Anastasia Rice April 15, 2026

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Lemon Raspberry Cookies

Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: 2 cups gluten free flour (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

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There is nothing quite like a tray of warm Lemon Raspberry Cookies coming out of the oven, the kitchen filling with bright citrus and jammy berry perfume, and the sight of soft, pale cookies dotted with rosy fruit. These cookies are perfect for a sunny afternoon tea, a brunch spread, or a light dessert after a summer meal, and they feel both comforting and celebratory. If you like a cookie that is tender but not crumbly, with a little tartness that cuts through sweetness, these are for you, and they sit beautifully next to a well chosen holiday cookie collection like the one I love holiday cookie collection when the season calls for variety.

Reasons to Love Lemon Raspberry Cookies

These Lemon Raspberry Cookies marry crisp citrus notes with the soft sweetness of raspberries, creating a balance that keeps every bite lively. The crust is lightly crisp around the edges, with a tender, almost cake like center that yields under your teeth, releasing a fresh lemon aroma and a flash of raspberry. They look delicate, and the pale lemon glaze gives them a bakery finish, so they are as pretty on a platter as they are in a packed cookie tin.

Why you will reach for this recipe again and again

Bright flavor with simple pantry ingredients, easy to scale up for company
Soft, tender texture that stays pleasant for days when stored correctly
Versatile enough for teatime, baby showers, or casual weekend baking
These cookies are forgiving enough for a confident beginner, and precise enough that experienced bakers can tune the lemon and raspberry notes to taste.

Ingredients and Key Notes

A few ingredient choices make these cookies reliably tender and flavorful, and you can use a 1 to 1 gluten free flour blend with xanthan gum for a gluten free version without extra fuss. The cornstarch makes the texture silkier, while a small amount of lemon zest gives an immediate citrus perfume. Frozen raspberries are convenient, they hold their shape while baking, and a few additional raspberries in the glaze make a pretty finish.

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

Notes, brief

If you prefer a dairy free cookie, use the vegan baking stick and a plant based milk.
Chopping frozen raspberries on a cutting board while still slightly frozen prevents them from turning to mush.
Measure your gluten free flour by spooning into the cup and leveling, to avoid dense cookies.

Step by Step

Make the Cookies

Preheat your oven to 350 F, and line two baking sheets with parchment so the bottoms stay pale and the cookies transfer easily, the kitchen will start to smell faintly of lemon as you zest.
Whisk the gluten free flour, baking powder, and salt together in a medium bowl until combined, this dry mix gives structure without weighing the cookie down.
In a large bowl, beat the butter and granulated sugar until light and fluffy, about 2 to 3 minutes, you should notice the mixture lighten in color and feel airy.
Stir in the cornstarch slurry, milk, lemon juice, and the tablespoon of lemon zest until the dough comes together, it will be soft but scoopable, and the lemon aroma will be bright.
Fold in the chopped frozen raspberries gently, keeping some berry pieces intact so you get lovely pockets of color and pops of flavor in the baked cookies.
Drop the dough by rounded tablespoons onto the prepared sheets, leaving at least 2 inches between cookies, the mounds will spread a little and form soft domes as they bake.
Bake for 10 to 12 minutes, until edges are set and the centers look just a touch underdone, the cookies will be lightly golden and give off a warm lemon scent.
Let the cookies cool on the sheet for 5 minutes, then move them to a wire rack to cool completely, the interiors will finish setting and remain tender.

Make the Glaze, If Desired

Stir the confectioners sugar with 1 tablespoon water and 1 teaspoon lemon zest until smooth, the glaze should be glossy and pourable, add the extra teaspoon of water only if needed.
Drop a few extra frozen raspberries into a small bowl and thaw briefly, then mash one or two into a small spoonful of glaze for a pale pink swirl, it adds pretty flecks and a fresh berry flavor.
Spoon or drizzle the glaze over cooled cookies, then place a whole thawed raspberry on top of a few cookies for an attractive finish, the glaze will set to a delicate matte sheen in about 20 minutes.

Prep ~ 15 minutes, Cook ~ 10 to 12 minutes per batch, Total ~ 40 to 60 minutes depending on batches, Servings ~ about 24 cookies, Kcal ~ approximately 120 to 150 kcal per cookie depending on size and glaze

Make-Ahead and Prep Tips

You can do most of the work ahead to make day of service quick and relaxed. The dough holds very well in the refrigerator for up to 48 hours, wrapped tightly, so you can portion and chill the dough the night before. For even easier handling on a busy morning, shape the dough into logs, wrap well, and slice into rounds to bake straight from the fridge, adding a minute or two to the baking time if still quite cold.

If you want to freeze, arrange scoops of dough on a tray and freeze until firm, then transfer to a sealed bag for up to 3 months. When ready to bake, add a minute or two to the bake time and watch for the edges to set. The glaze keeps best when applied the day of serving, so store glazed cookies at room temperature for a short time, or keep the glaze separate in an airtight container in the fridge for up to 3 days.

