Lemon Raspberry Cookies Recipe
If you’re looking for a cookie that bursts with bright, fresh flavors and carries just the right touch of sweetness, these Lemon Raspberry Cookies are going to become your new obsession. Imagine tender, buttery cookies with a subtle tang from fresh lemon juice and zest, beautifully studded with juicy frozen raspberries that create delightful pockets of fruity surprise in every bite. The marbled pink dough looks almost as irresistible as the taste, and the delicate raspberry glaze drizzled on top adds a touch of elegant charm. Whether you’re baking for a cozy afternoon treat or a special gathering, Lemon Raspberry Cookies bring a joyful, sunny vibe that’s hard to resist.
Ingredients You’ll Need
These ingredients are wonderfully simple but every one plays an important role in creating the perfect harmony of flavor, softness, and that delightful hint of citrusy zest.
- Gluten free flour: I use a 1:1 gluten free blend with xanthan gum to keep the cookies light and tender without gluten.
- Baking powder: Helps the cookies rise just enough to become soft and fluffy.
- Kosher salt: Enhances the sweetness and balances the tartness of lemon and raspberries.
- Unsalted butter (or vegan baking stick): Provides richness and a melt-in-your-mouth texture.
- Granulated sugar: Adds sweetness and helps create a slight crisp edge on each cookie.
- Cornstarch mixed with water: Makes sure the dough holds together while keeping a wonderfully tender crumb.
- Milk: Adds moisture for a perfect dough consistency.
- Fresh squeezed lemon juice and lemon zest: The stars of the show—bright, fragrant, and essential to the distinct lemon flavor.
- Frozen raspberries: Chopped just enough to keep delightful bursts of fruit through the cookie.
- Confectioners’ sugar: For the luscious, sweet raspberry glaze that finishes the cookies perfectly.
How to Make Lemon Raspberry Cookies
Step 1: Prep Your Lemons and Raspberries
Start by zesting all your lemons to gather fresh, flavorful zest, and juice at least one lemon for that natural tang that brightens the dough. Chop the frozen raspberries gently so they stay chunky rather than turning into a raspberry puree. This prep sets the foundation for the bursts of citrus and fruity flavor that make these cookies so special.
Step 2: Mix the Dry Ingredients
Whisk the gluten free flour, baking powder, and kosher salt together in a large bowl. These dry ingredients form the structure of the cookie, so mixing them well ensures every bite has a consistent texture.
Step 3: Whip Butter and Sugar
Using an electric mixer fitted with the paddle attachment, cream the unsalted butter and granulated sugar until soft and creamy. This process is crucial, as it creates the light and tender crumb that makes the cookies so irresistibly soft.
Step 4: Add Wet Ingredients and Flavorings
Slowly beat in the cornstarch-water mixture, milk, lemon zest, and lemon juice into the creamed sugar and butter. The dough will take on a pale yellow color with a chunky texture — these bits of zest are packed with fresh lemon flavor!
Step 5: Combine Dry and Wet Ingredients
Gradually add the gluten free flour mixture to the wet ingredients, blending just until combined to avoid overmixing and keep the cookies tender.
Step 6: Fold in Raspberries and Chill
Gently fold in the frozen chopped raspberries with a spatula, creating a beautiful marbled pink dough. Cover and freeze the dough for at least an hour. This chilling step is essential to prevent spreading during baking, so don’t skip it.
Step 7: Prepare and Bake
Preheat your oven to 325°F and line a baking sheet with parchment paper. Use a cookie scoop to form dough balls, roll each in a mix of sugar and lemon zest for a tasty crust, and space them evenly on the sheet. Bake for 15-16 minutes until the edges set but the cookies remain soft inside.
Step 8: Shape and Cool
Right after taking the cookies from the oven, gently reshape them with a spatula for perfect roundness. Let them cool on the baking sheet for a few minutes before moving to a wire rack. This careful handling keeps them from crumbling and ensures every cookie stays intact.
