Go Back
close up shot of Lemon Raspberry Cookies stacked on top of each other on a plate

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.
Prep Time 15 mins
Cook Time 14 mins
Total Time 29 mins
Course Dessert
Cuisine American
Servings 12


  • 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
  • teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon cream of tartar
  • 1 to 1½ cups frozen raspberries


  • ½ cup powdered sugar
  • 1 teaspoon lemon juice
  • 2 tablespoons heavy cream


  • 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.


  • 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.