Lemon Raspberry Cookies

Lemon Raspberry Cookies are soft, chewy, and bursting with fresh flavor. Each bite has the bright citrus zing of lemon and the sweet, slightly tart pop of raspberries. These cookies are perfect for spring and summer, but I love baking them all year round when I want something fresh and fruity. They’re easy to make and look as pretty as they taste.

Why You’ll Love This Recipe

I love how these cookies combine the bold brightness of lemon with the natural sweetness of raspberries. The dough is soft and buttery, with a hint of tartness that balances everything beautifully. I can use fresh or frozen raspberries, and the lemon zest adds a natural fragrance that makes the whole kitchen smell amazing while they bake. These cookies feel both refreshing and comforting, which makes them a favorite in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter (softened)

• Granulated sugar

• Egg

• Lemon zest

• Lemon juice

• Vanilla extract

• Fresh or frozen raspberries (gently chopped if large)

• Optional: white chocolate chips for added sweetness and creaminess

Directions

1. I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

2. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.

3. In a separate large bowl, I cream the softened butter and sugar until light and fluffy.

4. I beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

5. Gradually, I add the dry ingredients to the wet ingredients and mix until just combined.

6. Gently, I fold in the raspberries. If I’m using frozen berries, I keep them frozen right up until mixing to prevent too much bleeding.

7. I scoop the dough onto the baking sheet, spacing the cookies a few inches apart.

8. I bake them for 10–12 minutes, or until the edges are lightly golden and the centers are just set.

9. I let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 18–24 cookies, depending on the size. It takes around 15 minutes to prep and 10–12 minutes to bake, so I usually have them ready in under 30 minutes.

Variations

• I sometimes mix in white chocolate chips for an extra layer of sweetness and creaminess.

• For a glaze, I whisk together powdered sugar and lemon juice and drizzle it over the cooled cookies.

• If I want to use freeze-dried raspberries, they work well and keep the dough from getting too wet.

• I’ve also used lime instead of lemon for a tropical twist.

storage/reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week. They also freeze well—I freeze them in a single layer, then store in a freezer-safe bag for up to 2 months. To enjoy, I let them thaw at room temperature or microwave for 10–15 seconds.

FAQs

Can I use frozen raspberries?

Yes, I often use frozen raspberries. I don’t thaw them before adding to the dough, which helps reduce excess moisture and color bleeding.

Why did my cookies turn out too soft or flat?

If the dough is too warm or wet, the cookies can spread too much. I chill the dough for 15–20 minutes before baking if that happens.

Can I make these cookies vegan?

Yes, I replace the butter with a plant-based alternative and use a flax egg (1 tbsp flaxseed + 3 tbsp water) instead of a regular egg.

How do I keep the raspberries from making the dough soggy?

I gently fold them in at the end, and if they’re particularly juicy, I pat them dry with a paper towel first. Freeze-dried raspberries also work great.

Can I add nuts?

Definitely. I’ve added chopped almonds or macadamia nuts for a nice crunch that pairs well with the lemon and berries.

Conclusion

Lemon Raspberry Cookies are a bright, fruity treat that I never get tired of making. They’re soft, flavorful, and perfect for any occasion—from afternoon tea to cookie swaps. I love how easy they are to put together, and the flavor combination always feels like a little burst of sunshine in every bite.

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