Dessert

Lemon Raspberry Cookies Recipe

ByJulian Dempsey March 2, 2026March 2, 2026

Introduction

Lemon Raspberry Cookies offer a delightful blend of tart lemon and sweet raspberry flavors wrapped in a soft, chewy texture. Perfect for spring and summer, these cookies make a lovely treat for picnics, garden parties, or afternoon tea. Their bright flavors and tender centers create a fresh twist on a classic snack.

A close-up view of soft, round lemon raspberry cookies stacked on a white marbled surface. Each cookie has a pale yellow base with a slightly crumbly texture. The top layer is glossy white icing with light pink swirls from raspberry juice blending through it, creating a marbled effect. Bright red raspberry pieces are visible, embedded both inside and on top of the cookies, adding vibrant red spots. There are small, bright yellow lemon zest curls sprinkled on the icing, adding a pop of color and texture. One cookie near the center has a bite taken out, showing a soft interior with raspberry filling peeking through. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup raspberries, finely chopped
1 cup powdered sugar (for glaze)
2 tablespoons raspberry puree (for glaze)
1 teaspoon lemon juice (for glaze)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a bowl, whisk together the flour, baking powder, and salt.
Step 3: In a separate large bowl, cream the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon juice, and lemon zest until well combined.
Step 4: Gradually mix the dry ingredients into the wet ingredients until just combined. Gently fold in the chopped raspberries to avoid breaking them up too much.
Step 5: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 6: Bake for 12 to 15 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 7: To make the glaze, whisk together the powdered sugar, raspberry puree, and lemon juice until smooth.
Step 8: Drizzle the glaze over the cooled cookies and sprinkle with extra lemon zest if desired. Let the glaze set before serving.

Tips & Variations

Use fresh lemons for zest and juice to achieve the most vibrant citrus flavor.
Fold raspberries in gently to keep the dough color and texture.
Chill the dough for at least 30 minutes before baking to prevent spreading.
Swap lemon for lime or orange zest and juice for a different citrus twist.
Replace raspberries with blueberries, blackberries, or chopped strawberries for variation.
Add chopped nuts like almonds or walnuts for extra texture and flavor.
Include white chocolate chips for a richer taste that complements the tart berries.
Introduce a pinch of cinnamon or cardamom to the dough for subtle spice notes.
For gluten-free, use a gluten-free baking flour blend.
Substitute dairy-free butter and vegan egg alternatives to make these cookies dairy-free or vegan.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate them in a sealed container for up to 2 weeks. You can also freeze the cookies by first freezing them on a baking sheet, then transferring to a freezer-safe bag or container for up to 3 months. To reheat, warm the cookies briefly in the microwave for 10-15 seconds or in a toaster oven at 300°F for 5-10 minutes. An air fryer can also be used at 300°F for 1-2 minutes for quick reheating.

How to Serve

A close-up view of lemon raspberry cookies showing two clear layers: the base cookie layer is light beige with a soft, slightly crumbly texture, topped with a smooth, glossy, pale-pink glaze that covers the top fully and drips slightly down the sides. Embedded within the glaze are bright red raspberry pieces, visible both inside the glaze layer and poking through it for a textured look. The top is sprinkled with vibrant yellow lemon zest shreds, adding color contrast and a fresh look. The cookies are stacked on a slightly blurred white marbled surface with extra raspberries placed around them. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used, but do not thaw them before mixing into the dough to avoid adding excess moisture that can affect the cookie texture.

How do I prevent the cookies from spreading too much while baking?

Make sure to chill the dough thoroughly before baking. Keeping the dough cold helps maintain the cookie shape and prevents excessive spreading during baking.