Lemon Raspberry Sugar Cookies (Edit recipe)

These cookies are super versatile in that they’re pretty easy to throw together when you’re craving a bright flavored cookie. Still, they also look adorable and would make a great party addition. Tangy from the lemon and sweet from the raspberries, these are sure to be a crowd-pleaser from kids to adults. Don’t take our word for it though, give these a try and see for yourself!

20 minutes

10 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	135
Fat:	4 g
Carbohydrates:	28 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	110 mg
Fiber:	1 g
Sugars:	7 g
Calculated per serving.

by Back Porch Paleo

Serves: 16

Ingredients

cookies

1 cup Cassava Flour
.5 tsp Sea Salt
.5 tsp Baking Soda
.5 cup Coconut Manna (coconut butter)
.75 cup Maple Sugar
1 whole Egg
1 whole Lemon zest, zest of 1 fresh lemon
.25 cup Lemon Juice
3 Tbsp Maple Sugar, optional, to roll dough balls in before baking

drizzle (optional)

1 cup Powdered Sugar, can sub maple sugar
2 Tbsp Lemon Juice
2 Tbsp Freeze Dried Raspberries

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat the oven to 350°F and line two baking sheets with parchment paper or a Silpat mat.
In a medium-sized mixing bowl, add cassava flour, salt, baking soda and baking powder. Whisk to combine and set aside.
In a small mixing bowl, add softened coconut manna and ¾ cup maple sugar. Mix with a hand mixer until well combined, and it looks like wet sand. Add the egg, lemon zest and lemon juice. Mix again until everything is well combined.
Add the dry ingredients to the wet and mix again until fully combined. Add the remaining 3 tbsp of maple sugar to a small bowl and place near the baking sheets. Scoop cookie dough by tablespoons and roll into a ball, then roll in the maple sugar to coat and place on a baking sheet about 2” apart. Once all dough balls are rolled and coated, take a flat bottomed glass and flatten to about 2½“.
Bake for 8-10 minutes or just until the edges begin to brown. Remove from the oven and let cool on the baking sheet. When completely cool, remove to a cooling rack. Mix up drizzle by adding organic powdered sugar and lemon juice to a small bowl and combine. Drizzle over each cookie and sprinkle with crumbled freeze-dried raspberries.
These are best enjoyed the day of but are enjoyable for several days stored in an airtight container. They also freeze well.