I love making these lemon raspberry cookies when I want something bright, soft, and full of fresh flavor. The lemon adds a refreshing citrus note while the raspberries bring natural sweetness and a pop of color. Every bite feels light, buttery, and perfectly balanced.
Why You’ll Love This Recipe
I enjoy this recipe because it is simple to prepare and delivers bakery-style cookies at home. I like how the lemon zest keeps the cookies fresh and fragrant, and the raspberries make them tender and slightly jammy. I also appreciate that these cookies feel special enough for gatherings but easy enough for everyday baking.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh raspberries
Directions
I start by preheating the oven to 350°F (175°C) and lining a baking sheet with parchment paper. In a large bowl, I cream the softened butter and sugar together until the mixture is light and fluffy. I then add the egg, lemon zest, and lemon juice, mixing until everything is well combined.
In a separate bowl, I whisk together the flour, baking powder, and salt. I gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. I carefully fold in the fresh raspberries, taking care not to crush them too much.
I scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them a few inches apart. I bake the cookies for 10 to 12 minutes, until the edges are lightly golden and the centers are set. After baking, I let them cool on the pan for a few minutes before transferring them to a wire rack.
Servings And Timing
I usually get about 24 cookies from this recipe. Preparation takes around 15 minutes, and baking time is about 12 minutes per batch. Including cooling time, I have these cookies ready in under 40 minutes.
Variations
I sometimes swap raspberries for blueberries or chopped strawberries for a different fruit flavor. When I want extra sweetness, I drizzle the cooled cookies with a simple lemon glaze. I also like adding white chocolate chips when I want a richer, dessert-style cookie.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to two days. For longer storage, I keep them in the refrigerator for up to five days. When I want to enjoy them warm, I reheat them briefly in the microwave for about 10 seconds.
FAQs
Can I Use Frozen Raspberries?
I can use frozen raspberries, but I prefer fresh ones. If I use frozen, I keep them frozen while folding them into the dough to prevent excess moisture.
Can I Make The Dough Ahead Of Time?
I often prepare the dough a day in advance and store it covered in the refrigerator. When ready to bake, I let it sit at room temperature for a few minutes.
How Do I Prevent The Cookies From Spreading Too Much?
I make sure the butter is softened but not melted. Chilling the dough for 20 minutes also helps control spreading.
Can I Make These Cookies Gluten-Free?
I replace the all-purpose flour with a 1:1 gluten-free baking flour, and the cookies still turn out soft and flavorful.
What Gives These Cookies Their Lemon Flavor?
I rely on fresh lemon zest and juice, which provide a natural and vibrant citrus taste without being overpowering.
Conclusion
I love baking these lemon raspberry cookies whenever I want a fresh, cheerful treat. The combination of citrus and berries makes them stand out, and the soft texture keeps me coming back for more. This recipe has become one of my favorite ways to bring a little brightness to my baking routine.
These lemon raspberry cookies are soft, buttery, and bursting with bright citrus and fresh berries. They’re easy to make and deliver a bakery-style treat that’s perfect for any occasion.
Total Time:40 minutes
Yield:24 cookies
Ingredients
1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 tablespoon lemon zest
2 tablespoons fresh lemon juice
2 ½ cups all-purpose flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup fresh raspberries
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together softened butter and sugar until light and fluffy.
Add the egg, lemon zest, and lemon juice. Mix until well combined.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually add dry ingredients to wet ingredients, mixing gently until a soft dough forms.
Carefully fold in the raspberries, trying not to crush them too much.
Scoop tablespoon-sized portions of dough onto the baking sheet, spacing them a few inches apart.
Bake for 10–12 minutes, or until edges are lightly golden and centers are set.
Cool cookies on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Notes
Substitute raspberries with blueberries or chopped strawberries for variation.
Add white chocolate chips for a richer cookie.
Drizzle with lemon glaze for extra sweetness.
Chill the dough for 20 minutes to prevent excess spreading.
Use frozen raspberries straight from the freezer to reduce moisture.
