Introduction to Lemon Raspberry Cookies
Welcome to the delightful world of lemon raspberry cookies! These cookies are the perfect treat to brighten up any gathering with their vibrant flavors and cheerful appearance. Imagine biting into a soft, buttery cookie that bursts with the tangy zest of lemon and the sweet juiciness of raspberries. The combination of tart lemon and sweet raspberries creates a perfect harmony, making these cookies an ideal choice for warm occasions, picnics, or simply to enjoy with a cup of tea. The joy they bring is undeniable, as they fill the air with a refreshing citrus scent while baking. Whether you’re a seasoned baker or trying your hand at cookies for the first time, these lemon raspberry cookies will surely become a favorite in your recipe collection!
Ingredients Needed for Lemon Raspberry Cookies
To make these delicious lemon raspberry cookies, you will need the following ingredients:
- 2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ 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)
- ½ cup frozen raspberries, chopped
For the Lemon Sugar:
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
For the Glaze:
- 1 cup confectioners’ sugar
- 1-2 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
These ingredients are easily accessible, and you can find alternatives for any hard-to-find items, such as using regular all-purpose flour if gluten-free isn’t necessary.
Step-by-Step Instructions
Now that you have your ingredients ready, let’s dive into the baking process! Follow these simple steps to create your lemon raspberry cookies:
- Wash and dry all 3 lemons. Using a zester, zest all 3 lemons and cover the zest with plastic wrap to keep it fresh.
- Cut one lemon in half and juice it, ensuring to remove any seeds.
- Measure out ½ cup of frozen raspberries and chop them into small pieces for better incorporation into the dough.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
- In a separate small bowl, mix the cornstarch with water until it becomes thin and watery.
- In a large mixing bowl, beat the unsalted butter and granulated sugar until creamy, which should take about 2-3 minutes.
- Slowly add the cornstarch mixture, milk, lemon zest, and lemon juice to the butter and sugar mixture, mixing until combined.
- Gradually add the flour mixture to the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chopped raspberries.
- Cover the bowl with plastic wrap and place it in the freezer for at least 1 hour to firm up the dough.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, scoop out small amounts and roll them in the lemon sugar mixture before placing them on the prepared baking sheet.
- Bake the cookies for 15-16 minutes, or until the edges are lightly golden. If necessary, reshape them while they are still warm. Let cool before transferring to a cooling rack.
- For the glaze, whisk together the confectioners’ sugar, raspberries, and water until smooth. Drizzle over the cooled cookies for an extra touch of sweetness.
These detailed steps will guide you through the cookie-making process, ensuring your cookies turn out perfectly!
Substituting Ingredients for Dietary Needs (Vegan & Gluten-Free)
For those with dietary restrictions, we have your needs covered! Here are some tips on how to make these lemon raspberry cookies vegan and gluten-free:
- To make the cookies vegan, replace the unsalted butter with a vegan baking stick. Use a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) in place of the cornstarch and water mixture.
- If you need gluten-free options, ensure that the flour you choose is certified gluten-free. You can also use almond flour or coconut flour, but you may need to adjust the liquid ingredients accordingly.
- When looking for vegan options, be sure to check that your baking powder is gluten-free, as some brands may contain gluten.
These substitutions can slightly affect the taste and texture of the cookies, but they will still be delicious! The lemon and raspberry flavors will shine through, regardless of dietary needs.
Pairing Suggestions for Cookies
Enhance your lemon raspberry cookie experience by pairing them with delightful beverages and desserts! Here are some suggestions:
- Enjoy your cookies with a refreshing glass of iced tea or lemonade, which complements the citrus flavor beautifully.
- Sparkling water with a slice of lemon can also be a perfect match, adding a bubbly freshness.
- For a sweeter treat, serve the cookies alongside a scoop of vanilla ice cream or a dollop of yogurt. The creaminess contrasts wonderfully with the tartness of the cookies.
For an added treat, consider serving our Delightful Raspberry Swirl Cookies alongside your lemon raspberry cookies.
Tips for Perfecting Your Cookies
Here are some expert tips to ensure your lemon raspberry cookies come out perfectly:
- Chill the dough for at least one hour; this helps to maintain the shape of the cookies during baking and improves the texture.
- Using fresh raspberries can enhance the flavor, but be gentle when folding them into the dough to prevent them from breaking apart.
- Experiment with lemon extracts for an added punch of flavor, but use them sparingly to avoid overwhelming the cookie’s taste.
