Lemon Raspberry Cookies: How to Bake a Delicious Batch

Oh my gosh, you guys – these lemon raspberry cookies are my newest obsession! That perfect balance of sweet and tangy? Absolute magic. I must’ve tested this recipe a dozen times (my neighbors got VERY tired of being my taste-testers) until I nailed that soft, fluffy texture with just the right pop of raspberry in every bite. And here’s the best part – they’re naturally gluten-free, and you can easily make them vegan too!

I originally created these for my friend’s baby shower (she needed nut-free treats), and now they’re requested at every gathering. The secret? Using frozen raspberries – they don’t bleed everywhere like fresh ones do. And that lemon sugar coating? Don’t even think about skipping it – that crispy, citrusy exterior makes these cookies next-level delicious.

Whether you’re looking for a special dessert or just want to brighten up your cookie jar, these lemon raspberry cookies deliver sunshine in every bite. Trust me, one taste and you’ll be hooked!

Table of Contents

Why You’ll Love These Lemon Raspberry Cookies

Listen, when it comes to Lemon Raspberry Cookies, I don’t just bake them – I crave them. There’s something magical about that first bite of these Lemon Raspberry Cookies where the bright lemon hits you, then the raspberry comes through like a sweet little surprise. For those who adore raspberry in their baking, our raspberry chocolate chunk cookies are also a must-try. But let me tell you exactly why this Lemon Raspberry Cookies recipe will become your new go-to:

• That perfect texture – soft and fluffy inside with just the right amount of chew (no hockey pucks here when you make these Lemon Raspberry Cookies!)
• Sunshine in every bite thanks to real lemon zest and juice – none of that artificial flavor nonsense you find in other cookies.
• Dietary flexibility that doesn’t sacrifice taste (I’ve got all your gluten-free and vegan friends covered for these Lemon Raspberry Cookies).
• No fancy equipment needed – just a bowl, spoon, and your two hands are all you need for a batch of delicious Lemon Raspberry Cookies.
• And that gorgeous pink glaze? Pure Instagram gold. But really, it’s the taste of these Lemon Raspberry Cookies that’ll have people begging for the recipe.

If you’re a fan of iconic bakery-style treats, you can’t miss our Levain Bakery Black and White Cookies.

Key Features of These Lemon Raspberry Cookies

What makes these Lemon Raspberry Cookies so special?

• Naturally gluten-free (using my favorite flour blend for perfect Lemon Raspberry Cookies every time).
• Completely nut-free – making these Lemon Raspberry Cookies perfect for school treats.
• Easy vegan option (just swap the butter and milk to create vegan Lemon Raspberry Cookies).
• Uses frozen raspberries – so you can enjoy these Lemon Raspberry Cookies year-round, no waiting for berry season.
• That addictive lemon sugar coating (you’re welcome for this tip to elevate your Lemon Raspberry Cookies).
• Indulge your sweet tooth with these rich Chocolate Caramel Thumbprint Cookies.

Lemon Raspberry Cookies Ingredients

Okay, let’s talk ingredients for your Lemon Raspberry Cookies – but listen, don’t just throw things in your cart willy-nilly. I’ve learned the hard way that using the right stuff makes ALL the difference with these Lemon Raspberry Cookies. Here’s exactly what you’ll need to make the best Lemon Raspberry Cookies, with my little “don’t mess this up” notes:

• 3 medium lemons – You’ll need 1 tablespoon plus 1 teaspoon zest (yes, measure it!) and 2 tablespoons juice total. Pro tip: zest them before juicing – way easier!
• ½ cup (60-70g) frozen raspberries – Roughly chopped (I just smash ’em with my fingers). Frozen is key here – fresh berries turn the dough into pink mush.
• 2 cups (240g) gluten-free all-purpose flour blend – MUST have xanthan gum already in it. My fave is Bob’s Red Mill 1-to-1.
• 1 ½ teaspoons baking powder – Not soda! Made that mistake once – puffy hockey pucks aren’t cute.
• ½ teaspoon kosher salt – If using table salt, use just ¼ teaspoon.
• ½ cup (113g) unsalted butter or vegan baking stick – Room temp is non-negotiable. Leave it out for 30 minutes – no cheating with the microwave!
• 1 ¼ cups (250g) granulated sugar – Regular white sugar works best here.
• 2 heaping tablespoons cornstarch + 3 tablespoons water – Our magical egg replacer. Mix until smooth like Elmer’s glue.
• 3 tablespoons (45ml) milk – Dairy or whatever plant milk you like. I use oat milk when going vegan.
• 2 tablespoons (30ml) fresh lemon juice – From those lemons you zested! Bottled juice tastes sad here.
• 1 tablespoon lemon zest – Yes, more zest! This goes IN the dough.

