I still remember the first time I baked these lemon raspberry cookies: the kitchen was full of sunshine, the counter dusted with powdered sugar, and the bowl of raspberries looked like tiny jewels. The lemon zest smells like a squeeze of sunshine — sharp, floral, and a little wild — while the raspberries bring that soft, fragrant tartness that makes your mouth water. These cookies are a little pillowy, a little tangy, and visually they pop: pale yellow cookie dotted with pink raspberry specks. They’re the kind of cookie you reach for at summer picnics, tea parties, or when you want something bright after a heavy meal.
I’ve made these a dozen times, tweaking the lemon-to-raspberry ratio and testing how frozen raspberries behave compared with fresh. The version below is the one I keep coming back to because it’s reliable: the dough firms up in the freezer so the cookies don’t spread, and the glaze stains the tops with a soft rosiness that makes them look homemade in the best way. Expect soft centers, lightly golden edges, and a glaze that dries to a matte sheen with an extra hit of tang if you add a little raspberry puree.
Ingredients You’ll Need
- 2 cups gluten free flour (1:1 blend with xanthan gum) – the structure for these cookies; the xanthan gum helps mimic gluten’s elasticity and keeps the cookies tender.
- 1.5 teaspoons baking powder – gives lift so the cookies are fluffy rather than dense.
- ½ teaspoon kosher salt – balances sweetness and brightens the lemon flavor.
- ½ cup unsalted butter or vegan baking stick (room temperature) – provides richness, mouthfeel, and helps the edges brown; use vegan stick for an eggless vegan option.
- 1¼ cups granulated sugar – sweetness and lightness; creaming it with butter traps air to make the cookies airy.
- 2 tablespoons cornstarch (mixed with 3 tablespoons water) – stabilizes moisture and keeps crumb tender; the water makes a slurry so it mixes smoothly into the dough.
- 3 tablespoons milk – adds moisture; swap for plant-based milk for vegan cookies.
- 2 tablespoons fresh squeezed lemon juice – bright acidity; use fresh lemons, not bottled, for the best flavor.
- 1 tablespoon lemon zest – intense lemon perfume; zest before juicing so you don’t lose oils.
- ½ cup frozen raspberries (chopped) – raspberries provide tart pockets of fruit; frozen are easier to work with year-round and hold up in the dough.
- 3 tablespoons granulated sugar (for rolling) – gives a gentle sparkle and slight crunch on the exterior.
- 1 teaspoon lemon zest (for the rolling sugar) – lifts the sugar with citrus oils to make the first bite zing.
- 1 cup confectioners’ sugar – for the glaze; it dissolves smoothly and gives a thin, glossy finish when whisked with liquid.
- 1-2 frozen raspberries (for glaze) – mashed into the glaze for natural color and a subtle fruitiness.
- 1 tablespoon water (plus 1 teaspoon) – thins the glaze to the right consistency; add a touch more if you want it runnier.
Note: I recommend fresh lemons and frozen raspberries. Fresh lemons give clear, bright acid and aromatic oils; frozen raspberries are less fragile to fold in and often produce less bleed in the dough if chopped small. If you need gluten-free, the ingredient list is already set up for it. If you prefer regular flour, swap 1:1 but expect a slightly different texture.
Step-by-Step Instructions
Yield: 24 cookies | Prep time: about 30 minutes active (plus 1 hour chilling) | Bake time: 15–16 minutes
- Wash and dry all 3 lemons. Using a zester, zest all 3 lemons and cover the zest with plastic wrap to keep it fresh. (I always zest before juicing so I don’t lose those citrus oils — they’re the fragrant part.)
- Cut one lemon in half and juice it, ensuring to remove any seeds. Fresh lemon juice responds differently in dough than bottled juice; it brightens the flavor without adding bitterness.
- Measure out ½ cup of frozen raspberries and chop them into small pieces for better incorporation into the dough. I chop them while still slightly frozen on a board, which keeps them from becoming a puree.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined. Whisking distributes leavening so you don’t get pockets of baking powder.