Step 9: Make and Add the Raspberry Glaze (Optional)
Whisk confectioners’ sugar, a couple of frozen raspberries, and water until smooth for a quick glaze. Drizzle over fully cooled cookies—this adds a bright, glossy finish and an extra hint of raspberry that’s simply delightful.
How to Serve Lemon Raspberry Cookies
Garnishes
Try sprinkling a bit of fresh lemon zest or a few whole raspberries on top after glazing for an eye-catching final touch that highlights the fresh ingredients inside the cookie.
Side Dishes
These cookies pair beautifully with a cup of hot tea or refreshing lemonade for a sweet, citrus-infused afternoon break. They’re also a lovely dessert alongside vanilla ice cream or a dollop of whipped cream.
Creative Ways to Present
Arrange Lemon Raspberry Cookies on a pretty serving platter alongside fresh lemon slices and raspberry sprigs. You can also stack them tied with a delicate ribbon for charming cookie gifts or party favors that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
After baking, store any leftover Lemon Raspberry Cookies in an airtight container at room temperature for up to 3 days. They stay wonderfully soft and fresh with a slight crisp edge that’s just perfect.
Freezing
If you want to save some cookie dough for later, freeze the dough balls on a tray, then transfer them to a freezer-safe bag. You can bake them straight from frozen—just add a couple of extra minutes to the baking time. Baked cookies also freeze well when wrapped tightly.
Reheating
Warm your cookies gently in a low oven or microwave for a few seconds to bring back that fresh-baked softness and to revive the delicate flavors of lemon and raspberry in every bite.
FAQs
Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries will work, but be gentle when folding them into the dough to avoid turning the batter pink and watery. Frozen raspberries help maintain that signature marbled look and add bursts of flavor with less mess.
Are these cookies suitable for a gluten-free diet?
Yes, these Lemon Raspberry Cookies are made with a gluten free flour blend and xanthan gum, making them a great option for anyone avoiding gluten without sacrificing taste or texture.
Can I make these cookies vegan?
Yes, simply swap the unsalted butter for a vegan baking stick with similar fat content, and use a plant-based milk to keep these cookies fully vegan-friendly without losing any of that rich flavor.
What’s the best way to prevent the cookies from spreading too much?
Freezing the dough for at least an hour before baking is key to preventing excessive spreading. The chilled dough holds its shape much better in the oven, ensuring perfectly thick and tender cookies.
Can I skip the glaze?
Definitely! The raspberry glaze is optional but highly recommended for an added layer of sweetness and pretty presentation. The cookies themselves are delicious on their own, packed with fresh lemon and raspberry flavor.
Final Thoughts
I truly believe these Lemon Raspberry Cookies will become one of your favorite treats to bake and share—they’re fun to make, look stunning, and taste like a perfect bite of sunshine. Give yourself the joy of crafting these cheerful cookies and watch them brighten up any occasion, just like they do in my kitchen!
Print
Lemon Raspberry Cookies Recipe
- Total Time: 1 hour 36 minutes
- Yield: 11 cookies 1x
- Diet: Gluten Free
Description
These Lemon Raspberry Cookies are a delightful gluten-free treat bursting with bright lemon zest and juicy frozen raspberries. Light, tender, and perfectly sweetened, they feature a soft marbled pink dough with a tangy lemon sugar coating and an optional sweet raspberry glaze. Ideal for those seeking a fresh citrusy cookie that’s both visually stunning and deliciously flavorful.
Ingredients
Dry Ingredients
- 2 cups gluten free flour (1:1 gluten free flour with xanthan gum)
- 1.5 teaspoons baking powder
- 1/2 teaspoon kosher salt
Wet Ingredients
- 1/2 cup unsalted butter or vegan baking stick, room temperature
- 1 1/4 cups granulated sugar
- 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
- 3 tablespoons milk
- 2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
- 1 tablespoon lemon zest (from about 2 medium lemons)
- 1/2 cup frozen raspberries, chopped
Coating
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
Glaze (Optional)
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
- Zest Preparation: Wash and dry all three lemons. Zest all lemons using a fine grater or zester and place the zest in a small bowl. Cover it with plastic wrap to prevent drying out and set aside.
