Lemon Raspberry Cookies
Lemon Raspberry Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose gluten-free flour blend, with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 1 1/2 cups granulated sugar
- 1 lemon, zested and juiced
- 1/2 cup frozen raspberries, finely chopped
- 1 teaspoon vanilla extract
For the Lemon Sugar Coating
- 1/2 cup granulated sugar
- 1/2 lemon, zested
For the Raspberry Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon raspberry puree, from chopped raspberries
For Garnish
- 1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375
- 2
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened vegan butter and 1 1/2 cups of granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
⏱️ 4 min
- 4
Add the zest and juice from 1 lemon, and vanilla extract to the creamed mixture. Beat until well combined.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min
- 6
Gently fold in the finely chopped frozen raspberries until evenly distributed throughout the dough, creating a marbled effect.
⏱️ 2 min
- 7
In a small bowl, combine 1/2 cup granulated sugar and the zest from 1/2 lemon for the lemon sugar coating.
⏱️ 1 min
- 8
Using a 1 1/2-inch ice cream scoop, scoop cookie dough balls and roll each thoroughly in the lemon sugar coating. Place the coated dough balls 2 inches apart on the prepared baking sheet.
⏱️ 5 min
- 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375
- 10
While cookies cool, prepare the raspberry glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon raspberry puree until smooth and free of lumps. Add more lemon juice or raspberry puree 1/2 teaspoon at a time if the glaze is too thick.
⏱️ 3 min
- 11
Once the cookies are completely cool, drizzle them with the raspberry glaze. Garnish with additional fresh lemon zest.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Lemon Raspberry Cookies
Ingredients
For the Cookies
- 2 1/4 cups all-purpose gluten-free flour blend, with xanthan gum
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup vegan butter, softened
- 1 1/2 cups granulated sugar
- 1 lemon, zested and juiced
- 1/2 cup frozen raspberries, finely chopped
- 1 teaspoon vanilla extract
For the Lemon Sugar Coating
- 1/2 cup granulated sugar
- 1/2 lemon, zested
For the Raspberry Glaze
- 1 1/2 cups powdered sugar
- 2 tablespoons lemon juice
- 1 tablespoon raspberry puree, from chopped raspberries
For Garnish
- 1 teaspoon lemon zest
Instructions
- 1
Preheat oven to 375°F. Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 375 - 2
In a medium bowl, whisk together the gluten-free flour blend, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In the bowl of a stand mixer fitted with the paddle attachment, cream together the softened vegan butter and 1 1/2 cups of granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
⏱️ 4 min - 4
Add the zest and juice from 1 lemon, and vanilla extract to the creamed mixture. Beat until well combined.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
⏱️ 3 min - 6
Gently fold in the finely chopped frozen raspberries until evenly distributed throughout the dough, creating a marbled effect.
⏱️ 2 min - 7
In a small bowl, combine 1/2 cup granulated sugar and the zest from 1/2 lemon for the lemon sugar coating.
⏱️ 1 min - 8
Using a 1 1/2-inch ice cream scoop, scoop cookie dough balls and roll each thoroughly in the lemon sugar coating. Place the coated dough balls 2 inches apart on the prepared baking sheet.
⏱️ 5 min - 9
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies will still be soft. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
⏱️ 12 min•🌡️ 375 - 10
While cookies cool, prepare the raspberry glaze. In a small bowl, whisk together the powdered sugar, 2 tablespoons lemon juice, and 1 tablespoon raspberry puree until smooth and free of lumps. Add more lemon juice or raspberry puree 1/2 teaspoon at a time if the glaze is too thick.
⏱️ 3 min - 11
Once the cookies are completely cool, drizzle them with the raspberry glaze. Garnish with additional fresh lemon zest.
⏱️ 3 min