Dessert

Raspberry Lemon Cookies Recipe

ByMaya Arden January 28, 2026January 28, 2026

Introduction

These Raspberry Lemon Cookies offer a delightful burst of fresh fruit flavor combined with zesty lemon brightness. Soft, slightly tart, and sweet, they make a perfect treat for any occasion that will brighten your cookie jar.

A tall stack of eleven pale cookies with bright red berry pieces mixed inside, showing a soft and slightly bumpy texture, sits centered on a white marbled surface. One cookie leans against the stack in the front, showing the same pattern of creamy color with red berry streaks. Two bright yellow lemons with smooth shiny skin are placed on either side of the stack, adding a pop of color to the scene. The background is clean and white, making the cookies and lemons stand out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)
1 cup granulated sugar

1/2 teaspoon pure vanilla extract
1 large egg (at room temperature)

1/4 teaspoon salt
1 lemon (zested and juiced)

1/4 teaspoon baking powder
1/4 teaspoon baking soda
1.5 cups all-purpose flour

1.5 cups raspberries (frozen)

Instructions

Step 1: Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
Step 2: In the bowl of a stand mixer, cream together the softened butter and sugar on medium speed until light and fluffy, about 3 minutes.

Step 3: Reduce the mixer to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl as needed.
Step 4: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour.
Step 5: With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Using a rubber spatula or wooden spoon, gently fold in the frozen raspberries without overmixing.

Step 6: Using a cookie scoop, drop about one heaping tablespoon of dough onto the prepared cookie sheets. The dough is sticky, so a scoop will make this easier and less messy.
Step 7: Bake for 14 to 16 minutes, or until the tops are no longer shiny and edges start to turn golden brown.
Step 8: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

For a stronger lemon flavor, add an extra teaspoon of lemon zest or a splash more lemon juice.
Use fresh raspberries if available, but add them gently to avoid breaking the fruit.
Chill the dough for 20 minutes before scooping to make handling easier if your kitchen is warm.

For a decorative touch, sprinkle a little coarse sugar on top before baking for a subtle crunch.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cooled cookies in a sealed container for up to 2 months. Thaw at room temperature before serving. Warm slightly in the microwave if you prefer them soft and fresh-tasting.

How to Serve

The image shows six round cookies with a light beige base color and bright red swirls of raspberry mixed evenly throughout, giving a marbled effect. The cookies have a soft and slightly crumbly texture with uneven edges. They are placed on a silver wire cooling rack that sits on a white marbled surface. In the top left corner, there are three small yellow fruits with smooth skin and green stems, adding a fresh contrast to the cookies. The overall scene has bright lighting that highlights the textures and colors of the cookies and fruits. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute frozen raspberries with fresh ones?

Yes, fresh raspberries can be used. Gently fold them into the dough to prevent bursting, and be aware they may add slightly more moisture to the cookies.

Why does the dough need to be sticky and messy?

The stickiness comes from the fresh fruit and lemon juice in the dough. It means the cookies will stay soft and tender after baking. Using a cookie scoop helps manage the sticky dough more easily.