Lemon Raspberry Cookies

Name: Raspberry Cookie Recipe
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
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; ½ cup powdered sugar; 1 teaspoon lemon juice; 2 tablespoons heavy cream

Lemon raspberry cookies are bursting with the bright flavors of tangy citrus and sweet raspberry for a delightful treat.

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Table of Contents

Lemon Raspberry Cookie Recipe Ingredients
Raspberry Lemon Cookies Substitutions And Additions
How To Make Raspberry Cookies With Lemon
What To Serve With This Raspberry Cookies Recipe
How To Store Raspberry Cookies
More Recipes You’ll Love
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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 raw ingredients that are labeled

These cookies are not too sweet, but rather balanced with a bright and refreshing taste. Every bite is a delightful surprise as you taste the burst of raspberry in the soft, chewy texture of the cookie.

The zesty citrus notes of the lemon and the sweet tartness of the raspberry blend seamlessly together.

You’ll need:

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

Raspberry Lemon Cookies Substitutions 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 is best.

LEMON EXTRACT: If you want even more lemon freshness in your cookies, you can add one to two drops of lemon extract to either your cookies or the glaze.

How To Make Raspberry Cookies With Lemon

These delicious cookies will come together quickly. Make sure to measure your ingredients precisely.

You’ll want to use room-temperature butter to ensure that your cookies turn out nice and fluffy.

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 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.

STEP THREE: Add the lemon zest, lemon juice, vanilla, and eggs, and continue beating until fluffy.

lemon zest, lemon juice, vanilla, and eggs blended together

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.

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.

STEP FIVE: Beat until combined.

flour, baking powder, baking soda, and cream of tart 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 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.

chopped raspberries added to the cookie dough mixture

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 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.

STEP NINE: 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.

cookie dough baked in a baking pan until edges are brown

STEP TEN: 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.

Lemon Raspberry Cookies transfred to a cooling rack

STEP ELEVEN: 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.

STEP TWELVE: Allow the glaze to set at room temperature, if desired, and serve.

What To Serve With This Raspberry Cookies Recipe

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.

if you’re feeling a bit indulgent, why not pair them with a scoop of vanilla ice cream? The coolness of the ice cream will balance out the zing of the lemon and the sweetness of the raspberries.

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.

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How To Store Raspberry Cookies

Have a batch of these refreshing cookies on hand in the freezer so that you can sneak a couple anytime the mood strikes.

ON THE COUNTER: Store the raspberry lemon cookies in an airtight container for four to five days on the counter.

To make sure the cookies don’t stick together, separate the layers with wax paper.

IN THE FREEZER: Freeze these delicious cookies in a sealed container for up to one month.

close up overhead shot of Lemon Raspberry Cookies garnished with lemon glaze on a cooling rack with raspberries

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.

Raspberry Lemon Cookies FAQs

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.

Why did my cookies turn out flat?

Flat cookies can result in an oven that is too hot. Make sure you periodically check the temperature of your oven to confirm it is accurate.

Chilling the cookie dough before baking can also help prevent the cookies from spreading too much.

More Recipes You’ll Love

5 from 3 votes

Lemon raspberry cookies are bursting with the bright flavors of tangy citrus and sweet raspberry for a delightful treat.

Prep Time 15

Cook Time 14

Total Time 29

Servings cookies

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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

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 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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!