When should I add the raspberry glaze?

Wait until the cookies have completely cooled before adding the glaze. If applied too soon, it will melt and become runny.

How do I prevent my cookies from spreading too much?

Freezing the dough is crucial. Chill for at least an hour to solidify the fat and control spreading.

Are these cookies gluten-free and dairy-free?

Yes! This recipe uses a 1:1 gluten-free flour blend. To make them dairy-free, use vegan butter and plant-based milk.

How do I achieve a chewy versus a crunchy texture?

For chewy cookies, bake for 15 minutes and let them cool on the baking sheet. For crunchier cookies, bake for an extra minute or two.

Why did my lemon raspberry cookies turn green?

The pigments in raspberries can react with lemon juice, causing a greenish hue. To prevent this, use frozen raspberries and fold them in gently.

Can I use fresh raspberries instead of frozen?

Yes, but fresh raspberries have more moisture, which may cause spreading. Lightly freeze and chop them before adding to the dough for best results.

Lemon Raspberry Cookies Gluten Free

Description

Soft, chewy, and bursting with sweet-tangy flavor, these Lemon Raspberry Cookies are eggless, nut-free, and completely gluten-free! Coated in lemon-infused sugar for a delicate crunch and finished with a vibrant raspberry glaze.

Ingredients

Scale

1/2 cup frozen raspberries (chopped small)
2 cups gluten-free flour blend (with xanthan gum)
2 heaping tablespoons cornstarch
3 tablespoons water
1/2 cup unsalted butter (or vegan baking sticks)
1 1/4 cups granulated sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1 1/2 teaspoons baking powder
1/4 teaspoon kosher salt
3 tablespoons milk (dairy or non-dairy)
1 cup confectioners’ sugar (for glaze)
1–2 fresh raspberries
1 tablespoon plus 1 teaspoon water (for glaze)

Instructions

Wash and zest 3 lemons, then juice one (about 2 tablespoons).
Chop frozen raspberries and return them to the freezer.
Whisk together gluten-free flour, baking powder, and salt.
Mix cornstarch with water until smooth.
Cream butter and sugar until soft and creamy.
Beat in cornstarch mixture, lemon zest, lemon juice, and milk.
Gradually add dry ingredients, then fold in frozen raspberries.
Freeze the dough for at least 1 hour.
Mix lemon sugar (granulated sugar + lemon zest).
Scoop dough into 11 balls and coat in lemon sugar.
Place on a parchment-lined baking sheet.
Bake at 325°F for 15-16 minutes until edges are golden.
Cool cookies on a baking sheet for 5 minutes, then transfer to a rack.
Whisk confectioners’ sugar, raspberries, and water for the glaze.
Drizzle glaze over cooled cookies and let it set before serving.

Notes

For best results, use frozen raspberries to control moisture and prevent excessive spreading.

Prep Time: 15 minutes
Cook Time: 16 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 180
Sugar: 15g
Sodium: 50mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 1g
Protein: 1g
Cholesterol: 15mg

Keywords: lemon, raspberry, cookies, gluten-free, eggless, dairy-free