- In a separate small bowl, mix the cornstarch with water until it becomes thin and watery. This slurry prevents lumps and helps the cornstarch integrate smoothly.
- In a large mixing bowl, beat the unsalted butter and granulated sugar until creamy, which should take about 2–3 minutes. You’ll know it’s ready when the mixture is lighter in color and holds little peaks — that trapped air makes the cookies fluffy.
- Slowly add the cornstarch mixture, milk, lemon zest, and lemon juice to the butter and sugar mixture, mixing until combined. If the mixture looks curdled at first, don’t panic; once the flour goes in it comes back together. Low speed helps keep the dough even.
- Gradually add the flour mixture to the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chopped raspberries. Overmixing will develop the gluten substitute too much and make the texture gummy; fold gently so you keep the raspberries intact.
- Cover the bowl with plastic wrap and place it in the freezer for at least 1 hour to firm up the dough. I prefer the freezer to the fridge here — it firms faster and prevents the raspberries from bleeding into the dough too much.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper. A lower oven temperature helps keep the centers soft and prevents over-browning before the cookie sets.
- 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. The lemon sugar gives a delicate crunch and a burst of citrus on the first bite.
- 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. The centers will look slightly underdone when you take them out — they finish setting as they cool. If you prefer crisper cookies, bake 1–2 minutes longer, watching the edges closely.
- For the glaze, whisk together the confectioners’ sugar, raspberries, and water until smooth. Drizzle over the cooled cookies for an extra touch of sweetness. If the glaze is too thick, add a tiny bit more water (a teaspoon at a time); too thin and it runs off the cookie instead of settling on top.
Tips for Perfect Fluffy Lemon Raspberry Cookies
These are practical tips I learned the hard way during testing — they’ll save you time and keep your cookies consistent.
- Chill the dough: don’t skip the hour in the freezer. If the dough is warm the raspberries will bleed and the cookies will spread thin. Chilled dough holds shape and gives a nicer texture.
- Measure flour properly: spoon it into your measuring cup and level it off. Scooping directly with the cup packs the flour and results in heavier, drier cookies.
- Watch the oven temperature: 325°F gives a soft, fluffy center. If your oven runs hot, lower by 10–15°F or rotate the tray halfway through baking.
- Combine errant curdles: if the wet mixture separates when you add lemon juice, keep mixing on low and add the flour — the batter will come together. The acid can break down butter emulsions briefly; the flour stabilizes it.
- Prevent raspberry bleeding: if using fresh raspberries, toss them lightly with a teaspoon of flour before folding in, or chop and freeze slightly first. This helps them keep their color and prevents them from turning the whole dough pink.
- Texture choices: for softer, chewy cookies, underbake by 1 minute and let them cool on the tray. For crispier cookies, bake 1–2 minutes longer and cool on a rack.
- Vegan/gluten-free tips: to keep texture with gluten-free flour, use a 1:1 blend with xanthan gum as listed. For vegan results, a vegan baking stick and plant milk work fine; check confectioners’ sugar if you need it to be strictly vegan.
If you want an ultra-soft, airy texture, check out our Cool Whip Cookies for tips on achieving light, tender cookies.
Nutritional Benefits of Ingredients
Yes, these are treats — but using the right ingredients can add small nutritional upsides.
- Lemons – rich in vitamin C and flavonoids; the juice and zest add bright flavor with almost no calories.
- Raspberries – full of antioxidants and fiber; even in small amounts they add a tart note and some phytonutrients.
- Whole grain or alternative flours – if you swap some of the gluten-free blend for a whole grain alternative (within reason), you’ll increase fiber and micronutrients.
- Butter or vegan fat – provides fat-soluble vitamins and gives satisfying mouthfeel; you can reduce the sugar slightly to balance calories.
