These Lemon Raspberry Cookies are the perfect balance of sweet, tangy, and refreshing—like biting into a glass of raspberry lemonade! Soft, fluffy, and slightly chewy, these eggless sugar cookies are infused with fresh lemon zest and juice and speckled with bursts of frozen raspberries. Before baking, each dough ball gets rolled in lemon sugar for a delicate crunch, then topped with a vibrant raspberry glaze for extra flavor and all-natural color.
Even better? They’re gluten-free, nut-free, egg-free, and can easily be made vegan—making them a treat almost everyone can enjoy.
Why You’ll Love This Recipe
- Allergy-Friendly: Free from gluten, nuts, and eggs, with easy dairy-free options.
- Soft & Chewy: Fluffy centers with a delicate crisp edge from the lemon sugar.
- Bright Lemon Flavor: Fresh juice and zest give just the right tang without overpowering.
- Stunning Appearance: Naturally marbled pink, yellow, and red hues with a gorgeous raspberry glaze.
- Stays Soft for Days: Thanks to the fruit’s natural moisture.
Ingredients You’ll Need
For the Cookies
- Gluten-Free 1:1 Flour (with xanthan gum) – packed cups for best texture.
- Unsalted Butter or Vegan Baking Sticks – room temperature, never melted.
- Granulated Sugar – for both the dough and the lemon sugar coating.
- Cornstarch + Water – the egg replacement that keeps cookies tender.
- Milk – dairy or non-dairy.
- Fresh Lemons – for both juice and zest (no bottled juice!).
- Frozen Raspberries – chopped small to prevent excess moisture.
- Baking Powder & Salt – for lift and flavor.
For the Lemon Sugar Coating
- Granulated sugar mixed with fresh lemon zest.
For the Raspberry Glaze (Optional)
- Confectioners’ sugar
- A few frozen raspberries
- Water
Step-by-Step Instructions
1. Prep the Fruit
- Zest & juice lemons—you’ll need about 1 tablespoon zest and 2 tablespoons juice for the dough, plus extra zest for coating and garnish.
- Chop frozen raspberries into small pieces (don’t thaw) and return to the freezer until ready to use.
2. Make the Dough
- Mix dry ingredients—flour, baking powder, salt.
- Make cornstarch slurry—mix cornstarch with water until smooth.
- Cream butter & sugar—beat until light and fluffy.
- Add wet ingredients—cornstarch slurry, milk, lemon juice, and zest.
- Combine—mix in dry ingredients just until combined.
- Fold in raspberries—gently stir until marbled.
- Freeze the dough—cover and freeze for at least 1 hour (do not skip!).
3. Coat & Bake
- Preheat oven to 325°F (163°C) and line baking sheet with parchment.
- Scoop dough into 11 large balls.
- Roll each in lemon sugar mixture.
- Bake 15–16 minutes, 6 cookies per sheet.
- Immediately reshape warm cookies into circles with a spatula, then cool 5 minutes before transferring to a rack.
4. Glaze (Optional)
- Mix confectioners’ sugar, raspberries, and water until smooth and pourable.
- Drizzle over completely cooled cookies and sprinkle with lemon zest.
Expert Baking Tips
- Pack your flour when using gluten-free blends for better structure.
- Only use fresh lemon juice—bottled juice can taste artificial.
- Do not use fresh raspberries—they add too much moisture and make cookies spread.
- Freeze, don’t refrigerate the dough for best results.
- Shape while warm for picture-perfect cookies.
Storage & Make-Ahead
- Room Temp: Store in airtight container for up to 3 days (glaze will harden).
- Freeze Dough Balls: Wrap in plastic, store in a freezer bag for up to 1 month—bake straight from frozen, adding 1–2 minutes to bake time.
Variations
- Vegan Version: Use dairy-free flour blend, vegan butter, non-dairy milk, and vegan sugar.
- With All-Purpose Flour: Use 2 packed cups (336 g) and still chill dough before baking.
More Lemon & Raspberry Recipes You’ll Love
- Raspberry Lemonade Cookies – Similar flavor, lighter texture.
- Lemon Blueberry Cookies – Another fruity twist on sugar cookies.
- Lemon Curd Ice Cream – A creamy, citrusy frozen treat.
📖 Recipe Card – Lemon Raspberry Cookies
Servings: 11 large cookies | Prep Time: 25 min | Cook Time: 15 min | Freeze Time: 1 hr
Calories: 297 per cookie