These Lemon Raspberry Cookies? They taste like someone baked a summer picnic into a cookie. Tart lemon, bursts of raspberry, and a soft, chewy center that feels like a hug from the inside out.
Think raspberry lemonade cookies, but sassier. Fresher. More you-deserve-this energy.
Why You’ll Love These Lemon Raspberry Cookies
Serve them at brunch, pack them for a picnic, or keep them all to yourself. They fit every occasion, every craving.
Sometimes you want a cookie that’s indulgent, but also feels light and refreshing. This one checks both boxes, so you never have to compromise.
These cookies sound fancy, but they’re so easy to make. You’ll feel like a pro, even if this is your first time baking (and people will totally think you’re a cookie genius).
Not into raspberries? No worries. You can swap in blueberries, strawberries, or even cranberries. Get creative, these cookies are your canvas.
The Ingredients You’ll Need
- Butter – It lends a soft, luxurious texture and gives the cookies their delicate, buttery finish.
- Sugar – Sweetness, color, and those perfect crispy edges.
- Egg – Holds it all together and keeps your cookies tender.
- Vanilla Extract – The cozy, warm hug that makes everything taste better.
- Lemon Juice – A burst of tangy freshness that makes these cookies pop.
- Lemon Zest – All the concentrated lemon goodness to make the flavor really shine.
- Flour – Acts as the framework, holding the cookies together and giving them form.
- Baking Powder – Helps your cookies rise and stay soft in the center.
- Baking Soda – Combines with the powder to create a light rise and that warm, golden color.
- Raspberries – Bursting with juicy sweetness, each bite is a flavor-packed delight.
How to Make These Lemon Raspberry Cookies
1. Cream the butter and sugar
Beat the butter and sugar together in a large mixing bowl to create a smooth blend. Mix them until it’s smooth and creamy. This is the foundation of your cookies, so make sure it’s nice and fluffy. It’s almost like making your own cookie magic potion!
2. Add the egg, vanilla, and lemon juice
Crack in the egg, pour in the vanilla, and add a splash of lemon juice. Stir briefly, this trio infuses the dough with depth and brightness.
3. Fold in the dry ingredients
Carefully mix in the flour, lemon zest, baking powder, and baking soda until well combined. Don’t over-mix, just fold it until the dry ingredients are almost all incorporated. This is where you start to smell the freshness of the lemon, so get ready for that awesome scent!
4. Add the raspberries
Now for the fun part, those raspberries! If they’re frozen, break them up a bit, so they’re in little pieces. Carefully fold them into your dough, making sure to keep the swirls of pink raspberry goodness. You want to see those little bursts of color in each cookie!
5. Chill the dough
Wrap up your dough and chill it in the fridge for about 20 minutes. This will help the dough firm up, so your cookies don’t spread too much when baking.
6. Preheat the oven
While the dough is chilling, set your oven to 350°F (175°C) to get it ready. That way, when the dough’s ready, your oven will be all set to bake up those dreamy cookies!
7. Scoop and bake
Scoop the dough onto a baking sheet lined with parchment paper. Make sure you leave some space between each scoop because these cookies need room to spread.
Put them in the oven for around 10-12 minutes, until the edges are just starting to golden. You’ll start to smell that lemony goodness filling the air… heaven!
8. Cool and transfer
Let the cookies sit on the baking sheet briefly to firm up, then gently transfer them to a cooling rack. Let them cool completely, if you can resist, of course! But hey, I won’t judge if you sneak one while it’s still warm.
My Tips for Perfect Lemon Raspberry Cookies
Add a little glaze for extra oomph: If you want to elevate these cookies, drizzle them with a simple lemon glaze (just powdered sugar, lemon juice, and a dash of milk). It gives them a fun, sweet finish that pairs perfectly with the tangy lemon and raspberry combo.
Don’t skip the parchment paper: It’s a small step, but lining your baking sheet with parchment paper prevents the cookies from sticking and helps them bake evenly.
Perfectly soft? Try room temp butter: Softened butter is key for getting that light, chewy texture. Let your butter sit out for about 30 minutes before using it, it should be soft enough to press a finger into but not melt.
Watch the cookies closely: These cookies bake in about 10-12 minutes, but every oven is different. Keep an eye out for slightly golden, puffy edges and a soft center. As soon as they hit that sweet spot, pull them out, perfect cookies, every time!
Watch out for overmixing: When you’re folding in the raspberries, be gentle! Overmixing can break them up too much and create a mushy dough.
How to Store Lemon Raspberry Cookies
Room Temp (for a few days)
To maintain freshness, place the cookies in a sealed container and keep them at room temp for up to three days. Pro tip: add a slice of bread to keep them super soft.
Fridge (if it’s warm out)
If your kitchen’s a bit toasty, store them in the fridge to keep the raspberries fresh. Just let them come to room temp before serving so they’re soft and flavorful again.
Freezer
For long-term storage, freeze baked cookies in a tightly sealed container with parchment sheets between each layer to avoid sticking.
More fruity Recipes I Love
The Ultimate Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies? They taste like someone baked a summer picnic into a cookie. Tart lemon, bursts of raspberry, and a soft, chewy center that feels like a hug from the inside out.
Ingredients
- ½ cup 115g unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup 200g granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Zest of 2 lemons about 2 tablespoons, packed
- 1 large egg
- 1½ cups 180g all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cup frozen raspberries roughly chopped into smaller pieces
Instructions
- In a large bowl, beat the softened butter and sugar together until the mixture is smooth, light, and fluffy, this step builds the base of your cookies, so take your time with it.
- Once it’s nicely creamed, mix in the egg, vanilla extract, and fresh lemon juice until everything is fully combined and the batter looks silky.
- Carefully fold in the flour, lemon zest, baking powder, and baking soda, mixing just until everything is mostly combined, avoid overmixing.
- If your raspberries are frozen and whole, break them into smaller bits.
- Carefully fold them into the dough, just a few folds, so you keep those beautiful raspberry streaks running through.
- Chill the dough in the fridge for about 20 minutes to help it firm up and reduce spreading.
- Use the chill time to heat your oven to 350°F (175°C) in preparation for baking. Line a baking sheet with parchment paper.
- Once the dough is ready, scoop it out and place the cookie balls on the sheet, leaving space between each one to let them spread.
- Bake for 10–12 minutes, or until the edges look slightly golden and puffed.
- Allow the cookies to cool slightly on the tray before placing them on a wire rack to finish cooling. Whether warm or cooled, they’re absolutely irresistible!
Notes
- Don’t crowd the pan, give each cookie room to spread and shine.
- These make cute edible gifts, wrap a few in parchment and twine once they’ve cooled completely.
- If you're baking on a hot day, pop the dough back in the fridge between batches to keep it firm.
