Lemon Raspberry Cookies
The Sweet Memory That Baked Itself Into My Heart
I still remember baking lemon raspberry cookies for the first time with my sister on a rainy Sunday afternoon. The kitchen smelled like sunshine — tangy lemon zest dancing with sweet, juicy raspberries.
Each bite felt like love wrapped in buttery dough. These cookies weren’t just a treat — they were a warm memory, soft and chewy, sweet and tart, and now, a forever family favorite.
Discover even more delicious ideas in our Cookies & Bars collection.
Why Lemon Raspberry Cookies Are a Must-Bake
A Timeless Flavor That Hits All the Right Notes
Lemon Raspberry Cookies offer the perfect balance: sweet, tart, soft, and chewy. Lemon brings brightness, while raspberries add juicy bursts in every bite.
How Lemon and Raspberry Became a Power Baking Combo
Lemon has always paired well with berries, but something magical happens with raspberries. Their rich color and vibrant flavor perfectly enhance lemon’s zestiness.
When to Bake Them – Holidays, Comfort Days, or Everyday
Whether you need a cheerful spring dessert, a holiday cookie tray standout, or a “just because” treat — these cookies deliver every time.
Lemon Raspberry Cookies Recipe
Ingredients
- ½ cup butter softened
- 1 cup granulated sugar
- ½ tsp pure vanilla extract
- 1 large egg room temperature
- ¼ tsp salt
- 1 lemon zested and juiced
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ cups all-purpose flour
- 1½ cups frozen raspberries
Optional:
- ¾ cup white or semi-sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a stand mixer, cream butter and sugar until light and fluffy (about 3 minutes).
- Add vanilla, egg, salt, lemon zest, and juice. Mix until combined, scraping down the sides.
- In another bowl, whisk flour, baking soda, and baking powder.
- With mixer on low, gradually add dry ingredients to the wet mix.
- Gently fold in frozen raspberries using a spatula. Do not overmix.
- Use a cookie scoop to drop dough onto baking sheets (1 heaping tablespoon each).
- Bake for 14–16 minutes, until the tops are set and edges are slightly golden.
- Cool cookies on the sheet for 10 minutes, then transfer to a wire rack.
Notes
| Nutrient | Amount |
|---|---|
| Calories | 145 kcal |
| Total Fat | 6 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 21 g |
| Sugar | 12 g |
| Protein | 2 g |
| Fiber | 1.5 g |
| Cholesterol | 20 mg |
| Sodium | 80 mg |
Ingredients that Make Lemon Raspberry Cookies Perfect
Must-Have Ingredients for the Best Lemon Raspberry Cookies
- ½ cup butter, softened
- 1 cup granulated sugar
- ½ tsp vanilla extract
- 1 egg, room temperature
- ¼ tsp salt
- 1 lemon, zested and juiced
- ¼ tsp baking powder
- ¼ tsp baking soda
- 1½ cups all-purpose flour
- 1½ cups raspberries, frozen
Substitutes You Can Use
- Dairy-Free: Use plant-based butter
- Vegan: Replace egg with a flax egg
- Gluten-Free: Try a 1:1 GF baking flour
How Freshness of Ingredients Impacts Texture and Flavor
Fresh lemons create a stronger citrus aroma. Use frozen raspberries for consistent moisture control in the dough.
Want a southern-style twist? Check out our Tasty Peach Cobbler Cookies — warm, fruity, and comforting.
How to Make Lemon Raspberry Cookies from Scratch
Step-by-Step Instructions to Bake Like a Pro
- Preheat oven to 350°F and line 2 cookie sheets with parchment.
- Cream butter and sugar until fluffy (~3 minutes).
- Add vanilla, egg, salt, lemon zest + juice. Mix well.
- In another bowl, sift flour, baking powder, soda.
- Slowly combine dry with wet.
- Gently fold in frozen raspberries.
- Scoop 1 tbsp of dough onto the sheet.
