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 bring a fresh twist to a classic treat, ideal for picnics, garden parties, or afternoon tea.

Lemon Raspberry Cookies Recipe - Recipe Image

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.
Step 4: Beat in the egg, lemon juice, and lemon zest until well combined.
Step 5: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chopped raspberries gently.
Step 6: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7: Bake for 12-15 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Step 8: For the glaze, whisk together the powdered sugar, raspberry puree, and lemon juice until smooth.
Step 9: 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 and raspberries for the best flavor and texture.
Chill the cookie dough for at least 30 minutes before baking to help cookies maintain shape.
Substitute lime or orange zest for lemon for a different citrus twist.
Replace raspberries with blueberries, blackberries, or strawberries for variety.
Add chopped nuts or white chocolate chips for extra texture and flavor.
Make it vegan by using plant-based butter and a flax egg.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer freshness, refrigerate for up to 2 weeks or freeze for up to 3 months. To reheat, warm briefly in the microwave for 10-15 seconds or in a toaster oven at 300°F for 5-10 minutes. An air fryer set to 300°F can also warm cookies in 1-2 minutes.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, you can. Use frozen raspberries without thawing to avoid excess moisture in the dough.

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

Make sure the dough is well chilled before baking to help the cookies hold their shape and prevent excessive spreading.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.5 from 58 reviews

Lemon Raspberry Cookies combine the bright zing of fresh lemon zest and juice with the sweet tartness of finely chopped raspberries for a soft, chewy cookie that delights the senses. Perfect for spring and summer, these cookies feature a tender crumb and a vibrant raspberry glaze that adds an extra layer of fruity sweetness. Ideal for afternoon tea, picnics, or any occasion that calls for a refreshing twist on a classic treat.

Author: Maya
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: Italian-Inspired

Ingredients

Scale

Dry Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt

Wet Ingredients

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

Glaze

1 cup powdered sugar
2 tablespoons raspberry puree
1 teaspoon lemon juice

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
Cream Butter and Sugar: In a separate large bowl, beat the softened butter and granulated sugar together until the mixture is light, fluffy, and pale in color, which usually takes about 3-4 minutes.
Add Egg and Lemon: Beat in the egg followed by the lemon juice and lemon zest, incorporating them well to infuse the dough with citrus flavor.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture and stir until just combined to avoid overworking the dough and developing gluten.
Fold in Raspberries: Gently fold the finely chopped raspberries into the dough to distribute them without breaking them up too much and turning the dough pink.
Shape Cookies: Using a spoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing each cookie about 2 inches apart to allow for spreading.
Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set but still soft.
Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before glazing.
Prepare Glaze: Whisk together the powdered sugar, raspberry puree, and lemon juice in a small bowl until smooth and pourable.
Glaze Cookies: Drizzle the raspberry glaze over the cooled cookies and sprinkle additional lemon zest on top for extra brightness and appeal.
Set Glaze: Let the glaze fully set before serving to avoid smudging and ensure the perfect texture and presentation.

Notes

Ensure the butter is at room temperature to achieve the best creaming results with sugar.
For enhanced raspberry flavor, add 1 teaspoon of raspberry extract to the dough.
Only zest the outer yellow layer of the lemon to avoid bitterness from the white pith.
Chill the cookie dough for at least 30 minutes to prevent spreading and to improve flavor.
Allow cookies to cool completely before applying the glaze to prevent melting.

Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft chewy cookies, citrus cookies, berry cookies, spring desserts