Gluten-Free Lemon Raspberry Treats
Whip up lemony cookies swirled with raspberry and a sweet glaze on top. These gluten-free goodies can easily be made vegan—a perfect summer snack!
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookwithcarla.com.
Cooking tools:
- Kitchen scale
- Hand mixer
- Microplane
- Cookie scoop
- Oven
- Freezer
- Mixing bowl
- Measuring cup
- Measuring spoon
- Spatula
- Spoon
- Chef's knife
- Cutting board
- Baking sheet
- Wax paper
- Airtight container
- Plate
Ingredients
- ½ cup unsalted butter or vegan baking alternative, at a soft consistency
- ½ teaspoon salt (kosher works well)
- 3 tablespoons milk of your choice
- 1½ teaspoons baking powder
- 1¼ cups sugar, granulated
- 2 generous tablespoons of cornstarch blended with 3 tablespoons of water
- 2 cups gluten-free flour that includes xanthan gum
- 1 tablespoon zest from around 2 lemons
- 2 tablespoons lemon juice (roughly the juice of 1 lemon)
- ½ cup chopped raspberries (use frozen)
- 1 teaspoon fresh lemon zest (about one lemon)
- 3 tablespoons plain granulated sugar
- 1 cup powdered sugar
- 1 to 2 frozen raspberries
- 1 tablespoon and a little extra of water
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