For That Irresistible Lemon Sugar Coating:

• 3 tablespoons granulated sugar
• 1 teaspoon lemon zest – Fresh is best, but dried works in a pinch

Optional Raspberry Glaze (Do It!):

• 1 cup (120g) confectioners’ sugar – Sift it if you’re fancy
• 1-2 frozen raspberries – For that pretty pink color
• 1 tablespoon plus 1 teaspoon (20ml) water or lemon juice – Add slowly!

See? Nothing too crazy – just good, simple ingredients handled the right way. Now let’s make some magic!

Explore unique flavors with our popular Matcha Crinkle Cookies, or, if you prefer a delicate filled cookie, our Matcha Thumbprint Cookies are a wonderful choice. For a taste of traditional holiday spice, bake a batch of our German Gingerbread Cookies.

How to Make Lemon Raspberry Cookies

Alright friends, let’s get baking! I promise these lemon raspberry cookies are easier than they look. Just follow these steps closely – especially that freezing part (I know, I know, waiting is hard) – and you’ll have perfect cookies every time.

Step 1: Prep the Fruit and Egg Replacer

First things first – let’s get our lemons ready. You’ll want to zest them before juicing (trust me, trying to zest a juiced lemon is like hugging a cactus – pointless and painful). Use a microplane if you have one, or the fine side of your box grater. Measure carefully – too much zest makes them bitter, too little and they’re just… sad lemon cookies.

For the egg replacer: Mix your cornstarch and water in a small bowl until it looks like school glue. No lumps! This is our magic binder that makes these cookies soft without eggs. Set it aside to thicken while you work on the dough.

Now grab those frozen raspberries from the freezer. I just break them up with my fingers – no need to dirty a knife. You want little berry pieces, not mush. Toss them back in the freezer while you mix everything else – keeps them from bleeding too much.

Step 2: Make the Cookie Dough

Time to cream the butter and sugar! This is where arm workouts meet baking. Beat the room temp butter and sugar together for a good 2-3 minutes until it’s light and fluffy. If you’re using a hand mixer, don’t be lazy – really go for it. This step makes all the difference in texture.

Add your cornstarch mixture, milk, lemon juice, and that tablespoon of zest. It might look a little curdled – that’s okay! Now whisk together your flour, baking powder, and salt in another bowl. Gradually add the dry ingredients to the wet, mixing just until combined. Overmixing = tough cookies, and nobody wants that.

Finally, gently fold in those chopped raspberries with a spatula. The dough will be sticky – that’s normal! Scoop it onto some plastic wrap, form it into a disc, and pop it in the freezer. Yes, the FREEZER, not the fridge. We’re going for at least 1 hour here – this stops the cookies from spreading into pancakes in the oven.

Step 3: Bake and Reshape

When you’re ready to bake, preheat your oven to 350°F (175°C). Mix your remaining sugar and lemon zest for the coating in a shallow bowl – rub it between your fingers to really release those citrus oils.

Now scoop your dough into balls (I use a #20 cookie scoop, about 3 tbsp each). Roll each ball in the lemon sugar – really coat it well! Place them on a lined baking sheet about 2 inches apart. They’ll look small, but they’ll spread.

Bake for 15-16 minutes until just set around the edges but still soft in the middle. Here’s my favorite trick: as soon as they come out of the oven, use a round cookie cutter (or a glass) slightly larger than the cookies to gently swirl around each one, nudging them into perfect circles. This gives you that bakery-worthy shape!

Let them cool completely before adding that gorgeous pink glaze (if using). Then try not to eat them all in one sitting – I dare you!

Tips for Perfect Lemon Raspberry Cookies

After burning through way too many batches (my garbage can was judging me), I learned these make-or-break secrets for perfect lemon raspberry cookies every time:

• Freeze that dough! I know, waiting is torture, but that hour in the freezer stops cookie pancake syndrome. No shortcuts here.
• Frozen raspberries are your friends – fresh ones bleed everywhere and make the dough soggy. Trust me on this.
• Glaze consistency matters – start with just 1 tsp liquid and add drop by drop. You want it thick enough to drizzle, not run off the cookies.
• Reshape while hot – those 30 seconds post-oven are your chance to fix lopsided cookies. Act fast!
• Zest first, juice later – trying to zest a squeezed lemon is like cuddling a cactus. Just don’t.

