Published on
Last updated on
Raspberry Cookies Recipe
Lemon raspberry cookies are bursting with the bright flavors of tangy citrus and sweet raspberry for a delightful treat.
Jump to Recipe
Table of Contents
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.
What to You Need to Know
Main Ingredients: Butter, sugar, lemon zest, lemon juice, vanilla, eggs, flour, raspberries.
Quick Steps: Mix butter and sugar, add wet ingredients, combine dry ingredients, fold in raspberries, bake, then glaze.
Total Time & Yield: 29 minutes; makes 12 cookies.
Why This Recipe: This lemon raspberry cookie recipe is both tangy and sweet in all the right ways. Many recipes out there rely on shortcuts like raspberry jam, which can result in cookies that lose the fruity burst of real raspberries. Our recipe uses fresh raspberries, giving these cookies a juicy, vibrant flavor you just can’t get from a jar.
In addition, the combination of real lemon zest and juice creates a tangy brightness that perfectly complements the sweet-tart raspberries. This offers a more balanced cookie compared to others that lean too much on sugar.
Lemon Raspberry Cookie Recipe Ingredients
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 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.
VANILLA EXTRACT: To change up the flavor profile, consider using almond extract or orange extract instead of vanilla to add a delightful twist to the cookies.
NUTS: If you’re a fan of nutty textures, consider adding chopped nuts like almonds, pecans, or walnuts to the cookie dough.
Nuts can bring a delightful crunch and a subtle earthy flavor to complement the lemon and raspberry.
CHOCOLATE CHIPS: For a decadent touch, fold in some white chocolate chips, dark chocolate chips, or even chunks of your favorite chocolate bar into the dough.
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.
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.
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.
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.
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.
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.
MORE COOKIES RECIPES
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.
MAKE AHEAD: After shaping the cookie dough into rounds, you can freeze them on a baking sheet until firm, then transfer them to an airtight container or freezer bag.
When you’re ready to bake, simply place the frozen cookie dough balls onto a baking sheet, let them sit at room temperature for a few minutes, and then bake as directed.
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.
Why We Love This Recipe
FLAVOR COMBINATION: These cookies burst with the bright and zesty flavor of lemon paired with the sweet-tartness of raspberries.
SOFT AND CHEWY TEXTURE: The cookies are wonderfully soft and chewy, thanks to the addition of cream cheese in the dough. They practically melt in your mouth, offering a delightful contrast to the bursts of raspberry in each bite.
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.
Raspberry Cookie Recipe
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 (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
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
Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb
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.
Helene says
I’m going to make these with the raspberries from my garden.
Layla says
I’m obsessed with these cookies! I have to make a double batch (at least!) every time or they’re gone way too quick. Absolutely delicious!