Lemon Raspberry Cookies

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If you’re craving a bright, fruity dessert that screams summer, these lemon raspberry cookies check all the boxes. Bursting with zesty lemon and juicy raspberries, this gluten-free and egg-free cookie recipe is soft in the center, lightly crisp on the outside, and drizzled with a sweet-tart raspberry glaze that’s totally addictive. Whether you’re baking for a crowd, treating yourself, or looking for allergy-friendly cookies that still deliver big flavor, this is the one to bookmark.

Don’t miss our refreshing raspberry lemonade if you want the perfect drink pairing!

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Why These Lemon Raspberry Cookies Stand Out

A blend of zesty citrus and sweet berries

There’s something irresistible about the combination of lemon and raspberry. The tartness of the lemon brings a zing that balances the natural sweetness of raspberries, creating a dynamic flavor that’s both refreshing and rich. These Lemon Raspberry Cookies mimic the nostalgic taste of raspberry lemonade in baked form—and yes, they’re just as good as they sound.

Allergy-friendly and vegan-ready

This recipe isn’t just about taste—it’s inclusive too. The cookies are naturally eggless, making them ideal for those with egg allergies. With a simple substitution of vegan butter and non-dairy milk, they’re also easy to make completely vegan. Gluten-free? Covered. Nut-free? Yes. These lemon raspberry cookies are crafted with real-life dietary needs in mind.

Perfect texture: crisp edges, soft center

Texturally, these cookies are a dream. Rolling each dough ball in lemon sugar before baking gives the outside a light crunch, while the inside remains chewy and fluffy thanks to a blend of cornstarch and the right ratio of fats. This technique ensures a bakery-style result even if you’re baking them at home.

Naturally colored with vibrant raspberry glaze

Forget artificial dyes—this raspberry glaze is made with real frozen raspberries. Not only does it add a beautiful pink hue that makes these cookies pop, but it also enhances the overall flavor without being too sweet. If you’re going the extra mile, a touch of extra lemon zest on top adds both color and aroma.

Ingredients You’ll Need for the Best Lemon Raspberry Cookies

Fresh vs frozen raspberries: what to use and why

Always opt for frozen raspberries in this recipe. Why? Fresh berries contain too much moisture, which can make the dough soggy and cause cookies to spread too much during baking. Chop the frozen raspberries finely and keep them in the freezer until you’re ready to fold them in. This preserves the cookie’s texture and delivers vibrant berry pockets in every bite.

Gluten-free flour and dairy-free swaps

The base of this recipe uses a 1:1 gluten-free flour blend that includes xanthan gum for structure. If you don’t have dietary restrictions, all-purpose flour will also work (with adjusted measurements). For dairy-free baking, sub in plant-based milk and vegan butter or baking sticks to keep the richness without the allergens.

Lemon sugar and glaze: what makes these cookies pop

Rolling the dough balls in lemon-infused sugar adds an outer crunch and amplifies the citrus flavor. Then there’s the glaze—just powdered sugar, raspberries, and a splash of water. This drizzle not only makes the cookies visually striking but also adds a burst of berry that ties the whole flavor profile together.

Egg-free binding alternatives and tips

Instead of eggs, these cookies rely on a cornstarch-water mixture to hold everything together. This not only helps with structure but also contributes to their pillowy softness. Just be sure to mix until the starch is fully dissolved before adding to your batter.

Looking for inspiration? Try our chewy snickerdoodle cookies for another eggless favorite!

Step-by-Step Instructions for Baking Lemon Raspberry Cookies

Prepping your ingredients the right way

Start by zesting and juicing your lemons. You’ll need both the juice and zest to pack these cookies with flavor. Keep the zest covered in plastic wrap to prevent it from drying out. Next, chop your frozen raspberries into small pieces and return them to the freezer. This prevents excess moisture from ruining the dough later.

In a small bowl, mix cornstarch with water to form your egg substitute—it should be runny but not clumpy. Whisk together your dry ingredients in a separate large bowl.

Mixing, folding, and freezing the dough like a pro

Cream your butter (or vegan baking stick) with sugar until light and fluffy. Slowly beat in the cornstarch mixture, milk, lemon juice, and zest. The mixture might look a bit chunky, and that’s okay. Gradually add your dry ingredients until a dough forms.

Now, gently fold in the chopped frozen raspberries. Don’t overmix—just a few folds to create that marbled look. Cover the bowl and freeze the dough for at least one hour. Don’t skip this step; it ensures your cookies don’t flatten during baking.

