Raspberry Lemonade Valentine’s Cookies – a teaser recipe from Leah’s new cookbook

This gluten free Valentine’s cookie recipe is from my new cookbook, It All Begins with Food! The book is available for pre-order now, but I thought, since it is Valentine’s Day and all, I’d share some love with you by publishing this recipe early!  One of the very few recipes in the cookbook that contains sugar, these crisp and delicious cookies are definitely treats, but they are pink and pretty without using any artificial food colouring, don’t require icing, and are much less sugary than your typical iced sugar cookies.

Here you go! Happy Valentine’s Day!

With LOVE,



Many people consider making heart-shaped cookies with their children for Valentine’s Day a rite of passage. These ones don’t require icing, just a simple sprinkling of raspberry sugar to make them look  pink and pretty, perfect for little helping  hands.  It’s best to make the raspberry sugar ahead of  time—although it’s easy  to make,  it takes  some  time to dry out in the oven.





For the raspberry sugar topping:

1/4 cup frozen raspberries

1/2 cup organic granulated sugar

For the cookie dough: 

1/4 cup unsalted butter (at room temperature)

1/3 cup sugar (remember that regular white sugar is likely to be GMO, so try to use organic if you can)

1 egg

1 tsp ground flaxseed

1 1/2 tsp fresh lemon juice 

1 teaspoon grated lemon zest 

1 1/2 cups all-purpose gluten-free

1/2 tsp baking powder

1/4 tsp sea salt



  1. Warm the raspberries on the stove or in the microwave until they are hot and look like the juice is coming out of them.
  1. Place a fine strainer over a bowl and pour the berries and juice into it. Use the back of a spoon to push through as much juice as possible, leaving the seeds and fiber of the berries in the strainer and a thick-looking juice in the bowl.  Place the bowl of juice in the freezer for 5–10 minutes to cool  completely.
  1. Preheat the oven to 200°F. Line a rimmed baking tray with parchment paper.
  1. Mix together the sugar and raspberry juice. Spread it out on the baking tray, breaking up clumps of sugar as much as possible.
  1. Bake for approximately 1 1/2 hours, breaking up the sugar a bit more with a spoon  or knife  every  1/2 hour.
  1. Allow to cool completely, then pulse in a food processor fitted with the steel blade until it is approximately the texture of berry sugar. This recipe makes more than you will need for the cookies, but you can save the extra for decorating other cookies or desserts.  It keeps well in an airtight container for at least 1 month in a cool  place.

And now to make the cookies!

  1. Using a stand mixer or a hand-held mixer, cream the butter and sugar on medium-high speed until very creamy.
  1. Add the egg, flaxseed, lemon juice, and lemon zest and mix for 2 minutes more.
  1. In a medium-size bowl or measuring jug, mix together the flour, baking powder, and salt.
  1. With the mixer running on low speed, add the flour mixture 1/2 cup at a time. Mix until a rough ball of dough forms.
  1. Use your hands to scoop out the dough and bring it together into a smooth ball. Flatten it into a 1-inch-thick disk, wrap in parchment or wax paper, and refrigerate for at least 45 minutes. The dough will seem soft, but will firm up to rolling consistency in the refrigerator. If you are short of time, you can cheat and put it in the freezer for 10–15 minutes. If you leave it to chill for longer than this and it becomes too firm to roll, just leave it out on the counter until it has warmed up enough to be pliable.
  1. Preheat the oven to 350°F. Line a baking tray (or two) with parchment paper or silicone baking sheets.
  1. Roll out the dough to between 1/8 and 1/4 inch thick, and then use a three inch heart shaped cookie cutter to cut out cookies from the dough. Use a thin metal spatula to gently lift the cookies up and lay them close together on the baking trays (they won’t spread very much.)
  1. Sprinkle with the raspberry sugar. Bake for 7–8 minutes. When done, they will turn a darker golden around the edges. Allow to cool for a couple of minutes on the baking tray, then transfer to a rack to cool completely. Store in an airtight container for up to 1 week.