There’s something magical about the combination of tart lemons and sweet raspberries. If you’re searching for a cookie that feels like sunshine in every bite, Lemon Raspberry Bliss Cookies are exactly what you need. These gluten-free cookies are soft, zesty, and bursting with fruity goodness. Perfect for any occasion, they balance the tanginess of fresh lemon with the delicate sweetness of raspberries to create a dessert that feels light, refreshing, and irresistibly delicious.
Imagine a plate of these cookies at your next gathering, or enjoy them with a cup of tea on a cozy afternoon. Every bite is a delightful burst of citrus and berry flavors, and the best part? These cookies are easy to make and adaptable for various dietary needs.
Why You’ll Love Lemon Raspberry Bliss Cookies
Lemon Raspberry Bliss Cookies are more than just a sweet treat—they’re an experience. These cookies stand out for so many reasons:
- Gluten-Free and Customizable: Perfect for those with dietary restrictions and easily adaptable for vegan or dairy-free diets.
- Packed with Flavor: The zesty lemon and sweet raspberries are perfectly balanced for a refreshing flavor profile.
- Beautifully Textured: Soft cookies, crunchy lemon sugar topping, and a smooth glaze come together for the ultimate texture combination.
- Easy to Make: With simple steps and common ingredients, you can whip these up effortlessly!
If you’re ready to create something memorable and delicious, let’s get started on baking these blissful cookies.
Ingredients for Lemon Raspberry Bliss Cookies
For the Cookies
| Ingredient | Quantity |
|---|---|
| Gluten-free flour blend (with xanthan gum) | 2 cups |
| Baking powder | 1½ teaspoons |
| Kosher salt | ½ teaspoon |
| Unsalted butter or vegan butter alternative, softened | ½ cup |
| Granulated sugar | 1¼ cups |
| Cornstarch | 2 tablespoons |
| Water | 3 tablespoons |
| Milk | 3 tablespoons |
| Fresh-squeezed lemon juice | 2 tablespoons (from about 1 medium lemon) |
| Lemon zest | 1 tablespoon (from about 2 medium lemons) |
| Frozen raspberries, chopped | ½ cup |
For the Lemon Sugar
| Ingredient | Quantity |
|---|---|
| Granulated sugar | 3 tablespoons |
| Lemon zest | 1 teaspoon (from 1 medium lemon) |
For the Glaze
| Ingredient | Quantity |
|---|---|
| Confectioners’ sugar | 1 cup |
| Frozen raspberries | 1–2 |
| Water | 1 tablespoon + 1 teaspoon |
Step-by-Step Instructions to Make Lemon Raspberry Bliss Cookies
1. Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour blend, baking powder, and kosher salt. Set this aside.
- In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Prepare the cornstarch slurry by mixing 2 tablespoons of cornstarch with 3 tablespoons of water. Add the slurry, milk, lemon juice, and lemon zest to the creamed butter mixture, and mix until fully combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently until a soft dough forms—do not overmix.
- Carefully fold in the chopped frozen raspberries, ensuring they are evenly distributed throughout the dough.
2. Shape and Bake the Cookies
- Scoop out portions of dough (about 1½ tablespoons each) using a cookie scoop or spoon. Roll the dough into balls and place them on the prepared baking sheet, leaving about 2 inches of space between each cookie.
- In a small bowl, combine the granulated sugar and lemon zest to make the lemon sugar topping. Sprinkle a generous amount of this mixture over each cookie.
- Bake for 12–14 minutes, or until the edges of the cookies turn a light golden brown.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
3. Prepare the Glaze
- In a small bowl, mash the frozen raspberries with water to create a light raspberry puree.
- Sift the confectioners’ sugar into the raspberry puree and stir until smooth. If the glaze is too thick, add a few drops of water to achieve the desired consistency.
4. Glaze the Cookies
- Once the cookies have cooled completely, drizzle or spread the glaze over the tops of each cookie.
- Let the glaze set for about 10–15 minutes before serving.
Tips for Perfect Lemon Raspberry Bliss Cookies
- Frozen Raspberries Work Best: They’re easier to chop and distribute throughout the dough without making it too wet.
- Chill the Dough (Optional): If the dough feels sticky, refrigerate it for 20–30 minutes before shaping to make it easier to handle.
- Don’t Skip the Lemon Sugar: The lemon sugar adds an extra layer of citrusy flavor and a slight crunch that elevates the cookie.
- Customize the Glaze: Add more confectioners’ sugar for a thicker glaze or water for a thinner drizzle.
