These raspberry lemon cookies are soft, fluffy, and are infused with the tangy brightness of fresh lemon and the sweetness of raspberries. They taste like a refreshing glass of raspberry lemonade. Perfect for indulging in a sunny afternoon or sharing with loved ones!
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🍋Cookies that taste like a glass of raspberry lemonade
I love the pairing of raspberries and lemons! Check out this recipe! I don't have very many cookie recipes, so I decided to make a cookie with raspberries and lemons in it. And what a cookie it made! These raspberry cookies are so fresh and bright, and are perfect for spring!
These raspberry lemon cookies are really easy to make. I recommend you use frozen raspberries (they just work better at holding their shapes) and fresh lemons. The dough comes together but needs to chill in the refrigerator for at least one hour before baking. The dough is much too sticky to bake right away.
This recipe makes about 18 cookies. I bet they won't last long!
For more Spring desserts, try Vanilla Custard Cream Squares, Lemon Raspberry Poke Cake, or Spring Blossom Cookies!
🥘Ingredients
Ingredient notes
- Unsalted butter - you can use salted butter as a substitution. Leave out the added salt in the recipe.
- Lemon- I recommend using a fresh lemon in this recipe. You will need it's zest as well as juice.
- Frozen raspberries - frozen raspberries work best in this recipe.
🔪Instructions
To make the cookies, whisk flour, baking powder, baking soda, and salt together in a medium bowl. In a large bowl, beat butter and sugar together until well creamed, about 2 minutes. Add vanilla, egg, lemon juice, and lemon zest. Mix well, scraping down the sides and bottom of the bowl as needed.
Add the dry ingredients and mix together until almost all the flour is mixed in. Add in frozen raspberries, and carefully fold them into the cookie dough. Some raspberries will break up, but we want to keep some whole. Chill cookie batter in the refrigerator for at least 1 hour. The batter is much to soft to bake with right away.
Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper. Remove cookie dough from the refrigerator. Place cookie dough in 1 inch rounds on the cookie sheets. Bake cookies 1 cookie tray at a time for 12-14 minutes. Place the other cookie sheet in the refrigerator to keep cool while it waits.
✔️Expert tips
- Don't overmix the dough! Mix until the flour is just combined.
- Gently fold in the raspberries. They will break up a bit as the get folded in and that's okay. We want to make sure some stay whole though.
- Make sure to chill the dough in the refrigerator for at least 1 hour. It's much too sticky to bake with right away.
💭FAQs
Cookies can't really be made ahead of time. The batter does require 1 hour chill time in the refrigerator though.
You can freeze the cookie batter by rolling the batter out into cookie size balls. Place them on a parchment lined baking tray and place them in the freezer for 1 hour. Remove them from the freezer and store the cookie balls in freezer safe bags or container. Freeze for up to 3 months. Thaw at room temperature.
You can freeze baked cookies too. Store in a freezer safe bags or container and freeze for up to 3 months. Thaw at room temperature.
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📋 Recipe
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Raspberry Lemon Cookies
Ingredients
- 1½ cups all purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 1 teaspoon lemon zest
- 1 teaspoon lemon juice
- ¾ cup frozen raspberries
Instructions
- Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
- In a large bowl, beat butter and sugar together until well creamed, about 2 minutes. Add vanilla, egg, lemon juice, and lemon zest. Mix well, scraping down the sides and bottom of the bowl as needed.
- Add dry ingredients and mix together until almost all the flour is mixed in. Add frozen raspberries and carefully fold them into the cookie dough. Some raspberries will break up, but we want to keep some whole.
- Chill cookie batter in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.
- Remove cookie dough from the refrigerator. Place cookie dough in 1 inch rounds on the cookie sheets. Bake cookies 1 cookie tray at a time for 12-14 minutes. Place the other cookie sheet in the refrigerator to keep cool while it waits.
- Let cookie cool on a wire rack and then store in an airtight container at room temperature for up to 3 days.
Notes
- Don't overmix the dough! Mix until the flour is just combined.
- Gently fold in the raspberries. They will break up a bit as the get folded in and that's okay. We want to make sure some stay whole though.
- Make sure to chill the dough in the refrigerator for at least 1 hour. It's much too sticky to bake with right away.
Did you try this recipe? Comment below to let me know ☺️