Get ready to fall head over heels because these lemon raspberry cookies are soft, sweet, and deliciously fruity. Seriously, they’re almost too good to share.
The cookie itself is insanely buttery, with a beautiful layer of citrus in every bite. But let’s be honest, it’s the pops of raspberry that you’re drooling over.
With or without the glaze, these cookies are like a burst of summer. And I’m already planning to make another batch for next week!
Why You’ll Love These Lemon Raspberry Cookies
Visual Appeal: The vibrant red raspberries peeking through the golden cookie base, topped with a glossy lemon glaze, make these treats as beautiful as they are delicious.
Perfect Texture: These cookies strike the ideal balance between a soft, chewy center and slightly crisp edges, offering a satisfying bite every time.
Simple Elegance: Despite their sophisticated taste and appearance, the recipe is straightforward and easy to follow, making it accessible for bakers of all skill levels.
Ingredients
- Lemon Juice and Zest: Bright, citrusy ingredients that infuse the cookies and glaze with lemon essence.
- Granulated Sugar: Sweetens the cookie dough and contributes to the tender texture.
- Unsalted Butter: Adds richness, flavor, and helps create a soft, chewy cookie.
- Large Egg + Egg Yolk: Binds the ingredients together and adds moisture for a tender crumb.
- Pure Vanilla Extract and Salt: Enhance the overall flavors.
- All-Purpose Flour: The structural backbone of the cookies, it provides the necessary gluten to shape and hold them together.
- Cornstarch: Softens the harsh proteins of flour, making the cookies tender and helping to thicken the dough slightly.
- Baking Powder and Baking Soda: Leavening agents that help the cookies rise and achieve the perfect texture.
- Frozen Raspberries: Add bursts of tart, fruity flavor, and a pop of color, contrasting beautifully with the lemon.
- Powdered Sugar: Used in the glaze, it adds a sweet, smooth finishing touch that complements the tartness of the lemon.
How to Make Lemon Raspberry Cookies
These cookies are a dream for those who can’t decide between fruity and sweet treats.
The lemon brings a refreshing kick, while the raspberries add that perfect touch of tartness.
And let’s not forget about that drool-worthy lemon glaze on top – it’s the cherry on the cake… or should I say, the glaze on the cookie?
But as incredible as these cookies are, they really couldn’t be any easier to make at home!
1. PREP: Preheat the oven to 350°F and line 2-3 baking sheets with parchment paper.
2. ZEST: Wash, dry, and zest the lemons into a mixing bowl. Juice them into a smaller bowl.
3. MIX: Add the sugar and rub it into the zest. Then beat in the butter until light and fluffy. Blend in the egg, yolk, vanilla extract, and 1 tablespoon of lemon juice.
4. COMBINE: In another bowl, whisk the dry ingredients until blended, then mix gently into the butter bowl, stopping about halfway. Add the raspberries and finish mixing until just combined.
5. BAKE: Drop 2 tablespoonful balls onto the prepared sheets, spacing them 2 inches apart. Bake for 10-14 minutes, then cool.
6. GLAZE: Mix the powdered sugar and lemon juice until smooth. Adjust consistency with more sugar or juice as needed.
7. FINISH: Drizzle the glaze over cooled cookies. Allow to set for 15-30 minutes before serving. Enjoy!
Tips For the Best Lemon Raspberry Cookies
Even if you’re not a fan of fruity cookies, I can’t recommend these enough.
They’re melt-in-your-mouth amazing and so summery. Seriously, they’re the perfect treat for BBQs and summer parties.
Just follow these tips, and they’ll be flawless:
- Cold butter. Most cookie recipes call for room-temperature butter. But this recipe needs cold butter. That’s why you don’t need to chill the dough after mixing.
- Use frozen raspberries. Get them out of the freezer only when you’re ready to mix. That way, they won’t break down and bleed into the dough. That’s also why you shouldn’t use fresh!
- Gentle folding. Fold the raspberries into the dough very gently to avoid crushing them.
- Chill the dough. If you can’t fit all the cookies in the oven at once, cover and pop the bowl in the freezer so it doesn’t soften.
- Scoop consistently. Use a cookie scoop to ensure evenly sized cookies for uniform baking. If you don’t have a scoop, use a large tablespoon – the dough is too sticky to roll by hand.
- Flavor variations. Try substituting raspberries with blueberries, strawberries, or blackberries for different flavor combinations. You can also add white chocolate chips or chopped nuts for extra texture and flavor.
- Gray dough? If you notice spots of gray in the dough, don’t worry. That’s down to the berries reacting with the leavening agents. To prevent this, only add the frozen raspberries at the end and bake immediately.
How to Store
Whether you’re whipping these up for a picnic, a potluck, or just because it’s Wednesday, these cookies are sure to be a crowd-pleaser.
The bad news is, you can’t make them ahead. The raspberry juices will seep into the dough and turn it blue/gray.
The good news is, they store really well once baked!
To Store: Place cooled cookies in an airtight container, separating the layers with parchment paper. Keep at room temperature for up to 3 days or refrigerate for up to a week.
To Freeze: Arrange cookies in a single layer on a baking sheet and freeze until solid, then transfer to a freezer-safe bag or container. Frozen cookies will maintain quality for up to 3 months.
More Soft and Chewy Cookies You’ll Love
Lemon Meltaway Cookies
Chocolate Chip Cheesecake Cookies
White Chocolate Cranberry Cookies
Coffee Cake Cookies
Lemon Raspberry Cookies
32
servings15
minutes14
minutes117
kcalGet ready to fall head over heels because these lemon raspberry cookies are soft, sweet, and deliciously fruity. Seriously, they’re almost too good to share.
Ingredients
- For the Cookies
2 lemons
1 1/2 cups granulated sugar
3/4 cup unsalted butter, cold
1 large egg + 1 yolk
1 teaspoon pure vanilla extract
2 1/2 cups all-purpose flour (300g)
1 tablespoon cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup frozen raspberries, roughly chopped
- Optional Lemon Glaze
1-1 1/2 cups powdered sugar
2 tablespoons fresh lemon juice
Instructions
- Preheat oven to 350°F. Line 2-3 baking sheets with parchment paper.
- Make the cookies: Wash and dry the lemons. Zest each lemon into a large mixing bowl and then juice them into a separate small bowl.
- Add the sugar to the bowl with the lemon zest and mix until well blended. Add the butter and beat with an electric mixer on medium speed until light and fluffy. Scrape the bottom and sides of the bowl often.
- Reduce the mixer to low speed and blend in the egg, yolk, vanilla extract, and 1 tablespoon of lemon juice.
- In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt until well combined. Add to the wet ingredients and mix until almost combined. Add the frozen raspberries and mix very gently until no streaks of flour are visible.
- Drop 1-2 tablespoonful balls onto the baking sheets with 2 inches between each cookie. Alternatively, use a medium cookie scoop.
- Bake 10-14 minutes until set at the edges but soft in the center. Cool on sheets for 5 minutes, then transfer to wire racks.
- Make the glaze: When the cookies are cool, whisk the powdered sugar with the lemon juice until smooth. Start with 1 cup powdered sugar and add more as needed until it reaches a pourable consistency.
- Drizzle the glaze over cooled cookies and leave to set for 15-30 minutes. Then, serve and enjoy!
Notes
- Cold butter. Most cookie recipes call for room-temperature butter. But this recipe needs cold butter. That’s why you don’t need to chill the dough after mixing.
- Use frozen raspberries. Get them out of the freezer only when you’re ready to mix. That way, they won’t break down and bleed into the dough. That’s also why you shouldn’t use fresh.