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Lemon Raspberry Cookies

Lemon Raspberry Cookies
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Lemon Raspberry Cookies are a delightful treat that perfectly balances sweet and tangy flavors. These soft and fluffy cookies capture the essence of summer with their refreshing lemon zest and juicy raspberry bursts. Ideal for any occasion, these cookies are not only delicious but also cater to various dietary needs, being eggless, gluten-free, and nut-free. Whether you’re looking to impress friends at a gathering or simply want to enjoy a tasty dessert at home, these cookies will surely become a favorite. With simple ingredients and easy preparation steps, you can whip up a batch in no time!

Ingredients

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  • 2 cups gluten-free flour
  • 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
  • 1 tablespoon lemon zest
  • 1/2 cup frozen raspberries, chopped
  • 3 tablespoons granulated sugar for coating
  • 1 teaspoon lemon zest for coating
  • 1 cup confectioners' sugar for glaze
  • 1–2 frozen raspberries for glaze
  • 1 tablespoon plus 1 teaspoon water for glaze

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine gluten-free flour, baking powder, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Mix in cornstarch mixture, milk, lemon juice, and zest until well combined.
  5. Gently fold in frozen raspberries.
  6. Scoop dough balls, roll in lemon sugar coating, and place on the prepared baking sheet.
  7. Bake for about 15 minutes until golden around the edges. Cool on wire racks.
  8. Prepare raspberry glaze by whisking confectioners' sugar with crushed raspberries and water; drizzle over cooled cookies.

Nutrition

Find it online: https://isabellacooks.com/lemon-raspberry-cookies/