Introduction

These Lemon Raspberry Cookies are a delightful treat combining tangy lemon zest with sweet raspberries for a bright, fresh flavor. Gluten-free and easy to make, they have a tender, marbled pink dough and a optional raspberry glaze for extra sweetness. Perfect for springtime or any time you want a refreshing cookie.

The image shows a close-up of a soft, round scone with one bite taken out of it, revealing its light and fluffy interior. The scone has a white base mixed with swirls of bright red raspberry pieces throughout, giving it a marbled look. On top, there is a drizzle of light pink icing and a sprinkle of white sugar crystals with some yellow lemon zest scattered on the surface. Surrounding the scone are more scones with the same icing and raspberry pattern. Small, fresh raspberries and thin lemon slices are placed nearby on a white marbled surface, enhancing the freshness of the scene. 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
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 (about 1 medium lemon)
1 tablespoon lemon zest (from about 2 medium lemons)
1/2 cup frozen raspberries, chopped
3 tablespoons granulated sugar
1 teaspoon lemon zest (from about 1 medium lemon)
1 cup confectioners’ sugar
1-2 frozen raspberries
1 tablespoon plus 1 teaspoon water

Instructions

Step 1: Wash and dry all 3 lemons. Zest all the lemons and place the zest in a small bowl, cover with plastic wrap to keep it fresh. Set aside.
Step 2: Juice one lemon, removing any seeds, to yield about 2 tablespoons. If needed, juice another lemon to reach this amount. Set aside.
Step 3: Chop 1/2 cup frozen raspberries into small pieces, careful not to over chop. Place the chopped raspberries in a freezer-safe bowl and return them to the freezer until needed.
Step 4: In a large bowl, whisk together the gluten free flour, baking powder, and kosher salt. Set aside.
Step 5: In a small bowl, combine the 2 heaping tablespoons of cornstarch with 3 tablespoons water, stirring until it forms a thin, watery consistency.
Step 6: Using an electric mixer fitted with a paddle attachment, beat the butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
Step 7: Gradually beat the cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into the creamed butter and sugar until pale yellow and slightly chunky.
Step 8: Slowly add the flour mixture a little at a time, mixing until just combined.
Step 9: Gently fold the frozen chopped raspberries into the dough using a spatula until marbled pink throughout.
Step 10: Cover the bowl with plastic wrap and freeze the dough for at least 1 hour. Do not skip this step 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 dough using an ice cream or large cookie scoop into about 11 balls. In a small bowl, mix the remaining 3 tablespoons sugar with 1 teaspoon lemon zest.
Step 13: Roll each dough ball in the lemon sugar mixture to coat completely and place them 3-4 inches apart on the prepared baking sheet.
Step 14: Bake for 15-16 minutes. If baking in batches, keep remaining dough balls frozen until ready to bake.
Step 15: When cookies come out of the oven, immediately reshape them into circles with a spatula. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 16: For the glaze, whisk together the confectioners’ sugar, 1 or 2 raspberries, and 1 tablespoon plus 1 teaspoon water until smooth. Drizzle over cooled cookies and let harden before serving.

Tips & Variations

Use frozen raspberries straight from the freezer to avoid excess moisture in the dough.
Freezing the dough is essential for shape and texture; do not substitute refrigeration.
For a vegan version, use a plant-based butter substitute and a non-dairy milk.
Try adding a sprinkle of coarse sugar on top before baking for extra crunch.

Storage

Store baked cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed bag for up to 3 months. Thaw at room temperature before serving. Leftover dough balls can be kept frozen for up to 1 month and baked directly from the freezer.

How to Serve

The image shows round scones with a crumbly texture, mixed with bright red raspberries and white sugar sprinkled on top. Each scone is drizzled with a light pink glaze that forms a crisscross pattern on the surface. The scones are placed on a white marbled surface with scattered lemon zest adding small yellow accents. There are thin lemon slices around the scones, and frozen raspberries in a white bowl lined with parchment paper add a frosty red touch nearby. The overall scene is bright and fresh with a mix of soft pink, red, white, and yellow colors. 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?

Frozen raspberries work best as they hold their shape and moisture better during baking. Fresh raspberries may release too much juice and make the dough too wet.

What can I substitute for cornstarch?

You can use arrowroot powder or potato starch as a 1:1 substitute if you prefer to avoid cornstarch.