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Lemon Raspberry Cookies Recipe

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★★★★★

4.7 from 124 reviews

Delight in the bright and tangy flavors of these Lemon Raspberry Cookies, made with gluten-free flour and fresh lemon zest and juice. The cookies feature a soft, marbled pink dough studded with chopped frozen raspberries and are topped with an optional sweet raspberry glaze. Perfectly baked to a tender finish, these cookies deliver a burst of citrus and berry in every bite, ideal for those craving a refreshing, gluten-free treat.

Ingredients

Scale

Dry Ingredients

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

Wet Ingredients and Mix-ins

  • 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

Coating and Topping

  • 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

  1. Prepare Lemon Zest and Juice: Wash and dry three lemons. Zest all three lemons and cover the zest with plastic wrap to keep it moist. Juice one lemon (about 2 tablespoons), ensuring to remove any seeds, and set aside. Juice additional lemon if needed.
  2. Chop Frozen Raspberries: Measure and roughly chop 1/2 cup frozen raspberries, taking care not to over-chop to avoid pulp. Place back in freezer until needed.
  3. Mix Dry Ingredients: In a large bowl, whisk together gluten free flour, baking powder, and kosher salt. Set aside.
  4. Prepare Cornstarch Mixture: In a small bowl, stir 2 heaping tablespoons cornstarch with 3 tablespoons water until thin and watery.
  5. Cream Butter and Sugar: With an electric mixer fitted with paddle attachment, beat butter (or vegan baking stick) and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
  6. Add Wet Ingredients: Gradually beat in the cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice until pale yellow and slightly chunky.
  7. Combine Dry and Wet Mixtures: Slowly beat in dry flour mixture a little at a time until just combined.
  8. Fold in Raspberries: Gently fold in the frozen chopped raspberries with a spatula to create a marbled pink dough.
  9. Chill Dough: Cover the dough with plastic wrap and freeze for at least 1 hour. This step is essential to prevent spreading.
  10. Preheat and Prepare Baking Sheet: Preheat oven to 325°F. Line a baking sheet with parchment paper and set aside.
  11. Scoop Dough: Remove dough from freezer. Using a large cookie scoop or ice cream scoop, portion 11 dough balls.
  12. Prepare Lemon Sugar Coating: In a small bowl, whisk remaining 3 tablespoons granulated sugar with 1 teaspoon lemon zest until combined.
  13. Coat Dough Balls: Roll each dough ball thoroughly in the lemon sugar mixture to coat.
  14. Arrange and Bake: Place dough balls 3-4 inches apart on prepared baking sheet. Bake for 15-16 minutes at 325°F.
  15. Manage Remaining Dough: Store extra dough balls in the freezer while baking remaining batches, baking about 6 at a time.
  16. Shape Cookies: Immediately reshape cookies after baking using a spatula to form a neat circle. Cool on baking sheet for 5 minutes, then transfer to cooling rack. This prevents crumbling.
  17. Make Glaze (Optional): Whisk together confectioners’ sugar, 1-2 frozen raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
  18. Glaze Cookies: Drizzle glaze over completely cooled cookies and allow to harden. Optionally, sprinkle extra lemon zest on top.

Notes

  • Freezing the dough for at least 1 hour is crucial to prevent spreading during baking.
  • Do not glaze the cookies while warm as the glaze will melt and become liquid.
  • If vegan, use a vegan baking stick as a direct substitute for butter.
  • The lemon sugar coating adds a delightful citrus crunch to the cookies’ exterior.
  • Use parchment paper on the baking sheet to prevent sticking and ease cleanup.
  • For best flavor, use fresh lemons for zest and juice.
  • Chopped frozen raspberries give a vibrant color and fresh berry bursts without making the dough too wet.

Keywords: Lemon Raspberry Cookies, gluten free cookies, lemon zest cookies, raspberry cookies, gluten free dessert, citrus cookies, berry cookies, lemon glaze

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