Zesty Lemon Raspberry Cookies

Bursting with zippy lemon and tart raspberries, these cozy cookies are a breeze to make. No eggs or gluten here, so almost anyone can snack on them. Rolling 'em in lemon sugar means every bite is sweet and citrusy, and a glossy raspberry glaze plus a touch of zest turns them into little edible gems.

The first batch I whipped up was when I needed sunshine on a cloudy afternoon. The look of raspberry swirls and whiff of lemon actually made the kitchen feel warm. Now I bake them whenever a friend’s bummed out.

Ingredients

• Confectioners sugar: blends into the glaze easy and adds creamy sweetness. Sift it first to prevent lumps if needed
• Frozen raspberries: chopped up to small bits for a tart kick and lovely color streaks. Go for ones with no sweetener added
• Fresh lemon juice and zest: bring zing and flowery aroma everywhere. Pick lemons with shiny yellow skin and heavy for their size
• Milk: makes the dough smooth and soft, plant or dairy milk’s your call
• Cornstarch: whisked with water so the dough sticks together (instead of eggs). If it clumps, just keep mixing till silky
• Granulated sugar: sweetens up the dough and brings sparkle on top
• Unsalted butter or vegan stick: makes the insides chewy and rich. Choose a brand you love for baking
• Kosher salt: evens out flavors and counters the tang
• Baking powder: fluffs these guys up. Check it fizzes in a bit of water so it’s fresh
• Gluten free flour: keeps cookies soft but holds them together. A mix with xanthan gum keeps things sturdy

Step-by-Step Instructions

Drizzle Glaze On:

Whisk together the powdered sugar, a little water, and some raspberries until you get a glaze that runs but doesn’t puddle. Spoon or drizzle over the cooled cookies and, if you’re feeling fancy, hit them with more zest. Let that set up so it's not sticky before you pack or share.

Cool and Shape:

Once cookies are out of the oven, you can nudge them into perfect circles with a spatula while hot. Let them sit on the tray for about five minutes, then transfer them over to a wire rack. Don’t even think about glazing until they’re fully cool!

Bake:

Pop your sugared dough balls onto the parchment. Space them out a lot—they’ll spread a bit. Bake for around fifteen minutes, just until they look set but not browned. Got extra dough? Keep that in the freezer while these bake.

Roll in Lemon Sugar:

Mix up your lemon zest with extra granulated sugar in a small bowl. Scoop the dough into big balls—aim for eleven—and roll each one in the lemon sugar so they’re well coated.

Get Oven and Tray Ready:

After at least an hour of chilling, preheat your oven to 325°F. Line a baking sheet with parchment to stop sticking.

Chill the Dough:

Toss some plastic over your dough bowl and freeze for at least an hour. Skipping this step means flat cookies.

Mix in Raspberries:

Fold cold chopped raspberries into the dough with a spatula. Do this quick so the dough gets streaks, not an all-over pink.

Add Dry Mix to the Wet:

Slowly beat flour blend in on low until only just mixed—stop early so they stay soft.

Combine Liquid Ingredients:

Pour in the cornstarch blend, milk, some lemon zest, and lemon juice into your creamed sugar and butter. Don’t stress if the batter looks a bit wobbly, that’s normal.

Cream Butter and Sugar:

Whip the butter (or vegan stick) and sugar together till it’s super fluffy and pale. About two minutes on medium does it.

Make Cornstarch Paste:

Stir cornstarch with water till it’s silky and loose. Shouldn’t be any clumps—keep at it if it’s sticky.

Stir Up Dry Stuff:

Combine salt, baking powder, and gluten free flour in a bowl. Give it a quick whisk and set aside.

Get Lemons and Raspberries Ready:

Wash your lemons, then zest using a microplane or zester. Put zest in a tiny bowl and cover. Juice the lemons till you have about two tablespoons. Chop the raspberries small but leave some pieces. Return those to the freezer till time to fold in.

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The sparkliest part is rolling each cookie in lemon sugar—it’s punchy sweet and so bright. My niece said she wanted these at every birthday after trying them the first time, so you know they’re a hit.

Storage Tips

Once the glaze is dry, seal cookies in an airtight box in the fridge. They’ll last about three days staying soft. For longer storage, freeze raw dough balls wrapped tight for up to a month. Finished cookies freeze too—just let them thaw real slow right in the container for best texture.

Ingredient Swaps

If you’re baking for folks with allergies, it’s simple: use dairy free milk and butter for a vegan batch. No gluten worries? Regular all purpose flour works—just measure with care. Texture can shift, so still chill that dough before baking.

Ways to Serve

Pair these with a mug of tea in the afternoon, or serve at brunch and picnics. That pink marbling and lemon zing is always eye catching. Try them with more berries or pile next to a scoop of lemon sorbet to really turn heads.

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Food Story

You’ll find lemon and raspberry together all over European bakeries, often in sweets for hot weather. This take folds those classic flavors into chewy, allergy-friendly sugar cookies. I love how you can sneak a taste of old-school combo flavors into something everyone can eat.

Frequently Asked Questions

→ What's the trick to keeping these cookies from going flat?

If you stash the dough in the freezer for about an hour before baking, it'll stop the cookies from spreading too much in the oven.

→ Can I swap in fresh raspberries instead of frozen ones?

Frozen raspberries are best, since they're sturdier while mixing and baking. If you use fresh, be really gentle folding them in so they don't turn mushy.

→ How do I make these cookies totally vegan?

Easy—use vegan butter instead of regular butter, and pick a plant-based milk for mixing. Works perfectly.

→ Will all-purpose flour work if I don't want gluten free?

You can use regular flour instead, though you might need to tweak how much you add. Chilling the dough is still important for the texture.

→ What's the best way to store these cookies so they're still fresh?

Once the glaze dries, seal cookies in a container and pop in the fridge for up to three days. You can freeze extra dough balls, too, and bake whenever you want.

→ Why do you coat the dough in lemon sugar before baking?

It gives every cookie a bright citrus punch and a bit of crunch on the outside. Makes the flavor and texture that much better.