These raspberry cookies are bursting with fruity raspberries and fresh lemon flavor. They have a soft and chewy texture, are easy to make and always disappear fast!
I love dessert recipes with a hint of lemon! Other favorite include this lemon brownies recipe, my lemon sugar cookie recipe and lemon loaf cake.
Table of Contents
Lemon Raspberry Cookie Recipe
I love to make fruit desserts during spring and summer. These bright and refreshing raspberry cookies are a favorite, as well as mini fruit tarts, glazed lemon cookies, strawberry crumb bars and lemon bars.
Sweet raspberries combined with the bright zing of lemon and a buttery cookie base that tastes like a mix between an orange scone and shortbread cookie make these irresistible. Topped with a lemon powdered sugar glaze, everyone loves these cookies!
Recipe Ingredients
Find the full printable recipe with specific measurements below.
- All-purpose flour: This gives the cookies structure! I have not tried it with any other flour including gluten-free flour or almond flour.
- Granulated sugar: Balances the tart flavors with sweetness and gives the sugar cookies their crisp edges.
- Baking powder: Since these cookies have no egg, this gives the cookies some lift and rise.
- Salted butter: Cubed cold butter is used to keep these cookies fluffy. Add a pinch of salt if using unsalted butter.
- Heavy whipping cream: This keeps the raspberry cookies soft by adding a little fat.
- Lemon: Fresh lemon zest and juice is best. Do not use bottled lemon juice.
- Frozen raspberries: Do not thaw your raspberries.
- Lemon glaze: Fresh lemon juice and powdered sugar.
Fresh or Frozen Raspberries
I recommend using frozen raspberries when making this raspberry cookies recipe. They are easier to fold into the dough than fresh raspberries (without getting all mushy) and are less watery. Frozen raspberries are still a bit fragile, so make sure to gently fold them into the dough.
Substitutions and Variations
- You could make these without lemon. Add in a dash of vanilla extract for flavor.
- White chocolate chips or dark chocolate chips would taste delicious. Fold them in when you fold in the frozen raspberries.
- Strawberries instead? Try these strawberry cookies!
- Use a cream cheese glaze for a more rich and tangy flavor or omit glaze and dust with powdered sugar.
How to Make Raspberry Cookies
In a large bowl, whisk dry ingredients including the flour, sugar, and baking powder. Mix in butter with a pastry cutter, whisk, or your hands until crumbly and combined.
Stir in heavy cream, lemon zest, and lemon juice until combined and a thick dough forms. Gently fold or press in raspberries.
Using a large cookie scoop, spoon dough 2 inches apart onto prepared cookie sheets. Bake 12 to 15 minutes, or until lightly golden around the edges.
Once cookies have cooled completely, combine glaze ingredients in a small bowl and drizzle over the cookies.
Expert Baking Tips
- Cold butter. Similar to making homemade biscuits, you want to use cold cubed butter. This gives the raspberry cookies a soft and thick texture, with a bit of crumble.
- Drop cookies. Simply use a spoon (or cookie scoop) to drop the cookies onto the baking sheet. That’s it! No rolling or flattening cookie dough balls required.
- Fold raspberries gently. Try not to get heavy handed when folding in the frozen raspberries. Fold them in gently, so they stay intact for the most part.
- Let cool. Make sure the lemon raspberry cookies have cooled completely before adding the glaze. If they are still warm, the glaze could melt.
FAQs
This happens when the juice from the raspberries reacts with the baking powder. You cookies may also look a little gray or even a greenish color. To avoid this,add your frozen berries to the cookie batter last, stir gently and bake immediately. If you need to bake subsequent pans, keep dough chilled until ready to bake remaining batter.
Yes, if you do not add the raspberries to the batter you could make the dough ahead of time and store in the refrigerator.
If you have over baked your cookies they will start to harden as they cool. Take your cookies out of the oven right as they start to turn golden brown at the edges. Also, be sure to store your cookies in an airtight container as soon as they are cool.
Once the cookies have cooled completely, store in a zip top bag or airtight container at room temperature for about 4 to 5 days. Freeze raspberry lemon cookies in the freezer for 2-3 months.
If you love desserts with a hint of lemon try this lemon cake mix cookies, lemon blueberry muffins or lemon poke cake!
More Recipes with Raspberries
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Raspberry Cookies
Video
Ingredients
Cookies
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ cup salted butter , cubed
- ⅔ cup heavy whipping cream , plus more as needed
- ½ lemon , zested and juiced
- 1 cup roughly chopped frozen raspberries
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- In a large bowl, whisk together the flour, sugar, and baking powder. Mix butter in with a pastry cutter, whisk, or your hands until crumbly and combined.
- Stir in heavy cream, lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more Tablespoon cream. Gently fold or press in raspberries.
- Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet.
- Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Glaze
- In a medium bowl, stir together powdered sugar and lemon juice until smooth.
- Drizzle over cooled cookies. Enjoy!
Notes
- If you love really lemon, you can add a little more zest into the dough. Check out these tips for how to zest a lemon.
- You could make these without the lemon flavor if preferred. Omit the lemon juice and zest and add in a dash of vanilla extract for more flavor.
- White chocolate chips would taste delicious mixed into the dough. Fold them in when you fold in the frozen raspberries.
- Use a cream cheese glaze for a more rich and tangy flavor.
- Omit the glaze all together or add a dusting of powdered sugar before serving.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: American, Cookies, Desserts, Freezer-Friendly, Frosted Cookies, Fruit Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is also the author of the I Heart Naptime Cookbook. Here you will find easy family-friendly recipes for every occasion.
Love the taste but they turned out too soft and soggy. I baked them be in the oven for more than 15 minutes. Will bake these again and hopefully they’ll turn out alright.
Would these work with the addition of 1 cup of semi-sweet chocolate chips?
I haven’t tried semi-sweet chocolate chips, but let me know if you do :) White chocolate chips would taste delicious mixed into the dough. Fold them in when you fold in the frozen raspberries.
absolutely delicious, i added extra lemon zest. It is my boss’ favorite, she asks for them whenever we have food. was really good with a drizzle of white chocolate on top instead on white chocolate chips in it.