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Lemon Raspberry Cookies Recipe

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★★★★★

4.5 from 109 reviews

These Lemon Raspberry Cookies are tender, lightly tangy, and beautifully marbled with fresh raspberries. Made with gluten-free flour and a zesty lemon glaze, they offer a refreshing twist on classic cookies, perfect for a sweet treat that balances tartness and sweetness in every bite.

Ingredients

Scale

Dry Ingredients

  • 2 cups gluten free flour (1:1 mix with xanthan gum)
  • 1.5 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups granulated sugar (divided)
  • 3 tablespoons granulated sugar (for coating)
  • 1 cup confectioners’ sugar (for glaze)

Wet Ingredients

  • 1/2 cup unsalted butter or vegan baking stick, room temperature
  • 2 heaping tablespoons cornstarch
  • 3 tablespoons water (for cornstarch mixture)
  • 3 tablespoons milk
  • 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • 1 teaspoon lemon zest (for coating)
  • 1 tablespoon plus 1 teaspoon water (for glaze)

Fruits

  • 1/2 cup frozen raspberries, chopped
  • 1–2 frozen raspberries (for glaze)

Instructions

  1. Prepare Lemon Zest and Juice: Wash and dry all 3 lemons. Zest all lemons and set the zest aside covered to keep fresh. Juice one lemon (about 2 tablespoons), ensuring no seeds remain; juice more if needed.
  2. Prepare Raspberries: Chop 1/2 cup frozen raspberries into small pieces without making pulp. Return chopped raspberries to freezer until needed.
  3. Mix Dry Ingredients: Whisk gluten free flour, baking powder, and salt in a large bowl. Set aside.
  4. Create Cornstarch Mixture: In a small bowl, combine cornstarch and water until thin and watery, initially thick but will smooth out.
  5. Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat butter and 1 1/4 cups sugar until soft and creamy, about 2-3 minutes.
  6. Add Liquids: Gradually beat in cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into creamed mixture until pale yellow and slightly chunky.
  7. Incorporate Dry Ingredients: Slowly beat in flour mixture until just combined.
  8. Fold in Raspberries: Gently fold chilled chopped raspberries into dough, creating a marbled pink effect.
  9. Freeze Dough: Cover bowl with plastic wrap and freeze dough for at least 1 hour to prevent spreading during baking.
  10. Preheat Oven and Prepare Baking Sheet: Preheat oven to 325°F. Line baking sheet with parchment paper.
  11. Scoop Dough: Use ice cream or cookie scoop to form 11 dough balls.
  12. Coat Dough Balls: Mix remaining 3 tablespoons sugar with remaining 1 teaspoon lemon zest. Roll each dough ball in lemon sugar mixture.
  13. Arrange and Bake: Place dough balls 3-4 inches apart on baking sheet. Bake for 15-16 minutes at 325°F.
  14. Freeze Extra Dough: Store leftover dough balls in freezer while baking remaining.
  15. Reshape Warm Cookies: Immediately after baking, use a spatula to gently reshape cookies into circles. Cool on baking sheet for 5 minutes then transfer to a cooling rack.
  16. Make Glaze (optional): Whisk confectioners’ sugar, 1-2 raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
  17. Glaze Cookies: Drizzle glaze over fully cooled cookies. Let glaze harden completely; optionally sprinkle with more lemon zest.

Notes

  • Freezing the dough is essential to prevent cookies from spreading too much while baking.
  • Use frozen raspberries to avoid excess moisture in dough and maintain marbled appearance.
  • Reshape cookies immediately after baking to keep them intact and prevent crumbling.
  • Allow cookies to cool completely before glazing to ensure glaze sets properly.
  • Gluten free flour with xanthan gum is necessary for proper texture and structure.
  • Can be made vegan by substituting butter with a vegan baking stick.
  • Store extra dough balls in the freezer for quick future baking sessions.

Keywords: lemon raspberry cookies, gluten free cookies, lemon zest cookies, gluten free baking, fruity cookies, lemon glaze cookies

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