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Lemon Raspberry Cookies
Lemon raspberry cookies bake up soft, chewy, and bursting with fresh citrus and berry flavor. They’re easy to make and perfect for any occasion!
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Soft, chewy lemon raspberry cookies burst with bright citrus and sweet berries in every bite. Fresh lemon zest and juicy raspberries make each cookie pop with flavor. A simple dough comes together fast, and the cookies bake up golden in minutes. Perfect for summer treats, bake sales, or anytime you want a sweet, tangy cookie!
This recipe is easy to make with simple ingredients and clear directions. Follow the step-by-step photos for perfect results every time. We’ve included pro tips, baking tricks, and answers to the most common questions to help you bake with confidence!
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These lemon raspberry cookies take just thirty minutes to make and bake up soft, chewy, and full of bright, fresh flavor. Every bite packs a sweet and tangy mix of juicy raspberries and zesty lemon, making them the perfect treat for any occasion.
Bake a batch for summer picnics, bake sales, or a quick homemade dessert. The simple dough comes together fast, so you can enjoy fresh, warm cookies without waiting all day!
Ingredients
What you'll need to make this raspberry and lemon cookies recipe:
- ½ cup of unsalted butter, room temperature
- 1 cup of granulated sugar
- 1 teaspoon of lemon zest (1 lemon)
- 2 tablespoons of lemon juice (1 lemon)
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2 cups of all-purpose flour
- ½ teaspoon of salt
- 1½ teaspoons of baking powder
- ½ teaspoon of baking soda
- ½ teaspoon of cream of tartar
- 1 to 1½ cups of frozen raspberries
For The Lemon Glaze:
- ½ cup of powdered sugar
- 1 teaspoon of lemon juice
- 2 tablespoons of heavy cream
Substitutions and Additions
Make your lemon raspberry cookies your own by switching up ingredients and adding tasty extras! These easy swaps give your cookies a unique twist. Here are some top substitutions and additions:
- Substitute raspberries: Swap fresh raspberries for chopped strawberries or blueberries for a different fruity flavor in your cookies.
- Add white chocolate chips: Stir in white chocolate chips for a sweet, creamy contrast to the tart lemon and raspberries.
- Substitute lemon zest: Use orange zest instead for a slightly sweeter citrus flavor in your cookies.
- Add shredded coconut: Mix in shredded coconut for a chewy texture and a tropical flavor twist.
- Substitute vanilla extract: Try almond extract instead to add a nutty, rich flavor that pairs well with raspberries.
How to Make Lemon Raspberry Cookies
Follow along with our step-by-step pictures and instructions to make the best raspberry lemon cookies. Use our tips and tricks below for perfect cookies every time. Let’s get started!
FIRST STEP: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
SECOND STEP: In a medium bowl, beat together the butter and sugar for one to two minutes until combined.
Pro Tip
Make sure that your butter is at room temperature and not melted. If the butter is too soft, you could end up with flat cookies.
THIRD STEP: Add the lemon zest, lemon juice, vanilla, and eggs, and continue beating until fluffy.
FOURTH STEP: Combine the flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add the flour mixture to the butter mixture.
Pro Tip
Make sure to measure the flour exactly. Too little flour will create an incorrect ratio of butter to flour and may result in flatter cookies.
FIFTH STEP: Beat until combined.
SIXTH STEP: Gently chop the frozen raspberries just a bit and add them to the cookie mixture.
Pro Tip
Be aware when adding frozen raspberries – too many raspberries in each cookie will add too much moisture, but you do want enough that you have one to two larger raspberry pieces in each cookie.
The smaller bits of raspberry don’t add too much moisture, but they do bleed more. One to 1½ cups is about the right amount for the best results.
SEVENTH STEP: Fold the raspberries in gently. They will bleed into the dough as they are mixed in.
Pro Tip
Frozen raspberries help keep the discoloration of the dough to a minimum. A little bit of color streaking in the dough looks pretty.
EIGHTH STEP: Use a cookie scoop and place each dough ball 2 inches apart on the prepared cookie sheet.
You can use a one-tablespoon cookie scoop for smaller cookies.
For larger cookies like we have shown, use a three-tablespoon ice cream scoop.
Pro Tip
Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cookies as the suggested baking time approaches.
A too-hot oven can cause your cookies to spread too much, resulting in flat cookies.
