Zesty Lemon Raspberry Cookies

These lemon raspberry cookies combine bright citrus with sweet fruity swirls for a refreshing treat that’s both gluten-free and easily made vegan. The zesty sugar coating and a delicate raspberry glaze on top make them a special dessert perfect for gatherings or a cozy afternoon snack.

I first baked these on a sunny spring afternoon, and now they are a seasonal favorite in my home that everyone enjoys. The lemon adds that perfect bright contrast to the sweet raspberry in every bite.

Ingredients

• Rising agent (baking powder): One and a half teaspoons to create light, fluffy cookies
• Cornstarch mixture: Two heaping tablespoons cornstarch mixed with three tablespoons water, which adds tenderness
• Gluten-free flour mix: Two cups containing xanthan gum, helping with structure when gluten is absent (choose a good-quality blend for best results)
• Butter or vegan alternative: Half a cup of room temperature to keep cookies rich and moist
• Kosher salt: Half a teaspoon to balance sweetness and enhance flavor
• Milk: Three tablespoons of your choice to bring the dough together (dairy or plant-based works fine)
• Frozen raspberries: Half a cup finely chopped, providing juicy bursts and beautiful color
• White sugar: One and a quarter cups for sweetness
• Freshly grated lemon peel: One tablespoon for zing and fragrance
• Lemon juice: Two tablespoons freshly squeezed for that bright citrus punch
• Grated lemon peel: One teaspoon for extra zest (lemon sugar coating)
• White sugar: Three tablespoons to give a sparkling finish (lemon sugar coating)
• Frozen raspberries: One to two to infuse natural fruit flavor (raspberry glaze)
• Powdered sugar: One cup to make the glaze smooth and sweet
• Water: One tablespoon plus one teaspoon to thin the glaze to just the right consistency

Step-by-Step Instructions

Grate the Lemons:

Grate the skins of three lemons carefully avoiding the white pith. Immediately store the zest in an airtight container to preserve freshness. Squeeze one lemon to yield two tablespoons of juice and set aside separately.

Prep the Raspberries:

Dice frozen raspberries into bite-sized pieces. Avoid chopping them too finely so you get visible strawberry bits in your cookies. Return the raspberries to the freezer to keep them firm until mixing.

Whip Butter and Sugar:

In a large bowl, use a mixer to whisk the butter and sugar together until light and fluffy. This process is key to a tender cookie with good rise.

Combine Wet Ingredients:

Add the cornstarch mixture, milk, lemon zest, and lemon juice to the whipped butter mixture. Mix well until incorporated.

Incorporate Dry Ingredients and Raspberries:

Slowly add the gluten-free flour blend and salt to the wet ingredients, mixing gently just until combined. Fold in the chilled raspberry pieces carefully so they don’t break apart.

Chill the Dough:

Cover the dough and place it in the freezer for at least one hour to firm up. This step prevents cookies from spreading too much during baking and helps them keep their shape.

Form and Coat the Cookies:

Use a scoop or your hands to form rounded balls of dough. Roll each ball in the lemon sugar coating thoroughly for a sparkly lemony crust. Place on a parchment-lined baking sheet with space between to allow for gentle spreading.

Bake:

Bake the cookies in a preheated oven at 325 degrees Fahrenheit for about 15 to 16 minutes or until edges are just turning light golden.

Glaze and Finish:

Once completely cooled, mix your raspberry glaze by combining powdered sugar, water, and crushed frozen raspberries until smooth. Drizzle evenly over each cookie and, if you want, sprinkle a little extra lemon zest on top for an added touch of brightness.

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I love using fresh lemon zest because it smells like spring in the kitchen and always cheers me up. Sharing these cookies at a family brunch one year, the kids were so excited by the vibrant look and tugging on more were a joy to watch.

Storage Tips

Store cookies in an airtight container at room temperature for up to four days. If you want them longer, freeze them in a single layer on a tray first then transfer to a freezer bag for up to three months. When ready to enjoy, thaw at room temperature and refresh the glaze if needed.

Ingredient Substitutions

Butter can be swapped with vegan margarines or coconut oil for a dairy-free version but expect a slight difference in texture and flavor. Milk may be replaced with almond, oat, or soy milk without issue. Use fresh lemon juice and zest whenever possible as bottled versions lack brightness. For a nutty twist, try adding finely ground almonds or substitute half the flour with almond flour.

Serving Suggestions

These cookies go beautifully with a light tea such as jasmine or green tea, or a tangy lemonade for a true citrus theme. They also pair well with vanilla bean ice cream, especially when warmed slightly. Perfect finish for brunch or an elegant dessert plate at dinner parties.

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Cultural Context

Lemon raspberry is a refreshing flavor combination often found in American baking, marrying tart citrus with sweet berries for balance. Gluten-free adaptations like this are growing in popularity to accommodate dietary needs without sacrificing pleasure.

Frequently Asked Questions

→ How can I keep the cookies from spreading too much during baking?

Chilling the dough in the freezer for at least an hour firms it up, which helps the cookies hold their shape and prevents excessive spreading in the oven.

→ What’s the purpose of rolling the dough balls in lemon sugar before baking?

Rolling the dough in lemon sugar adds a crisp, tangy outer layer that enhances the citrus flavor and adds a pleasant texture contrast after baking.

→ Can I substitute fresh raspberries with frozen ones?

Yes, frozen raspberries work well and are even recommended since they retain their shape better when mixed into the dough, providing lovely bursts of flavor.

→ How do I make these cookies vegan-friendly?

Replace the butter with a plant-based alternative and ensure the sugar used is vegan. The rest of the ingredients are naturally plant-based.

→ Is xanthan gum necessary in the gluten-free flour blend?

Xanthan gum acts as a binder to give structure and elasticity usually provided by gluten. Using gluten-free flour that already contains xanthan gum simplifies the preparation.