Description
These bright lemon raspberry cookies are soft, fruity, and bursting with fresh citrus flavor, finished with a fragrant lemon sugar coating and a sweet raspberry glaze.
Ingredients
Scale
- 1/2 cup unsalted butter, softened (or dairy-free/vegan alternative)
- 1 1/4 cups granulated sugar
- 2 heaping tbsp cornstarch, whisked with a splash of water into a smooth slurry
- 3 tbsp milk, dairy or plant-based
- 2 tbsp fresh lemon juice
- 1 tbsp fresh lemon zest
- 2 cups gluten-free all-purpose flour blend, or standard 1:1 all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 cup frozen raspberries, coarsely chopped
- 3 tbsp granulated sugar
- 1 tsp fresh lemon zest
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries, crushed
- 1 tbsp plus 1 tsp water
Instructions
- Preheat your oven to 350°F (175°C) and line a large baking sheet with parchment paper. In a small bowl, vigorously rub the granulated sugar and lemon zest together with your fingertips until fragrant and slightly yellow. Set aside.
- In a medium bowl, whisk together the flour, baking powder, and kosher salt until evenly distributed.
- In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy. Mix in the cornstarch-water slurry, milk, fresh lemon juice, and lemon zest until smooth and fully combined.
- Gradually fold the dry flour mixture into the wet ingredients, mixing just until a soft dough forms. Right before scooping, gently fold in the chopped frozen raspberries, taking care not to crush them or overmix the dough.
- Scoop the dough into rounded balls and roll each generously in the prepared lemon sugar coating. Arrange them on the baking sheet spaced about 2 inches apart. Bake at 350°F for about 15 minutes, or until the edges are lightly golden brown.
- Transfer the cookies to a wire rack to cool completely. For the glaze, whisk the confectioners’ sugar, crushed frozen raspberries, and water in a small bowl until smooth. Drizzle generously over the cooled cookies and let the glaze firm up before serving.
Notes
Handle the frozen raspberries gently to keep them intact and avoid overmixing the dough. Let the cookies cool completely before adding the raspberry glaze so it can set properly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 175
- Sugar: 19g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 15mg