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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Raspberry Cookie Recipe
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!
“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.”
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 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.

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

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.

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.

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 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
- 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.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
D
beyond delish!
Ebony
It came out really good but the next time I make them I’m gonna add more lemon just because I love lemon
Brenda Long
Absolutely loved these cookies! I took these to a cookie exchange and they were the favorite. They also did great freezing for later.
Jamielyn Nye
Ah, love to hear they won the favorite! Thanks for sharing :)
K Welch
I noticed there are no eggs. Is that a mistake?
Jamielyn Nye
Nope not a mistake, this has more of a shortbread/scone type cookie base. :)
Jeri Adams
These are so pretty. Will be on my cookie trays for sure this holiday season. Was wondering if half and half could be used in place of the heavy cream. Thanks!
Jamielyn Nye
Yes you can use half and half as well :)
Katerina
Oh my, these raspberry cookies were ahhhmaaazing!! YUM!!
Meemo
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!!
I Heart Naptime
Thanks for sharing so many great tips and feedback! I’m so happy to hear you enjoyed the recipe. Happy holidays! :)
Gail
Made these raspberry lemon cookies today. Very easy to make and delicious 😋
I Heart Naptime
So glad you enjoyed them, Gail! Thanks for your comment and review :)
Jana
My friend tried this recipe and it was too soft and more like a scone than a cookie
I Heart Naptime
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 :)
Raymond
Can I do the same recipe with blueberries frozen blueberries
I Heart Naptime
I’ve never tried but I don’t see why not! Let me know how it goes if you give it a shot!
Meemo
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.
Tammy
Just made these .They are so delicious. I followed the recipe exactly how it was written.
I Heart Naptime
I’m so glad you enjoyed them, Tammy!
Brian M.
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 Heart Naptime
I haven’t tried, but I imagine that should work. Let us know if you try it!
wilhelmina
I am totally raspberry crazy! I loved these cookies, the raspberry flavor really shines!
Shadi
I Made for a gathering and it was a hit, everyone loved it! Will definitely make it again!
Sam
These lemon cookies were delicious. Can’t wait to make them again!
Luana
Can I make the dough ahead of time and freeze it till I’m ready to bake?
I Heart Naptime
I haven’t tried, but I think it should be fine. Let me know how it goes if you do!
Sandra Kron
Delicious
Catherine Briggs
In the recipe you say 1/2 zest and lemon juice….1/2 what amount?
I Heart Naptime
The zest and juice of half a lemon :)
Katie
How much lemon juice in the dough? 1/2 lemon?
I Heart Naptime
Correct! The juice and zest of half of a lemon :)