The first time I baked these Lemon Raspberry Cookies, it was on a Tuesday afternoon when nothing was going right. The laundry had exploded, my parrot had chewed through my running shoes, and my teenager had just declared she hated every snack in the house. So I did what I always do—I went to the kitchen, barefoot, and baked something bright.
There’s something magical about citrus and berries. They remind me of Texas summers: lemonade stands, stained fingers from picking wild raspberries, and my mother’s lemon pound cake cooling on the windowsill. These cookies bring all that together, but in bite-sized form—soft, sweet, and just tart enough to cut through the chaos of the day.
If you’re looking for a cookie that’s light, fruity, and bursting with flavor, these Lemon Raspberry Cookies will be your go-to. Whether it’s a picnic, a bake sale, or a Wednesday that needs saving, they deliver joy in every bite.
What Are Lemon Raspberry Cookies?
Lemon Raspberry Cookies are soft-baked cookies infused with real lemon zest and juice, and studded with fresh or frozen raspberries. They’re sweet, slightly tart, and incredibly moist thanks to the juice from the berries. Some versions include white chocolate chips or a simple lemon glaze, but even without them, they’re loaded with flavor.
The texture is soft and tender—almost cake-like—with juicy berry pockets that melt in your mouth. They’re perfect for spring, summer, or any moment that needs a little sunshine.
Why You’ll Love This Lemon Raspberry Cookie Recipe
- Sweet + tangy combo that’s refreshing and balanced
- Easy to make with fresh or frozen berries
- No fancy equipment required
- Great for gifting, brunch, or baby showers
- Freezes beautifully—dough or baked!
Tips for Making the Best Lemon Raspberry Cookies
- Zest before juicing — You’ll get more aroma and flavor.
- Use frozen raspberries if fresh ones are too soft or out of season.
- Gently fold in berries to avoid breaking them and bleeding color.
- Chill the dough for 30 minutes if it feels sticky.
- Line your baking sheet—these cookies can be juicy!
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh or frozen raspberries
- Optional: ½ cup white chocolate chips
Tools You’ll Need
- Mixing bowls
- Hand mixer or whisk
- Zester or microplane
- Citrus juicer (optional)
- Baking sheet + parchment
- Cookie scoop or tablespoon
- Cooling rack
How to Make Lemon Raspberry Cookies
Step-by-Step Instructions:
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Cream butter and sugar until light and fluffy (about 2 minutes).
- Add egg, lemon juice, and zest. Beat until smooth.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually mix into the wet ingredients.
- Gently fold in raspberries (and white chocolate chips if using). Don’t overmix.
- Scoop tablespoon-sized balls of dough onto baking sheet, spacing them about 2 inches apart.
- Bake for 10–12 minutes until edges are set and centers are soft.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Top Tips for Perfecting Lemon Raspberry Cookies
- For a tangier cookie, add ¼ tsp lemon extract.
- For extra chewiness, sub 2 tbsp of flour with almond flour.
- Add a lemon glaze (powdered sugar + lemon juice) if serving for special occasions.
- Store in a single layer to avoid squishing the berries.
Storing and Freezing Tips
Room Temp: Keep in an airtight container for up to 3 days.
Refrigerator: Store for 4–5 days in a sealed container.
Freezer (Baked): Freeze in layers with parchment between.
Freezer (Dough): Freeze cookie dough balls, then bake from frozen +2 minutes.
FAQs
Can I use frozen raspberries?
Yes, use them straight from the freezer. Don’t thaw, or the juice may water down the dough.
Do I need to refrigerate the dough?
Only if it’s very soft or warm. Chilling helps prevent spreading.
Can I make these cookies gluten-free?
Yes—just use a 1:1 gluten-free baking blend.
What if I don’t have fresh lemons?
You can use bottled lemon juice in a pinch, but zest is a must. No zest = no zing.
How do I keep the raspberries from bleeding?
Toss them in 1 tbsp flour before folding into the dough, and handle them gently.
Conclusion
These Lemon Raspberry Cookies are the cookie you bake when you want to feel a little lighter—like a sunny walk, a breezy laugh, or a clean page in your story.
They’re the cookies I bake when I need to reset the energy in my home, when I want my kids to come sit at the kitchen table, and when I want a reminder that good things really can come in small, warm packages.
And if you’re anything like me, you won’t stop at just one.
Print
Lemon Raspberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies are soft, chewy, and bursting with fresh lemon zest and juicy raspberries. A sweet-tart springtime cookie perfect for picnics, parties, or everyday indulgence.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh or frozen raspberries
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg, lemon juice, and lemon zest until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Gently fold in raspberries and white chocolate chips, if using.
- Scoop dough by tablespoons onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are set. Centers should remain soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Use frozen raspberries straight from the freezer to prevent excess moisture. For extra tang, add ¼ tsp lemon extract. These cookies freeze well—baked or unbaked!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon raspberry cookies, spring cookie recipe, lemon dessert, raspberry cookie, citrus cookie, berry cookie
