Dessert

Lemon Raspberry Cookies Recipe

ByElla Hart March 2, 2026March 2, 2026

Introduction

These Lemon Raspberry Cookies combine bright, fresh lemon flavor with sweet-tart raspberries for a delightful treat. Soft and slightly chewy, they are perfect for a springtime snack or anytime you crave a fruity, homemade cookie.

A close-up view of a pile of soft, light beige cookies with swirls of bright red raspberry sauce running deeply through each one, giving a marbled effect. The cookies have a slightly cracked texture on the surface with some areas sprinkled with coarse sugar crystals that catch the light. Scattered around and nestled in between the cookies are fresh, plump red raspberries and tiny thin strips of yellow lemon zest adding bright color contrast. All is set on a smooth white marbled surface that highlights the warm beige and vivid red colors of the cookies and berries. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup (100 g) granulated sugar
1 tablespoon fresh lemon zest (from about 2 lemons)
1/2 cup (113 g) unsalted butter, softened
1/4 cup (50 g) light brown sugar, packed
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 cup (100 g) frozen raspberries

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
Step 3: Add the softened butter and brown sugar, then beat until light and fluffy, about 3–4 minutes.
Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Step 7: Gently fold in the frozen raspberries, taking care not to crush them.
Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the baking sheets.
Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Keep raspberries frozen until mixing to prevent excess bleeding into the dough.
Do not overbake; cookies will firm up as they cool, preserving their soft texture.
For extra lemon flavor, drizzle a light lemon glaze over the cooled cookies.

Storage

Store these cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a sealed container or bag for up to 1 month. To enjoy after freezing, thaw at room temperature and, if desired, warm slightly before serving.

How to Serve

A close-up of a pile of soft cookies with swirls of bright red raspberry jam mixed into the light beige dough, each cookie showing a cracked surface with some sugar crystals sparkling on top. The raspberries appear fresh and whole in some spots, while in others, the red jam is spread thin and uneven, blending with the dough's texture. Scattered thin yellow lemon zest strands add small pops of color across the cookies. The cookies are placed on a white plate with a few whole fresh raspberries around. The setting is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Using fresh raspberries may cause the dough to become too wet and result in bleeding berry juice throughout the cookies. Frozen raspberries are best to hold their shape during baking.

How can I make these cookies more tart or sweet?

Adjust the lemon zest and juice to increase tartness, or add a lemon glaze for extra sweetness. You can also increase the granulated sugar slightly if you prefer a sweeter cookie.