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Lemon Raspberry Cookies Recipe

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3.8 from 71 reviews

These Lemon Raspberry Cookies are soft, fluffy, and perfectly sweet with a refreshing tang from lemon zest and fresh lemon juice. This eggless, gluten-free sugar cookie recipe incorporates frozen raspberries for a burst of fruity flavor and a beautiful marbled pink color. The dough is rolled in a zesty lemon sugar before baking to add an extra sparkle, and finished with a delicate raspberry glaze for a delightful raspberry lemonade taste. These cookies are nut-free, can easily be made vegan, and are ideal for anyone craving a light, flavorful dessert.

  • Total Time: 1 hour 40 minutes
  • Yield: 11 large cookies

Ingredients

For the Cookies

  • 2 cups gluten free flour (1:1 gluten free flour with xanthan gum recommended)
  • 1.5 teaspoons baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter or vegan baking stick, room temperature
  • 1 ¼ cups granulated sugar
  • 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
  • 3 tablespoons milk (dairy or non-dairy)
  • 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
  • 1 tablespoon lemon zest (from about 2 medium lemons)
  • ½ cup frozen raspberries, chopped

For the Lemon Sugar

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

For the Glaze

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

Instructions

  1. Prepare Lemon Zest and Juice: Wash and dry 3 lemons. Zest all 3 lemons and store zest covered in a small bowl to prevent it from drying. Juice one lemon, removing seeds; you should get about 2 tablespoons. If needed, juice more lemon to reach 2 tablespoons.
  2. Prepare Raspberries: Roughly chop ½ cup frozen raspberries into small pieces, careful not to over-mash. Place chopped raspberries in a freezer-safe bowl and freeze until ready to use.
  3. Mix Dry Ingredients: In a large bowl, whisk gluten free flour, baking powder, and salt together. Set aside.
  4. Make Cornstarch Mixture: In a small bowl, mix 2 heaping tablespoons cornstarch with 3 tablespoons water until thin and watery; it will initially be thick and tacky.
  5. Cream Butter and Sugar: In a mixer fitted with paddle attachment, beat butter or vegan baking stick and 1 ¼ cups sugar on medium speed for 2-3 minutes until soft and creamy.
  6. Add Wet Ingredients: Gradually beat in the cornstarch mixture, milk, 1 tablespoon lemon zest, and 2 tablespoons lemon juice into the creamed butter and sugar until pale yellow and chunky.
  7. Combine Dough: Gradually add the gluten free flour mixture to the wet ingredients, mixing until just combined. Gently fold in frozen chopped raspberries using a spatula to achieve a marbled pink dough.
  8. Freeze Dough: Cover the dough bowl with plastic wrap and freeze for at least 1 hour to prevent spreading during baking; do not skip this step or refrigerate instead of freezing.
  9. Preheat Oven: After freezing, preheat oven to 325°F (163°C). Line baking sheets with parchment paper.
  10. Prepare Lemon Sugar: Mix remaining 3 tablespoons granulated sugar with 1 teaspoon lemon zest until combined.
  11. Shape and Coat Dough Balls: Scoop dough using an ice cream or large cookie scoop (approximately 11 scoops). Roll each dough ball in lemon sugar to coat fully.
  12. Arrange and Bake: Place dough balls 3-4 inches apart on prepared baking sheets. Bake at 325°F for 15-16 minutes until edges are set.
  13. Reshape Cookies: Immediately after baking, use a spatula to gently reshape cookies into circles on the baking sheet. Cool for 5 minutes before transferring to a rack.
  14. Make Glaze (Optional): Once cookies are completely cool, whisk confectioners’ sugar, 1-2 raspberries, and 1 tablespoon plus 1 teaspoon water in a small bowl until smooth. Drizzle glaze over cookies and allow to harden. Sprinkle additional lemon zest if desired.

Notes

  • For smaller cookies, use a small cookie scoop and bake at 325°F for 13-14 minutes, keeping dough chilled between batches.
  • To make vegan, use dairy-free gluten free flour, vegan sugar, vegan baking sticks, and non-dairy milk.
  • All-purpose flour can be substituted using 2 packed cups (336g) but keep dough chilled.
  • Store glazed cookies in an airtight container in the refrigerator for up to 3 days.
  • Freeze dough balls wrapped in plastic and placed in a zip-top bag for up to 30 days.
  • Nutrition information is a generated estimate and may vary.
  • Author: Adeline
  • Prep Time: 25 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

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