Lemon Raspberry Cookies

Lemon Raspberry Cookies

from laneandgreyfare.com

These Lemon Raspberry Cookies are soft and fluffy, sweet with a slight tang.  This eggless sugar cookie recipe is made with lemon zest, lemon juice and frozen raspberries. The dough balls are rolled into lemon sugar prior to baking, which gives them a little extra pizazz! Finally, these raspberry lemon cookies are drizzled with a sweet raspberry glaze and sprinkled with some extra lemon zest. They taste like a refreshing glass of raspberry lemonade! If that wasn't enough, these cookies are gluten free, nut free, eggless and can easily be vegan!

Ingredients

  • 2 cups gluten free flour ((I use a 1:1 gluten free flour 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 mixed with 3 tablespoons water
  • 3 tablespoons milk
  • 2 tablespoons fresh squeezed lemon juice ((from about 1 medium lemon))
  • 1 tablespoon lemon zest ((from about 2 medium lemons))
  • 1/2 cup frozen raspberries (, chopped)
  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest ((from about 1 medium lemon))
  • 1 cup confectioners' sugar
  • 1-2 frozen raspberries
  • 1 tablespoon plus 1 teaspoon water

Directions

  1. 1

    Wash and dry all 3 lemons. Take a zester and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.

  2. 2

    In a small bowl, whisk together the 1 cup of confectioners' sugar, 1 or 2 raspberries and the 1 tablespoon plus 1 teaspoon water until combined and smooth.