Zesty Lemon Raspberry Cookies (Print Version)
# Ingredients:
→ Cookie Dough
01 -
0.5 cup (about 70 g) frozen raspberries, chopped up
02 -
1 tablespoon lemon zest
03 -
2 tablespoons fresh lemon juice
04 -
3 tablespoons regular or non-dairy milk
05 -
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
06 -
250 g white sugar
07 -
113 g unsalted butter or plant-based baking stick, softened
08 -
0.5 teaspoon kosher salt
09 -
1.5 teaspoons baking powder
10 -
260 g gluten free flour mix with xanthan gum
→ Lemon Sugar Coating
11 -
1 teaspoon lemon zest
12 -
3 tablespoons white sugar
→ Raspberry Glaze
13 -
1 tablespoon plus 1 teaspoon water
14 -
1–2 frozen raspberries
15 -
120 g powdered sugar
# Instructions:
01 -
Once the cookies cool off completely, splash some raspberry glaze on every cookie. You can sprinkle a little extra lemon zest if you want. Let the glaze set before stashing or sharing.
02 -
Toss the powdered sugar, 1 or 2 frozen raspberries, and all the water into a tiny bowl. Mix until everything’s smooth and bright pink.
03 -
Right after baking, use your spatula to nudge the cookies back into perfect rounds. Leave them on the tray for five minutes, then move over to a rack so they cool the rest of the way.
04 -
Place cookie balls far apart on the tray, about 8–10 cm away from each other. Bake 15 to 16 minutes. Turn the tray around halfway if needed. If you can’t do them all at once, leave the rest of the dough in the fridge so it stays cool.
05 -
Scoop out the dough using a big cookie scoop so you get 11 balls. Stir 3 tablespoons sugar with a teaspoon of lemon zest in a bowl. Roll every dough ball in that lemon sugar until it’s fully covered.
06 -
While the dough chills, switch your oven on to 165°C. Set up a baking sheet with parchment paper.
07 -
Wrap the bowl up tight and stash in the freezer for at least an hour, so the dough gets nice and firm.
08 -
Use a spatula to fold in chopped frozen raspberries gently so you see lovely pink swirls and don’t smash up the berries.
09 -
Pour the dry stuff into the wet bowl slowly, keep the mixer on low, and just blend everything until you don’t see flour streaks.
10 -
Drop in your cornstarch-water mix, milk, 1 tablespoon of the lemon zest, and 2 tablespoons lemon juice. Mix until it looks all pale and nicely combined.
11 -
Grab your mixer with the paddle piece. Beat softened butter or plant stick with sugar on medium for about 2–3 minutes, till fluffy.
12 -
Stir the cornstarch and water together in a little bowl so you don’t get lumps—it should look like runny milk.
13 -
In a separate big bowl, whisk together the gluten free flour, baking powder, and salt, then set it to the side.
14 -
Roughly chop the frozen raspberries so you’ve got little bits. Toss ’em back in the freezer until you’re ready for them.
15 -
Wash and dry three lemons. Use a fine grater to zest all of them into a small bowl and cover so it doesn’t dry out. Squeeze one lemon for 2 tablespoons juice—pick out the seeds. Set aside for later.
# Notes:
01 -
If you want these to be totally vegan, just use all plant-based substitutes like vegan butter, vegan milk, and ensure your sugar is vegan-friendly.
02 -
For smaller cookies, just go with a small scoop and bake 13 to 14 minutes. Always keep extra dough chilled before it bakes, so your cookies hold their shape.
03 -
Once the glaze is dry, store cookies in a sealed container in the fridge for up to three days.
04 -
To freeze the dough longer, wrap those dough balls, pop in a freezer bag, and freeze up to a month.