- Lemon Juice Extraction: Cut one lemon in half and squeeze out the juice, removing any seeds. There should be about 2 tablespoons; if not, juice another lemon. Set the lemon juice aside.
- Prepare Raspberries: Measure out 1/2 cup of frozen raspberries. Roughly chop them into small pieces, being careful not to crush them into pulp. Return the chopped raspberries to the freezer in a freezer-safe bowl until ready to use.
- Mix Dry Ingredients: In a large bowl, whisk together the gluten free flour, baking powder, and kosher salt. Set this mixture aside.
- Make Cornstarch Slurry: In a small bowl, combine 2 heaping tablespoons of cornstarch with 3 tablespoons of water. Stir until the mixture becomes thin and watery; it will initially be thick and tacky.
- Cream Butter and Sugar: Using an electric mixer fitted with a paddle attachment, beat the room temperature butter (or vegan substitute) and 1 1/4 cups granulated sugar together on medium speed until soft, creamy, and fluffy—about 2 to 3 minutes.
- Add Wet Ingredients: Gradually beat the cornstarch slurry, milk, 1 tablespoon of lemon zest, and 2 tablespoons lemon juice into the creamed butter and sugar. The mixture will look pale yellow and slightly chunky.
- Combine Dry and Wet Mixtures: Slowly add the gluten free flour mixture into the wet ingredients, a little at a time, mixing just until combined. Do not overmix.
- Fold in Raspberries: Gently fold the frozen chopped raspberries into the dough with a spatula, creating a beautifully marbled pink dough.
- Chill Dough: Cover the bowl tightly with plastic wrap and freeze the dough for at least 1 hour. This step is crucial to prevent cookies from spreading excessively and to ensure correct texture.
- Preheat Oven: After chilling, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper and set aside.
- Scoop Dough: Remove dough from freezer and use an ice cream scoop or large cookie scoop to portion out dough into 11 equal scoops.
- Prepare Lemon Sugar Coating: In a small bowl, whisk together the remaining 3 tablespoons granulated sugar and 1 teaspoon lemon zest until fully combined.
- Coat Dough Balls: Roll each dough ball completely in the lemon sugar mixture, ensuring an even coating.
- Bake Cookies: Place the coated dough balls 3-4 inches apart on the prepared baking sheet. Bake at 325°F for 15-16 minutes. If baking in batches, keep remaining dough balls frozen.
- Shape Cookies: As soon as cookies come out of the oven, use a spatula to gently reshape them into neat circles while still warm. Let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to prevent breaking.
- Prepare Glaze (Optional): In a small bowl, whisk together confectioners’ sugar, 1 or 2 frozen raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
- Glaze Cookies: Once cookies have cooled completely, drizzle the raspberry glaze over the top. Allow the glaze to harden before serving. Optionally, sprinkle additional lemon zest over the glaze for extra brightness.
Notes
- Freezing the dough is essential to prevent cookies from spreading too much and to achieve the right texture.
- Use a 1:1 gluten-free flour blend with xanthan gum for best results.
- If you want a vegan version, substitute the butter with a vegan baking stick and use plant-based milk.
- Be gentle when chopping raspberries to avoid creating raspberry pulp; you want small chunks for marbling.
- If you prefer less tartness, reduce lemon zest or juice slightly.
- Make sure cookies are completely cool before glazing to avoid melting the glaze.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze leftover dough balls for future baking.
- Prep Time: 20 minutes
- Cook Time: 16 minutes
- Category: Dessert, Snack, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 15g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: lemon raspberry cookies, gluten free cookies, lemon zest cookies, berry cookies, gluten free dessert, citrus cookies, raspberry glaze
