Delight your taste buds with these Lemon Raspberry Bliss Cookies—a heavenly fusion of tangy lemons and sweet raspberries. These cookies are not only gluten-free but also perfect for anyone seeking a balance between tart and sweet. With a tender texture and vibrant glaze, they’re a treat for both the eyes and the palate. Whether you’re baking for a party or indulging yourself, these cookies are bound to become your new favorite dessert.
Ingredients
For the Cookies
- 2 cups of a gluten-free flour blend (with xanthan gum included for better texture)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup of softened unsalted butter or a vegan butter alternative
- 1 ¼ cups granulated sugar
- 2 generous tablespoons of cornstarch combined with 3 tablespoons of water
- 3 tablespoons milk
- 2 tablespoons fresh-squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon of lemon zest, grated from approximately 2 medium lemons
- ½ cup frozen raspberries, chopped
For the Lemon Sugar
- 3 tablespoons granulated sugar
- 1 teaspoon of lemon zest, grated from 1 medium lemon
For the Glaze
- 1 cup confectioners’ sugar
- 1-2 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
- Prepare the Dough: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. In a medium bowl, combine the gluten-free flour, baking powder, and salt, and set it aside. In a separate large bowl, beat together the softened butter and granulated sugar until the mixture becomes light and fluffy. Mix in the cornstarch slurry, milk, lemon juice, and lemon zest until fully incorporated. Slowly add the dry ingredients to the wet mixture, stirring gently until just combined. Carefully fold in the chopped frozen raspberries, ensuring not to overwork the dough.
- Shape and Bake : Using a cookie scoop or spoon, portion the dough onto the prepared baking sheet, spacing them about 2 inches apart. Sprinkle the lemon sugar (sugar mixed with lemon zest) over the top of each cookie. Bake the cookies for 12-14 minutes, or until the edges turn a light golden brown. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare the Glaze : In a small bowl, mash the frozen raspberries with the water to create a light puree.Sift the confectioners’ sugar into the raspberry puree, stirring until smooth.
- Serve and Enjoy : Your Lemon Raspberry Bliss Cookies are now ready to be savored!
Conclusion
These Lemon Raspberry Bliss Cookies combine a delightful zesty kick with bursts of fruity sweetness, making them an irresistible treat. With their light glaze and subtle crunch, they’re perfect for afternoon tea, a picnic, or just as a delicious homemade snack. Try them today and bring a little bliss into your kitchen!