Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
1½ teaspoons rising agent (baking powder)
02 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
03 -
2 cups gluten-free flour that already has xanthan gum
04 -
½ cup of room-temperature butter (or a vegan alternative)
05 -
½ teaspoon salt (kosher variety)
06 -
3 tablespoons any milk you have on hand
07 -
½ cup finely chopped raspberries (frozen)
08 -
1¼ cups regular white sugar
09 -
1 tablespoon grated lemon peel (from 2 medium lemons)
10 -
2 tablespoons juice from a freshly squeezed lemon
→ Lemon Sugar Coating
11 -
1 teaspoon grated lemon peel (about 1 medium lemon)
12 -
3 tablespoons regular white sugar
→ Raspberry Glaze
13 -
1-2 frozen raspberries
14 -
1 cup powdered sugar
15 -
1 tablespoon plus 1 teaspoon of water
# Instructions:
01 -
Grate the skin of 3 lemons, keeping the zest away from air. Squeeze 1 lemon for 2 tablespoons of juice. Store the zest and juice separately.
02 -
Dice frozen raspberries into bite-sized pieces, avoiding making them too tiny. Return them to the freezer afterward.
03 -
Whisk butter with sugar until it’s fluffy. Blend in cornstarch mix, milk, along with lemon zest and juice. Slowly incorporate the dry flour mix, then gently add in frozen raspberry bits.
04 -
Cover the dough, then chill it in the freezer for a minimum of an hour. That helps it stay firm during baking.
05 -
Form rounded balls, roll them in the lemon-and-sugar mixture, then pop them onto a baking sheet lined with parchment. Bake at 325°F for around 15–16 minutes.
06 -
Once they're fully cooled, pour the raspberry glaze on top and add a sprinkling of lemon zest if you'd like a little extra zestiness.
# Notes:
01 -
Vegan cookies are a snap—just stick with plant-based replacements and vegan-safe sugar.
02 -
For consistent baking, keep any unused dough balls cold in the freezer between batches.