Lemon Raspberry Cookies are soft cookies with a burst of tangy lemon and sweet-tart raspberries in every bite! They are a fun and fruity twist to classic cookies that would be perfect for a summer treat, picnics, or any time you crave a treat to brighten your day! For the same refreshing flavor combination, check out my Raspberry Lemon Blondies, too!

Lemon Raspberry Cookies with fresh raspberry and lemon wedges on a wooden table from overhead.

Ingredients & Substitutions

Room Temperature Ingredients: For the best results, use room temperature ingredients, specifically butter and eggs. When you use room temperature ingredients for baking cookies, it helps everything mix better. This makes the cookie dough smoother and helps the cookies bake more evenly. The cookies also rise just right, so they aren’t too flat or too puffy.

Lemon: You will need one large lemon for lemon zest and freshly squeezed lemon juice. Zest the lemon before juicing it.

Raspberries: Use frozen raspberries in the cookie dough. Frozen raspberries are used to maintain their shape during mixing and baking, ensuring even distribution in the cookie dough.

Plate of Lemon Raspberry Cookies with fresh raspberry and lemon slices on a wooden table.

Chilling the cookie dough, even for a short time like 10 minutes, can make a big difference in how the cookies turn out. It helps the dough become firmer and easier to work with, reduces the spread during baking, and gives the baked cookies a better flavor. In addition, frozen raspberries can release moisture as they thaw, which could cause the cookie dough to spread too much during baking. Chilling the dough helps keep it firm enough to reduce this spread, resulting in cookies that hold their shape better.

Close up of Lemon Raspberry Cookies stacked all together on a wooden table.

Can I Make The Cookies Ahead of Time?

Yes, it’s easy to make the cookie dough ahead of time so it is ready to bake into cookies when you are! To do this, follow the recipe to make the dough. After that, you can refrigerate the dough or freeze it for longer storage. Here is how:

  • To Refrigerate: Store the dough, covered, in the refrigerator for up to three days.
  • To Freeze: First, scoop out individual balls of dough. Next, place them on a baking sheet lined with parchment paper. Then, transfer the balls of dough to the freezer for an hour or two, or until solid. Once frozen, store them in a freezer-safe container or zippered bag. When ready to bake, simply add a couple of minutes to the baking time, no need to thaw first.
Stack of Lemon Raspberry Cookies on a wooden table straight on with top cookie halved showing inside texture.

How To Store Lemon Raspberry Cookies

To store lemon raspberry cookies, make sure they have cooled completely. Then, put them in a container that has a tight lid. Keep them at room temperature. If you need to stack the cookies, put a layer of parchment or wax paper between them so they don’t stick together. The cookies will stay good for about 3 to 5 days this way. If you want to keep them longer, freeze them. They will stay good in the freezer for 2 to 3 months. Check out my Guide to Freezing, Baking, and Storing Cookies for more helpful tips.

Lemon Raspberry Cookies with fresh raspberry and lemon wedges on a wooden table from overhead.
4 from 1 vote

Lemon Raspberry Cookies

Prep Time 10 minutes
Cook Time 12 minutes
Chilling Time 10 minutes
Total Time 32 minutes
Lemon Raspberry Cookies are soft cookies with a burst of tangy lemon and sweet-tart raspberries in every bite! They are a fun and fruity twist to classic cookies that would be perfect for a summer treat, picnics, or any time you crave a treat to brighten your day!

Ingredients

  • 1 cup (200 g) granulated sugar
  • ½ cup (1 stick / 113 g) unsalted butter, room temperature
  • 1 large egg, room temperature
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 teaspoon vanilla extract
  • 1 ½ cups (187.5 g) all-purpose flour
  • 2 tablespoons lemon zest, about 1 large lemon
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • cup (167 g) frozen raspberries, roughly chopped

Instructions

  • Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
  • To a large bowl, add sugar and butter. Using a handheld mixer on medium speed, beat the sugar and butter together until light and fluffy.
  • Add egg, lemon juice, and vanilla. Beat until smooth.
  • Add flour, lemon zest, baking powder, and baking soda. Mix on low until well combined. Fold in raspberries.
  • Chill dough in the refrigerator for 10 minutes.
  • After chilling, using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
  • Bake for 12-13 minutes, or until they are lightly brown on the edges.
  • Allow cookies to cool for 5-10 minutes before carefully moving to a cooling rack to completely cool. Serve

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

This recipe is adapted from The Fit Peach’s Raspberry Lemonade Cookies.

What the Test Kitchen had to say about this recipe:

Autumn

This is an easy and delicious soft cookie. I loved the raspberry and lemon combination.

Elizabeth

Be ready to pucker up after a bite of these cookies! You definitely get the tartness from the raspberries, and the lemon flavor shines through, too! It's a perfect summertime cookie recipe.

Bella

The combination of lemon and raspberry creates a refreshing and tangy taste! I enjoy the texture of the cookie as well!

Annabelle

I loved these cookies! They taste bright and fresh, perfect for the hot weather this summer!

Selena

These are delightful. Full of flavor and so soft. If you love lemon, these are for you!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Question
    I have issues with raspberry seeds. Any ideas? Thank you. Your recipes are fantastic 😊

  2. What would you think about replacing the raspberries with frozen strawberries? Haven’t loved any of the strawberry lemon recipes I’ve tried and this looks delicious!

    1. Not in this recipe. There is a lot of helpful information in the blog post above if you have any more questions! 🙂

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