If there’s one scent that drags me back to the summers of my childhood, it’s lemon zest. That bold, bright aroma dancing in the air while Mama folded it into cookie dough—her calloused hands dusted with flour, her apron dotted with raspberry juice. I still remember the first time she let me roll cookie dough into balls, my fingers sticky and my smile wide.

Now, with five kids and a Dalmatian stealing bites off the counter, I pass that same tradition on. But with a twist: lemon raspberry cookies, just the way I wish Mama had made them—with fresh citrus, juicy berries, and a creamy surprise if you dare to add it.
What Are Lemon Raspberry Cookies?
Lemon raspberry cookies are soft, slightly chewy treats bursting with tangy lemon and juicy raspberries. They’re made with a lemon-forward sugar cookie base that’s gently folded with either fresh or frozen raspberries. You get a cookie that’s sweet, tart, and juicy—with a hint of that homemade magic.
Why You’ll Love These Lemon Raspberry Cookies
- They’re punchy with citrus. Fresh lemon juice and zest bring a zing no bottled flavor can match.
- They don’t require fancy tools. A mixing bowl, a whisk, and some love—that’s it.
- Freezer-friendly. Make ahead, bake later. I always keep a batch on standby.
- Pork-free & alcohol-free. Just clean, family-loving ingredients.
- Adaptable. Add white chocolate chips for a creamy bite or go vegan with swaps.
Tools You’ll Need
- Mixing bowls (one large, one medium)
- Whisk
- Rubber spatula
- Zester or microplane
- Baking sheet
- Parchment paper
- Cookie scoop (optional, but helpful)

Ingredients
- ½ cup unsalted butter or vegan butter, softened
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 large egg (or flax egg for egg-free)
- 1 tbsp fresh lemon juice
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup raspberries (fresh or frozen, unthawed)
- Optional: ½ cup white chocolate chips
How to Make Lemon Raspberry Cookies
Making these cookies is almost therapeutic. I like to do it barefoot, music playing, windows cracked. But here’s the formal breakdown:
Step-by-Step Instructions
- Cream butter and sugar. In a large bowl, beat butter, sugar, and lemon zest until light and fluffy.
- Add egg and lemon juice. Whisk in until smooth.
- Mix dry ingredients. In a separate bowl, combine flour, baking soda, and salt.
- Combine wet and dry. Stir dry into wet until just combined.
- Gently fold in raspberries. If using frozen, add them directly from the freezer. Be gentle—don’t overmix.
- Chill the dough. Pop it in the fridge for 20–30 minutes. It helps the cookies hold shape.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment.
- Scoop & bake. Scoop into balls and place 2 inches apart. Bake for 10–12 minutes until edges are golden.
- Cool. Let sit on the sheet for 5 minutes before transferring to a wire rack.
Top Tips for Perfecting Your Lemon Raspberry Cookies
- Frozen raspberries are great. Just don’t thaw them—unless you want pink dough.
- Avoid overmixing. Especially after berries go in. Swirl them like a gentle stream.
- For thick cookies, chill the dough. Always. The colder, the puffier.
- Add-ins like white chocolate or chopped macadamia nuts work well.

Storing and Reheating Tips
- Room temp: Store in an airtight container for up to 3 days.
- Fridge: Keeps fresh for 5 days.
- Freezer: Freeze baked cookies up to 3 months. Or freeze the dough balls and bake straight from frozen (+2 mins bake time).
FAQs
What kind of raspberries work best—fresh or frozen?
Both work beautifully. I prefer fresh when they’re in season, but frozen keeps the dough from getting too juicy. Just don’t thaw them!
How do I keep my cookies from turning into raspberry pancakes?
Chill the dough. Always. If the dough’s too soft, the berries add extra moisture and make the cookies spread.
Can I make these lemony without using real lemons?
Lemon extract works, but fresh zest and juice give that real-deal brightness.
Can I make them ahead of time?
Yes! Scoop, freeze, and bake straight from frozen.
What are the best add-ins?
White chocolate chips. Trust me—it’s like cheesecake vibes in cookie form.
How do I store leftovers?
Counter (2–3 days), fridge (up to 5 days), or freezer (3 months).
Can I make these dairy-free or egg-free?
Yes. Use vegan butter and a flax egg (1 tbsp ground flax + 3 tbsp water). Texture changes slightly, but they’re still delicious.

Conclusion
These lemon raspberry cookies have earned a permanent spot in our family recipe binder—right next to my abuela’s arroz con leche and my dad’s Sunday chili. They’re sunshine in cookie form, and each bite brings a little joy, a little zing, and a lot of love.
Whether you’re baking them for a potluck, gifting to a neighbor, or hoarding them for late-night cravings (I won’t tell), they’ll deliver. Every. Time.
Print
Lemon Raspberry Cookies
- Total Time: 30 minutes
- Yield: 18–20 cookies 1x
- Diet: Vegetarian
Description
Lemon raspberry cookies are soft, slightly chewy treats bursting with tangy lemon and juicy raspberries. They’re made with a lemon-forward sugar cookie base that’s gently folded with either fresh or frozen raspberries. You get a cookie that’s sweet, tart, and juicy—with a hint of that homemade magic.
Ingredients
- ½ cup unsalted butter or vegan butter, softened
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 large egg (or flax egg for egg-free)
- 1 tbsp fresh lemon juice
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup raspberries (fresh or frozen, unthawed)
- Optional: ½ cup white chocolate chips
Instructions
- Cream butter and sugar with lemon zest until light and fluffy.
- Whisk in the egg and lemon juice until smooth.
- Mix flour, baking soda, and salt in a separate bowl.
- Stir dry ingredients into the wet mixture until just combined.
- Gently fold in raspberries (frozen or fresh) and optional white chocolate chips.
- Chill dough for 20–30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls and place 2 inches apart on the sheet.
- Bake for 10–12 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use frozen raspberries straight from the freezer to prevent overly juicy dough. Avoid overmixing after adding berries. Chill dough for thicker cookies. Store at room temp for 3 days, fridge for 5, or freeze for up to 3 months. White chocolate chips add a delicious creamy twist!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon, raspberry, cookies, summer, baking, white chocolate
