Introduction

These Lemon Raspberry Cookies offer a delightful balance of tangy citrus and sweet berry flavors, all wrapped in a tender gluten-free cookie. Perfect for springtime treats or a sunny afternoon snack, they’re bright, fresh, and irresistibly soft.

A close-up view of a round scone with a bite taken out of it, showing a soft, crumbly inside with swirls of red raspberry pieces throughout its pale cream dough. The scone is drizzled with a light pink icing on top, sprinkled with white sugar crystals and small bits of lemon zest scattered over the surface. Around the scone, additional fresh raspberries and lemon zest pieces rest on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups gluten free flour (1:1 gluten free flour 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
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 lemons and place the zest in a small bowl; cover to prevent drying out.
Step 2: Cut one lemon in half and juice it, removing any seeds. You should have about 2 tablespoons of juice; juice another lemon if needed.
Step 3: Measure 1/2 cup frozen raspberries. Roughly chop them into small pieces without turning them into pulp. Return to freezer until ready to use.
Step 4: In a large bowl, whisk together gluten free flour, baking powder, and salt. Set aside.
Step 5: Mix cornstarch and water in a small bowl until thin and watery; it will start thick but loosen.
Step 6: Using an electric mixer with paddle attachment, beat butter and 1 1/4 cups granulated sugar until soft and creamy, about 2-3 minutes.
Step 7: Slowly add cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice to the creamed butter and sugar; the mixture will look pale yellow and chunky.
Step 8: Gradually beat in the flour mixture until just combined.
Step 9: Gently fold in frozen chopped raspberries with a spatula, creating a marbled pink dough.
Step 10: Cover the dough bowl with plastic wrap and freeze for at least 1 hour. This step prevents spreading and is essential.
Step 11: Preheat oven to 325°F. Line a baking sheet with parchment paper.
Step 12: Scoop dough with an ice cream or large cookie scoop (about 11 scoops total).
Step 13: Mix remaining 3 tablespoons granulated sugar with remaining 1 teaspoon lemon zest in a small bowl.
Step 14: Roll each dough ball in lemon sugar mixture to coat fully.
Step 15: Place dough balls 3-4 inches apart on the parchment-lined sheet.
Step 16: Bake for 15-16 minutes. If needed, bake in batches and keep extra dough balls frozen.
Step 17: When cookies come out of the oven, immediately reshape them into circles using a spatula. Let cool on the baking sheet for 5 minutes, then transfer to a cooling rack.
Step 18: For the glaze, whisk together confectioners’ sugar, 1 or 2 frozen raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
Step 19: Drizzle glaze over completely cooled cookies. Allow glaze to harden before serving. Optionally, sprinkle extra lemon zest on top.

Tips & Variations

Freeze the dough before baking to prevent the cookies from spreading too much.
Use fresh raspberries if frozen are not available, but handle gently to avoid excess juice.
Swap the lemon juice for lime for a different citrus twist.
If vegan, use plant-based milk and butter substitutes to keep the recipe dairy-free.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze baked cookies for up to 2 months. Reheat gently in a low oven to refresh softness. The glaze is best applied just before serving and does not freeze well.

How to Serve

A close-up view of a soft, round cookie with a bite taken out from the bottom side, showing a light, crumbly texture inside. The cookie has a creamy white base with bright red raspberries mixed in visible throughout. It is drizzled with light pink icing in thin lines over the top and sprinkled with fine granulated sugar and small yellow lemon zest pieces. The cookie sits on a white marbled surface, with scattered fresh raspberries and lemon zest bits around it. 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, regular all-purpose flour can be used as a substitute, but the texture may differ slightly from the gluten-free version.

Why do I need to freeze the dough?

Freezing the dough solidifies the butter and prevents the cookies from spreading too much while baking, ensuring they hold their shape and have a tender crumb.