Lemon Raspberry Cookies are soft, chewy treats that combine the tangy brightness of lemon with the sweet, fruity flavor of raspberries. These cookies are typically made with a buttery dough infused with fresh lemon zest and juice, and they’re studded with juicy raspberry pieces for bursts of flavor in every bite. A light glaze or dusting of powdered sugar adds the perfect finishing touch to these vibrant, summery cookies.
I first baked these cookies when I wanted something fresh and unique for a picnic, and they became an instant favorite. The tartness of the lemon perfectly balances the natural sweetness of the raspberries, while the soft, tender texture makes them irresistibly snackable. What I love most about this recipe is its versatility—you can use fresh or frozen raspberries, add white chocolate chips for extra indulgence, or even drizzle them with a lemon glaze for added zing. Whether enjoyed with a cup of tea or shared as a delightful dessert, Lemon Raspberry Cookies are a refreshing twist on classic cookie flavors!
Perfect for:
- Summer gatherings
- Afternoon tea
- Holidays
- Picnics
- Lemon and raspberry lovers
Why You’ll Love This Recipe
Here are 10 reasons why these Lemon Raspberry Cookies will become your go-to sweet treat:
- Perfect Flavor Balance: The zingy lemon and sweet raspberries create an irresistible flavor combination.
- Soft and Chewy Texture: These cookies are soft on the inside with a perfect chewy texture.
- Refreshing Lemon Glaze: A tangy lemon glaze adds an extra burst of citrusy goodness.
- Fresh Raspberries: Fresh raspberries give these cookies a fruity pop and natural sweetness.
- Ideal for Any Occasion: Whether it’s a picnic, holiday, or afternoon tea, these cookies are always a hit.
- Quick to Make: These cookies are simple to prepare, perfect for when you’re craving a homemade treat.
- Make-Ahead Option: Bake the cookies in advance and store them for up to a week.
- Perfectly Sweet: Not overly sweet, these cookies offer a mild sweetness that pairs well with a cup of tea or coffee.
- Customizable Texture: If you prefer a crunchier cookie, bake a bit longer for a more crisp result.
- Gluten-Free Option: Easily adapted to be gluten-free with a flour substitute.
Preparation and Cooking Time
- Total Time: 1 hour
- Preparation Time: 20 minutes
- Cooking Time: 12-15 minutes
- Cooling Time: 20 minutes
- Servings: 24 cookies
- Calories per serving: Approximately 120-150 calories
- Key Nutrients: Protein: 2g, Carbs: 18g, Fat: 6g
Ingredients
For the Cookie Dough:
- 1 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 2 tablespoons lemon zest
- 2 tablespoons fresh lemon juice
- ¾ cup fresh raspberries, mashed
For the Lemon Glaze:
- 1 cup powdered sugar
- 1-2 tablespoons fresh lemon juice
Ingredient Highlights
- Fresh Lemons: Their zest and juice bring a burst of citrus flavor that brightens up the cookie dough.
- Fresh Raspberries: Juicy raspberries add a sweet-tart contrast that complements the lemon.
- Butter: Unsalted butter ensures the perfect cookie texture—soft and chewy.
- Powdered Sugar in Glaze: Gives the glaze a smooth, glossy finish.
Step-by-Step Instructions
Make the Cookie Dough:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or silicone mats.
- Mix Dry Ingredients: In a medium bowl, whisk together flour, baking powder, and salt.
- Cream Butter and Sugar: In a large bowl, cream the butter and sugar until light and fluffy using an electric mixer.
- Add Egg and Lemon: Beat in the egg, followed by the lemon zest and lemon juice.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Add Raspberries: Gently fold in the mashed raspberries until evenly distributed throughout the dough.
- Scoop Dough: Use a spoon or cookie scoop to drop dough balls onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake for 12-15 minutes, or until the edges of the cookies are golden. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Prepare the Lemon Glaze:
- Make the Glaze: In a small bowl, whisk together the powdered sugar and lemon juice until smooth. Add more lemon juice if needed to reach your desired consistency.
- Glaze the Cookies: Drizzle the glaze over the cooled cookies or dip the tops of the cookies into the glaze.
Serve:
- Garnish and Enjoy: Serve the cookies once the glaze has set, and enjoy with a hot beverage!
How to Serve
Here are 10 serving suggestions for Lemon Raspberry Cookies:
- With Afternoon Tea: These cookies are a perfect pairing with a cup of tea.
