Lemon Raspberry Cookies

I bake these soft, fluffy lemon raspberry cookies that taste like a refreshing sip of raspberry lemonade. They’re gluten-free, nut-free, eggless, and can easily be vegan—making them both delicious and allergy-friendly.

Why I’ll Love This Recipe

• I can enjoy bright lemon zest and juice blended perfectly with sweet-tart raspberries.

• They’re eggless yet soft and chewy inside with a delightful crunch from the lemon sugar coating.

• The drizzled raspberry glaze adds visual beauty and extra sweetness.

• The colors—from the marbled pink-red centers to the lemon sugar exterior—make them stunning and fun.

• They’re friendly for major allergens and adaptable across diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

I use these ingredients:
gluten free flour (1:1 blend with xanthan gum)
baking powder
kosher salt
unsalted butter (or vegan baking stick), room temperature
granulated sugar
cornstarch mixed with water (for binding)
milk (or non-dairy alternative)
fresh lemon juice
lemon zest
frozen raspberries, chopped
lemon sugar for coating (granulated sugar + lemon zest)
raspberry glaze (powdered sugar, frozen raspberries, water)

Directions

1. I whisk together the gluten-free flour, baking powder, and salt.

2. I mix cornstarch with water to create a binding agent.

3. I beat room-temperature butter and sugar until light and creamy.

4. I incorporate the cornstarch mixture, milk, lemon zest, and lemon juice.

5. I slowly fold in the flour mix until just combined, then gently fold in the chopped frozen raspberries to create a marbled batter.

6. I freeze the dough for at least 1 hour—this is key to preventing spreading.

7. Meanwhile, I prepare lemon sugar by mixing granulated sugar with more lemon zest.

8. After chilling, I scoop dough balls, roll them in the lemon sugar, and place them on a baking sheet spaced 3–4 inches apart.

9. I bake at 325 °F for 15–16 minutes, then immediately reshape them with a spatula and let cool briefly before transferring to a rack.

10. For the glaze, I whisk together powdered sugar, a raspberry or two, and water into a smooth drizzle. Once cookies are completely cool, I add it and let it set.

Servings and timing

This recipe yields about 11 large cookies.

• Prep time: 25 minutes

• Freeze time: 1 hour

• Bake time: 15–16 minutes

• Total time: approximately 1 hour 40 minutes

Variations

I tweak this recipe often by:

• Using vegan baking sticks, vegan sugar, and plant-based milk to make it fully vegan.

• Swapping to all-purpose flour using the same 2 packed cups, though I always still chill the dough.

Storage/reheating

I store these cookies in the fridge, once the glaze has hardened, in an airtight container for up to 3 days. 
The chilled cookies stay soft and taste best cold, though I sometimes let them come to room temperature before eating.

FAQs

Can I prepare the dough ahead of time?

Yes—I freeze the dough balls ahead of baking and simply bake them directly from the freezer whenever I’m ready.

Are they still good if made a day ahead?

Absolutely. Despite being gluten-free, these cookies stay soft for days—just make sure the glaze has set before storing them

Can I make these in a smaller size?

Yes! I sometimes use a smaller cookie scoop and bake at the same temperature for 13–14 minutes, getting about twice as many cookies.

Can I use fresh raspberries instead of frozen?

No—fresh raspberries add too much moisture and can cause the dough to turn into a slimy mess. It’s crucial to use chopped frozen raspberries to maintain structure.

How do I get the cookies to stay round?

I quickly reshape them with a spatula as soon as they come out of the oven—this step helps prevent them from cracking apart.

Conclusion

These Lemon Raspberry Cookies are a delightful balance of bright citrus and sweet-tart fruit, with textures that range from crisp edges to soft, chewy centers. And they’re inclusive for so many diets—I love that everyone can enjoy them. Let me know if you’d like help with tweaks or creative variations—I’m always excited to experiment!

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