NINTH STEP: Bake cookies until puffy and beginning to brown around the edges.
You’ll bake for 11 minutes for smaller cookies or 14 minutes for larger cookies.
Pro Tip
Check the cookies for doneness by looking for some browning on the bottom. Also check the tops to make sure the dough looks dry and matte across the whole top.
Look at the dough surrounding any raspberries on top and continue cooking for another minute or two if you see raw dough right around the raspberries.
TENTH STEP: Remove the cookies from the oven, cool them for five to ten minutes, and then transfer them to a wire rack to cool the rest of the way.
ELEVENTH STEP: In a small bowl, whisk together the glaze ingredients.
Adjust the amount of cream to reach the desired consistency. You’ll want it thin enough to drizzle over the cookies.
Drizzle the glaze over the cooled cookies.
Pro Tip
Leave the cookies on the cooling rack while you drizzle the glaze so that the excess glaze runs through the wire rack and doesn’t pool around your cookies.
TWELFTH STEP: Allow the glaze to set at room temperature, if desired, and serve.
How To Serve Fresh Raspberry Cookies
Lemon raspberry desserts are great for any occasion, from casual get-togethers to special celebrations. Their bright, fruity flavor makes them a perfect treat year-round. Here are some of the best ways to serve them:
- Summer parties and picnics: These cookies bring a fresh, fruity flavor that fits right in with summer fun. Pack them for a picnic, serve them at a barbecue, or bring them to a pool party. Pair them with homemade raspberry lemonade or iced tea for a refreshing combo.
- Holidays and celebrations: Their bright colors and fresh flavor make them perfect for Easter, Mother’s Day, or baby showers. Arrange them on a dessert platter with lemon bars and no-bake raspberry cheesecake for a beautiful spread. They add a sweet touch to any celebration!
- After-school snacks and lunchbox treats: Kids love these soft, chewy cookies, and they fit perfectly in a lunchbox or snack plate. Serve them with vanilla Oreo dip or a cold glass of milk for a simple, satisfying treat. They’re a fun way to brighten up any day!
Why You'll Love This Lemon Raspberry Cookie Recipe
Lemon raspberry cookies are a reader favorite for so many reasons. They’re quick to make, packed with fresh flavor, and perfect for any occasion. Here’s why this recipe stands out:
- Easy to Make: The simple dough comes together fast, so you can whip up a batch in no time.
- Bright and Fresh: The mix of sweet raspberries and tart lemon creates a bold, fruity cookie that always hits the spot.
- Soft and Chewy: These cookies stay soft for days, making them a great make-ahead treat.
- Perfect for Any Occasion: Bake them for holidays, parties, or just because—you don’t need a reason to enjoy a great cookie!
- Kid-Approved: Kids love the soft texture and fruity flavor, so they’re always a hit for lunchboxes and after-school snacks.
These cookies are an easy, delicious treat that you’ll want to bake again and again!
Recipe FAQ
Why did my lemon raspberry cookies turn out too soft?
Your lemon raspberry cookies may be too soft if the dough has too much moisture. Make sure to measure ingredients accurately and avoid overmixing the dough.
Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries in lemon raspberry cookies, but don’t thaw them first. Mix them in straight from the freezer to prevent extra moisture in the dough.
Why did my cookies spread too much while baking?
Cookies spread too much when the butter is too warm or the dough isn’t chilled. Try chilling the dough for thirty minutes before baking.
How do I keep the raspberries from getting too mushy in the cookies?
To keep raspberries from getting too mushy, gently fold them into the dough at the end. Avoid overmixing to keep them intact.
Can I make these cookies without a stand mixer?
Yes, you can make lemon raspberry cookies without a stand mixer. A hand mixer or a sturdy whisk works just as well.
How do I know when the cookies are done baking?
Lemon raspberry cookies are done when the edges turn golden and the centers look set. Let them cool slightly before transferring to a rack.
Serving FAQ
What’s the best way to serve lemon raspberry cookies at a party?
Arrange the cookies on a dessert platter for a bright, colorful display. Stack them in small piles for easy grabbing.
Should I serve lemon raspberry cookies warm or at room temperature?
These cookies taste great both ways! Serve them warm for a soft, gooey bite or at room temperature for easy handling.
Can I dust lemon raspberry cookies with powdered sugar before serving?
