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.
These chewy cookies would be a beautiful addition to a high tea platter together with Lemon Cream Cheese Cookie Bars, Blackberry Muffins, and Easy Strawberry Brownies…to name a few!
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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 raspberry lemon 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!
🍋 Ingredients:
- Salted butter – bring to room temperature
- Sugar – granulated
- Lemon zest – freshly zested, enhances the lemon flavor
- Lemon juice – fresh is best
- Vanilla extract – warms out the flavors
- Eggs – brought to room temperature
- Flour – all purpose flour – this makes the cookies fluffy and full
- Baking powder, Baking Soda and Cream of Tartar – these all help raise the cookie and make them fluffy
- Sweet Raspberries – frozen or fresh, this is the star of the show with these amazing raspberry cookies
- Powdered sugar – sweetens the glaze
- Heavy cream – thickens the glaze
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Substitutions and Variations
- 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 on these fruity cookies, why not try raspberry glaze with some lemon zest.
- White chocolate chip, added into the mixture, will create a smooth subtle taste complementing the sweetness of the raspberries.
- You can use unsalted butter too, just be sure to ad in ½ teaspoon of salt into the dry ingredients.
- Try a small cookie scoop, medium cookie scoop, or a large cookie scoop depending on the size of cookies you want. Be sure to adjust your cooking time accordingly.
🔪 Instructions:
PREP: Preheat oven to 350°F. Line two large baking sheets with parchment paper and set aside.
Step 1: With an electric mixer, beat together the butter and sugar for 1-2 minutes until combined.
Step 2: Add lemon zest, lemon juice, vanilla, and eggs and continue beating until all wet ingredients are fluffy.
Step 3: Combine the dry ingredients: flour, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
Step 4: Beat until combined and be sure to scrap the sides of the bowl with a rubber spatula.
Step 5: Gently chop frozen raspberries just a bit and add to the cookie mixture.
Step 6: Fold raspberries in gently. They will bleed into the dough as they are mixed in.
Step 7: 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 a prepared baking sheet.
Step 8: Bake cookies 11 minutes (small cookies) – 14 minutes (large cookies) until puffy and beginning to golden brown around the edges.
Step 9: Remove from the oven and allow to cool for 5-10 minutes on the cookie sheet and then transfer to a cooling rack to cool the rest of the way.
Step 10: Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency.
Step 11: Drizzle the glaze over the cooled cookies. Allow glaze to set, if desired, and serve. These are soft cookies with a slightly chewy inside.
GARNISH/SLICE/SERVE: Serve alone as a snack or dessert or with a scoop of vanilla ice cream!
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
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?
Recipe FAQs
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.
More Fruity Desserts I know You’ll Love
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Lemon Raspberry Cookies
Ingredients
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
Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoon heavy cream
Instructions
- 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.
Notes
- 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.
Nutrition
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Comments & Reviews
R says
Muffin cookies 🤔 turned out like a muffin texture in a cookie shape better off to put this in a mini muffin tin. Tasted great tho 🤷♀️
Kim S says
Delicious! I wasn’t able to brown and crisp the bottoms/edges of mine. Other than that LOVE it. Will tweak a couple of things and make them again soon !