Wash and dry all 3 lemons. Using a zester, zest all 3 lemons and cover the zest with plastic wrap to keep it fresh.

Cut one lemon in half and juice it, ensuring to remove any seeds.

Measure out ½ cup of frozen raspberries and chop them into small pieces for better incorporation into the dough.

In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.

In a separate small bowl, mix the cornstarch with water until it becomes thin and watery.

In a large mixing bowl, beat the unsalted butter and granulated sugar until creamy, which should take about 2-3 minutes.

Slowly add the cornstarch mixture, milk, lemon zest, and lemon juice to the butter and sugar mixture, mixing until combined.

Gradually add the flour mixture to the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chopped raspberries.

Cover the bowl with plastic wrap and place it in the freezer for at least 1 hour to firm up the dough.

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Once the dough is chilled, scoop out small amounts and roll them in the lemon sugar mixture before placing them on the prepared baking sheet.

Bake the cookies for 15-16 minutes, or until the edges are lightly golden. If necessary, reshape them while they are still warm. Let cool before transferring to a cooling rack.

For the glaze, whisk together the confectioners’ sugar, raspberries, and water until smooth. Drizzle over the cooled cookies for an extra touch of sweetness.