Lemon Raspberry Cookies are a delightful treat bursting with fresh flavors. The sweet and slightly tart taste of the raspberries pairs perfectly with the bright lemon notes. They are soft and tender, making them great for snacking or enjoying with a cup of tea or coffee. Plus, these cookies are easy to whip up any day of the week.

Why You Will Love This Recipe

These cookies are simple to make and packed with flavor. They require everyday ingredients, so you won’t need an extensive shopping list. The recipe is perfect for family baking days, and kids will love helping mix and shape the dough. They bake up quickly, which means you’ll have a warm batch ready in no time.

How to Make These Cookies

Making these cookies is a straightforward process. Start by mixing your dry ingredients, then cream the butter and sugar together. Combine everything into a dough, fold in the raspberries, and scoop onto a baking sheet. While they cool, prepare a quick glaze if you like, and your cookies are ready to enjoy!

What You Need

2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
1.5 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 cup unsalted butter (or vegan baking stick, room temperature)
1 1/4 cups granulated sugar
2 heaping tablespoons cornstarch mixed with 3 tablespoons water
3 tablespoons milk
2 tablespoons fresh squeezed lemon juice (from about 1 medium lemon)
1 tablespoon lemon zest (from about 2 medium lemons)
1/2 cup frozen raspberries, chopped
3 tablespoons granulated sugar
1 teaspoon lemon zest (from about 1 medium lemon)
1 cup confectioners’ sugar
1-2 frozen raspberries
1 tablespoon plus 1 teaspoon water

Step-by-Step

Make the Cookies

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
In a bowl, mix the gluten-free flour, baking powder, and salt.
In another bowl, cream together the butter and granulated sugar until light and fluffy.
Add in the cornstarch mixture, milk, lemon juice, and lemon zest, and mix well.
Gradually stir in the dry ingredients until just combined. Fold in the chopped frozen raspberries gently.
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet. Leave space between each cookie as they will spread.
Bake for 12 to 15 minutes or until the edges are golden. Allow to cool on the baking sheet.

Make the Glaze (If Desired)

In a small bowl, combine confectioners’ sugar, water, and the additional lemon zest.
Mix until smooth and drizzle over cooled cookies. Top each with a frozen raspberry for garnish.

How to Serve These Cookies

These citrusy cookies are great on their own or served with a cup of tea or coffee. They are perfect for family gatherings, picnics, or as an afternoon snack. Try pairing them with a light fruit salad or serve them at a birthday party for a fun, colorful treat!

How to Store These Cookies

To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. For longer storage, freeze the unglazed cookies in a single layer, then transfer them to a freezer-safe bag. Thaw before serving and glaze them afterward.

Recipe Tips

For softer cookies, avoid overmixing the dough.
You can swap in regular flour if gluten-free is not necessary.
Make sure the butter is at room temperature for the best texture.
Use fresh raspberries in season for even more flavor!
Adjust the lemon zest for a stronger or milder lemon taste as you prefer.

Variations & Swaps

Chocolate Chip Addition: Mix in some chocolate chips for a sweet contrast to the tartness.
Nutty Flavor: Add finely chopped nuts like almonds or walnuts for a crunchy texture.
Flavored Glazes: Swap out lemon juice for orange juice to create a zesty orange glaze.

FAQs

Can I make these cookies ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 24 hours before baking. This can enhance the flavors. Just let the dough sit at room temperature for a few minutes before scooping and baking.

Can I freeze the cookies?
Absolutely! You can freeze baked cookies for up to three months. Just make sure they’re in an airtight container, and thaw them before serving.

How do I reheat them?
To reheat, simply pop them in the microwave for a few seconds or warm them in a 300°F (150°C) oven for about 5-10 minutes.

Can I substitute any ingredients?
Yes! If you don’t have gluten-free flour, regular all-purpose flour works well. For dairy-free versions, feel free to use coconut or almond milk.

What can I serve with these cookies?
They go beautifully with tea, coffee, or even a scoop of vanilla ice cream. Pair with fruit salads or a yogurt dip for a delightful dessert platter.