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Lemon Raspberry Cookies A close-up of freshly baked lemon raspberry cookies, drizzled with pink glaze and garnished with lemon zest. Some cookies have bites taken out, revealing the soft inside with raspberry chunks

Lemon Raspberry Cookies

These Lemon Raspberry Cookies are a delightful treat with a soft, fluffy texture, a sweet-tart flavor, and a vibrant twist of lemon and raspberry.
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Prep Time 25 minutes
Cook Time 15 minutes
Freeze Time 1 hour
Total Time 1 hour 40 minutes
Servings: 11 large cookies
Course: Dessert
Cuisine: American
Calories: 297
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups gluten-free flour Use a 1:1 gluten-free flour blend with xanthan gum for best results
  • 1.5 teaspoons baking powder Leavening agent to help the cookies rise
  • ½ teaspoon kosher salt Enhances flavor
  • ½ cup unsalted butter or vegan baking stick Room temperature, for creaming
  • 1 ¼ cups granulated sugar Sweetens the dough
  • 2 heaping tablespoons cornstarch Mixed with 3 tablespoons water, acting as an egg substitute
  • 3 tablespoons milk Dairy or non-dairy, to adjust the dough consistency
  • 2 tablespoons fresh lemon juice From about 1 medium lemon, adds tartness
  • 1 tablespoon lemon zest From about 2 medium lemons, for a fresh lemon flavor
  • ½ cup frozen raspberries Chopped, adds color and a burst of raspberry flavor
For the Lemon Sugar:
  • 3 tablespoons granulated sugar For rolling the dough balls
  • 1 teaspoon lemon zest From about 1 medium lemon, for extra lemony flavor
  • For the Glaze:
  • 1 cup confectioners' sugar For the sweet glaze
  • 1-2 frozen raspberries To flavor the glaze with raspberry
  • 1 tablespoon plus 1 teaspoon water To make the glaze smooth

Method
 

  1. Wash and dry the lemons. Zest all three lemons, then cover the zest with plastic wrap to keep it fresh.
  2. Juice one lemon, making sure to remove any seeds. Set aside approximately 2 tablespoons of juice.
    A jar of freshly squeezed lemon juice with a smooth golden color, sitting next to halved lemons. The juice is clear with small lemon pulp specks visible.
  3. Roughly chop the frozen raspberries into small pieces, being careful not to mash them. Return to the freezer until ready to add to the dough.
    A bowl filled with chopped raspberries, showing their vivid red color and juicy texture, ready to be added to a recipe or dessert.
  4. In a large bowl, whisk together the gluten-free flour, baking powder, and salt. Set aside.
  5. In a small bowl, combine the cornstarch and water. Stir until the mixture becomes smooth and thin.
  6. Using an electric mixer, beat the butter and 1 ¼ cups of sugar until creamy and light in color (2-3 minutes).
  7. Gradually add the cornstarch mixture, milk, 1 tablespoon of lemon zest, and lemon juice to the butter mixture. Beat until combined.
  8. Slowly incorporate the dry flour mixture into the wet ingredients. Beat until just combined.
  9. Gently fold in the frozen raspberries using a spatula, creating a marbled dough.
    A bowl of raspberry cookie dough, with visible chunks of raspberries mixed throughout. The dough has a marbled texture and is being stirred with a wooden spoon.
  10. Cover the bowl with plastic wrap and freeze the dough for at least 1 hour.
  11. Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
  12. Once the dough has chilled, scoop out 11 portions using an ice cream scoop or large cookie scoop.
  13. In a small bowl, combine the lemon zest and granulated sugar for the lemon sugar. Roll each dough ball in this mixture to coat evenly.
  14. Arrange the dough balls on the baking sheet, spacing them about 3-4 inches apart. Bake at 325°F for 15-16 minutes.
    A close-up shot of a ball of raspberry cookie dough, coated with a fine dusting of flour. The dough has vibrant pink swirls from the raspberries, and it's placed on a smooth surface.
  15. After baking, use a spatula to reshape the cookies into circles while they are still hot. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack.
  16. For the glaze (optional), whisk together the confectioners' sugar, raspberries, and water until smooth.
    A creamy bowl of yogurt with a soft pink hue, possibly strawberry-flavored, with visible flecks of fruit inside. A white spoon is gently mixing the yogurt.
  17. Once the cookies have cooled completely, drizzle with the raspberry glaze and sprinkle with additional lemon zest if desired.

Nutrition

Serving: 1cookieCalories: 297kcalCarbohydrates: 54gProtein: 3gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 23mgSodium: 167mgPotassium: 22mgFiber: 3gSugar: 38gVitamin A: 267IUVitamin C: 3mgCalcium: 57mgIron: 1mg

Notes

These cookies are light and fragrant, perfect for a refreshing treat. The lemon sugar coating and raspberry glaze elevate them to an irresistible level!

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