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.
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.
