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!
Perfect Raspberry Cookie
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.
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.
Baking tips
- 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.
Modifications
- 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
Raspberry Cookies
Ingredients
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoon baking powder
- 1/2 cup cold salted butter , cubed
- 2/3 cup heavy whipping cream , more as needed
- 1/2 lemon , juice and zest of half a lemon
- 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.
- Whisk together the 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 just until combined. If the dough is too dry, add a Tablespoon of cream. It should be a thicker dough. Then gently fold or press 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!
Notes
Enjoy!
I made this recipe today, and my cookies turned out great and they taste amazing!! The flavors of the raspberries and lemon combined was simply decadent. I actually tripled the recipe above, and I got 10.5 dozen. I feel that it is important to cut in the cold butter, using your hands. Yes, it is a lot of work and takes about 10 minutes, but that is the best way. And what was great, is that I did not need to use my electric mixer at all….Yeah!!
I wanted smaller cookies, so that I would get more out of the batter. I rolled the batter into about 1″ ball and placed it on my parchment covered trays. FYI….the batter is going to be a bit sticky, but that is a good thing. I also baked my cookies 14 minutes; at 7 minutes, I switch and turn my pans to ensure even baking (I always do this with my cookies). when you go to make the icing/glaze, do not make it too runny. I line up the cookies on a cookie sheet and drizzle them with the glaze, then put that whole tray into the freezer for about 10 minutes to flash freeze them. (I do this with any cookie that has icing/glaze). This makes it easier to package them into your containers, before freezing. And, always place a piece of wax paper in between each layer . I can’t say enough about this recipe. It is definitely a keeper. BTW…..I made over 100 dozen Christmas cookies in 3 weeks. I am happy to say that I am finished!!
Thanks for sharing so many great tips and feedback! I’m so happy to hear you enjoyed the recipe. Happy holidays! :)
Made these raspberry lemon cookies today. Very easy to make and delicious 😋
So glad you enjoyed them, Gail! Thanks for your comment and review :)
My friend tried this recipe and it was too soft and more like a scone than a cookie
These cookies do taste more like a mix between a scone and shortbread cookie. They have a soft and thick texture with a slight crumble :)
Can I do the same recipe with blueberries frozen blueberries
I’ve never tried but I don’t see why not! Let me know how it goes if you give it a shot!
any frozen fruit works best. if the pieces of fruit are large, chop them up a bit before adding them to the batter. and fold them in gently, with a wooden spoon.
Just made these .They are so delicious. I followed the recipe exactly how it was written.
I’m so glad you enjoyed them, Tammy!
Hi Ms. Nye! As part of a separate order of freeze-dried fruit, I also got a package of freeze-dried raspberries and was wondering if they would be a fair substitute for the frozen ones in this recipe (which looks really good and I’m definitely going to try it). Thanks!
I haven’t tried, but I imagine that should work. Let us know if you try it!
I am totally raspberry crazy! I loved these cookies, the raspberry flavor really shines!
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!