Soft raspberry lemon cookies with a sweet lemon glaze. The bright fruity flavors mixed with the buttery cookie base are a match made in heaven!
I love to make all types of fruit desserts during the spring and summer. The flavors are so bright and refreshing. These raspberry cream cookies are a favorite, as well as mini fruit tarts, glazed lemon cookies, strawberry crumb bars, lemon blueberry muffins and lemon bars.
Raspberry cream cookies
So do I have any raspberry fans out there?! If these juicy berries are one of your favorites, you are going to love these raspberry cookies. They are full of amazing raspberry flavor and are the perfect refreshing cookie for spring and summer.
Let’s talk about the lemon and raspberry flavor combination. The sweetness from the raspberries combined with the bright zing from the lemon is literally a match made in heaven. Then combine those flavors with the buttery and creamy cookie base, followed by the sugary lemon glaze. Does it get any better than that?!
These raspberry cream cookies taste like a mix between a scone and a shortbread cookie. They have a soft and thick texture with a slight crumble. Trust me, these cookies are absolutely delicious. Everyone was begging for more!
Fresh or frozen raspberries?
I recommend using frozen raspberries to make these raspberry cream cookies. They are easier to fold into the dough (without getting all mushy) and are less watery. Just make sure to gently fold them in, because they are still a bit fragile!
What’s in them?
The ingredients needed to make these raspberry lemon cookies are simple and easy to find. The glaze on top can be optional, however I highly recommend adding it! It adds the perfect amount of sweetness with a bit of extra lemon flavor.
Dough:
- All-purpose flour
- Sugar
- Baking powder
- Butter (salted)
- Heavy whipping cream
- Lemon zest and juice
- Raspberries (frozen)
Glaze:
- Powdered sugar
- Lemon juice
How to make raspberry cookies
Scroll down for the printable raspberry cookie recipe.
- Preheat oven. Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix together flour, baking powder, sugar and butter. In a large bowl, combine flour, baking powder and sugar. Add in small cubes of butter and mix with a pasty cutter or whisk. You can also mix with your hands just until the mixture combines.
- Add in cream and raspberries. Stir in cream and mix until combined. Then gently fold in cold raspberries.
- Bake. Drop dough on cookie sheet and bake for 12-15 minutes, or until lightly golden around the edges.
- Drizzle glaze on top. Stir together powdered sugar and lemon juice and drizzle over cooled cookies. Enjoy!
Can you freeze them?
Yes, these raspberry cookies freeze well. Let them cool completely, then add to a zip top freezer bag or airtight container. Store in the freezer for about 2 to 3 months. Let thaw completely prior to enjoying.
Other raspberry desserts:
- Raspberry crumb bars
- Lemon raspberry cupcakes
- Raspberry jello pretzel salad
- Raspberry empire cookies
- Mini raspberry bundt cakes
Raspberry Cookie Recipe
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 2 teaspoon baking powder
- 1/2 cup cold salted butter , cubed
- 2/3 cup heavy whipping cream
- 1/2 lemon zest and juice
- 1 cup frozen raspberries , roughly chopped
Glaze:
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Combine flour, baking powder and sugar in a large bowl. Add small cubes of butter. Mix together with a pasty cutter or whisk. You can also mix with your hands just until the mixture combines.
- Stir in cream and mix until combined. Then gently fold in cold raspberries.
- Drop dough on cookie sheet. Bake for 12-15 minutes, or until lightly golden around the edges.
- Stir together powdered sugar and lemon juice and drizzle over cooled cookies. Enjoy!
Nutrition
Enjoy!
When do you add the lemon zest? It has it listed in the ingredients but I’m not clear when to add it…thanks!
You can fold it in with the raspberries!
You don’t mention a measured amount of lemon juice or zest for the cookie, nor does it mention adding either to the dough. Could you clarify this please?
Hi Anita! If you scroll down to the recipe it lists 1/2 lemon zest and juice. :)
These are amazing! I have to admit, I used can coconut cream in place of the heavy cream and read the amount wrong on the can, so I accidentally put 2x’s the amount of liquid in, which made them flat instead of fluffy, but the flavor is unbelievable! I am eating them right out of the oven because they are so good, definitely making these again tomorrow with the proper amount of liquid! Great recipe, I am sharing this with all my friends!
Coconut cream would be delicious. I hate when that happens with a recipe, but I’m glad they still turned out good and that you are going to make them again! :)
Melt in your mouth delicious! I made a double batch. I added a splash more cream because it seemed dry when I was blended the ingredients. I wasn’t quite sure when and how much zest and juice to add to the batter. I put all the zest in and a teaspoon of juice after I folded in the raspberries. Turned out ok. Thank you for sharing the recipe!
I’m so glad you enjoyed them! :) Thanks for leaving a comment.
Can you leave them at room temperature and if so for how long ? Thanks
Hi Shelly! Yes you can store them at room temperature. I would recommend letting them cool completely and then store in a zip top freezer bag or airtight container. They should last 4-5 days at room temperature or 2-3 months if stored in the freezer.
THESE COOKIES ARE THE BEST!!!!!!!! I MAKE THEM ALL THE TIME!
These are such a great flavor combination. Love raspberry and lemon together. I’m drooling over the glaze too.