- Adjust the amount of sugar to your liking; taste the dough before baking to find your preferred sweetness level.
For a delightful breakfast option, pair your cookies with our Absolutely Sinful Cinnamon Rolls.
Seasonal Variations and Festive Versions
Bring a creative twist to your lemon raspberry cookies with these variations for different occasions:
- Incorporate white chocolate chips for a rich and decadent winter treat.
- Try adding other seasonal fruits like strawberries or blueberries for a vibrant summer twist.
- Decorate cookies with icing in festive colors for holidays like Easter or Christmas, making them a beautiful centerpiece for your gatherings.
If you’re looking for a fruity twist, try our Healthy Blueberry Oat Bars for a different seasonal option.
Frequently Asked Questions
Can I use fresh raspberries instead of frozen in this recipe?
Yes, you can use fresh raspberries! Just be gentle when mixing them into the dough to avoid crushing them too much.
How should I store the lemon raspberry cookies?
Store the cookies in an airtight container at room temperature for up to a week. If you want them to last longer, consider freezing them.
Can I make these cookies vegan?
Absolutely! Substitute the unsalted butter with a vegan baking stick and replace the cornstarch and water mixture with flax eggs for a vegan-friendly version.
What can I use instead of gluten-free flour?
If you don’t have gluten-free flour, you can use regular all-purpose flour, but it will no longer be gluten-free. Just make sure to adjust the measurements accordingly.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden. They may appear soft in the center but will firm up as they cool.
Conclusion and Final Thoughts
In conclusion, baking lemon raspberry cookies is not just about satisfying your sweet tooth; it’s about creating joyful moments in your kitchen. We encourage you to try this recipe and explore your creativity by experimenting with different flavors and variations. Share your baking experiences on social media and let us know how your cookies turned out! After enjoying your lemon raspberry cookies, why not try making Carrot Cake Truffles for a sweet twist?
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Deliciously Easy Lemon Raspberry Cookies: A Spring Treat
- Total Time: 46 minutes
- Yield: 24 servings 1x
- Diet: Gluten Free
Description
These soft and fluffy cookies burst with sweet-tart lemon and raspberry flavors. Made with lemon zest, lemon juice, and frozen raspberries, they’re rolled in lemon sugar and drizzled with raspberry glaze for a refreshing treat.
Ingredients
- 2 cups gluten free flour (I use a 1:1 gluten free flour with xanthan gum)
- 1.5 teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup unsalted butter or vegan baking stick, room temperature
- 1 ¼ 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)
- ½ cup frozen raspberries, chopped
For the Lemon Sugar:
- 3 tablespoons granulated sugar
- 1 teaspoon lemon zest (from about 1 medium lemon)
For the Glaze:
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries
- 1 tablespoon plus 1 teaspoon water
Instructions
- Wash and dry all 3 lemons. Using a zester, zest all 3 lemons and cover the zest with plastic wrap to keep it fresh.
- Cut one lemon in half and juice it, ensuring to remove any seeds.
- Measure out ½ cup of frozen raspberries and chop them into small pieces for better incorporation into the dough.
- In a large bowl, whisk together the gluten-free flour, baking powder, and salt until well combined.
- In a separate small bowl, mix the cornstarch with water until it becomes thin and watery.
- In a large mixing bowl, beat the unsalted butter and granulated sugar until creamy, which should take about 2-3 minutes.
- Slowly add the cornstarch mixture, milk, lemon zest, and lemon juice to the butter and sugar mixture, mixing until combined.
- Gradually add the flour mixture to the wet ingredients until just combined. Be careful not to overmix. Gently fold in the chopped raspberries.
- Cover the bowl with plastic wrap and place it in the freezer for at least 1 hour to firm up the dough.
- Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.
- Once the dough is chilled, scoop out small amounts and roll them in the lemon sugar mixture before placing them on the prepared baking sheet.
- Bake the cookies for 15-16 minutes, or until the edges are lightly golden. If necessary, reshape them while they are still warm. Let cool before transferring to a cooling rack.
- For the glaze, whisk together the confectioners’ sugar, raspberries, and water until smooth. Drizzle over the cooled cookies for an extra touch of sweetness.
- Prep Time: 30 minutes
- Cook Time: 16 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 120
Keywords: Lemon Cookies, Raspberry Cookies, Gluten-Free Treats, Baking, Dessert