Lemon Raspberry Sugar Cookies

These Lemon Raspberry Cookies bring together the bright tang of lemon and the fresh sweetness of raspberries in a soft and fluffy treat. This recipe is eggless and gluten free which makes it perfect for nearly any crowd and the lemon sugar coating gives each bite a burst of zesty flavor. A drizzle of raspberry-infused glaze and a final sprinkle of zest make these cookies as pretty as they are delicious.

The first time I made these cookies I was on the hunt for something bright on a gray day. The raspberry marbling and citrus scent turned my whole kitchen into a summer escape. Now I make them every time someone needs cheering up.

Ingredients

• Gluten free flour: adds structure and softness to the cookies. Look for a blend with xanthan gum for best results
• Baking powder: ensures the cookies rise up fluffy and tender. Check freshness by making sure it fizzes in water
• Kosher salt: balances the sweetness and highlights the citrus notes
• Unsalted butter or vegan baking stick: creates that classic chewy sugar cookie texture. Select a high quality brand for best flavor
• Granulated sugar: gives sweetness plus adds sparkle when used as a coating
• Cornstarch: mixed with water stands in for eggs providing structure and moisture. Always mix it well to a smooth slurry
• Milk: rounds out the dough and keeps cookies moist. Regular or non-dairy milk both work
• Fresh squeezed lemon juice and lemon zest: deliver zippy tang and aroma. Choose lemons that feel heavy for their size and have bright yellow skin
• Frozen raspberries: chopped into small pieces bring tartness and lovely color. Opt for whole frozen berries with no added sugar
• Confectioners sugar: in the glaze adds sweetness and ultra smooth texture. Sift if lumpy for easier mixing

Step-by-Step Instructions

Prepare Lemons and Raspberries:

Wash and dry all lemons well. Zest them using a fine zester and set the zest aside in a small covered bowl to keep it fresh. Juice one lemon and measure for about two tablespoons. If needed juice another lemon. Chop frozen raspberries into small pieces but avoid turning them into mush. Put chopped raspberries back in the freezer until ready to use

Mix Dry Ingredients:

Whisk gluten free flour baking powder and salt together in a large bowl. Set this aside

Make Cornstarch Mixture:

Combine cornstarch with water in a small bowl using a spoon until the mixture is thin and smooth with no lumps left. This will look sticky at first but keep stirring

Cream Butter and Sugar:

In a large mixing bowl fitted with a paddle attachment beat butter or vegan baking stick and sugar until soft light and creamy. This takes about two to three minutes

Combine Wet Ingredients:

Slowly beat in cornstarch mixture milk one tablespoon lemon zest and the two tablespoons lemon juice into the creamed butter and sugar. The mixture will look a little curdled but this is normal

Add Dry Ingredients:

Gradually beat in the flour mixture on low speed until just combined. Do not overmix

Fold in Raspberries:

Using a spatula gently fold the reserved frozen raspberries into the dough. Work quickly so the dough does not turn too pink

Chill Dough:

Cover the bowl with plastic wrap and place the dough in the freezer for at least one hour. Chilling is essential so the cookies do not spread too much while baking

Preheat Oven and Prep Cookie Sheet:

After one hour heat oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper

Shape and Sugar the Dough:

Scoop out dough using a large cookie scoop. You should make about eleven scoops. Mix remaining sugar with lemon zest in a bowl. Roll each dough ball in this lemon sugar mixture to coat completely

Bake:

Place coated dough balls on the prepared baking sheet spaced about three to four inches apart. Bake for fifteen to sixteen minutes until set but not brown. If doing multiple batches keep extra dough in the freezer between baking

Shape and Cool:

As soon as cookies come out of the oven gently reshape with a spatula if needed for a perfect circle. Let cool on baking sheet five minutes then transfer to a rack. Cool completely before glazing

Make and Apply Glaze:

Whisk confectioners sugar raspberries and water in a small bowl until smooth. Drizzle over cooled cookies. Top with extra lemon zest if you like. Let glaze harden before serving or storing

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My favorite part is the lemon sugar coating which makes these cookies sparkle and adds a punch of flavor. The first time my niece tried these cookies she declared them her new favorite and now she asks for them every birthday.

Storage Tips

Store finished cookies in an airtight container in the fridge once glaze is set. They keep fresh up to three days. For longer storage freeze unbaked dough balls wrapped well for up to a month. You can also freeze finished cookies but let them thaw slowly in the container for best texture.

Ingredient Substitutions

These cookies are flexible for many allergies. Swap in dairy free butter and milk to make them completely vegan. If you do not need gluten free use regular all purpose flour measured carefully. Make sure to chill the dough if swapping flour as texture can change.

Serving Suggestions

Serve these cookies with an afternoon cup of tea or as a fun dessert at brunch or a picnic. Their pretty marbled color and zesty flavor make them stand out on any dessert tray. Try pairing them with fresh berries or a scoop of lemon sorbet for extra wow.

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Cultural and Historical Context

Lemon and raspberry together are classic in European baking especially in summertime desserts. This cookie reimagines that flavor into a celebration of lemony sugar cookies that are accessible to people with gluten or egg allergies. I love how recipes like this bring freshness to the table while honoring traditional flavor pairings.

Frequently Asked Questions

→ How do I keep the cookies from spreading too much while baking?

Chilling the dough in the freezer for at least one hour helps the cookies hold their shape and prevents excess spreading in the oven.

→ Can I use fresh raspberries instead of frozen?

Frozen raspberries are preferred as they hold up better during mixing and baking, but you can gently fold in fresh berries if handled delicately.

→ Is there a way to make these cookies vegan?

Absolutely! Substitute the butter with a vegan baking stick and use a non-dairy milk for a completely plant-based result.

→ Can all-purpose flour replace the gluten free flour blend?

All-purpose flour may be used, though quantities and texture might differ. Ensure to chill the dough as specified for best results.

→ How should I store the cookies for maximum freshness?

Once the glaze sets, keep cookies in an airtight container in the fridge for up to three days, or freeze dough balls for later baking.

→ What is the purpose of rolling dough balls in lemon sugar?

This step adds extra citrus brightness and a sweet crunch to the cookie exterior, enhancing both flavor and texture.