Lemon Raspberry Cookies

These Lemon Raspberry Cookies are soft, chewy, and bursting with a sweet-tangy flavor that tastes just like a glass of raspberry lemonade! They’re eggless, nut-free, and completely gluten-free. Plus, they can easily be made dairy-free and vegan with simple swaps.

Each cookie is coated in lemon-infused sugar, giving the outside a delicate crunch, while the inside remains fluffy and moist. Then, we finish them off with a vibrant raspberry glaze that adds natural sweetness and a stunning pink hue.

Why You’ll Love These Cookies

• Allergy-Friendly: Gluten-free, egg-free, nut-free, and can be made dairy-free!
• Soft & Chewy Texture: The perfect balance of a crisp exterior and a melt-in-your-mouth interior.
• Naturally Flavored: Made with real lemons and raspberries for an authentic, refreshing taste.
• Easy to Make: Simple ingredients and step-by-step instructions make these great for beginners.
• Perfect for Any Occasion: Bright and colorful, these cookies are great for spring, summer, and holiday gatherings!

Ingredients You Need

• Frozen raspberries (chopped small)
• Gluten-free flour blend (with xanthan gum)
• Cornstarch & water (egg replacement)
• Unsalted butter (or vegan baking sticks)
• Granulated sugar
• Fresh lemons (zest and juice)
• Baking powder & kosher salt
• Milk (dairy or non-dairy)
• Confectioners’ sugar (for the glaze)

See the full recipe card below for precise measurements.

How to Make Lemon Raspberry Cookies

1: Prep Your Ingredients

• Zest & Juice the Lemons:
  • Wash and dry all 3 lemons.
  • Using a fine zester, zest the lemons, making sure to only remove the yellow part and avoid the bitter white pith.
  • Juice one lemon (about 2 tablespoons). If there’s not enough juice, juice another lemon until you reach the desired amount.
• Chop the Raspberries:
  • Measure out ½ cup frozen raspberries.
  • Roughly chop them into small pieces to prevent too much moisture.
  • Return the chopped raspberries to the freezer until ready to use.

2: Mix the Dough

• Whisk Dry Ingredients:
  • In a large mixing bowl, whisk together 2 cups gluten-free flour blend, 1 1/2 teaspoons baking powder, and 1/4 teaspoon kosher salt.
  • Set aside.
• Make Cornstarch Water:
  • In a small bowl, mix 2 heaping tablespoons cornstarch with 3 tablespoons water.
  • Stir until the mixture is smooth and thin.
• Cream Butter & Sugar:
  • In a large bowl or stand mixer, beat 1/2 cup unsalted butter (or vegan baking stick) with 1 1/4 cups granulated sugar until soft and creamy (about 2-3 minutes).
• Add Wet Ingredients:
  • Slowly add the cornstarch mixture, 1 tablespoon lemon zest, 2 tablespoons lemon juice, and 3 tablespoons milk.
  • Beat until the mixture is pale yellow and slightly chunky.

3: Combine and Fold in Raspberries

• Gradually Add Dry Ingredients:
  • Slowly beat in the gluten-free flour mixture a little at a time.
• Fold in Raspberries:
  • Using a spatula, gently fold in the frozen chopped raspberries.
  • Be careful not to overmix to maintain the pink marbled effect.
• Freeze the Dough:
  • Cover the bowl with plastic wrap and place in the freezer for at least 1 hour.
  • This step prevents the cookies from spreading too much while baking.
• 4: Shape and Coat the Dough Balls
• Make Lemon Sugar:
  • In a small bowl, whisk together 3 tablespoons granulated sugar and 1 teaspoon lemon zest.
  • Mix until fully combined.
• Scoop & Coat Dough:
  • Use an ice cream scoop or large cookie scoop to make 11 even dough balls.
  • Roll each dough ball in the lemon sugar mixture until completely coated.

Step 5: Bake the Cookies

• Prepare Baking Sheet:
  • Line a baking sheet with parchment paper.
• Place Dough Balls:
  • Place the dough balls on the baking sheet about 3-4 inches apart.
• Bake at 325°F:
  • Bake for 15-16 minutes until the edges are lightly golden.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
• Reshape (Optional):
  • If needed, use a spatula to gently reshape the cookies into a round shape immediately after baking.

Step 6: Add the Raspberry Glaze

• Mix the Glaze Ingredients:
  • In a small bowl, whisk together 1 cup confectioners’ sugar, 1-2 fresh raspberries, and 1 tablespoon plus 1 teaspoon water until smooth.
• Drizzle the Glaze:
  • Using a spoon, drizzle the raspberry glaze over the completely cooled cookies.
  • Let the glaze harden before serving.

Serving Suggestions

• Pair these cookies with a refreshing glass of iced lemonade for the ultimate summer treat.
• Serve them with a scoop of vanilla ice cream for a delightful dessert.
• Enjoy these cookies as an afternoon snack with a cup of hot tea or coffee.
• Wrap them up as a thoughtful homemade gift for friends and family.

FAQs

Related Recipes You’ll Love

Check out these other delicious cookie recipes:

• Strawberry Crunch Cookies
• Creamsicle Orange Cookies
• Brown Sugar Pop Tart Cookies

These Lemon Raspberry Cookies are a delightful balance of tangy lemon and sweet raspberry flavors. Perfect for gluten-free and eggless baking, they’re a crowd-pleaser at any gathering. With their vibrant glaze and soft texture, these cookies make any day special. Try them today and brighten your dessert table with this flavorful treat!

If you love these Lemon Raspberry Cookies, don’t forget to pin this recipe on Pinterest and share it with your friends. Let me know in the comments how they turned out for you!

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