Raspberry Lemon Cookies are cake-like treats bursting with sweet tart flavors! This quick and simple recipe also makes a lot to feed a crowd!
Raspberry Lemon Cookies are delicious sweet-tart cookies that come together in less than 30 minutes using simple ingredients! Grab your raspberries, fresh lemon, and pantry staples like flour, sugar, and more to make sweet, soft cookies that everyone will love!
Do you ever get so excited about a recipe that you can’t wait to start baking in the kitchen? That is generally how I feel about lemon recipes- those little orbs of sunshine always make me happy to bake, especially when mixed with sweet raspberries! Raspberry Lemon Cookies are obviously the best of both worlds- a fantastic mix of sweet and tart, with a soft texture that is so satisfying and filling. Even though this recipe makes a good number of cookies, I can never seem to keep them around for long!
Other Recipes to Serve with Raspberry Lemon Cookies
- Did you know you can also sip these incredible flavors while relaxing on the patio? Shake up a Raspberry Lemon Drop Martini to enjoy, with or without the cookies.
- Have you had a chance to make a homemade sorbet? Because Raspberry Lemonade Sorbet will knock your socks off!
Pantry Items: Set out all-purpose flour, granulated sugar, baking powder, baking soda, salt, and vanilla extract.
Refrigerated Items: You will need butter and an egg to make these cookies.
Fruit: Frozen raspberries are preferred for this recipe, along with lemon for zesting and juicing.
Icing: To make icing for drizzling over the cookies, you will need powdered sugar and lemon juice.
How to Make Raspberry Lemon Cookies
STEP ONE: Preheat the oven to 350 degrees F and line a baking sheet with parchment paper. Whisk together the flour, baking powder, baking soda, and salt in a medium mixing bowl. Set this bowl aside.
STEP TWO: Using a mixer, cream the butter, lemon zest, and sugar together. Once the mixture is smooth, add the egg, lemon juice, and vanilla extract and mix well. Add the flour mix in 3 additions, mixing well between each addition.
STEP THREE: Gently fold the frozen raspberries into the dough, careful not to break up the berries too much.
STEP FOUR: Scoop the dough using a medium cookie scoop, or about two tablespoons, and place each cookie on the baking sheet about 2 inches apart. Bake the cookies for 12-15 minutes, until lightly golden.
STEP FIVE: Allow the cookies to cool on the baking sheet for a few minutes, and then transfer them to a rack to fully cool.
STEP SIX: Mix the powdered sugar and lemon juice together in a bowl. Once the cookies have cooled, drizzle the icing over the cookies and enjoy!
Tips for Success
- The trick to using frozen raspberries in this recipe is to leave them in the freezer until you are ready to add them to the dough. Also, gently fold in the berries to keep them as intact as possible. Keeping the berries frozen for as long as possible will help them not break apart too much when mixing.
- Once you have the first batch of cookies in the oven, stick the dough in the fridge to keep the raspberries as cold as possible. When berries thaw, they begin to leak, so keeping them chilled will minimize that.
- The dough will seem drier than other cookie doughs, and that’s fine- the raspberries have the moisture needed to make these cookies soft and pillowy.
- Bottled lemon juice just doesn’t have the same tasty brightness as fresh, so stick with fresh lemons for this cookie recipe.
How long do Raspberry Lemon Cookies last?
There are a few ways to store your cookies, so you can eat some now and even have a few a couple of months later! Cover your plate of cookies with plastic wrap or place them in a sealed container and leave them on the counter for up to three days or in the fridge for up to five days. If the cookies are placed in an airtight container and frozen, they will last up to three months. So, enjoy these fantastic cookies now and later!
Can I use fresh raspberries in this recipe?
Frozen raspberries are much easier to use in this cookie recipe, but you could use fresh raspberries if you want. First, ensure your fresh raspberries are firm so they can hold up to being mixed into the dough. Since fresh raspberries fall apart more quickly, don’t worry about thoroughly mixing them into the dough. Both fresh and frozen raspberries taste fantastic in these cookies, with zero difference in taste!
Craving More Delicious Cookies?
- Cake Mix Thumbprint Cookies
- Lime Sugar Cookies
- Chewy Monster Cookies
- Strawberry Lemonade Cheesecake Cookies
- Glazed Lemon Butter Cookies
- Preheat your oven to 350 degrees F. Line a baking sheet with parchment paper. Set aside
- In a medium mixing bowl, stir together the flour, baking powder, baking soda, and salt. Set aside
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter, sugar, and lemon zest until smooth and fluffy, about 1-2 minutes. Add the egg, vanilla, and lemon juice and mix to combine.
- Add the dry ingredients to the wet ingredients in 3 additions, mixing until just combined after each addition.
- Gently stir in the raspberries with a rubber spatula until evenly distributed.
- Carefully scoop the cookie dough using a medium cookie scoop (about 2 tablespoons) onto the prepared baking sheet. Leave about 2 inches between the cookies as they will spread.
- Bake for 12-15 minutes or until the cookies are just turning golden around the edges and they're no longer glossy on top.
- Remove from the oven and allow to cool on the baking sheet for 5 minutes. Then transfer the cookies to a wire rack to cool completely.
- Mix together the powdered sugar and lemon juice in a medium mixing bowl until your desired glaze consistency is reached. (see note) Drizzle lemon glaze over the cooled cookies before serving.
- The raspberries must be frozen otherwise they will break too small when mixing them into the dough. This also helps prevent the color from bleeding into the cookies too much.
- The cookie dough will seem a little drier than other cookie doughs, but it’s okay because the raspberries have lots of moisture in them that they release while baking.
- If the glaze is too thick, add a little more lemon juice and mix. If it’s too thin, add more powdered sugar (1 TBSP at a time) until thickened to your liking.
- Store leftovers in an airtight container for 2-3 days on the counter, 3-4 days in the fridge, or 2-3 months in the freezer.