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Lemon Raspberry Cookies Recipe

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4 from 48 reviews

These Lemon Raspberry Cookies are a delightful gluten-free treat bursting with fresh lemon zest, juicy raspberries, and a sweet, tangy glaze. The combination of tart lemon and sweet raspberry creates a wonderfully balanced flavor, while the gluten-free dough ensures a tender, marbled cookie perfect for any occasion.

Ingredients

For the Cookies

  • 2 cups gluten free flour (1:1 gluten free flour with xanthan gum)
  • 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 (from about 1 medium lemon)
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • ½ cup frozen raspberries, chopped

For the Lemon Sugar

  • 3 tablespoons granulated sugar
  • 1 teaspoon lemon zest (from about 1 medium lemon)

For the Glaze

  • 1 cup confectioners’ sugar
  • 1-2 frozen raspberries
  • 1 tablespoon plus 1 teaspoon water

Instructions

  1. Prepare the lemon zest and juice: Wash and dry all 3 lemons. Zest them using a zester and cover the zest to prevent drying. Juice one lemon ensuring no seeds get into the juice, aiming for about 2 tablespoons. Juice more if needed.
  2. Prepare raspberries: Rough chop ½ cup of frozen raspberries without over-processing to avoid pulp. Return them to the freezer until needed.
  3. Mix dry ingredients: In a large bowl, whisk together gluten free flour, baking powder, and kosher salt.
  4. Make cornstarch mixture: Combine 2 heaping tablespoons of cornstarch with 3 tablespoons water in a small bowl, stirring until thin and watery.
  5. Cream butter and sugar: Using an electric mixer with paddle attachment, beat butter (or vegan baking stick) and 1 ¼ cups granulated sugar until soft and creamy, about 2-3 minutes.
  6. Add wet ingredients: Slowly beat in the cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until pale yellow and chunky.
  7. Incorporate dry ingredients: Gradually beat in the gluten free flour mixture until just combined.
  8. Fold in raspberries: Gently fold the frozen chopped raspberries into the dough to create a marbled pink effect.
  9. Chill the dough: Cover the dough with plastic wrap and freeze for at least 1 hour, essential to prevent spreading during baking.
  10. Preheat and prepare for baking: Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  11. Scoop dough balls: Using an ice cream or large cookie scoop, portion out 11 scoops of dough.
  12. Make lemon sugar coating: Whisk together remaining 3 tablespoons granulated sugar and 1 teaspoon lemon zest in a small bowl.
  13. Coat dough balls: Roll each dough ball in the lemon sugar mixture to coat thoroughly.
  14. Arrange and bake: Place dough balls 3-4 inches apart on baking sheet. Bake for 15-16 minutes at 325°F.
  15. Reshape cookies: Immediately upon removing from oven, gently reshape cookies with a spatula into neat circles. Let cool on baking sheet for 5 minutes before transferring to a rack.
  16. Prepare glaze (optional): Once cookies are completely cool, whisk confectioners’ sugar, 1-2 raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
  17. Glaze cookies: Drizzle glaze over cooled cookies and allow it to harden. Optionally sprinkle extra lemon zest on top.

Notes

  • Freezing the dough is crucial to prevent cookies from spreading.
  • Use frozen raspberries to maintain texture; avoid over chopping to keep small pieces.
  • Allow cookies to cool before glazing to avoid melting.
  • Gluten free flour with xanthan gum helps achieve a better texture and structure in these cookies.
  • Reshaping cookies immediately after baking ensures a uniform shape and prevents breakage.
  • Store extra dough balls in the freezer if baking in batches.

Find it online: https://flavorspath.com/lemon-raspberry-cookies-recipe/