March 9, 2023
Review RecipeLemon Raspberry Cookies
Lemon raspberry cookies are bursting with the bright flavors of tangy citrus and sweet raspberry for a delightful treat.
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Lemon raspberry cookies are a sweet treat that look absolutely stunning with their beautiful pops of red, and they taste just as divine. They have a tart lemon flavor that is balanced with the sweetness of raspberries, making them irresistible to cookie lovers everywhere.
Lemon Raspberry Cookies Ingredients
You’ll need:
- ½ cup of unsalted butter, room temperature
- 1 cup of granulated sugar
- 1 teaspoon of lemon zest
- 2 tablespoons of lemon juice
- 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
Substitution And Additions
WHITE CHOCOLATE CHIPS: Mix in ½ cup of white chocolate chips for an extra burst of sweetness alongside the raspberries.
LEMON JUICE: Bottled or fresh lemon juice will work just fine in this recipe, but keep in mind that fresh lemon juice will provide a depth of flavor that tends to be lacking in bottled lemon juice.
LEMON EXTRACT: If you want even more lemon freshness in your cookies, you can add 1 to 2 drops of lemon extract to either your cookies or the glaze.
How To Make This Lemon Raspberry Cookies Recipe
STEP ONE: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
STEP TWO: In a medium bowl, beat together the butter and sugar for 1 to 2 minutes until combined.
STEP THREE: Add the lemon zest, lemon juice, vanilla, and eggs, and continue beating until fluffy.
STEP FOUR: 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.
STEP FIVE: Beat until combined.
STEP SIX: Gently chop the frozen raspberries just a bit and add them to the cookie mixture.
OUR RECIPE DEVELOPER SAYS
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.
STEP SEVEN: 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.
STEP EIGHT: Use a cookie scoop (small cookies) or an ice cream scoop (larger cookies shown here) to scoop balls of the dough and place each dough ball 2 inches apart on the prepared cookie sheet.
STEP NINE: Bake cookies for 11 minutes (small cookies) to 14 minutes (large cookies) until puffy and beginning to brown around the edges.
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.
STEP TEN: Remove the cookies from the oven, cool them for 5 to 10 minutes, and then transfer them to a wire rack to cool the rest of the way.
STEP ELEVEN: In a small bowl, whisk together the glaze ingredients. Adjust the amount of cream to reach the desired consistency. 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.
STEP TWELVE: Allow the glaze to set, if desired, and serve.
How To Serve
You will love the flavor combo of these perfect treats. It’s such a classic marriage of tart and sweet. Enjoy these yummy glazed raspberry lemon cookies with a cup of tea or coffee for a special evening treat. If the weather is chilly, add a cozy whipped hot chocolate to wash them down.
Who doesn’t love the tart freshness of a lemon treat? For more lemon recipes, our lemon brownies and lemon crinkle cookies are sure to hit the spot.
MORE COOKIES RECIPES
Storage
ON THE COUNTER: Store the raspberry lemon cookies in an airtight container for 4 to 5 days on the counter.
IN THE FREEZER: Freeze these delicious cookies in a sealed container for up to 1 month.
These amazing lemon raspberry cookies are soft and just a little chewy, with delicious lemon flavor and bursts of raspberry throughout. They would be a perfect treat to make any time of year. They are so light and summery, but they would add freshness to a chilly winter day too.
FREQUENTLY ASKED QUESTIONS
Can I use fresh raspberries for this lemon raspberry cookie recipe?
Using frozen raspberries for our raspberry lemon cookies recipe would be the best choice. Frozen raspberries won’t streak the dough pink quite as much as fresh ones will.
Should I let the raspberries thaw before adding them to the batter?
Adding the raspberries to the cookie batter while still frozen will help keep the colors bleeding into the dough to a minimum, so it is best not to thaw them ahead of time.
Can I freeze these raspberry and lemon cookies?
These sweet cookies can be frozen in an airtight container for up to a month.
More Recipes You’ll Love
- Blueberry Cookies
- Ooey Gooey Cookies
- Lemon Sugar Cookies
- Cherry Chocolate Chip Cookies
- DoubleTree Cookies
- Raspberry Pie
Lemon Raspberry Cookies
Lemon raspberry cookies are bursting with the bright flavors of tangy citrus and sweet raspberry for a delightful treat.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 12 cookies
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 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
Instructions
- 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 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 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 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
- 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: 258kcal | Carbohydrates: 40g | Protein: 4g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 158mg | Potassium: 136mg | Fiber: 2g | Sugar: 22g | Vitamin A: 323IU | Vitamin C: 5mg | Calcium: 38mg | Iron: 1mg
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Comments
Gloria says
These are absolutely delicious and so pretty!
Sally Larson says
These cookies are very tasty. They come together quickly and my hubby even likes them, he is usually fussy and not very keen on trying new tastes.
Sarah says
Best cookies ever! I made a batch with less sugar as well as with almond and oat flour. I reduced the sugar to 3/4 a cup. I substituted 1 cup of the flour with 1/2 cup of almond flour and 1/2 cup of oat flour. They were still excellent.