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Lemon Raspberry Cookies

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Soft, chewy lemon raspberry cookies bursting with citrus and berry flavor, drizzled with a natural raspberry glaze. Eggless, gluten-free, and easy to make vegan.

Ingredients

Scale
  • 2 cups gluten-free flour (1:1 blend with xanthan gum)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup unsalted butter or vegan baking stick (room temperature)
  • 1 1/4 cups granulated sugar
  • 2 heaping tablespoons cornstarch
  • 3 tablespoons water
  • 3 tablespoons milk (dairy or non-dairy)
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 tablespoon lemon zest (about 2 medium lemons)
  • 1/2 cup frozen raspberries, chopped
  • For the Lemon Sugar: 3 tablespoons granulated sugar + 1 teaspoon lemon zest
  • For the Glaze: 1 cup confectioners’ sugar, 1–2 frozen raspberries, 1 tablespoon + 1 teaspoon water

Instructions

  1. Zest and juice 3 lemons. Cover zest to prevent drying out.
  2. Chop frozen raspberries into small pieces and keep in the freezer until use.
  3. Whisk gluten-free flour, baking powder, and salt in a bowl. Set aside.
  4. In a small bowl, mix cornstarch with water until smooth and runny.
  5. Cream butter and 1 1/4 cups sugar in a large mixing bowl until light and fluffy.
  6. Beat in cornstarch mixture, milk, lemon juice, and 1 tbsp zest. Mix until pale and combined.
  7. Gradually mix in the dry ingredients until a dough forms.
  8. Gently fold in frozen chopped raspberries. Cover dough and freeze for at least 1 hour.
  9. Preheat oven to 325°F and line a baking sheet with parchment.
  10. Roll dough into balls and coat each with lemon sugar mixture.
  11. Place on sheet 3–4 inches apart. Bake for 15–16 minutes.
  12. Immediately reshape cookies into circles. Cool on tray for 5 minutes, then transfer to rack.
  13. To make the glaze, whisk confectioners’ sugar, raspberry, and water until smooth.
  14. Drizzle glaze over fully cooled cookies. Let set before storing.

Notes

  • Always use frozen, chopped raspberries—never fresh.
  • Freezing the dough is essential to prevent overspreading.
  • Glaze only once cookies are completely cool.
  • Use room temperature butter, not melted.
  • Store glazed cookies in the fridge up to 3 days.
  • For mini cookies, use a small scoop and reduce bake time to 13–14 minutes.

Nutrition

Find it online: https://recipeeasily.com/lemon-raspberry-cookies-recipe/