- Store Leftovers Properly: These cookies stay fresh in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutritional Information (Per Cookie, Approx.)
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Carbohydrates | 22g |
| Protein | 1g |
| Fat | 4g |
| Sugar | 14g |
FAQs About Lemon Raspberry Bliss Cookies
1. Can I use regular flour instead of gluten-free flour?
Yes, you can substitute gluten-free flour with all-purpose flour in a 1:1 ratio if you don’t need the recipe to be gluten-free.
2. Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries will work, but they’re more delicate, so fold them into the dough gently.
3. How do I store these cookies?
Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
4. Can I freeze the cookie dough?
Yes! Roll the dough into balls and freeze on a baking sheet until firm, then transfer to a freezer bag. Bake from frozen, adding 1–2 minutes to the baking time.
5. What if I don’t have cornstarch?
You can use arrowroot powder or potato starch as a substitute for the cornstarch in the slurry.
6. Can I use other berries?
Yes! Blueberries, blackberries, or chopped strawberries would also work wonderfully in this recipe.
Why You Should Try Lemon Raspberry Bliss Cookies
Lemon Raspberry Bliss Cookies are a delightful blend of bright citrus, sweet berries, and soft, chewy texture. Whether you’re looking for an elevated treat for a party or a refreshing dessert to enjoy with your tea, these cookies are sure to impress. Their vibrant colors, fresh flavors, and versatility make them a perfect addition to any occasion.
Ready to experience the perfect burst of zesty sweetness? Gather your ingredients and bake these delightful cookies today!
Print
Lemon Raspberry Bliss Cookies: A Burst of Zesty Sweetness
- Total Time: 35 minutes
- Yield: 24 cookies
Description
These Lemon Raspberry Bliss Cookies are a delightful combination of tart lemons and sweet raspberries. Soft, chewy, and packed with fruity flavor, these cookies are gluten-free and perfect for any occasion. Topped with a light glaze and a touch of lemon sugar, every bite is a refreshing burst of zesty sweetness!
Ingredients
For the Cookies:
- 2 cups gluten-free flour blend (with xanthan gum included)
- 1½ teaspoons baking powder
- ½ teaspoon kosher salt
- ½ cup softened unsalted butter (or vegan butter alternative)
- 1¼ cups granulated sugar
- 2 tablespoons cornstarch
- 3 tablespoons water (to make a cornstarch slurry)
- 3 tablespoons milk
- 2 tablespoons fresh lemon juice (from about 1 medium lemon)
- 1 tablespoon grated lemon zest (from about 2 medium lemons)
- ½ cup frozen raspberries, chopped
For the Lemon Sugar:
- 3 tablespoons granulated sugar
- 1 teaspoon grated lemon zest (from 1 medium lemon)
For the Glaze:
- 1 cup confectioners’ sugar
- 1–2 frozen raspberries
- 1 tablespoon + 1 teaspoon water
Instructions
Prepare the Dough:
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking powder, and kosher salt. Set aside.
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy (about 2–3 minutes).
- Prepare a cornstarch slurry by mixing the cornstarch with water. Add the slurry, milk, lemon juice, and lemon zest to the butter mixture. Beat until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, stirring gently until a dough forms. Do not overmix.
- Fold in the chopped frozen raspberries carefully to avoid over-mixing or crushing the berries.
Shape and Bake:
- Using a cookie scoop or spoon, portion out the dough into balls (about 1½ tablespoons each) and place them on the prepared baking sheet. Leave 2 inches of space between each cookie.
- Combine the granulated sugar and lemon zest to make the lemon sugar. Sprinkle it generously over the tops of the cookie dough balls.
- Bake for 12–14 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Glaze:
- In a small bowl, mash the frozen raspberries with water to create a light puree.
- Sift the confectioners’ sugar into the raspberry puree and stir until smooth. Add more water for a thinner glaze, if needed.
Glaze the Cookies:
- Once the cookies have completely cooled, drizzle or spread the glaze over each cookie.
- Let the glaze set for 10–15 minutes before serving.
Notes
- Frozen vs. Fresh Raspberries: Frozen raspberries hold their shape better in the dough and won’t make it too wet. If using fresh raspberries, handle them gently when folding into the dough.
- Storing Leftovers: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
- Freezing Dough: You can freeze the cookie dough balls for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Gluten-Free Substitute: If gluten-free flour isn’t required, regular all-purpose flour works as a 1:1 substitute.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