Baking tips to keep cookies thick and chewy

Preheat your oven to 325°F and line a baking sheet with parchment paper. Roll dough into balls using a cookie scoop, then coat them in a mixture of sugar and lemon zest. Place them 3–4 inches apart on the baking sheet to allow room for spreading.

Bake for 15–16 minutes (or 13–14 minutes if you’re making smaller cookies). Immediately after removing them from the oven, use a spatula to gently reshape the cookies into circles. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack.

Making and applying the perfect raspberry glaze

To make the glaze, whisk together confectioners’ sugar, a raspberry or two, and water until smooth and pourable. You want a consistency that drizzles easily but doesn’t run everywhere. If too thick, add water ¼ teaspoon at a time. If too thin, add more powdered sugar.

Wait until cookies are completely cool before glazing—otherwise the topping will melt. Drizzle over each cookie, let it set, and finish with an optional sprinkle of extra lemon zest.

Check out our blueberry cream cheese bars for another fruity dessert twist.

Recipe Variations and Customization Ideas

For a party-perfect size, use a small cookie scoop and reduce baking time by 2–3 minutes. You’ll get about 22 cookies instead of 11. Want something fancier? Use two cookies with a layer of lemon buttercream or cream cheese frosting in between for delicious cookie sandwiches.

Substituting all-purpose flour if you’re not gluten-free

You can use 2 packed cups (336g) of all-purpose flour instead of gluten-free flour. Still chill the dough for one hour, as the lack of egg in the recipe makes it prone to spreading. The end result will be just as delicious but slightly more stable in structure.

Press the dough into a parchment-lined baking pan and bake at 325°F until lightly golden and set—usually about 18–20 minutes depending on thickness. Let cool, glaze, and slice into bars for a fun alternative presentation.

Swapping raspberries for other berries: what works best

Frozen blueberries, blackberries, or chopped strawberries can all work in this recipe. Make sure any substitute fruit is frozen and chopped to avoid excess moisture. Strawberries in particular can be watery, so use them in moderation and fold gently into the dough.

Discover great ideas like our strawberry lemon blondies if you’re a fan of berry-filled treats.

Expert Tips for Foolproof Results Every Time

Why freezing the dough is non-negotiable

Skipping the freezer step? Think again. Because these lemon raspberry cookies are eggless and packed with moisture from the fruit, chilling the dough helps maintain shape and prevents overspreading. A full hour in the freezer firms up the fats and ensures a thick, bakery-style cookie.

How to keep raspberries from ruining your dough

Only use frozen chopped raspberries—never fresh. Fresh berries release too much liquid and will turn your dough into a sticky mess. Also, don’t over-mix once you add the raspberries. A few folds are enough to marble the dough without bleeding color or excess juice.

Tricks to shaping and storing cookies without breaking

These cookies are soft and delicate when hot. After baking, reshape them immediately using a spatula to gently push the edges into a circle. Let them cool on the tray for 5 minutes before transferring to a rack. Store them in an airtight container in the fridge for up to 3 days once the glaze is set.

Making cookies ahead of time without losing freshness

Dough balls can be frozen for up to a month—just bake directly from the freezer (adding 1–2 minutes to bake time). Finished cookies also hold well if glazed and stored properly. In fact, they’re even better chilled.

Don’t miss our no-bake lemon blueberry dessert for a prep-ahead fruity option.

Frequently Asked Questions (FAQs)

Can I use fresh raspberries instead of frozen?

No. Fresh raspberries add too much moisture and can ruin the dough. Always use frozen berries chopped into small pieces.

Why is my dough too sticky or wet?

This often happens if raspberries weren’t chopped or if fresh fruit was used. Also, make sure to chill the dough properly before baking.

Can I freeze the dough or the cookies?

Yes. Freeze raw dough balls for up to 30 days or baked cookies (unglazed) for up to 1 month. Glaze once thawed.

How do I store these cookies to keep them fresh?

Store in the fridge in an airtight container once the glaze has hardened. They stay soft and flavorful for up to 3 days.

Can I skip the glaze?

You can—but it adds extra sweetness and visual appeal. For a lighter version, sprinkle a little powdered sugar or lemon zest instead.

Conclusion: Bake a Batch of Sunshine Today

With their vibrant color, fresh citrus flavor, and sweet-tart berry twist, these lemon raspberry cookies are the kind of treat you’ll want to make on repeat. Whether you’re baking for allergies, health reasons, or pure indulgence, this cookie delivers every time.

Don’t miss our golden corral chocolate pie recipe if you want something rich to pair with your citrus cookies.

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