Dessert

Lemon Raspberry Cookies Recipe

ByZoe Lane March 2, 2026March 2, 2026

Introduction

These Lemon Raspberry Cookies offer a delightful balance of tart lemon and sweet raspberry in a soft, tender cookie. Perfect for a refreshing treat, they bring a bright, fruity twist to your baking repertoire.

A close-up of a stack of soft cookies with a pale beige base color swirled with bright red raspberry jam throughout each cookie. The cookies have a slightly cracked and crumbly texture on top, with visible granules of sugar sparkling on the surface. There are small bits of yellow lemon zest scattered on and around the cookies, adding a pop of color. Fresh whole raspberries with a rich red color are placed among the cookies, enhancing the fresh fruit look. The cookies rest on a white plate, set on a white marbled texture. 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 of color and juice.
Do not overbake; cookies will firm up as they cool for a soft center.
For extra lemon flavor, drizzle a light lemon glaze over the cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To reheat, warm gently in a low oven or microwave for a few seconds to revive softness.

How to Serve

A pile of soft, round cookies with a light beige base color marbled with bright red raspberry swirls spread unevenly over each cookie, creating a vibrant pattern. Some cookies show whole raspberries embedded or placed between them, adding a rich red and textured contrast. Light yellow lemon zest bits are scattered on top, adding small pops of color. A sprinkling of coarse white sugar crystals gives a slight sparkle and texture contrast on the cookies’ surface. The cookies are arranged in a close cluster on a white plate, placed on a white marbled textured 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?

Fresh raspberries can be used but may release more juice during baking, which could affect the cookie texture and color. If using fresh, fold them in gently and consider reducing their quantity slightly.

How do I get a stronger lemon flavor in these cookies?

Besides adding lemon zest and juice in the dough, you can enhance lemon flavor by adding a lemon glaze made from powdered sugar and lemon juice once the cookies are cooled.