Storing and Reheating

Store cooled, glazed or unglazed cookies in an airtight container at room temperature for up to 3 days, stacking layers with parchment to avoid sticking. For longer storage, freeze unglazed cookies on a tray until solid, then move to a freezer safe bag for up to 3 months. To thaw, leave in the container at room temperature for 30 to 45 minutes until soft and fragrant.

If your cookies have a glaze, remove a single layer into a container and chill for up to 3 days, because the glaze can soften with moisture. To freshen cookies, warm a single cookie for 8 to 12 seconds in the microwave, watch carefully and use a low power setting if your microwave is strong, the warmth brings back that just baked aroma and slightly softens the texture. A crispness cue to check for is the edge feel, if edges regain a gentle crisp, they are ready to serve.

Perfect Pairings

A cup of Earl Grey or green tea, the bergamot or grassy notes complement lemon.
Fresh berries or a small bowl of lemon curd, for extra burst of fruitiness.
Vanilla ice cream, shortbread, or a mild whipped cream, for a simple dessert plate.
A light sparkling water with a lemon slice, to cleanse the palate.
Each pairing highlights a different side of the cookie, from tart to sweet.

Make It Your Own

Lemon Glaze Only, skip the raspberry in the glaze and add a touch more lemon juice for an extra citrus forward finish.
Raspberry Swirl, gently fold in a tablespoon of raspberry jam to the dough for more uniform berry flavor.
White Chocolate Drizzle, melt a little white chocolate and drizzle sparingly after the glaze sets for a creamy contrast.
Almond Twist, add 1/2 teaspoon almond extract to the dough, it pairs beautifully with raspberry and softens the lemon edge.
Mini Cookie Sandwiches, sandwich two smaller cookies with lemon curd or raspberry jam for a party ready bite.
Citrus Mix, swap half the lemon zest for orange zest for a sweeter aromatic note, this keeps the cookie bright while introducing a new citrus layer.
These variations keep the core technique intact while inviting a playful personal touch.

In case you want to pair these cookies with a fruity tart for a brunch spread, consider a bright blueberry lemon option as a complement, I enjoy a similar flavor pairing in my blueberry lemon curd tart that highlights the same citrus and berry rhythm.

Pro Tips for Best Results

Room Temperature Ingredients, keep butter and milk at room temperature to help the dough come together smoothly.
Measure Flour Carefully, spoon flour into the cup and level to prevent dry, dense cookies.
Spacing, allow 2 inches between cookie mounds, they spread and need room to form gentle domes.
Baking Time, pull the cookies when the edges are set and the centers are slightly soft, they will firm as they cool.
Freeze Raspberries Slightly, chop raspberries while they are still partially frozen to reduce bleeding into the dough.
Glaze Consistency, aim for a pourable but not runny glaze, add the final teaspoon of water sparingly.

Frequently Asked Questions

What type of flour can I use if I am not gluten free?
You can use a standard all purpose flour in place of the gluten free 1 to 1 blend, measure it by spooning into the cup and leveling. Expect a slightly different texture, more tender chew, but the flavor balance will remain the same.

Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well, but they are softer and may break down more during mixing, which can create streaks of color rather than distinct berry pockets. Fold them in gently and consider chilling the dough to reduce bleeding.

How do I keep the cookies from becoming soggy from the glaze?
Allow cookies to cool completely before glazing, and apply a thin layer of glaze rather than a puddle. If you plan to stack cookies, use parchment between layers and keep them at room temperature for a short period.

Is there an egg in this recipe, and can I make it egg free?
This particular recipe does not call for eggs, making it straightforward to keep egg free. If you want a richer crumb, you could whisk in one egg, but the cookie will still be tender without it.

Can I double the recipe for a party, how do I scale baking?
You can double or triple the dough easily. Bake in batches on consistent sheet pans, rotating pans top to bottom halfway through if your oven has hot spots. Keep an eye on baking time, it should remain similar but may vary slightly with oven load.

What if my raspberries bleed and tint the dough pink?
A light pink tint is normal and attractive, but if you prefer distinct yellow cookies with raspberry bits, use frozen raspberries and fold them in very gently. Chopping while slightly frozen helps maintain small pieces rather than a puree.

Final Thoughts

These Lemon Raspberry Cookies are an easy way to add a bright, elegant cookie to your baking repertoire, they combine simple techniques with ingredients that sing together in each bite. Whether you bake them for a quiet afternoon treat, a weekend brunch, or to tuck into a festive box of cookies, they bring a sunny, berry studded sweetness that guests and family will reach for again. I hope this recipe encourages you to pull out your baking sheet soon, enjoy the citrus perfume in your kitchen, and share a few warm cookies with someone special.