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Raspberry Lemonade Cookies with fresh raspberries and round lemon slices.

Raspberry Lemonade Cookies

Meet these Raspberry Lemonade Cookies. They are lemony soft cookies dusted with powdered sugar and filled with sweet raspberry lemon icing. They are summer in every bite and not to mention they’re gluten free, nut free, egg free and easily dairy free (vegan). 
5 from 2 votes
Prep Time 15 mins
Cook Time 12 mins
Chill Time 15 mins
Total Time 42 mins
Course Cookies
Cuisine American
Servings 34 Thumbprint Cookies
Calories 59 kcal


  • 2.5 cups of gluten free flour make sure to use dairy free if you’re making them vegan
  • 2 cups confectioners’ sugar plus more for dusting
  • 1 teaspoon kosher salt
  • 2 sticks 1 cup unsalted butter at room temperature or vegan baking sticks
  • 2 tablespoons fresh lemon zest
  • ¼ cup fresh squeezed lemon juice
  • ¼ cup milk of choice
  • 2 frozen raspberries


  • Preheat the oven to 325 degrees Fahrenheit and line a baking sheet with parchment paper.
  • Whisk together the gluten free flour, ½ cup confectioners' sugar and salt in a bowl. 
  • In a large bowl, beat butter or vegan baking sticks with ¼ cup confectioners' sugar, zest, and 2 tablespoons lemon juice on medium speed until pale and fluffy, about 3 minutes.
  • On low speed, beat in the gluten free flour mixture and milk of choice, alternating and starting and ending with the flour mixture.
  • Roll dough into 1-inch balls and chill in the fridge for 10-15 minutes. 
  • Remove dough balls from fridge and place on parchment lined baking sheet.
  • Bake for 6 minutes. Remove sheets and carefully press the end of a wooden spoon handle into the center of each ball to indent. Continue to bake for an additional 6 minutes. Repeat making the hole with the back of the wooden spoon. Let cool completely on sheets. 
  • Make the icing: Whisk together remaining 1 ¼ cups confectioners' sugar and 2 tablespoons lemon juice with 2 raspberries in a bowl, breaking up berries. If the icing is too thin, add more confectioners’ sugar one tablespoon at a time. If it’s too thick, add more lemon juice, ¼ teaspoon at a time. It should be thin enough to pour but thick enough to generously coat the back of a spoon. Your pink icing will have red flecks in it and that’s normal. 
  • Dust cookies with confectioners’ sugar, spoon icing into indents, and let set, about 15 minutes. Wait till the icing hardens before eating otherwise it will be very tangy. Enjoy!


Calories: 59kcalCarbohydrates: 14gProtein: 1gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 69mgPotassium: 6mgFiber: 1gSugar: 7gVitamin A: 4IUVitamin C: 1mgCalcium: 9mgIron: 1mg
Keyword Dairy Free, Egg Free, Gluten Free, lemon, lemonade, Nut Free, pink lemonade, raspberry, raspberry lemonade, Vegan
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