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Zingy lemons and sweet raspberries team up for these soft, fluffy cookies. They're made without eggs or gluten, so just about anyone can enjoy them. Each bite is coated in a zippy lemon sugar shell, and finished off with raspberry glaze and a bit of zest—almost too pretty to eat.
I first baked these on a dull, rainy day looking for something cheerful. The whole kitchen smelled like citrus and those gorgeous raspberry streaks brightened my mood right up. Now I whip up a batch anytime someone needs a little pick-me-up.
Ingredients
- Frozen raspberries: Chop them up while still frozen for tangy bites of color—look for berries without sweeteners.
- Fresh lemon juice and zest: Give brightness and scent—choose bright yellow, heavy lemons.
- Cornstarch: Stir with water to make a smooth egg replacer; keep mixing until there are no lumps.
- Kosher salt: Balances sweetness and makes that citrus pop.
- Gluten free flour: The backbone for these cookies—choose one with xanthan gum if you can.
- Granulated sugar: Sweetness and that sparkly crunch when you roll the dough balls in it.
- Milk: Helps bring everything together, doesn't matter if it's dairy or non-dairy.
- Unsalted butter or vegan baking stick: Makes these cookies taste rich and gives the chewy center.
- Confectioners sugar: Sifts into the glaze to make it velvety smooth.
- Baking powder: Lifts the dough so it's puffy and soft—you can test if it's fresh by dropping a bit in water to see if it bubbles.
Irresistible Step-by-Step Instructions
- Whip Up the Glaze:
- Blend together the confectioners sugar, a few raspberries, and a splash of water until it's silky. Once cooled, drizzle glaze over each cookie and scatter extra zest if you want. Let 'em sit until completely set before you move or store them.
- Shape and Cool:
- Soon as the cookies are out of the oven, use a spatula to nudge them into perfect rounds, if needed. Let them hang out on the baking tray for a few minutes, then move them to a rack to finish cooling. Don't glaze until totally cool.
- Bake:
- Arrange coated dough balls a few inches apart on your lined tray. Bake fifteen or sixteen minutes—done when they're just set and still pale. If you're baking in batches, keep unused dough balls chilling.
- Shape and Sugar the Dough:
- Grab a big scoop and portion out about eleven cookie balls. Mix up the leftover sugar with more lemon zest, roll each ball to get them totally covered.
- Preheat Oven and Prep Cookie Sheet:
- Once the dough is well-chilled, kick your oven to 325°F and line a tray with parchment.
- Chill Dough:
- Cover your mixing bowl and slide it into the freezer for an hour or more. This keeps cookies from spreading all over the pan.
- Fold in Raspberries:
- Dump the chopped frozen raspberries into your dough and gently fold with a spatula. Work fast so your dough stays pale and the berries don't bleed too much.
- Add Dry Ingredients:
- On low speed, gently mix the flour combo into the wet stuff. Stop as soon as no dry flour shows—overmixing ruins the texture.
- Combine Wet Ingredients:
- Pour in the cornstarch mix, some milk, a spoonful of zest, and the lemon juice into the bowl with butter and sugar. It's okay if it looks a little separated.
- Cream Butter and Sugar:
- Beat together sugar and butter (or vegan stick) until it's fluffy, about two or three minutes, using a stand mixer with a paddle.
- Make Cornstarch Mixture:
- Stir cornstarch and water with a spoon until totally smooth and runny. Don't stop until all lumps are gone.
- Mix Dry Ingredients:
- Whisk together gluten free flour, baking powder, and a pinch of salt in a big bowl and set it aside for later.
- Prep Lemons and Raspberries:
- Wash and dry your lemons. Zest them, stash the zest in a covered dish. Juice one or two to get about two tablespoons. Chop the still-frozen raspberries up, but don't let them thaw. Put the chopped bits back in the freezer till you need them.
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The real magic? That lemon sugar shell. It sparkles and turns every bite into a tiny citrus explosion. My niece tasted these once and immediately started requesting them every year for her birthday—they're that addictive.
Storage Tips
Once your glaze is set, pop cookies in a sealed container and chill them in the fridge for up to three days. To save for later, freeze dough balls wrapped up tight for about a month. You can also freeze finished cookies, but bring them to room temp in their container so they don't get soggy.
Ingredient Swaps
Got food restrictions? These cookies play nice with lots of swaps—just use non-dairy butter and non-dairy milk to go totally vegan. If you're fine with gluten, toss in regular all-purpose flour instead. Whatever you use, keep dough cold if you switch flour so the cookies stay thick and chewy.
Serving Ideas
Put these colorful cookies on a brunch table or serve with afternoon tea for a bright treat. They're perfect with fresh berries or a scoop of lemon sorbet—everyone will want seconds!
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About the Food Culture
Lemon and raspberry are a classic duo in European sweets, especially in summer. These cookies take those familiar flavors and make them work for folks who can't have eggs or gluten. It's a fun, fresh twist that keeps the tradition alive for everyone.
Frequently Asked Questions
- → How do I stop the cookies from getting too flat when they bake?
Pop the dough in the freezer for an hour or more. Cold dough holds its shape better so your cookies won't spread all over the pan.
- → Can I swap in fresh raspberries for the frozen ones?
Frozen raspberries hold together better, but if you'd like, you can use fresh. Just stir them in very gently so they don't fall apart.
- → Is it possible to make these cookies vegan?
Definitely! Use vegan butter sticks and go for your favorite non-dairy milk so everything's plant-based.
- → Can I use regular all-purpose flour instead of a gluten free blend?
Sure thing—you can switch flours, but textures and measurements might shift a bit. Be sure to chill the dough to help them turn out right.
- → What’s the best way to keep the cookies fresh?
Let the glaze harden, then store them in a sealed container in the fridge for a few days. Or freeze raw dough balls to bake later.
- → Why roll the dough balls in lemon sugar?
Rolling them in lemon sugar gives extra zing and a nice little sweet crunch on the outside. It's all about boosting flavor and texture.