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Lemon Raspberry Cookies
Lemon raspberry cookies are soft, chewy, and bursting with bright citrus and berry flavors. These yummy cookies are the perfect balance of sweet and tart.
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Sweet and tart, lemon raspberry cookies are stunning to look at and irresistible to eat. Raspberry and lemon are a delightful combination, and these soft and chewy cookies are bursting with bright citrus and berry flavors.
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Lemon Raspberry Cookies
The tart freshness of lemon is perfectly balanced with the sweetness of raspberries in these yummy cookies. Quick and easy to make, these delicious cookies will be a recipe that you want to make over and over, anytime you want a taste of sunshine.
Whip up a batch of these yummy cookies to take to a picnic or enjoy as an afternoon treat, and watch them quickly disappear. A delightful treat to enjoy any time of the year, enjoy these tasty cookies with a glass of raspberry iced tea.
The beautiful pops of red from the raspberries give the sweet cookies a summery look and a zesty taste. The tangy lemon glaze is a splendid topping for the fruity flavored lemon raspberry cookies.
Lemon Raspberry Cookies Ingredients
- Butter - unsalted butter, room temperature
- Sugar - granulated sugar
- Lemon - lemon zest
- Lemon - lemon juice
- Vanilla extract
- Eggs
- Flour - all-purpose flour
- Salt
- Baking powder
- Baking soda
- Cream of tartar
- Raspberries - frozen raspberries
- Sugar - powdered sugar
- Heavy cream
While a little bit of color streaking in the dough looks pretty, using frozen raspberries helps keep the discoloration of the dough to a minimum. Be aware when adding the raspberries as too many in each cookie will add too much moisture. You want enough that you have 1-2 larger raspberry pieces in each cookie.
These lemon raspberry cookies are soft and just a little chewy with delicious lemon flavor and bursts of raspberry. 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.
For an extra burst of sweetness alongside the raspberries you can mix in ½ cup of white chocolate chips. Then, when you drizzle the glaze, leave the cookies on a cooling rack so that the excess glaze runs through the wire rack and doesn’t pool around your cookies.
How to Make Lemon Raspberry Cookies
FIRST STEP: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
SECOND STEP: Beat together the butter and sugar for 1-2 minutes until combined.
THIRD STEP: Add lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy.
FOURTH STEP: Combine flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
FIFTH STEP: Beat until combined.
SIXTH STEP: Gently chop frozen raspberries just a bit and add to the cookie mixture.
SEVENTH STEP: Fold raspberries in gently. They will bleed into the dough as they are mixed in.
EIGHTH STEP: Use a cookie scoop (small cookies) or an ice cream scoop (larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
NINTH STEP: Bake cookies 11 minutes (small cookies) - 14 minutes (large cookies) until puffy and beginning to brown around the edges.
TENTH STEP: Remove from the oven, cool for 5-10 minutes, and then transfer to a cooling rack to cool the rest of the way.
ELEVENTH STEP: Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency. Drizzle the glaze over the cooled cookies.
TWELFTH STEP: Allow glaze to set, if desired, and serve.
Can I use fresh raspberries?
You can use either fresh or frozen raspberries for this raspberry lemon cookie recipe.
Can I freeze these cookies?
Lemon raspberry cookies can be frozen in an airtight container for up to a month.
Can I use bottled lemon juice?
Fresh lemon juice will provide a zestier flavor, but either fresh or bottled lemon juice can be used to make these cookies. If you want even more lemon freshness in your cookies you can also add 1 to 2 drops of lemon extract to either your cookies or the glaze.
How to Store Lemon Raspberry Cookies
ON THE COUNTER: Store leftover cookies in an airtight container on the counter for 4 to 5 days.
IN THE FREEZER: Lemon raspberry cookies can be stored in an airtight container in the freezer for up to 1 month.
Lemon Raspberry Cookies
Lemon raspberry cookies are soft, chewy, and bursting with bright citrus and berry flavors. These yummy cookies are the perfect balance of sweet and tart.
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Ingredients
- ½ cup unsalted butter (room temperature)
- 1 cup granulated sugar
- 1 tsp lemon zest
- 2 tbsp lemon juice
- 1 tsp vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ tsp salt
- 1½ tsp baking powder
- ½ tsp baking soda
- ½ tsp cream of tartar
- 1 - 1½ cups frozen raspberries
Glaze:
- ½ cup powdered sugar
- 1 tsp lemon juice
- 2 tbsp 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 1-2 minutes until combined.
- Add lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy.
- Combine 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 frozen raspberries just a bit and add to the cookie mixture.
- Fold raspberries in gently. They will bleed into the dough as they are mixed in.
- Use a cookie scoop (small cookies) or an ice cream scoop (larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
- Bake cookies 11 minutes (small cookies) - 14 minutes (large cookies) until puffy and beginning to brown around the edges.
- Remove from the oven, cool for 5-10 minutes, and then transfer to a cooling rack to cool the rest of the way.
- Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency. Drizzle the glaze over the cooled cookies.
- Allow glaze to set, if desired, and serve.
Notes
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 1-2 larger raspberry pieces in each cookie. The smaller bits of raspberry don’t add too much moisture, but they do bleed more. 1-1½ cups is about the right amount for the best results.
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.
PRO TIP: 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.
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.
Nutrition
Calories: 262kcal | Carbohydrates: 41g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 156mg | Potassium: 150mg | Fiber: 2g | Sugar: 23g | Vitamin A: 321IU | Vitamin C: 8mg | Calcium: 40mg | Iron: 1mg
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