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Lemon Raspberry Cookies

close up shot of Lemon Raspberry Cookies garnished with lemon glaze and stacked on a plate with raspberries
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
  1. LEMON RASPBERRY COOKIES INGREDIENTS
  2. HOW TO MAKE THIS LEMON RASPBERRY COOKIES RECIPE
  3. HOW TO SERVE
  4. STORAGE
  5. MORE RECIPES YOU’LL LOVE
  6. JUMP TO RECIPE

Lemon raspberry cookies are a sweet treat that look absolutely stunning with their beautiful pops of red and 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.

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.

LEMON RASPBERRY COOKIES INGREDIENTS

You’ll need:

  • 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
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1-1½ cups frozen raspberries

For the Lemon Glaze

  • ½ cup powdered sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons heavy cream

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 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.

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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 lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy. 

STEP FOUR: Combine flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add flour mixture to the butter mixture.

STEP FIVE: Beat until combined.  

STEP SIX: Gently chop frozen raspberries just a bit and add 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 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 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 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 from the oven, cool for 5 to 10 minutes, and then transfer to a wire rack to cool the rest of the way.

STEP ELEVEN: In a small bowl, whisk together glaze ingredients. Adjust the amount of cream to reach 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 glaze to set, if desired, and serve.

HOW TO SERVE

You will love this 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 whipped hot chocolate to wash them down.

STORAGE

ON THE COUNTER: Store these 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 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 recipe?

This raspberry lemon cookies recipe would work just fine with either fresh or frozen raspberries.

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

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close up shot of Lemon Raspberry Cookies garnished with lemon glaze and stacked on a plate with raspberries

Lemon Raspberry Cookies

5 from 1 vote
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 1 ½ 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 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) 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

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 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.  
 
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: 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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