Print

Lemon Raspberry Cookies Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 6 reviews

These Lemon Raspberry Cookies are a delightful gluten-free treat combining zesty lemon flavor with sweet-tart raspberries. Light, soft, and beautifully marbled with raspberry bits, these cookies are finished with an optional tangy raspberry glaze for an extra burst of flavor.

Ingredients

Dry Ingredients

  • 2 cups gluten free flour (1:1 gluten free flour with xanthan gum)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt

Wet Ingredients

  • 1/2 cup unsalted butter or vegan baking stick, room temperature
  • 1 1/4 cups granulated sugar (divided)
  • 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)

Raspberry Mixture

  • 1/2 cup frozen raspberries, chopped

Lemon Sugar Coating

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

Glaze (Optional)

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

Instructions

  1. Prepare Lemon Zest and Juice: Wash and dry three lemons. Zest all three and place zest in a small bowl, cover with plastic wrap to keep from drying. Cut one lemon in half and juice it, removing any seeds. You should have about 2 tablespoons of juice; if not, juice another lemon.
  2. Prepare Raspberries: Measure 1/2 cup frozen raspberries, roughly chop them into small pieces without turning into pulp. Place chopped raspberries in a freezer-safe bowl and return to freezer until ready to use.
  3. Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
  4. Prepare Cornstarch Mixture: In a small bowl, mix the 2 heaping tablespoons cornstarch with 3 tablespoons water until thin and watery; it will be thick initially but should become smooth.
  5. Cream Butter and Sugar: In a large bowl using an electric mixer with paddle attachment, beat butter and 1 1/4 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 into the creamed butter and sugar. The mixture will appear pale yellow and slightly chunky.
  7. Combine with Dry Ingredients: Gradually beat in the gluten free flour mixture a little at a time until just combined to form the dough.
  8. Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula until dough becomes marbled pink.
  9. Freeze Dough: Cover the dough bowl with plastic wrap and freeze for at least 1 hour. This step is essential to prevent cookie spreading during baking.
  10. Preheat Oven and Prepare Baking Sheet: After freezing, preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
  11. Scoop and Coat Dough: Using an ice cream or large cookie scoop, scoop out 11 dough balls. In a small bowl, mix 3 tablespoons granulated sugar with 1 teaspoon lemon zest. Roll each dough ball in this lemon sugar mixture until coated.
  12. Arrange and Bake: Place dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325°F for 15-16 minutes.
  13. Manage Baking Batches: If baking in multiple batches, store remaining dough balls in the freezer until ready.
  14. Shape Cookies: Immediately after baking, use a spatula to reshape cookies into circles as they are still soft. Let cool on the baking sheet for 5 minutes before transferring to a rack. This prevents them from breaking apart.
  15. Prepare Glaze (Optional): In a small bowl, whisk together 1 cup confectioners’ sugar, 1-2 raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
  16. Glaze Cookies: Once cookies are completely cool, drizzle the raspberry glaze on top. Let glaze harden before serving. Optionally, sprinkle extra lemon zest over the glaze.

Notes

  • Freezing the dough before baking is critical to prevent excessive spreading.
  • Be careful not to over chop the raspberries to avoid raspberry pulp in the dough.
  • Use a gluten-free flour blend with xanthan gum for best texture and structure.
  • Optionally, use vegan butter to make the recipe dairy-free.
  • The glaze should only be applied once cookies have fully cooled to avoid melting.
  • If you only have fresh raspberries, freeze them first to maintain texture in the dough.

Find it online: https://bitezly.com/lemon-raspberry-cookies-recipe-2/