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.
- All-purpose flour
- Baking powder
- Butter (salted)
- Heavy whipping cream
- Lemon zest and juice
- Raspberries (frozen)
- 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
- 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
- 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.
- Stir together powdered sugar and lemon juice and drizzle over cooled cookies. Enjoy!