Lemon Raspberry Cookies

These Lemon Raspberry Cookies are the perfect mix of sweet and tart with lemon juice and zest and fresh raspberries. They’ll be the hit of any spring or summer gathering and they’re so easy to make!

With just 20 minutes of prep time, these delicious cookies will be ready to go on the dessert table in no time at all. Best of all, you probably already have most of the simple ingredients in your pantry and fridge!

I love these lemon raspberry cookies so much! They have the perfect balance of sweet and tart flavors. The lemon zest and juice go perfectly with the raspberries, and the brown sugar and vanilla give them a warm flavor that makes them totally irresistible. 

You’ll love how soft and chewy these cookies are, and the raspberries add little bursts of moisture when you bite into them. You can also use freeze-dried raspberries if you have them on hand, which adds a bit more tartness and makes them a little less sweet. 

I use this same recipe to make fresh berry cookies when I have a different kind of berry on hand - Blueberries and diced strawberries are delicious in these lemon cookies!

I’ve also dressed them up with a simple lemon glaze or a drizzle of melted white chocolate. No matter how you serve them, these lemon raspberry cookies are absolute perfection! And also check out these Strawberry White Chocolate Cookies!

Ingredient Notes

See printable recipe card below for all ingredients, specific measurements, and complete instructions.

• Butter: Be sure to use softened butter (unsalted butter works best) because it creams more easily with the sugars.
• Brown Sugar: Light brown sugar adds a caramel-like flavor.
• Granulated Sugar: Provides sweetness and helps the cookies spread and brown in the oven.
• Lemon Zest: Freshly grated lemon zest adds a bright, citrusy flavor that goes perfectly with the raspberries.
• Egg: Binds the dough together and helps create a soft, chewy texture.
• Lemon Juice: Adds tanginess and enhances the lemon flavor.
• Vanilla Extract: Provides a warm flavor. 
• Flour: All-purpose flour gives the cookies structure and helps them hold their shape.
• Salt: Enhances the overall flavor and balances the sweetness.
• Baking Powder & Baking Soda: Leavening agents that help the cookies rise and become soft and light.
• Raspberries: Fresh, freeze-dried, or frozen raspberries add a burst of fruity flavor to the cookies. If using frozen, thaw them first and remove any excess moisture before adding them to the batter to prevent the cookies from becoming too wet or soggy.

How To Make Lemon Raspberry Cookies

Start by preheating your oven to 350°F and lining a baking sheet with parchment paper.

In a large mixing bowl, cream together the softened butter, light brown sugar, granulated sugar, and lemon zest until light and fluffy, about 2 minutes. You can use a hand mixer or stand mixer for this step, or just beat vigorously with a wooden spoon.

Add the egg to the butter mixture and mix until fully incorporated. Then, add the lemon juice and mix again, followed by the vanilla extract. It's important to add these ingredients separately to prevent the lemon juice from curdling the egg or vanilla.

In a separate medium bowl, whisk together the flour, salt, baking powder, and baking soda until well combined.

Gradually add the dry ingredients to the wet ingredients, mixing with a wooden spoon or rubber spatula until just combined. Be careful not to overmix the dough, as this can lead to tough, dense cookies.

Gently fold in the raspberries until evenly distributed throughout the dough. If using fresh or freeze-dried raspberries, simply fold them in as is. If using frozen raspberries, make sure to thaw them first, then break them up a bit and remove any excess moisture with a paper towel before adding them to the batter.

Using a cookie scoop or large tablespoon, drop the dough onto the prepared baking sheet in rounded mounds, spacing them about 2 inches apart. If you don't have a cookie scoop, aim to make the dough balls about the size of a ping pong ball.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown and the centers are set.

Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Once cooled, serve the Lemon Raspberry Cookies with a cold glass of milk, a cup of tea, or on their own. Enjoy!

Variations

• Add white chocolate chips. Fold in 1/2 cup of white chocolate chips along with the raspberries for an extra layer of sweetness.
• Make cookie bars. Press the dough into a greased 9x13 inch baking pan and bake for 20-25 minutes, then cut into bars once cooled.
• Make them vegan. Substitute the butter with vegan butter or coconut oil, and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) in place of the egg.

Make-Ahead, Storing and Freezing

Make Ahead: You can prepare the dough up to 24 hours in advance and store it in the refrigerator until ready to bake. Just let the dough come to room temperature for about 15 minutes before scooping and baking.

Store: To store Lemon Raspberry Cookies, place them in an airtight container and keep them at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Freeze: To freeze the cookies, arrange them in a single layer on a baking sheet and place them in the freezer until firm, about 1 hour. Then, transfer the frozen cookies to a heavy-duty freezer bag or airtight container and store them in the freezer for up to 2 months. To thaw, just remove the desired number of cookies from the freezer and let them come to room temperature on the counter before serving.

Recipe Tips

• Make sure your butter is softened to room temperature for easier creaming with the sugars.
• Be sure to add the egg, lemon juice and vanilla separately. Mix in each one separately to avoid the lemon juice curdling the egg and vanilla.
• Use freshly grated lemon zest for the best flavor.
• If using frozen raspberries, try to break them up a bit and remove any excess moisture before adding them to the dough to prevent the cookies from becoming too wet or soggy.
• For an even prettier presentation, press a few extra raspberries into the top of each cookie dough ball before baking.

Can I use a different type of citrus in this recipe?

Yes, you can easily swap the lemon zest and juice for lime, orange, or even grapefruit for a different citrusy twist on these cookies.

Can I use a different type of berry?

Yes, you can use any type of berry you like in these cookies, such as blueberries, blackberries, or chopped strawberries. Just keep in mind that different berries may have different levels of moisture and sweetness, so you may need to adjust the amount of sugar or baking time accordingly.

How can I tell when the cookies are done?

The cookies are done when the edges are lightly golden brown and the centers are set. They may still look slightly underbaked in the middle, but they will continue to cook and firm up as they cool on the baking sheet.

Check out my other cookie recipes!

• Strawberry Cake Mix Cookies
• Lemon Ricotta Cookies
• Honey Bun Cookies
• Caramel Stuffed Chocolate Chip Cookies
• Star Crunch Cookies

These Lemon Raspberry Cookies are a tasty and easy-to-make treat that's perfect for any occasion. With their bright, tangy lemon flavor, sweet, juicy raspberries, and soft texture, they're sure to become your new favorite cookies!