Step 1

In a large bowl, beat together the butter and sugar until creamy. Add the egg, vanilla extract, and lemon juice to the bowl and mix to incorporate.

Step 2

Fold the lemon zest, gluten free flour, baking powder, and baking soda into the batter until there the flour is almost all incorporated.

Step 3

If your frozen raspberries are still in their full shape, break them up gently with your hands into smaller pieces and add them to the bowl. Gently fold the raspberries into the dough with only a few folds. Try not to overmix the dough, you want little swirls of pink raspberry dough. Chill the dough for at least 10 minutes. Preheat the oven to 350 F while the dough is chilling.

Step 4

Use a large cookie scoop, if baking large cookies, to scoop the dough onto a baking sheet lined with parchment paper. Bake the cookies in the oven for 14 - 16 minutes until the edges are puffed up and golden brown. Let the cookies cool completely before transferring them to a cooling rack. Sprinkle with coarse sugar if desired and enjoy!