Introduction

These Lemon Raspberry Cookies offer a delightful blend of tart lemon and sweet raspberry flavors, baked into a tender, gluten-free treat. Perfect for a cozy afternoon snack or a bright addition to your dessert table, they combine fresh citrus zest with the natural burst of berries.

A close-up view of a soft, round cookie with a bite taken out from the bottom edge revealing a light, fluffy inside. The cookie has a white base with swirls of bright red raspberry pieces mixed throughout. It is topped with a light pink drizzle in a criss-cross pattern and small sprinkles of yellow lemon zest scattered on top. Around the main cookie, parts of other similar cookies are visible, all resting on a white marbled surface, along with some loose raspberry pieces and lemon slices. There is a white bowl on the side filled with whole raspberries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten free flour (1:1 gluten free flour with xanthan gum recommended)
1.5 teaspoons baking powder
½ teaspoon kosher salt
½ cup unsalted butter or vegan baking stick, room temperature
1 ¼ cups granulated sugar
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
2 tablespoons fresh squeezed lemon juice (about 1 medium lemon)
1 tablespoon lemon zest (about 2 medium lemons)
½ cup frozen raspberries, chopped
3 tablespoons granulated sugar (for lemon sugar coating)
1 teaspoon lemon zest (for lemon sugar coating, about 1 medium lemon)
1 cup confectioners’ sugar (for glaze)
1-2 frozen raspberries (for glaze)
1 tablespoon plus 1 teaspoon water (for glaze)

Instructions

Step 1: Wash and dry all 3 lemons. Zest all the lemons using a zester and place the zest in a small bowl, cover with plastic wrap to keep it from drying out. Set aside.
Step 2: Cut one lemon in half and juice it, removing any seeds. You should have about 2 tablespoons of lemon juice; juice another lemon if needed.
Step 3: Chop ½ cup frozen raspberries into small pieces, being careful not to over-process. Place them in a freezer-safe bowl and return to the freezer until needed.
Step 4: In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
Step 5: In a small bowl, mix 2 heaping tablespoons cornstarch with 3 tablespoons water until thin and watery, starting thick and tacky.
Step 6: Using an electric mixer with the paddle attachment, beat the butter and 1 ¼ cups granulated sugar until soft and creamy, about 2-3 minutes.
Step 7: Gradually beat in the cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into the creamed butter and sugar until pale yellow and chunky.
Step 8: Slowly add the gluten-free flour mixture a little at a time until just combined.
Step 9: Gently fold in the frozen chopped raspberries with a spatula, creating a marbled pink dough.
Step 10: Cover the dough with plastic wrap and freeze for at least 1 hour to prevent spreading during baking.
Step 11: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 12: Remove dough from the freezer and scoop out 11 portions using an ice cream or cookie scoop.
Step 13: In a small bowl, combine the remaining 3 tablespoons sugar and 1 teaspoon lemon zest for the lemon sugar coating.
Step 14: Roll each dough ball in the lemon sugar mixture to coat completely, then place them 3-4 inches apart on the baking sheet. Bake for 15-16 minutes.
Step 15: If baking in batches, store extra dough balls in the freezer until ready to bake. Immediately reshape cookies with a spatula when they come out of the oven and let cool on the sheet for 5 minutes before transferring to a rack.
Step 16 (Optional): For the glaze, whisk together confectioners’ sugar, 1-2 raspberries, and 1 tablespoon plus 1 teaspoon water until smooth. Drizzle over fully cooled cookies and allow glaze to harden before serving.

Tips & Variations

Freeze the dough as instructed to prevent spreading and maintain cookie shape.
Use frozen raspberries to keep the dough from becoming too wet.
For a vegan version, substitute butter with a vegan baking stick and use a plant-based milk.
Add a sprinkle of extra lemon zest on top of the glaze for a more intense citrus flavor.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days or freeze for up to 1 month. If frozen, thaw at room temperature before serving. Reheat gently if desired, but avoid warming with glaze already applied to prevent melting.

How to Serve

The image shows soft, round cookies with a light, fluffy texture and layers of white dough mixed with bright red raspberry pieces. The cookies are topped with a drizzle of pale pink icing and sprinkled with small yellow lemon zest bits and sugar crystals. One cookie in the center has a bite taken out, revealing the soft inside. Around the cookies are fresh raspberries, lemon slices, and a white bowl with more raspberries on a white marbled surface. The scene is close-up, giving a fresh and inviting look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

It’s best to use frozen raspberries as fresh ones may release too much juice and make the dough too wet, affecting the texture and spread.

Can I substitute regular flour instead of gluten-free flour?

Yes, you can substitute with all-purpose flour. Just keep in mind the texture may differ slightly, and you may want to adjust the baking powder amount accordingly.