- For Dessert Tables: A great addition to any dessert spread for summer parties or picnics.
- As a Gift: Package them up in a decorative box or tin as a homemade gift.
- With Ice Cream: Serve alongside lemon or raspberry sorbet for a refreshing treat.
- On Special Occasions: Ideal for Mother’s Day, Easter, or any holiday celebration.
- With Coffee: Enjoy a cookie with your morning coffee for a sweet start to the day.
- As a Snack: These cookies make a great snack on a warm day.
- With Berries on Top: Garnish with fresh raspberries for an extra fruity touch.
- For a Picnic: Pack them in your picnic basket for a sweet, portable treat.
- With Fruit Coulis: Serve with raspberry or lemon coulis for an elegant finish.
Additional Tips
- Use Room Temperature Butter: Let the butter soften to room temperature for a smooth dough.
- Don’t Overmix the Dough: Mix the dough until just combined to keep the cookies tender.
- Add Extra Zest: For a more intense lemon flavor, increase the lemon zest by a teaspoon.
- Avoid Overbaking: Watch the cookies closely to ensure they stay soft and chewy.
- Mash the Raspberries Gently: Mash the raspberries lightly to prevent them from becoming too watery in the dough.
Recipe Variations
- Lemon Blueberry Cookies: Swap raspberries for blueberries for a different berry combination.
- Gluten-Free Lemon Raspberry Cookies: Use gluten-free flour for a gluten-free version.
- Lemon Poppy Seed Cookies: Add poppy seeds to the dough for a twist on the classic lemon flavor.
- Lemon Coconut Cookies: Incorporate shredded coconut into the dough for a tropical flair.
- Raspberry Jam Cookies: Fill the center with raspberry jam for a jammy, sweet surprise.
- Vegan Lemon Raspberry Cookies: Replace butter with coconut oil and egg with a flaxseed egg.
Special Equipment
- Electric Mixer: For creaming butter and sugar to a light, fluffy consistency.
- Cookie Scoop: To ensure uniform cookie sizes for even baking.
- Wire Rack: To cool the cookies evenly and prevent them from becoming soggy.
- Baking Sheet: A flat sheet for even baking and easy cookie transfers.
FAQ Section
- Can I use frozen raspberries?
Yes, but be sure to thaw and drain them before adding them to the dough. - How long do these cookies last?
These cookies can be stored in an airtight container for up to 1 week. - Can I freeze the dough?
Yes, freeze the dough for up to 2 months. Scoop dough balls and freeze them on a baking sheet, then transfer to a bag once firm. - Can I substitute the lemon zest?
You can substitute lemon zest with lime zest for a different citrus flavor. - Can I make these cookies smaller?
Yes, simply scoop smaller portions of dough and adjust the baking time accordingly. - How do I make the glaze thicker?
Add more powdered sugar to thicken the glaze to your desired consistency. - Can I add other fruits to the dough?
Yes, diced strawberries, blackberries, or even peaches can be added for a fruitier flavor. - Can I skip the glaze?
Yes, the cookies are delicious without the glaze, or you can sprinkle powdered sugar instead. - Can I double the recipe?
Yes, simply double all the ingredients and bake in batches. - Can I use lemon extract instead of zest?
Yes, use about 1 teaspoon of lemon extract to replace the zest.
Conclusion
Lemon Raspberry Cookies are a delightful blend of sweet and tangy flavors, with soft, buttery cookie dough infused with bright lemon zest and bursting with juicy raspberries. These cookies are a perfect treat for spring and summer, but their refreshing flavor makes them irresistible any time of the year. The tartness of the lemon complements the sweetness of the raspberries, creating a balanced and satisfying bite.
To make these cookies, start by preparing a classic sugar cookie dough enhanced with fresh lemon juice and zest. Gently fold in fresh or freeze-dried raspberries for bursts of fruity flavor. Roll the dough into small balls, bake until golden at the edges, and let them cool. For an extra touch, drizzle the cookies with a light lemon glaze or dust them with powdered sugar.
These cookies are easy to customize—add white chocolate chips for a creamy contrast or swap raspberries for blueberries or blackberries. They’re perfect for dessert, tea time, or as a thoughtful gift for friends and family.
I can’t wait to see how your Lemon Raspberry Cookies turn out! Be sure to share your photos on Instagram and tag me—I’d love to see your colorful and delicious creations. Don’t forget to leave a comment and let me know how you made this recipe your own!