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Lemon Raspberry Cookies
Lemon raspberry cookies are bursting with bright citrus and berry flavors. Raspberry and lemon are a perfectly delicious combination in these soft cookies.
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Lemon raspberry cookies are soft and chewy, with bright fruity flavors. Raspberry and lemon are a sweet and tangy combination that will have your tastebuds singing. Whip up a batch of these delicious cookies and then watch them quickly disappear.
If you love raspberries and lemon you’ll want to make raspberry lasagna, lemon fluff, and berry upside down cake.
Lemon Raspberry Cookies Ingredients
You will need:
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 to 1 ½ cups frozen raspberries
Lemon Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons heavy cream
Substitutions and Additions
WHITE CHOCOLATE CHIPS: Mix in ½ cup of white chocolate chips for an extra burst of sweetness alongside the raspberries.
LEMON JUICE: Bottled or fresh lemon juice will work just fine in this recipe but keep in mind that fresh lemon juice will provide a depth of flavor that tends to be lacking in bottled lemon juice.
LEMON EXTRACT: If you want even more lemon freshness in your cookies, you can add 1 to 2 drops of lemon extract to either your cookies or the glaze.
How to Make This Lemon Raspberry Cookies Recipe
STEP ONE: Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
STEP TWO: Beat together the butter and sugar for 1 to 2 minutes until combined.
STEP THREE: Add lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy.
STEP FOUR: Combine flour, salt, baking powder, baking soda, and cream of tartar in a separate bowl and add to the butter mixture.
STEP FIVE: Beat until combined.
STEP SIX: Gently chop frozen raspberries just a bit and add to the cookie mixture.
PRO TIP: Be aware when adding frozen raspberries – too many raspberries in each cookie will add too much moisture, but you do want enough that you have 1 to 2 larger raspberry pieces in each cookie. The smaller bits of raspberry don’t add too much moisture, but they do bleed more. 1 to 1½ cups is about the right amount for the best results.
STEP SEVEN: Fold raspberries in gently. They will bleed into the dough as they are mixed in.
PRO TIP: Frozen raspberries help keep the discoloration of the dough to a minimum. A little bit of color streaking in the dough looks pretty.
STEP EIGHT: 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.
STEP NINE: Bake cookies 11 minutes (small cookies) or 14 minutes (large cookies) until puffy and beginning to brown around the edges.
PRO TIP: Check the cookies for doneness by looking for some browning on the bottom and also checking the tops to make sure the dough looks dry and matte across the whole top – 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.
STEP TEN: Remove from the oven, cool for 5 to 10 minutes, and then transfer to a cooling rack to cool the rest of the way.
STEP ELEVEN: Whisk together glaze ingredients. Adjust the amount of cream to reach desired consistency. Drizzle the glaze over the cooled cookies.
PRO TIP: Leave the cookies on the cooling rack while you drizzle the glaze so that the excess glaze runs through the wire rack and doesn’t pool around your cookies.
STEP TWELVE: Allow glaze to set, if desired, and serve.
How to Serve
The sweetness of the raspberries combined with the tangy zing from the lemon is a bite of sunshine, and a delightful treat to enjoy any time of the year. Enjoy these tasty lemon raspberry cookies with a glass of raspberry iced tea or maybe a White Claw Slushie.
Storage
ON THE COUNTER: Store these raspberry lemon cookies in an airtight container for 4 to 5 days on the counter.
IN THE FREEZER: Freeze these delicious cookies in a sealed container for up to 1 month.
Lemon raspberry cookies are bursting with citrus and berry flavors. The tart lemon glaze over the top perfectly balances the sweetness of the cookies. Bake up a batch of cookies to take to a picnic or enjoy a cookie as an afternoon treat. The stunning pops of red from the raspberries make them beautiful to look at and irresistible to eat.
Frequently Asked Questions
Can I use fresh raspberries for this recipe?
This raspberry lemon cookies recipe would work just fine with either fresh or frozen raspberries.
Should I let the raspberries thaw before adding them to the batter?
Adding the raspberries to the cookie batter while still frozen will help keep the colors bleeding into the dough to a minimum, so it is best not to thaw them ahead of time.
Can I freeze these raspberry and lemon cookies?
These sweet cookies can be frozen in an airtight container for up to a month.
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Lemon Raspberry Cookies
Lemon raspberry cookies are bursting with bright citrus and berry flavors. Raspberry and lemon are a perfectly delicious combination in these soft cookies.
Ingredients
- ½ cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon cream of tartar
- 1 to 1½ cups frozen raspberries
Glaze
- ½ cup powdered sugar
- 1 teaspoon lemon juice
- 2 tablespoons heavy cream
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
- Beat together the butter and sugar for 1 to 2 minutes until combined.
- Add lemon zest, lemon juice, vanilla, and eggs and continue beating until fluffy.
- Combine flour, salt, 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) or 14 minutes (large cookies) until puffy and beginning to brown around the edges.
- Remove from the oven, cool for 5 to 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
- Be aware when adding frozen raspberries – too many raspberries in each cookie will add too much moisture, but you do want enough that you have 1 to 2 larger raspberry pieces in each cookie. The smaller bits of raspberry don’t add too much moisture, but they do bleed more. 1-1½ cups is about the right amount for the best results.
- Frozen raspberries help keep the discoloration of the dough to a minimum. A little bit of color streaking in the dough looks pretty.
- Check the cookies for doneness by looking for some browning on the bottom and also checking the tops to make sure the dough looks dry and matte across the whole top – 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.
- Leave the cookies on the cooling rack while you drizzle the glaze so that the excess glaze runs through the wire rack and doesn’t pool around your cookies.
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