking stick, softened
08 -
1¼ cups sugar, granulated
09 -
2 cups gluten-free flour (with xanthan gum included)
10 -
2 tablespoons squeezed lemon juice (roughly 1 medium lemon)
→ Lemon-Sugar Coating
11 -
1 teaspoon lemon zest (around 1 medium lemon)
12 -
3 tablespoons white sugar
→ Raspberry Glaze
13 -
1 tablespoon and 1 teaspoon water
14 -
1-2 frozen raspberries
15 -
1 cup powdered sugar
# Instructions:
01 -
Grate the skin off three lemons and place it in a covered container. Squeeze one lemon to collect 2 tablespoons of juice. Make sure to keep the juice and zest separate.
02 -
Chop frozen raspberries into little chunks—don’t make them too small! Keep them frozen until you’re ready to use.
03 -
Whip butter and sugar until smooth, then mix in the cornstarch slurry, milk, lemon zest, and juice. Add your dry ingredients bit by bit, and carefully mix in the chopped frozen raspberries.
04 -
Pop the dough into the freezer and let it rest for an hour or more. This step keeps your cookies from spreading out too much!
05 -
Form dough into balls, roll them in your lemon-sugar mix, and arrange them on a baking sheet lined with paper. Bake for about 15–16 minutes at 325°F.
06 -
Once the cookies are fully cooled, pour over the raspberry glaze and, if you’d like, sprinkle on a little extra lemon zest for flair.
# Notes:
01 -
Vegan-friendly by swapping in dairy-free choices and plant-based sugar.
02 -
Keep extra dough balls in the freezer while baking so they stay cold.