When you think of summer flavors, nothing beats the refreshing brightness of lemon paired with the juicy sweetness of raspberries.
These Lemon Raspberry Cookies bring together zesty citrus, bursts of fruit, and a buttery cookie base that melts in your mouth.
Whether you’re baking for a picnic, a holiday dessert tray, or just to brighten your afternoon, these cookies are soft, tender, and loaded with flavor.
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Lemon Raspberry Cookies – A Sweet & Tangy Treat You’ll Bake Again and Again
Bright, zesty, and perfectly sweet, these Lemon Raspberry Cookies are the ultimate fruity dessert. With fresh raspberries, lemon zest, and a buttery dough, they’re soft, chewy, and bursting with flavor. Perfect for summer gatherings, afternoon treats, or holiday dessert trays.
- Total Time: 32 minutes
- Yield: 24 cookies
Ingredients
Dry Ingredients:
2 cups all-purpose flour
½ teaspoon baking soda
½ teaspoon baking powder
¼ teaspoon salt
Wet Ingredients:
½ cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar, packed
1 large egg
1 teaspoon vanilla extract
2 tablespoons fresh lemon juice
1 tablespoon lemon zest
Mix-ins:
1 cup fresh raspberries (pat dry)
½ cup white chocolate chips (optional, for added sweetness)
Instructions
Instructions
Mix Dry Ingredients – In a medium bowl, whisk flour, baking soda, baking powder, and salt. Set aside.
Cream Butter & Sugar – Beat softened butter with granulated and brown sugar until light and fluffy.
Add Egg & Flavor – Mix in egg, vanilla, lemon juice, and lemon zest until well combined.
Combine Mixtures – Slowly fold dry ingredients into wet until a smooth dough forms.
Add Mix-ins – Gently fold in raspberries and white chocolate chips. Be careful not to crush the berries.
Chill the Dough – Cover and refrigerate for 30 minutes. This helps cookies keep their shape.
Preheat Oven – Heat to 350°F (175°C) and line baking sheets with parchment paper.
Scoop & Shape – Roll about 2 tablespoons of dough into balls. Place on sheets, spaced 2 inches apart.
Bake – Bake 10–12 minutes, until edges are golden but centers remain soft.
Cool & Serve – Let cookies rest 5 minutes on the sheet before moving to a cooling rack. Enjoy!
Notes
Pat raspberries dry before adding to avoid soggy cookies.
For a stronger lemon flavor, increase zest to 2 tablespoons.
Add a drizzle of lemon glaze (powdered sugar + lemon juice) for a bakery-style finish.
Freeze dough balls for up to 2 months—bake straight from frozen, adding 2 minutes.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert, Snack
- Method: Baked
- Cuisine: American
- Diet: Vegetarian
Each bite delivers a tangy lemon kick followed by the sweet pop of raspberries, making them an unforgettable treat.
Recipe Details
- Prep Time: 20 minutes
- Chill Time: 30 minutes
- Bake Time: 12 minutes
- Total Time: ~1 hour 10 minutes
- Servings: 24 cookies
- Calories per Cookie: ~210 kcal
Nutrition Facts (Per Serving)
- Calories: 210
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Cholesterol: 30 mg
- Sodium: 90 mg
- Carbohydrates: 29 g
- Fiber: 1 g
- Sugar: 16 g
- Protein: 2 g
Recipe Categories
- Course: Dessert, Snack
- Cuisine: American
- Diet: Vegetarian
- Method: Baked
- Keyword: Lemon Raspberry Cookies, Summer Cookie Recipe, Fruit Cookies
- Skill Level: Beginner to Intermediate
Ingredients
Dry Ingredients:
- 2 cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
Wet Ingredients:
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup light brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Mix-ins:
- 1 cup fresh raspberries (pat dry to avoid excess moisture)
- ½ cup white chocolate chips (optional, for sweetness balance)
Step-by-Step Instructions (Unique Wording)
- Prepare Your Dry Base
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. This blend will keep the cookies soft with just the right lift. - Cream Butter and Sugars
Using a stand or hand mixer, beat the butter with granulated sugar and brown sugar until pale and fluffy. This step locks air into the dough for a light texture. - Incorporate Egg and Flavor
Add the egg, vanilla, lemon juice, and lemon zest. Mix on low until everything comes together smoothly, filling the kitchen with a citrus aroma. - Combine Wet and Dry
Slowly fold in the flour mixture. Stir gently until no dry streaks remain—overmixing can make cookies dense. - Add the Fruit and Chocolate
Carefully fold in raspberries and white chocolate chips (if using). Handle lightly so the raspberries don’t completely break apart. - Chill the Dough
Cover the bowl with plastic wrap and chill for at least 30 minutes. This step helps the cookies hold their shape while baking. - Preheat and Prep
Heat the oven to 350°F (175°C). Line two baking sheets with parchment paper. - Scoop and Shape
Roll 2 tablespoons of dough into balls and place onto prepared sheets, spacing 2 inches apart. - Bake to Perfection
Bake for 10–12 minutes, until edges are set and lightly golden but centers remain soft. - Cool and Enjoy
Let cookies rest on the baking sheet for 5 minutes before moving to a wire rack. Enjoy warm for melty bites of raspberry sweetness.
Notes & Pro Tips
- Dry the Berries: Pat raspberries with paper towels before folding into the dough to avoid soggy cookies.
- Flavor Boost: Add an extra teaspoon of lemon zest for a stronger citrus punch.
- Storage: Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
- Freezer Friendly: Freeze dough balls for up to 2 months—bake straight from frozen, adding 2 minutes to bake time.
Variations & Serving Ideas
- Glazed Cookies: Drizzle cookies with a quick lemon glaze (powdered sugar + lemon juice) for extra tang.
- Berry Swap: Try blueberries or blackberries for a different fruity twist.
- Summer Sandwiches: Pair two cookies with cream cheese frosting for a cookie sandwich.
- Holiday Twist: Mix in dried cranberries instead of raspberries for festive winter cookies.
Frequently Asked Questions
Can I use frozen raspberries instead of fresh?
A: Yes, but don’t thaw them first—use straight from frozen to avoid extra moisture.
Can I make them dairy-free?
A: Swap butter with plant-based margarine and white chocolate with vegan alternatives.
Why chill the dough?
A: Chilling keeps cookies thick and prevents raspberries from bleeding too much color.
How do I make them gluten-free?
A: Use a 1:1 gluten-free flour blend—results are nearly identical