Small changes like using less sugar in the glaze, choosing a whole-grain flour blend, or adding a few tablespoons of oat flour can make these cookies a touch more nutritious without losing their charm. If you’re avoiding eggs, the recipe is already eggless, so it’s easy to adapt to vegan requirements with one-to-one swaps.
Creative Variations and Modifications
Baking these many times taught me that the dough is forgiving — it wants to be tweaked. Here are ideas I’ve tested or would try next:
- Blueberry swap – replace raspberries with blueberries for gentler sweetness; toss them with a little flour first.
- Orange or lime – swap lemon zest and juice for orange or lime for a different citrus profile; lime makes it tart and lively, orange mellows it.
- Poppy seeds – add a tablespoon for texture and a little nuttiness that pairs well with lemon.
- White chocolate and toasted nuts – fold in chopped toasted almonds and white chocolate chips for richness and crunch.
- Bar style – press the dough into a lined 9×9 pan and bake slightly longer for lemon-raspberry bars; glaze and slice once cool.
Get ideas for fruit swaps and adapting cookie texture from our rhubarb cookie recipe, which pairs well with similar tart-sweet flavor profiles.
How to Store and Serve Cookies
These cookies are delightful fresh but they also keep well if you follow a few simple rules.
- Room temperature – store cooled cookies in an airtight container for up to 3 days. If glazed, place parchment between layers to prevent sticking.
- Refrigeration – refrigerate up to 1 week if you live in a warm climate or used a perishable glaze. Bring to room temperature before serving for softer texture.
- Freezing – flash-freeze baked cookies on a tray, then transfer to a freezer bag for up to 3 months. Thaw on a rack; re-glaze if needed.
Serve these lemon raspberry cookies alongside our frozen raspberry lemonade for a bright, refreshing pairing perfect for summer picnics.
For a tea-time twist, pair the cookies with blueberry tea lemonade to balance the tart raspberry and lemon flavors.
FAQ
Can I make these lemon raspberry cookies gluten-free?
Yes — the recipe already uses a 1:1 gluten-free flour blend with xanthan gum. If you prefer regular flour, substitute all-purpose flour (same measurement) but expect a slightly different texture.
Can I use fresh raspberries instead of frozen?
Yes. Fresh raspberries work well but are juicier; gently chop and toss them with a little flour to reduce bleeding into the dough. You may also chill the dough a bit longer to prevent the cookies from spreading too much.
How can I make these cookies vegan?
Very easily: swap the unsalted butter for a vegan baking stick and use plant-based milk. Also check that your confectioners’ sugar is vegan if that matters to you.
How should I store or freeze the cookies?
Store cooled cookies in an airtight container at room temperature for up to 3 days, or refrigerate up to 1 week. To freeze: flash-freeze baked cookies on a tray, then transfer to a freezer-safe bag for up to 3 months. Thaw at room temperature before glazing.
Can I change the flavor or make variations?
Absolutely — try swapping raspberries for blueberries, adding lemon poppy seeds, using orange or lime zest, folding in white chocolate or toasted nuts, or pressing the dough into a pan to bake as bars.
Conclusion: Enjoying Your Cookies
Baking these lemon raspberry cookies is worth the little bit of active time. You get the satisfying ritual of zesting lemons and folding bright fruit into dough, and the reward is a plate of cookies that look like you put more effort into them than you did. I love handing these out at neighborhood get-togethers because they’re pretty, forgiving, and people always ask for the recipe. Keep notes when you tweak the recipe — I have a little card where I jot down whether I used fresh raspberries or added white chocolate. That small habit helps me repeat my wins.
Finally, don’t be nervous about little imperfections: a small crack or an uneven glaze is part of the charm. These cookies are meant to be shared — bring a tin to a friend, plate them with a pot of tea, or let them be the bright note at your next picnic. Happy baking, and tell me what twist you try next!
Lemon Raspberry Cookies
Ingredients
Method
- 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.
