Description

These Lemon Raspberry Cookies feature a delicious blend of tangy lemon and sweet raspberries, creating a delightful treat. Quick to prepare and simply baked, they’re an ideal choice for any occasion, from an afternoon snack to a sweet dessert.

Ingredients

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1 cup salted butter (softened)
1 ½ cups powdered sugar
1 large egg
2 teaspoons pure vanilla extract
2 teaspoons lemon juice
1 teaspoon lemon zest
3 cups gluten free all-purpose flour
½ teaspoon kosher salt
¾ cup frozen raspberries (chopped)
¼ cup granulated sugar to roll the cookies before baking
½ cup powdered sugar
2-3 tablespoons lemon juice for glaze

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Instructions

Cream the softened salted butter and powdered sugar in a stand mixer until well mixed.
Add the egg, vanilla extract, lemon juice, and lemon zest, beating until combined.
Gradually mix in the gluten-free all-purpose flour and kosher salt until just blended.
Gently fold in the chopped frozen raspberries until evenly distributed.
Use a medium cookie scoop to drop the batter onto a baking sheet.
Roll each cookie in granulated sugar before baking.
Place the baking sheet in the freezer for 15 minutes.
Preheat the oven to 350°F while the cookies chill.
After freezing, split the cookie dough between two baking sheets lined with parchment paper.
Bake for 18-20 minutes until the edges are set and lightly browned.
Let the cookies cool on the baking sheet for 5-10 minutes before transferring to a wire rack.

Notes

Make sure the butter is softened to room temperature for easy mixing.
For a sweeter glaze, mix additional powdered sugar with lemon juice until desired consistency.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 10g
Sodium: 60mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 1g
Cholesterol: 30mg