These raspberry cookies are bursting with fruity raspberries and fresh lemon flavor. They have a soft, buttery and chewy texture, are easy to make and always disappear fast!

Raspberry cookies on the countertop.

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I love to make fruit desserts during spring and summer. These bright and refreshing raspberry cookies are a favorite, as well as glazed lemon cookies and strawberry cookies!

Sweet, tart raspberries are combined with the bright zing of lemon and a buttery cookie base that is similar to a shortbread cookie. Topped with a lemon powdered sugar glaze, everyone loves these cookies!

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“Just made these and they turned out beautifully. Light and fluffy cookie and the lemon glaze hit the spot. Will definitely do this one again.”

Dustin

Ingredient Notes

Raspberry cookie ingredients on counter.

Find the full printable recipe with specific measurements below.

  • Baking staples: All-purpose flour, granulated sugar and baking powder.
  • Cold salted butter: Similar to a scone, cold butter gives the cookies a soft texture.
  • Heavy whipping cream: This gives the cookies a soft texture.
  • Fresh lemon zest and lemon juice: For the best taste in the raspberry lemon cookies, use fresh lemon juice not bottled.
  • Frozen raspberries: Frozen raspberries versus fresh raspberries are best when making this raspberry cookies recipe. They are less watery.
  • Lemon glaze: Powdered sugar and lemon juice.

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. 

Flour and cold butter in a bowl with pastry cutter.

Stir in heavy cream, lemon zest, and lemon juice until combined and a thick dough forms. Gently fold or press in raspberries.

Raspberries being folded into cookie batter.

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.

Unbaked raspberry cookie dough on parchment lined baking sheet.

Once cookies have cooled completely, combine glaze ingredients in a small bowl and drizzle over the soft cookies.

Raspberry cookies on the counter with fresh lemon slices.

Tips and Variations

  • 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 thefruity 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.
  • White chocolate raspberry cookies. White chocolate chips or dark chocolate chips would taste delicious. Fold them in when you fold in the frozen raspberries.
  • Without lemon: Skip adding the lemon and use vanilla extract instead.
  • Glaze. Make sure lemon raspberry cookies have cooled completely before adding the glaze. Try a cream cheese glaze or omit the glaze and dust with powdered sugar.
Stack of raspberry lemon cookies.

If you love dessert recipes with lemon try lemon brownies, lemon cake mix cookies or lemon poke cake!

More Recipes with Raspberries

Raspberry cookies on counter.

Raspberry Cookies

4.99 from 77 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 12 minutes
Cool Time: 30 minutes
Total Time: 1 hour 2 minutes
Servings: 24
These raspberry cookies are bursting with fruity raspberries and fresh lemon flavor. They have a soft, buttery and chewy texture, are easy to make and always disappear fast!
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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. 
  • Make dough. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and 2 teaspoons baking powder. Mix 1/2 cup cold butter in with a pastry cutter, whisk, or use your hands until it's crumbly and combined. 
  • Add wet ingredients. Stir in 2/3 cup heavy cream, 1/2 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.
  • Drop cookies .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 1 cup powdered sugar and 2 Tablespoons lemon juice until smooth.
  • Drizzle over cooled cookies. Enjoy!

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations:
  • 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.
Storage: The cookies will stay fresh stored in an airtight container at room temperature up to 5 days.
Freezing: Store the baked cookies in a freezer-safe bag in the freezer up to 3 months. 

Nutrition

Calories: 134kcal, Carbohydrates: 18g, Protein: 1g, Fat: 6g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 18mg, Sodium: 33mg, Potassium: 64mg, Fiber: 1g, Sugar: 10g, Vitamin A: 218IU, Vitamin C: 3mg, Calcium: 24mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.