Yes, a light dusting of powdered sugar adds extra sweetness and makes the cookies look even more inviting on the plate.
How should I plate lemon raspberry cookies for a special occasion?
Place them on a decorative tray with fresh raspberries and lemon slices for a pretty, eye-catching presentation.
Are lemon raspberry cookies good for gifting?
Yes, they make a great homemade gift! Pack them in a cookie tin or clear bag with a festive ribbon.
Can I stack lemon raspberry cookies without them sticking together?
Yes, layer them with parchment paper in between to keep them from sticking and maintain their soft, chewy texture.
Storage FAQ
Follow the directions below to keep your lemon raspberry cookies fresh and delicious. We cover the best ways to store, freeze, and reheat them. Plus, we share expert tips to help you enjoy them at their best!
Can I make lemon raspberry cookies ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to twenty-four hours before baking. Let it sit at room temperature for a few minutes before scooping.
What’s the best way to store leftover lemon raspberry cookies?
Store leftover cookies in an airtight container at room temperature for four or five days. Keep them away from direct sunlight and heat.
Can I freeze lemon raspberry cookies?
Yes, freeze the cookies in a single layer on a baking sheet, then transfer them to an airtight container for up to one month.
How do I thaw frozen lemon raspberry cookies?
Let the cookies sit at room temperature for about fifteen minutes. This keeps them soft while avoiding excess moisture from condensation.
What’s the best way to reheat lemon raspberry cookies?
Warm the cookies in the microwave for ten to fifteen seconds for a soft, fresh-from-the-oven texture.
Can I freeze the cookie dough instead of baked cookies?
Yes, scoop the dough into balls, freeze them on a baking sheet, and store them in a sealed bag for up to one month. Thaw for a few minutes before baking.
Lemon Raspberry Cookies
Lemon raspberry cookies bake up soft, chewy, and bursting with fresh citrus and berry flavor. They’re easy to make and perfect for any occasion!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 teaspoon lemon zest (1 lemon)
- 2 tablespoons lemon juice (1 lemon)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 to 1½ cups frozen raspberries
- Lemon Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons heavy cream
DIRECTIONS
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Beat together the butter and sugar for 1 to 2 minutes until combined.
- Add the lemon zest, lemon juice, vanilla, and eggs, and continue beating until fluffy.
- Combine the flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
- Beat until combined.
- Gently chop the frozen raspberries just a bit and add them to the cookie mixture.
- Fold the raspberries in gently. They will bleed into the dough as they are mixed in.
- Use a 1-tablespoon cookie scoop (small cookies) or an ice cream scoop (3 tablespoons for larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
- Bake cookies for 11 minutes (small cookies) or 14 minutes (large cookies) until puffy and beginning to brown around the edges.
- Remove from the oven, cool for 5 to 10 minutes, and then transfer to a cooling rack to cool the rest of the way.
- Whisk together the glaze ingredients. Adjust the amount of cream to reach desired consistency (thin enough to drizzle over the cookies). Drizzle the glaze over the cooled cookies.
- Allow glaze to set at room temperature, if desired, and serve.
Notes
- Make sure that your butter is at room temperature and not melted. If the butter is too soft, you could end up with flat cookies.
- Make sure to measure the flour exactly. Too little flour will create an incorrect ratio of butter to flour and may result in flatter cookies.
- Be aware when adding frozen raspberries – too many raspberries in each cookie will add too much moisture, but you do want enough that you have 1 to 2 larger raspberry pieces in each cookie. The smaller bits of raspberry don’t add too much moisture, but they do bleed more. 1 to 1½ cups is about the right amount for the best results.
- Frozen raspberries help keep the discoloration of the dough to a minimum. A little bit of color streaking in the dough looks pretty.
- Check the cookies for doneness by looking for some browning on the bottom and also checking the tops to make sure the dough looks dry and matte across the whole top – look at the dough surrounding any raspberries on top and continue cooking for another minute or two if you see raw dough right around the raspberries.
- Leave the cookies on the cooling rack while you drizzle the glaze so that the excess glaze runs through the wire rack and doesn’t pool around your cookies.
Nutrition
Calories: 257kcal | Carbohydrates: 40g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 50mg | Sodium: 156mg | Potassium: 135mg | Fiber: 2g | Sugar: 22g | Vitamin A: 318IU | Vitamin C: 5mg | Calcium: 37mg | Iron: 1mg
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