Soft Lemon Raspberry Cookies

This raspberry lemon cookie recipe transforms tangy citrus and sweet berries into the most delightful treat you'll make all season. I discovered these cookies during a particularly dreary winter afternoon, searching for something bright to bake, and they've become my go-to whenever I need a reminder that summer isn't so far away.

I first made these for my niece who has several food allergies, and watching her face light up when she realized she could actually eat these beautiful cookies was absolutely worth the effort. Now they're requested at nearly every family gathering.

Ingredients

• Gluten free flour: Creates the perfect soft texture foundation for these cookies
• Cornstarch: Mixed with water serves as an excellent egg replacer that keeps the cookies tender
• Fresh lemon juice and zest: Provide bright citrus flavor in every bite
• Frozen raspberries: Add beautiful color marbling and bursts of berry flavor
• Butter or vegan baking stick: Gives these cookies their rich, melt-in-your-mouth quality
• Granulated sugar: Sweetens while helping create those perfect crisp edges
• Milk: Adds moisture for the perfect soft center consistency
• Baking powder: Ensures just the right amount of lift without making them cakey

Step-by-Step Instructions

Prep the Flavorings:

Begin by zesting all three lemons and placing the zest in a covered bowl to prevent it from drying out. Juice one lemon to get about 2 tablespoons of fresh juice. Roughly chop the frozen raspberries into small pieces, being careful not to reduce them to mush, then return them to the freezer until needed.

Create the Base:

Whisk together the gluten free flour, baking powder and salt in a large bowl and set aside. In a separate small bowl, mix the cornstarch with water until it forms a thin, watery mixture. This will act as your egg substitute and create the perfect chewy texture.

Mix the Dough:

In your electric mixer with the paddle attachment, beat the butter and sugar until soft and creamy, about 2-3 minutes. The mixture should lighten in color slightly. Add the cornstarch mixture, milk, lemon zest and juice, beating slowly until incorporated. It will look chunky and pale yellow at this stage, which is exactly what you want.

Add Dry Ingredients:

Gradually beat in the flour mixture until just combined. Overmixing will develop the gluten and make your cookies tough, so stop as soon as the last streaks of flour disappear.

Fold in Berries:

Gently fold in the frozen chopped raspberries using a spatula, creating a beautiful marbled pink effect throughout the dough. The cold berries will help firm up your dough while adding pockets of tangy flavor.

Freeze the Dough:

Cover the bowl with plastic wrap and freeze for at least one hour. This step is absolutely crucial for preventing the cookies from spreading too much during baking. The dough must be thoroughly chilled.

Shape and Coat:

Preheat your oven to 325°F and line a baking sheet with parchment paper. Scoop the chilled dough into 11 equal portions. Roll each dough ball in the lemon sugar mixture, coating it completely for extra flavor and a delightful sparkle.

Bake with Care:

Place dough balls 3-4 inches apart on your baking sheet. Bake for 15-16 minutes, keeping extra dough balls in the freezer between batches. Immediately reshape the cookies with a spatula when they come out of the oven to create perfect circles.

Cool Properly:

Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack. This resting period allows them to set up properly so they won't fall apart when moved.

Glaze and Finish:

Once completely cooled, drizzle with the raspberry glaze and sprinkle with additional lemon zest if desired. Let the glaze harden before serving or storing.

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The first time I made these cookies, I accidentally let the dough sit at room temperature too long before baking, and they spread into one giant cookie puddle. The freezing step truly is non-negotiable if you want those picture-perfect results. Now I always keep a batch of the dough balls in my freezer for cookie emergencies.

Storing Your Cookies

These lemon raspberry cookies maintain their best texture and flavor when stored in an airtight container in the refrigerator for up to three days. The coolness of the fridge helps preserve the fresh lemon flavor and prevents the glaze from becoming too soft. Let them come to room temperature for about 10 minutes before serving for the best taste experience.

Making Ahead Options

This recipe is perfect for planning ahead. You can prepare the dough entirely, roll it into balls, and freeze them solid on a baking sheet. Once frozen, transfer the dough balls to a zip-top freezer bag, where they'll keep beautifully for up to a month. When ready to bake, simply roll the frozen dough balls in the lemon sugar mixture and add 1-2 minutes to the baking time. No need to thaw first.

Perfect Pairings

These bright, tangy cookies make a delightful accompaniment to afternoon tea, especially an herbal variety like chamomile or mint. For a more indulgent dessert experience, sandwich a small scoop of vanilla ice cream between two completely cooled cookies for a homemade ice cream sandwich with sophisticated flavor. The lemon and raspberry notes also pair wonderfully with a glass of prosecco for an adult dessert option.

Allergy-Friendly Adaptations

What makes this recipe truly special is its adaptability for various dietary needs. Beyond being naturally gluten-free and egg-free, you can easily make these cookies dairy-free by using plant-based butter and milk alternatives. Coconut milk works exceptionally well, adding a subtle complementary flavor. For those with berry allergies, chopped freeze-dried strawberries or cherries make excellent substitutions while maintaining the beautiful color contrast.

Frequently Asked Questions

→ Can I use fresh raspberries instead of frozen?

Frozen raspberries are preferred because they maintain their texture during baking. Fresh raspberries may release too much liquid and alter the texture of the cookies.

→ How do I store these cookies?

Once the glaze hardens, store the cookies in an airtight container in the fridge for up to 3 days to maintain their freshness.

→ Can I make these cookies vegan?

Yes! Use dairy-free gluten-free flour, vegan sugar, vegan baking sticks, and non-dairy milk as substitutes for the standard ingredients.

→ How do I prevent the cookies from spreading during baking?

Ensure the dough is frozen for at least an hour before baking. Baking the dough directly from the freezer helps maintain their shape.

→ Can the dough be prepared ahead of time?

Yes, you can wrap the dough balls in plastic wrap, place them in a zip-top bag, and freeze for up to 30 days.