Lemon Raspberry Cookies (Printable Recipe Version)
Zesty lemon cookies with raspberry swirls, coated with a sweet glaze. They’re gluten-free, vegan-friendly, and perfect for any sunny day.
# Ingredients You’ll Need:
→ Cookie Dough
01 -
1¼ cups white sugar
02 -
½ teaspoon coarse salt
03 -
½ cup plant-based butter or regular unsalted butter, softened
04 -
3 tablespoons milk of choice
05 -
1½ teaspoons of leavening powder
06 -
¼ cup gluten-free flour (including xanthan gum)
07 -
1 big spoon of cornstarch blended with 3 tablespoons of water
08 -
2 tablespoons squeezed lemon juice (roughly 1 lemon)
09 -
1 tablespoon lemon peel zest (from 2 lemons)
10 -
½ cup chopped-up frozen raspberries
→ Lemon Sugar Coating
11 -
3 tablespoons white sugar
12 -
1 teaspoon freshly zested lemon peel (around 1 lemon)
→ Raspberry Glaze
13 -
1 cup powdered sugar
14 -
1 or 2 frozen raspberry pieces
15 -
1 tablespoon and 1 teaspoon of water
# Steps to Make It:
01 -
Grate the skin of 3 lemons for zest and stash it in a covered bowl. Squeeze juice from 1 lemon, aiming for 2 tablespoons. Keep the juice and zest separate.
02 -
Dice up frozen raspberries into chunks—not too tiny though! Stick these back in the freezer until you're ready.
03 -
Whip the butter with sugar until fluffy. Pour in the cornstarch blend, milk, plus lemon juice and zest. Slowly add the flour mix, then carefully fold in the frosty raspberry chunks.
04 -
Wrap the dough and place it in the freezer for at least an hour. This avoids spreading while baking.
05 -
Form dough into little balls, give them a tumble in the lemon-sugar mix, then set them on a tray lined with parchment. Bake for about 15-16 minutes at 325°F.
06 -
Wait for the cookies to cool off fully, drizzle on the raspberry glaze, and maybe add a touch more lemon zest if you like.
# Extra Information:
01 -
You can swap in plant-based products for a fully vegan batch.
02 -
To keep the batches perfect, leave unused dough balls in the freezer between bakings.