Lemon Raspberry Cookies
Lemon Raspberry Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose gluten-free flour blend, with xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup vegan butter, softened (1 stick)
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk, such as almond or soy milk
- 1/2 cup frozen raspberries, chopped into small pieces
For the Lemon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
For the Raspberry Glaze
- 1 cup powdered sugar
- 1/4 cup fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon water, or more, as needed
For Garnish
- 1/2 teaspoon lemon zest
Instructions
- 1
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
⏱️ 2 min
- 2
In a large bowl, cream together the softened vegan butter, 1/2 cup granulated sugar, and 1 tablespoon lemon zest using an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 3
Beat in the 1 tablespoon fresh lemon juice, vanilla extract, and dairy-free milk until well combined.
⏱️ 1 min
- 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min
- 5
Gently fold in the chopped frozen raspberries until evenly distributed throughout the dough. Be careful not to overmix, as this can cause the raspberries to bleed too much color.
⏱️ 2 min
- 6
Cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much.
⏱️ 30 min
- 7
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 8
Prepare the lemon sugar coating: In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon lemon zest. Mix well.
⏱️ 1 min
- 9
Remove the dough from the refrigerator. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball in the lemon sugar coating until fully coated.
⏱️ 5 min
- 10
Place the coated cookie dough balls 2 inches apart on the prepared baking sheet.
⏱️ 1 min
- 11
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft when removed from the oven.
⏱️ 12 min•🌡️ 350
- 12
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min
- 13
While the cookies cool, prepare the raspberry glaze: In a small bowl, mash the 1/4 cup fresh raspberries with a fork. Strain the mashed raspberries through a fine-mesh sieve to remove seeds, pressing to extract as much juice as possible. Discard the seeds.
⏱️ 3 min
- 14
In a separate small bowl, whisk together the powdered sugar, 1 tablespoon fresh lemon juice, and the strained raspberry juice. Add water 1 teaspoon at a time until the glaze reaches a smooth, drizzling consistency.
⏱️ 2 min
- 15
Once the cookies are completely cool, drizzle them with the raspberry glaze. Sprinkle with additional 1/2 teaspoon lemon zest for garnish.
⏱️ 3 min
- 16
Allow the glaze to set for about 15 minutes before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Cookies
Ingredients
For the Cookies
- 1 1/2 cups all-purpose gluten-free flour blend, with xanthan gum
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup granulated sugar
- 1/2 cup vegan butter, softened (1 stick)
- 1 tablespoon lemon zest, from 1-2 lemons
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons dairy-free milk, such as almond or soy milk
- 1/2 cup frozen raspberries, chopped into small pieces
For the Lemon Sugar Coating
- 1/4 cup granulated sugar
- 1 teaspoon lemon zest
For the Raspberry Glaze
- 1 cup powdered sugar
- 1/4 cup fresh raspberries
- 1 tablespoon fresh lemon juice
- 1 tablespoon water, or more, as needed
For Garnish
- 1/2 teaspoon lemon zest
Instructions
- 1
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
⏱️ 2 min - 2
In a large bowl, cream together the softened vegan butter, 1/2 cup granulated sugar, and 1 tablespoon lemon zest using an electric mixer until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 3
Beat in the 1 tablespoon fresh lemon juice, vanilla extract, and dairy-free milk until well combined.
⏱️ 1 min - 4
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined and a soft dough forms. Do not overmix.
⏱️ 2 min - 5
Gently fold in the chopped frozen raspberries until evenly distributed throughout the dough. Be careful not to overmix, as this can cause the raspberries to bleed too much color.
⏱️ 2 min - 6
Cover the dough and refrigerate for at least 30 minutes. This helps the dough firm up and prevents the cookies from spreading too much.
⏱️ 30 min - 7
While the dough chills, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 8
Prepare the lemon sugar coating: In a small shallow bowl, combine 1/4 cup granulated sugar and 1 teaspoon lemon zest. Mix well.
⏱️ 1 min - 9
Remove the dough from the refrigerator. Scoop rounded tablespoons of dough and roll them into balls. Roll each dough ball in the lemon sugar coating until fully coated.
⏱️ 5 min - 10
Place the coated cookie dough balls 2 inches apart on the prepared baking sheet.
⏱️ 1 min - 11
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft when removed from the oven.
⏱️ 12 min•🌡️ 350 - 12
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 5 min - 13
While the cookies cool, prepare the raspberry glaze: In a small bowl, mash the 1/4 cup fresh raspberries with a fork. Strain the mashed raspberries through a fine-mesh sieve to remove seeds, pressing to extract as much juice as possible. Discard the seeds.
⏱️ 3 min - 14
In a separate small bowl, whisk together the powdered sugar, 1 tablespoon fresh lemon juice, and the strained raspberry juice. Add water 1 teaspoon at a time until the glaze reaches a smooth, drizzling consistency.
⏱️ 2 min - 15
Once the cookies are completely cool, drizzle them with the raspberry glaze. Sprinkle with additional 1/2 teaspoon lemon zest for garnish.
⏱️ 3 min - 16
Allow the glaze to set for about 15 minutes before serving.
⏱️ 15 min