- Bake for 14–16 minutes.
- Cool 10 minutes on sheet, then move to wire rack.
Mixing, Scooping, and Baking Tips
- Don’t overmix after adding raspberries.
- A cookie scoop saves time and keeps hands clean.
- Slight browning on edges = perfect doneness.
Avoid These Common Baking Mistakes
- Let butter soften, but not melt.
- Avoid thawed berries—they’ll water down the dough.
- Don’t overbake—cookies should be soft in the center.
Using Frozen or Fresh Raspberries in Lemon Raspberry Cookies
Can You Use Frozen Raspberries? Pros and Cons
Yes! Frozen raspberries are less messy and easier to fold into the dough without bursting.
How to Handle Frozen Raspberries
Keep them frozen until the moment they go into the dough. If they thaw, they may discolor or sog the cookie.
Brighten your baking tray with these Raspberry Lemonade Cookies — a perfect mix of tart and sweet.
Comparing Flavor and Texture
Fresh raspberries can add more juice and flavor — but frozen are more reliable for structure. Both work, but frozen is easier.
What Makes Lemon Raspberry Cookies Soft and Chewy?
Ingredient Ratios That Influence Chewiness
More butter + sugar = softer cookies. The lemon juice adds moisture, while flour provides structure.
The Role of Butter, Eggs, and Sugar
Butter brings richness, egg binds, and sugar helps caramelize and add chew.
Chilling Dough: Myth or Must?
Optional, but helpful! Chilling can prevent spreading and deepen flavor.
Take a retro turn with these sweet and buttery Pineapple Upside-Down Cookies — a mini spin on a classic dessert.
Storing and Freezing Lemon Raspberry Cookies
How to Store Lemon Raspberry Cookies
Store in an airtight container at room temperature for 3–4 days.
Can You Freeze the Dough or the Cookies?
Yes! Freeze dough in balls (without raspberries), then add berries before baking. Or freeze baked cookies up to 3 months.
Reheating Tips
Microwave for 5–10 seconds to restore that fresh-baked softness.
Healthy Lemon Raspberry Cookies – Is It Possible?
Substituting Sugar and Butter
Try coconut sugar or monk fruit sweetener. Replace butter with coconut oil or vegan margarine.
High-Protein and Gluten-Free Variations
Add protein powder or almond flour. Choose oat flour for gluten-free. Explore the health benefits of raspberries to feel even better about your cookie choice.
Discover Lemon Nutrition Facts to understand why this cookie is a citrus win.
Creative Variations on the Classic Lemon Raspberry Cookies
Add-Ins That Work
- White chocolate chips
- Chopped macadamia nuts
- Shredded coconut
Turning Cookies Into Bars or Sandwiches
Spread dough in a square pan to make cookie bars, or sandwich with cream cheese frosting for a bakery-worthy treat.
Vegan or Keto Versions
Use almond flour, flax egg, and erythritol for a keto-friendly twist that doesn’t sacrifice flavor.
You can always return to this dreamy favorite: Best S’mores Cookies — crispy, gooey, and unforgettable.
FAQ – All About Lemon Raspberry Cookies
How do you make lemon raspberry cookies from scratch?
Use simple pantry staples with lemon zest and raspberries for a fresh, chewy cookie.
Can I use frozen raspberries in lemon raspberry cookies?
Yes! Keep them frozen when folding into the dough.
What makes lemon raspberry cookies soft and chewy?
The right balance of butter, sugar, and egg — plus avoiding overbaking.
How do you store lemon raspberry cookies?
In a sealed container at room temperature for up to 4 days or freeze them for later.
Bake Love Into Every Cookie
There’s something magical about baking Lemon Raspberry Cookies — the aroma, the softness, the joy of sharing them with someone you love. Whether you’re baking for yourself or gifting a dozen, these cookies are a sweet way to spread happiness.
Looking for a cookie that comforts, delights, and impresses? Start here. Try them today and taste the love in every bite!
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