Follow these, and you’ll get bakery-quality results at home. Pinky promise!

Ingredient Substitutions

Listen, I get it – sometimes you’re staring into your pantry like “Nope, don’t have that!” before you even start baking. Been there! Here are my tried-and-true swaps that won’t wreck your lemon raspberry cookies:

When Life Gives You… Different Lemons

Out of fresh lemons? In a pinch, you can use 1 ½ teaspoons lemon extract instead of zest and juice. But – and this is a big but – the flavor won’t be as bright. If you’ve got bottled lemon juice, use it for the glaze instead of the dough. And if you’re really desperate, orange zest works (it’ll taste different, but still yummy).

The Butter Situation

Regular butter not an option? I’ve tested these with:

• Store completely cooled cookies in an airtight container at room temp.
• Layer them between parchment paper so they don’t stick together.
• They’ll stay soft and delicious for 3-4 days this way – though let’s be honest, they probably won’t last that long!

Hot tip: If your kitchen’s warm, throw a piece of bread in the container. It’ll keep the cookies soft by absorbing excess moisture. Just change the bread daily (learned this from my grandma).

Freezing Baked Cookies

Want that fresh-baked taste later? Here’s my freezer method:

• First, make sure your baked cookies are completely cooled (warm cookies sweat in the freezer = soggy mess).
• Flash freeze them on a baking sheet for 1 hour, then transfer them airtight containers with parchment between layers.
• They’ll keep beautifully for 2 months!
• To serve, just let them thaw at room temp for 30 minutes.
• Want that fresh-out-of-the-oven feel? Pop them in a 300°F oven for 3 minutes.
• The lemon sugar coating gets all sparkly again – magic!

Freezing Cookie Dough

Listen, this is my secret weapon for impromptu guests (or sudden cookie cravings):

• Scoop your dough balls before freezing (just like you would for baking), coat them in the lemon sugar, then freeze solid on a sheet pan.
• Once frozen, toss them in a freezer bag – they’ll keep for 3 months!
• When the mood strikes, bake straight from frozen – just add 1-2 extra minutes.
• Nothing beats warm cookies on demand.
• My freezer always has a stash for emergencies (and by emergencies, I mean Tuesday afternoons).
• One warning though – don’t freeze cookies with the glaze already on.
• The glaze weeps when thawing. Instead, freeze plain cookies and add fresh glaze when serving.
• Your future self will thank you!

Nutritional Information

Okay, let’s talk numbers – but remember, these are estimates based on my specific ingredients. Your lemon raspberry cookies might vary slightly depending on your exact flour blend or how generous you are with that glaze! Here’s the breakdown per cookie (assuming you get 12 from the batch):

• Calories: About 180 kcal
• Sugar: 20g (mostly from that delicious coating and glaze)
• Sodium: 100mg
• Fat: 7g (4g saturated from the butter)
• Carbs: 28g
• Fiber: 2g (thank you, raspberry seeds!)
• Protein: 2g

Important note: These numbers include both the dairy butter and the optional glaze. If you go vegan with plant-based butter and skip the glaze, you’ll save about 20 calories per cookie (but let’s be real – the glaze is worth every calorie).

And hey – they’ve got fruit in them! That basically makes these health food, right? (I’m kidding… mostly.)

Share Your Feedback

Nothing makes me happier than seeing your lemon raspberry cookie creations! Seriously, my phone notifications light up like Christmas morning when I see your photos.
Did yours turn out perfectly? Did you add any fun twists? I want to hear all about it!

Leave a rating below – those little stars help other bakers know this recipe is worth trying. And if you snapped a pic (especially of that gorgeous pink glaze), tag me on Instagram. I repost my favorites every Friday – your cookies could be next!

Lemon Raspberry Cookies FAQs

I’ve gotten SO many questions about these cookies since I first shared the recipe – here are the ones that pop up most often, with my hard-won answers:

Got questions I didn’t cover? Drop them in the comments and I’ll answer ASAP. Baking is all about sharing the love, and your feedback helps me make these recipes even better. Now go enjoy those cookies – you’ve earned it!

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