There are many different adjectives to describe how deliciously sublime these raspberry lemon cookies are: fluffy; light; extremely soft; and oh so chewy – the list just goes on and on!
Made with a shortbread cookie base, you’ll get flavors similar to homemade raspberry jam and a light lemon kick as you take that first taste!
These zesty cookies release the most refreshingly juicy and tangy sensation in your mouth as the first bite takes over any sense of self-restraint! Even better is the fact that these lemon raspberry cookies are an absolute synch to make, being incredibly quick and easy to whip up whenever the craving hits.
Table of contents
What are Lemon Raspberries Cookies?
Lemon Raspberry Cookies are made from a classic vanilla sugar cookie dough that’s been seriously upgraded with the addition of lemon juice and lemon zest as well as frozen raspberries. The cookies are then allowed to fully cool on a wire rack before drizzled with a zesty lemon sugar glaze. They look incredible and taste even better!
Variations and Substitutions
Additional ingredients are always a welcome variation to any cookie recipe. Here are some tasty ideas for you to try:
- Consider adding a sprinkling of chopped nuts on top of the wet lemon glaze with a raspberry or two for a soft and elegant feel to the cookie.
- Instead of lemon glaze, why not try raspberry glaze with some lemon zest.
- White chocolate chips, added into the mixture, will create a smooth subtle taste complementing the sweetness of the raspberries.
Once baked and cooled, store these cookies in an airtight container for up to 5 days in a cool spot in the kitchen. They can also be stored for up to a month in a freezer, either in an airtight container or Ziploc bag.
Fresh or Frozen raspberries? Both can be used but from a practical aspect, using frozen raspberries is less messy when folding them into the mixture.
Fresh raspberries are soft and tend to mash into each other, causing them to bleed more juice than their frozen counterparts into the mixture.
Frozen berries will lower the temperature of your cookie batter though so you should consider adding an extra five minutes to your baking time, keeping a close watch on the cookies so that they don’t burn.
Tips For Making Lemon Raspberry Cookies
- Too many raspberries in each cookie will add excess moisture. You do want enough that you have 1-2 larger raspberry pieces in each cookie. The smaller bits of raspberry don’t add too much moisture, but they do bleed more. 1-1 ½ cups is about the right amount.
- Frozen raspberries help keep the discoloration of the dough to a minimum. A little bit of color streaking in the dough looks pretty though.
- If you are baking a large batch of cookies, consider dividing the dough in half prior to adding the fruit. Then, add the raspberries to each section of dough just before scooping and baking. This will reduce the color streaking of raspberries sitting in the dough for too long.
- Check the cookies for doneness by looking for some browning on the bottom. Also check the tops to make sure the dough looks dry and matte across the whole top. It’s a good idea to look at the dough surrounding any raspberries on top and continue cooking for another minute or two if you see raw dough right around the raspberries.
- There are about nine varieties of lemons worldwide and of course your choice of lemons will depend on your location and what is available in your stores. Fresh lemons are an absolute must when baking these cookies! Fun fact: did you know that lemons originated from Northwest India and made their way through the Mediterranean until their appearance in the New World?
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Lemon Raspberry Cookies
- ½ cup salted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 eggs large
- 2 cups all-purpose flour
- 1½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1-1½ cups frozen raspberries
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoon heavy cream
- Preheat oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Beat together the butter and sugar for 1-2 minutes until combined.
- Add lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy.
- Combine flour, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
- Beat until combined.
- Gently chop frozen raspberries just a bit and add to the cookie mixture.
- Fold raspberries in gently. They will bleed into the dough as they are mixed in.
- Use a cookie scoop (small cookies) or an ice cream scoop (larger cookies shown here) to scoop balls of the dough and place them 2 inches apart on prepared cookie sheets.
- Bake cookies 11 minutes (small cookies) – 14 minutes (large cookies) until puffy and beginning to brown around the edges.
- Remove from the oven and allow to cool for 5-10 minutes and then transfer to a cooling rack to cool the rest of the way.
- Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency. Drizzle the glaze over the cooled cookies.
- Allow glaze to set, if desired, and serve.
- These are soft and just a little chewy with delicious lemon flavor and a burst of raspberry throughout.
- Don’t overload the cookies with raspberries otherwise the cookies will have an excess of moisture.
- Don’t worry if the raspberries created a slight streak in color in the cookies – it’s very pretty!
- These cookies are completely baked when there’s some browning on the bottom and the tops look dry and matte.