Bright and zesty lemon raspberry cookies made with gluten-free or regular flour—soft, sweet, and bursting with fruity flavor in every bite.

Dry Ingredients:

2 cups gluten-free 1:1 flour blend or all-purpose flour

1½ tsp baking powder

¼ tsp salt

Wet Ingredients:

½ cup unsalted butter or vegan butter, softened

¾ cup granulated sugar (plus extra for rolling)

1 tbsp lemon zest

2 tbsp fresh lemon juice

2 tbsp cornstarch + 2 tbsp water (egg-free slurry)

1–2 tbsp milk (dairy or plant-based)

Mix-ins:

¾ cup frozen raspberries, roughly chopped (keep frozen until mixed in)

Optional Glaze:

¾ cup confectioners’ sugar

1–2 tbsp raspberry purée or lemon juice

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Prep: Zest and juice lemons. Line baking sheets with parchment.

Mix dry: In a bowl, whisk flour, baking powder, and salt.

Cream butter + sugar: Beat softened butter with sugar until fluffy. Mix in cornstarch slurry (or egg), lemon zest, juice, and milk.

Combine: Slowly mix dry ingredients into wet until just combined. Gently fold in frozen raspberries.

Chill dough: Freeze dough for at least 1 hour.

Preheat oven: Set oven to 325°F (for GF) or 350°F (for AP flour).

Form & roll: Roll dough into balls and coat in granulated sugar (or lemon sugar mix).

Bake: Place dough 3–4″ apart on baking sheets. Bake for 12–16 minutes, until edges are golden.

Glaze (optional): Drizzle cooled cookies with glaze made from confectioners’ sugar and raspberry purée or lemon juice.

Chill dough for best texture and shape.

Keep raspberries frozen when folding in to prevent bleeding.

Add lemon glaze or curd for more citrus flavor.

Store in an airtight container for up to 3 days at room temp, or 5 days refrigerated.

Freeze dough balls and bake fresh for best results.