These Chewy Lemon Raspberry Cookies are soft, sweet and tart! They have lemon zest, juice, frozen chopped rapberries and a raspberry glaze! They're gluten free, nut free, eggless and easily vegan!
Measure out ½ cup frozen raspberries. Rough chop the raspberries into small pieces. Be careful not to over chop; you don't want a puddle of raspberry pulp. Put back into freezer.
Wash and dry all 3 lemons. Take a zester and zest all 3 lemons. Put the zest in a little bowl and cover with plastic wrap so it doesn't get crunchy. Set aside.
In a small bowl, using a spoon, mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until thin and watery. It will be thick and tacky at first.
In a large bowl of an electric mixer fitted with the paddle attachment, beat the butter or vegan baking stick and 1 ¼ cups of the sugar until it is soft and creamy.
Slowly beat the cornstarch water mixture, milk, 1 tablespoon of lemon zest and the 2 tablespoons of lemon juice into the creamed butter and sugar. It will look chunky.