Description
Gluten free raspberry lemon cookies no eggs no dairy Eggless lemon cookie recipe with simple ingredients fresh flavor Try this easy tech today
Ingredients
Scale
- 2 ¼ cups (270g) gluten-free 1:1 baking flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup (170g) unsalted butter, softened
- ¾ cup (150g) granulated sugar
- ¼ cup (50g) light brown sugar, packed
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup (120g) fresh raspberries, chopped
- Additional sugar for rolling (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set this dry mixture aside.
- In a large bowl, use a hand mixer or stand mixer to cream the softened butter, granulated sugar, and brown sugar together until the mixture is light and fluffy, about 2-3 minutes.
- Mix in the lemon zest, fresh lemon juice, and vanilla extract until everything is well combined. The batter might look a little curdled at this point—that’s totally normal!
- Gradually add the dry flour mixture to the wet ingredients, mixing on low speed until a soft cookie dough just comes together. Be careful not to overmix.
- Gently fold in the chopped raspberries with a spatula. They will break up a little and create pretty pink swirls in the dough.
- Scoop the dough into rounded tablespoons. If you like, you can roll the dough balls in a little extra sugar for a sparkly, crispy exterior.
- Place the dough balls on the prepared baking sheets, spacing them about 2 inches apart as they will spread.
- Bake for 10-12 minutes, or until the edges are just starting to turn a light golden brown. The centers will still look soft.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Quick and easy gluten-free lemon raspberry cookies that are naturally egg-free. These soft, buttery cookies feature a bright lemon flavor and jammy raspberry pockets, made simple in one bowl.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 140 calories
- Sugar: 12 g
- Fat: 6 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 1 g