Imagine biting into a cookie that tastes like summer: bright lemon tang meets the sweet tartness of raspberries. That’s the magic of these Lemon Raspberry Recipe. Perfectly soft and bursting with flavor, they’re finished with a luscious raspberry glaze for an extra touch of indulgence.
These cookies remind me of summers spent in my grandmother’s garden, where raspberry bushes and lemon trees created the ultimate sensory experience. She’d bake something similar for tea, and each bite felt like sunshine. Now, I’ve modernized her recipe to be gluten-free and vegan-friendly, making it accessible for everyone to enjoy.
Why You Will Love Lemon Raspberry Recipe
These Lemon Raspberry Recipe are the ultimate crowd-pleaser, and here’s why:
- Bright, summery flavor: Lemon and raspberry create a perfect sweet-tart balance.
- Gluten-free and vegan-friendly: A dessert everyone can enjoy, regardless of dietary restrictions.
- Soft and chewy texture: Thanks to the cornstarch, these cookies melt in your mouth.
Ingredients Notes for Lemon Raspberry Recipe
Every ingredient works together to create the perfect blend of texture and flavor in these Lemon Raspberry Recipe.
- Gluten-free flour (2 cups): Be sure to use one that includes xanthan gum for structure.
- Baking powder (1.5 teaspoons): Helps the cookies rise slightly for a soft, fluffy texture.
- Kosher salt (½ teaspoon): Enhances the brightness of the lemon and sweetness of the sugar.
- Unsalted butter or vegan baking stick (½ cup): Room temperature for easy creaming.
- Granulated sugar (1 ¼ cups): Adds sweetness while keeping the cookies tender.
- Cornstarch mixture (2 heaping tablespoons cornstarch + 3 tablespoons water): Acts as a vegan egg substitute, providing binding and softness.
- Milk (3 tablespoons): Use any dairy-free milk for a vegan option.
- Fresh squeezed lemon juice (2 tablespoons): Adds tangy, citrusy brightness.
- Lemon zest (1 tablespoon): Intensifies the lemon flavor.
- Frozen raspberries (½ cup): Chop while frozen to maintain their shape in the dough.
Optional Tip: Roll the cookie dough in lemon sugar (sugar mixed with lemon zest) for added texture and flavor.
Kitchen Equipment Needed
- Microplane or zester
- Mixing bowls (medium and large)
- Whisk
- Hand or stand mixer
- Baking sheet
- Parchment paper or silicone baking mat
- Cookie scoop
How to Make Lemon Raspberry Recipe
1. Prep the Lemon and Raspberries
- Zest the lemon and set aside 1 tablespoon of zest. Juice the lemon to yield 2 tablespoons of juice.
- Roughly chop the frozen raspberries and place them back in the freezer to keep them firm.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt.
3. Prepare the Cornstarch Mixture
In a small bowl, combine the cornstarch and water, stirring until it becomes a watery consistency.
4. Cream the Butter and Sugar
In a large mixing bowl, cream the butter (or vegan baking stick) and granulated sugar until light and fluffy. Beat in the cornstarch mixture, milk, lemon juice, and lemon zest until smooth.
5. Combine Wet and Dry Ingredients
Gradually add the dry flour mixture to the wet ingredients. Mix until just combined. Fold in the frozen raspberries gently to avoid breaking them up too much.
6. Chill the Dough
Freeze the dough for 1 hour to firm it up, making it easier to handle and enhancing the flavor.
7. Preheat the Oven
Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper or a silicone baking mat.
8. Roll and Bake
Scoop the dough into balls and roll them in lemon sugar if desired. Place on the prepared baking sheet and bake for 15-16 minutes, or until the edges are set but the centers are slightly soft.
9. Glaze the Cookies
For an optional finishing touch, mix powdered sugar with a little water and mashed raspberries to create a raspberry glaze. Drizzle over the cooled cookies.
Serving and Storage Tips
- Serving suggestions: Enjoy these cookies with a cup of tea or lemonade for a refreshing treat.
- Storage: Store in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze the unbaked dough or baked cookies for up to 2 months. Thaw before baking or serving.
Variations and Substitutions
This recipe is wonderfully adaptable to suit different preferences:
- Berry swap: Substitute the raspberries with blueberries, blackberries, or chopped strawberries.
- Dairy-free options: Use almond milk, oat milk, or any non-dairy milk in the recipe.
- Citrus twist: Replace lemon with lime or orange for a unique flavor profile.
Helpful Notes
- To prevent spreading, ensure the dough is well-chilled before baking.
- Don’t overmix the dough, especially after adding the raspberries, to maintain the cookies’ structure.
- If the glaze is too thick, add a drop of water at a time to achieve the desired consistency.
Tips from Well-Known Chefs
- Christina Tosi: Always taste your dough (minus the raw ingredients that shouldn’t be eaten) to check the balance of flavors.
- Nancy Silverton: Use high-quality frozen raspberries for the best flavor.
- Dominique Ansel: Add a pinch of fine sea salt to glazes to balance the sweetness.
Frequently Asked Questions (FAQ)
1. Can I use fresh raspberries instead of frozen?
Yes, but frozen raspberries hold their shape better in the dough. If using fresh, be gentle when folding them in.
2. Do I have to use gluten-free flour?
No, regular all-purpose flour works, but omit the xanthan gum if not using gluten-free flour.
3. Can I skip the glaze?
Of course! The cookies are delicious on their own, but the glaze adds a pop of color and extra zing.
4. How can I make the cookies more lemony?
Add extra lemon zest or a drop of lemon extract for an even bolder flavor.
5. Can I double the recipe?
Yes, just be sure to chill the dough thoroughly, as doubling can affect the temperature of your ingredients.
With their tangy lemon flavor, bursts of raspberry sweetness, and melt-in-your-mouth texture, Lemon Raspberry Recipe are a must-try treat. Perfect for any occasion, these cookies are as delightful to eat as they are to bake.
