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 and lemon bars.
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 lemon powdered sugar 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, they are absolutely delicious. Everyone was begging for more!
Fresh or frozen raspberries?
I recommend using frozen raspberries when making this 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.
- Cold butter. Similar to making homemade biscuits, you want to use cold cubed butter (I like to place mine in the freezer for about 10 to 15 minutes prior to using). This gives the cookies a soft and thick texture, with a bit of crumble.
- Cutting the butter. To cut the butter into the flour, you can use a pastry cutter, whisk or even your hands. This shouldn’t be a super smooth dough, so make sure not to over work it. Mix until the ingredients just barely come together.
- Fold raspberries gently. Try not to get heavy handed when folding in the frozen raspberries. Take your time and fold them in gently, so that they stay intact for the most part.
- Drop cookies. Is there anything easier than a drop cookie? No rolling the dough or flattening the cookie dough balls out. Simply use a spoon (or cookie scoop) to drop the cookies onto the baking sheet. That’s it!
- Don’t overbake. These cookies only need to bake for about 12 to 15 minutes. Every oven is different, so make sure to keep an eye on them. Take them out when the edges are lightly golden, but not fully brown. If you bake them too long, they won’t be as soft and the texture will dry out.
- Let cool. Make sure the cookies have cooled completely before adding the glaze. If they are still warm, the glaze could melt.
- If you love really lemon, you can add a little more zest into the dough.
- 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.
Storing + freezing
Once the cookies have cooled completely, store in a zip top bag or airtight container at room temperature for about 4 to 5 days. They will also stay fresh in the freezer for up to 2-3 months. Let thaw on counter for a few hours before enjoying.
More easy spring desserts:
- Lemon cake mix cookies
- Lemon blueberry muffins
- Mini raspberry bundt cakes
- Raspberry crumble bars
- Lemon brownies
- 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 , juice and zest of half a lemon
- 1 cup frozen raspberries , roughly chopped
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
- 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, lemon juice and zest 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. Then let cool.
- Stir together powdered sugar and lemon juice and drizzle over cooled cookies. Enjoy!