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Lemon Raspberry Cookies
grace bellamy

Irresistible Lemon Raspberry Cookies That Are Guilt-Free & Scrumptious

I still remember the sunny afternoon my friend and I decided to bake something special together. As we rummaged through the pantry, our eyes landed on a basket of vibrant, plump raspberries and a couple of lemons, their bright yellow skins begging to be turned into something delightful. That’s when the idea hit us—Lemon Raspberry Cookies! The thought of soft, chewy cookies bursting with fruity goodness and the zesty tang of fresh lemon was irresistible.
These gluten-free delights are not just any cookies; they’re a playful twist on classic flavors that bring joy to every bite. With a sprinkle of lemon sugar on the outside, the cookies have a delightful crunch that gives way to a tender, soft interior filled with sweet, tart raspberry goodness. They’re perfect for satisfying those afternoon cravings or impressing guests at your next gathering. Plus, they can easily be made vegan, nut-free, and even tailored for those who prefer all-purpose flour! So let’s dive into this scrumptious recipe—it’s time to create some cookie magic!
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Prep Time 20 minutes
Total Time 1 hour 35 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups 336 grams gluten-free flour
  • 1 teaspoon baking powder
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter or vegan baking stick
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • ½ cup milk or non-dairy milk
  • ¼ cup fresh squeezed lemon juice
  • 1 tablespoon lemon zest
  • 1 cup frozen raspberries chopped
  • ¼ cup lemon sugar for coating
  • 1 cup confectioners sugar for optional glaze

Method
 

  1. Prep Lemons and Raspberries: Begin by zesting and juicing your lemons. Next, chop your frozen raspberries into smaller pieces, making sure not to puree them—that fresh raspberry flavor should shine through!
  2. Combine Dry Ingredients: In a mixing bowl, whisk together the gluten-free flour, baking powder, and kosher salt until well combined. This will ensure that your cookies rise perfectly.
  3. Make Cornstarch Water: In a small bowl, whisk the cornstarch with a little water until smooth. This mixture will help bind your cookie dough and keep it tender.
  4. Cream Butter & Sugar: In another large bowl, cream the unsalted butter (or vegan baking stick) with granulated sugar until it's soft and creamy. This step is key to achieving fluffy cookies!
  5. Incorporate Wet Ingredients: Add the cornstarch water mixture, milk, and lemon zest/juice to the butter-sugar blend. Mix until all wet ingredients are fully combined.
  6. Mix in Dry Ingredients: Gradually incorporate the dry mixture from step two into the wet ingredients. Gently fold in the chopped raspberries. Once mixed, freeze the dough for at least 1 hour to prevent spreading while baking.
  7. Make Lemon Sugar: In a small bowl, whisk together granulated sugar and lemon zest. This vibrant mix will create the delicious, crunchy exterior for your cookies.
  8. Scoop and Coat: Using a cookie scoop or spoon, form dough balls and roll them in the lemon sugar mixture until fully coated.
  9. Bake: Preheat your oven to 325°F (160°C) and place the coated dough balls on a parchment-lined baking sheet. Bake for 15-16 minutes until the edges are lightly golden.
  10. Reshape and Cool: Immediately reshape cookies with a spatula for uniformity. Let them cool on the baking sheet for a few minutes before transferring them to a cooling rack.
  11. Make Glaze: In a bowl, whisk together confectioners sugar, fresh raspberries, and a little water until smooth to create your optional raspberry glaze.
  12. Glaze and Serve: Drizzle the glaze over your cooled cookies, allowing it to harden before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gCholesterol: 15mgSodium: 100mgFiber: 1gSugar: 10g

Notes

  • Chill the Dough: Don’t skip chilling the dough for at least 1 hour; this step prevents spreading and ensures a perfect shape.
  • Reshape Right Away: Immediately reshape cookies with a spatula after baking to keep a neat circle. This will enhance their appetizing appearance.
  • Coat with Lemon Sugar: Roll cookie dough balls thoroughly in lemon sugar for that irresistible crunch and tart flavor balance.
  • Check Baking Time: Monitor your cookies closely during the last few minutes of baking; they should be lightly golden around the edges for the best texture.
  • Vegan Adaptation: If you’re making vegan lemon raspberry cookies, substitute dairy ingredients with plant-based alternatives, ensuring delicious results without sacrifice.

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