Dessert

Lemon Raspberry Cookies Recipe

Bymia larkspur April 7, 2026April 7, 2026

Introduction

These Lemon Raspberry Cookies are a delightful blend of tart citrus and sweet berries, perfect for a fresh and fruity treat. Made with gluten-free flour and optional white chocolate chips, they offer a chewy texture with bursts of flavor in every bite.

A white plate holds five soft cookies, each about one layer thick, with a light golden-brown base and a slightly cracked texture. The tops feature embedded bright red raspberries and small pieces of pale yellow lemon zest scattered across the surface. A light dusting of white powdered sugar covers parts of the cookies, enhancing their texture. Around the plate are fresh raspberries and lemon wedges, all set on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups gluten-free flour
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons lemon juice
1 teaspoon vanilla extract
½ cup fresh raspberries, mashed
½ cup white chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a medium bowl, whisk together the gluten-free flour, baking soda, and salt until well combined.
Step 3: In a separate bowl, beat the softened butter and granulated sugar until the mixture is light and fluffy.
Step 4: Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, stirring until incorporated.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing gently until just combined.
Step 6: Carefully fold in the mashed raspberries and white chocolate chips, if using, to keep the mixture tender.
Step 7: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow spreading.
Step 8: Bake for 10 to 12 minutes, or until the edges of the cookies are lightly golden brown.
Step 9: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract alongside the zest and juice.
Try substituting fresh raspberries with frozen ones—just thaw and drain before mashing.
White chocolate chips add sweetness, but you can omit them or use dark chocolate chips for a richer contrast.
Handle the dough gently to preserve the raspberries and avoid turning the batter pink.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm briefly in the microwave or oven to restore softness.

How to Serve

A white plate holds five soft, round cookies with a pale golden color, each topped with bright red raspberries and small chunks of yellow lemon zest spread across the surface. The cookies have a slightly cracked, sugar-dusted texture with the raspberries sinking gently into the dough, giving bursts of red color. Around the plate, fresh raspberries and lemon slices are casually placed on a white marbled surface, with a blurred lemon and other cookies in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of gluten-free flour?

Yes, all-purpose flour can be used if gluten is not a concern. The texture may be slightly different but still delicious.

How do I mash the raspberries without making the dough too wet?

Gently mash the raspberries with a fork just until they’re broken down but still slightly chunky. If there’s excess juice, drain it off before folding into the dough.