Lemon Raspberry Cookies

Why You’ll Love This Recipe

I love how these cookies taste like a mini glass of raspberry lemonade. The tang of fresh lemon zest and juice blends perfectly with juicy raspberries. They’re easy to bake, gluten-free if desired, eggless in some versions—and utterly irresistible

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Gluten-free flour (1:1 blend) or all-purpose flour

• Baking powder

• Salt

• Unsalted butter or vegan butter (softened)

• Granulated sugar (+ extra for rolling)

• Lemon juice (fresh)

• Lemon zest

• Cornstarch slurry (cornstarch + water)—for eggless version

• Milk (dairy or plant-based)

• Frozen raspberries (chopped, kept frozen)

For drizzle (optional):

• Confectioners’ sugar

• Frozen raspberry purée or juice

directions

1. Prep: I zest lemons, squeeze juice, and set aside.

2. Mix dry: I whisk gluten-free (or regular) flour, baking powder, and salt in a bowl.

3. Cream butter + sugar: In a mixer I beat butter with sugar until fluffy, then mix in cornstarch slurry (if eggless), milk, lemon juice, and zest .

4. Combine: I slowly mix the dry ingredients into the wet until just blended, then gently fold in the frozen raspberries—keeping them frozen helps prevent too much bleeding.

5. Chill: I freeze the dough for at least 1 hour (essential for texture and shape) .

6. Sugar coat: I roll chilled dough balls in granulated sugar (often mixed with lemon zest), coating them fully.

7. Bake: I preheat to 325 °F (163 °C) for GF version or 350 °F (175 °C) for others, place dough 3–4″ apart on parchment-lined baking sheets and bake about 15–16 minutes until edges are just golden .

8. Glaze: Once cookies cool, I drizzle a quick glaze made from confectioners’ sugar and raspberry purée for a pretty, fruity finish .

Servings and timing

• Yields about 11 large cookies GF style, or ~30 standard size with AP flour .

• Prep: ~ 25 min (plus chill)

• Bake: 12–16 min

• Total: ~ 1 hr 30 min including chilling

Variations

• Use all-purpose flour for a non-GF version.

• Add a drizzle of lemon glaze or mix in a spoonful of lemon curd for extra tang.

• Swap raspberries for blueberries or mixed berries, gently folded frozen.

• Make them vegan using plant-based butter and milk; the GF base is already vegan-friendly.

storage/reheating

I keep cookies in an airtight container at room temperature for 2–3 days—they stay soft and flavorful. For longer freshness, I refrigerate up to 5 days or freeze dough balls before baking; bake them fresh when needed .

FAQs

Are these cookies gluten-free and eggless?

Yes! The base is naturally gluten-free (1:1 blend with xanthan gum), and it uses a cornstarch slurry instead of eggs .

Can I use fresh raspberries?

It’s best to use frozen raspberries—they hold together without turning the dough pink or watery.

Why freeze the dough before baking?

Freezing prevents spreading, helps retain texture, and gives that perfect chewy inside with a slight crisp outside .

How do I keep vibrant raspberry bursts?

Fold in frozen raspberries gently and minimally—this helps them stay intact and gives lovely red swirls.

Can I add a lemon glaze?

Absolutely! Mix confectioners’ sugar with lemon juice (or raspberry purée) and drizzle over cooled cookies for extra sweetness and shine.

Conclusion

These Lemon Raspberry Cookies are one of my favorite ways to enjoy fruity, citrusy flavors in cookie form. They’re elegant yet easy, soft yet bright, and always disappear fast. I hope they bring a burst of sunshine to your baking too!

Lemon Raspberry Cookies

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• Author: Mia
• Total Time: ~1 hour 30 minutes
• Yield: 11 large cookies (GF) or ~30 small cookies (AP flour)
• Diet: Gluten Free

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Description

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

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Ingredients

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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Instructions

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.

Notes

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.

• Prep Time: 25 minutes
• Cook Time: 12–16 minutes
• Category: Dessert
• Method: Baked
• Cuisine: American