These raspberry cookies are bursting with sweet raspberries and fresh lemon flavor. They have a soft, buttery and chewy texture and the lemon glaze on top makes them irresistible!
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This Raspberry Cookie Recipe Tastes Like Summer
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, these are the best cookies bursting with fresh flavor!
Ingredient Notes
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 these raspberry lemon cookies, use fresh lemon juice not bottled.
- Frozen raspberries: Frozen raspberries work better than fresh raspberries for this recipe, they are firmer and less watery, so your cookies will hold their shape. I have not tested these with freeze dried raspberries.
- 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.
This is an eggless cookies, the cold butter and cream provide enough structure, similar to a scone.
Stir in heavy cream, lemon zest, and lemon juice until combined and a thick dough forms.
Roughly chop frozen raspberries then gently fold them into the 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.
Once cookies have cooled completely, combine glaze ingredients in a small bowl and drizzle over the soft cookies.
“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.”
Tips for the Best Raspberry Lemon Cookies
- Cold butter. Similar to making homemade biscuits or scones, you want to use cold cubed butter. This gives the raspberry cookies a soft and thick texture, without being too soggy or flimsy.
- Drop cookies. Simply use a spoon (or cookie scoop) to drop the raspberry lemon cookies onto the baking sheet. That’s it! No rolling or flattening cookie dough balls.
- 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.
- Add-ins. 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 juice and zest 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.
If you love dessert recipes with lemon try lemon brownies, lemon cake mix cookies or lemon poke cake!
More Recipes with Raspberries
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
- 1 Tablespoon lemon juice , freshly squeezed
- 1 cup roughly chopped frozen raspberries , do not thaw
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, zest of 1/2 lemon, and 1 Tablespoon 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, drop 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, about 25 minutes.
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
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Andrea Wilkinson
These Raspberry cookies sound yummy, I will have to make some, but please help, what in your recipe does TB mean,
Jamielyn
TB means Tablespoon! :)
Tracy Sabb
is there anything to substitute the lemon juice for? I’m allergic to all citrus fruits and I really want to try your cookies. please get back in touch with me at the email address above thank you.
Jamielyn
Hi Tracy! I’m not sure what to substitute the lemon juice for but you could try leaving it out.
Amy
These cookies are absolutely delicious!!! I love that they are not too overpoweringly sweet which the icing makes up for that so therefore it is a perfect combination. The recipe was very easy to follow and very explanatory…. I did add a little extra flour beings my raspberries were extra juicy. Thanks so much for sharing
Jamielyn
I’m glad you liked them Amy! Thanks for stopping by again to tell us how it went! :)
Maureen Helbig
I am a grandmother and cookies from my mother were my son’s favorite and memories made by them most dear.
I saw this recipe, have been a kitchen centered person for a long long time.
Here is what I did to adjust this fabulous recipe to my taste. First of all I used a half cup of milk mixed with sour cream to add to the batter, not heavy cream (I didn’t have any)
I am a nut so added some walnut pieces, wished I had had pecans but didn’t .
I also soaked the raspberries in the lemon sugar overnight, since I wanted to serve these the day I made them. I did not use the raspberry juice in the batter but split the icing so I would have some red and some white, putting raspberry juice in half and lemon juice in the other half. I also cooked them more like a half hour to get the consistency that I liked.
The beauty and joy of cooking or baking is creating something to your taste. I like to experiment and if I fail, so what. These were fabulous and so special in July when raspberries are everywhere.
I started out 41 year sago as a young bride, hopeless in the kitchen but a love of food and good taste… I ended up 20 years later teaching cooking.. I t just takes a sense of adventure… Now that my family is grown and gone, my fondest memories centered and still center around the table….
Jamielyn
Thanks for commenting Maureen! Your adjustments to this recipe sound wonderful. I love creating recipes to my taste as well, it is such a fun adventure!
Debby
These sound soooo good! I can’t wait to try them. When I got to the bottom of the recipe and saw the picture of your(?) little girl…she just made me smile! She is precious!
Alison
I made these tonight and was disappointed with the outcome. 2 tsp of baking powder seemed like a lot, and I am at high altitude, so I cut back on that. Maybe that was my mistake. But the dough that formed just prior to adding raspberries was like pie crust dough – i.e. you could mold it into a ball and use it as a shot put – so there was definitely no “folding” in the raspberries. More like mashing them in with my hands. The cookies (36 of them) turned out very soft and tasted “flat” like others said, even with a sprinkling of salt just to try and fix it. I’ll continue to drool over the photos of them, but not the real things.
Jamielyn
Hi Alison! I’m sorry you didn’t get the results you wanted, I am thinking maybe your butter wasn’t soft enough. The dough is supposed to be soft with a slight crumble, but not firm like pie crust.
Shelby
Totally failed. Wish i could show the picture.. Not sure why but didnt taste very good. I used self rising. Finished Dough looked awesome but cookies were flat and Blah. Thanks anyway but i think ill try something else next time. Lol def not a baker i guess. I also used wax instead in parchment. So sad they didnt work out.
Jamielyn
Ah, so sorry they did not turn out for you. These ones are a little trickier with the dough, but practice definitely makes perfect. Try one of these: http://www.iheartnaptime.net/best-christmas-cookies/ -I hope you have a happy holidays!
Chelsea
They have just been placed in the oven.
My only concern was it says to “fold in” the raspberries… but the dough isn’t exactly that “foldable”. So they end up getting just mixed in… and the raspberries themselves are quite watery and it ends up being more of a watered down dough. Also I ended up with more than 2 dozen, wasn’t sure what size you were making these at! We shall see how these little cookies turn out. I’m hoping for the best.
I did add the sugar correctly though, I saw that has been an issue :)
Gg
Love these! Raspberry is my husband’s favorite flaovr
Angela
Great cookie recipe! Thank you
Puneet
DELISH!
jessica
loved the raspberry cookies, thank you!
Michelle L
The pictures are beautiful, and the recipe looks and sounds delicious, but unfortunately the recipe is not written with all the information. I’m pretty sure the sugar is meant to be split- and I’m guessing it’s 1 1/2 T on the raspberries and 1/2 c in the dough. Unfortunately I didn’t realize the missing information until I’d already added the full amount of sugar to the berries and moved on to step 2. Also, the dough is more of a sweet biscuit or scone dough than a cookie dough. Even with the mistake I didn’t want to waste all those good raspberries, so am trying to bake them anyhow. No idea how this will turn out!
Sarah [NurseLovesFarmer.com]
I have to agree with you! I really hope the author replies and clarifies this! Mine are cooling right now so I’m interested to see how they’ll taste.
Jamielyn
Hey there! Sorry about that. Yes to clarify I split the sugar and only put 1 1/2 TB on the raspberries. Hopefully yours turned out okay. :)
Sarah [NurseLovesFarmer.com]
Back again to make these this year – they were still divine! ;)
Jamielyn
Oh I LOVE these cookies, I am going to have to make myself a batch this week too! :)
Vanilla Sandler
I love eating berries. In fact, if I crave to eat berries I bought 2 kilos and I eat them all. Since I like eating berries, raspberry cookies are perfect for me.
kara
Ooooh … looks delicious!
Jessica Calvarese
I am so excited to make these! I went to the store and got everything, or so I thought. I got home and forgot the butter :( Guess they will have to wait till tomorrow! Thinking I might drizzle them with a little chocolate.
carrian
I adore raspberry anything. Seriously. It’s one of my all time favorite foods.
Pam Fields
These look amazing! Pinning for future baking.