Introduction

These Lemon Raspberry Cookies are a delightful blend of tart lemon and sweet raspberry, wrapped in a soft, gluten-free dough. Perfect for brightening up any afternoon tea or dessert plate, they combine fresh citrus zest with bursts of frozen raspberry in every bite.

A round cookie with a soft, crumbly texture and light cream color base, embedded with bright red raspberries scattered throughout. The top is drizzled with thin lines of light pink icing and sprinkled lightly with granulated sugar and small flecks of yellow lemon zest. A bite is taken from the cookie, showing its thick and tender inside. The cookie rests on a white marbled surface, with a few small raspberry pieces and lemon zest near it. Other similar cookies are partially visible in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten free flour (1:1 blend with xanthan gum)
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter or vegan baking stick, room temperature
1 1/4 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)
1/2 cup frozen raspberries, chopped
3 tablespoons granulated sugar (for rolling)
1 teaspoon lemon zest (for rolling, from 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 three lemons. Zest them carefully and place the zest in a small bowl, covering it with plastic wrap to keep it fresh.
Step 2: Juice one lemon, removing any seeds. You should have about 2 tablespoons of lemon juice; juice an additional lemon if needed.
Step 3: Chop the frozen raspberries roughly, avoiding over-chopping to keep some texture. Return them 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: Mix the cornstarch with water in a small bowl until smooth and watery. It may start thick but will thin out as you stir.
Step 6: In a mixer fitted with the paddle attachment, beat the butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
Step 7: Slowly add the cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice to the creamed butter and sugar, mixing until pale yellow and slightly chunky.
Step 8: Gradually beat the flour mixture into the wet ingredients until just combined.
Step 9: Gently fold in the frozen chopped raspberries using a spatula to create a marbled pink dough.
Step 10: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is essential 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: Scoop the dough into 11 equal portions using an ice cream or cookie scoop.
Step 13: Combine the remaining 3 tablespoons sugar with 1 teaspoon lemon zest in a small bowl. Roll each dough ball in this lemon sugar mixture until fully coated.
Step 14: Place the dough balls 3-4 inches apart on the prepared baking sheet and bake for 15-16 minutes.
Step 15: If baking in batches, store extra dough balls in the freezer until ready to bake.
Step 16: After baking, immediately reshape the cookies with a spatula into circles. Let cool on the baking sheet for 5 minutes before transferring to a cooling rack to prevent breaking.
Step 17: To make the glaze (optional), whisk together confectioners’ sugar, 1-2 frozen raspberries, and water until smooth.
Step 18: Drizzle the glaze over the completely cooled cookies and let it harden. Sprinkle extra lemon zest on top if desired.

Tips & Variations

Freeze the dough before baking to prevent cookies from spreading too thin.
Use vegan butter replacement to make these cookies dairy-free.
For a more intense raspberry flavor, gently fold in fresh raspberries instead of frozen, but handle delicately to avoid excess moisture.
Swap lemon zest for lime zest for a different citrus twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cookies for up to 3 months and thaw at room temperature before serving. If glazed, wait for the glaze to fully harden before stacking to avoid sticking. Reheat gently in a low oven if desired.

How to Serve

A round, soft cookie with a bite taken out shows three layers: the base is light cream with a soft texture, the middle and top layers have scattered bright red raspberry pieces mixed in, adding a rough, dotted look. Light pink icing is drizzled on top in a thin, uneven pattern with fine granules of sugar sprinkled across. Bright yellow lemon zest bits are dotted on the surface, enhancing the color contrast. The cookie sits on a white marbled texture with a few loose raspberries and crumbs nearby, creating 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 regular flour instead of gluten free flour?

Yes, you can substitute regular all-purpose flour if you are not gluten sensitive. The texture may be slightly different but just as delicious.

Why do I need to freeze the dough before baking?

Freezing the dough helps prevent the cookies from spreading too much in the oven, resulting in a better shape and texture.