Looking for a bright, refreshing twist on classic cookies that’s bursting with sweet-tart flavor? These Lemon Raspberry Cookies are exactly what you need. With a soft, chewy texture and a perfect balance of zesty lemon and juicy raspberry, these cookies are like sunshine in every bite.
Perfect for spring and summer baking, afternoon tea, or gifting to friends and family, these homemade lemon raspberry cookies are made with simple ingredients and come together in under an hour. Whether you’re craving something fruity and light or want to impress with a beautifully flavored treat, this recipe delivers big-time.
In this article, we’ll walk you through how to make these perfect lemon raspberry cookies , explore ingredient substitutions, offer serving ideas, and answer your most common questions. Let’s get baking!
Why You’ll Love These Lemon Raspberry Cookies
These aren’t just any ordinary sugar cookies—they’re a flavor-packed, fruit-filled delight made with real lemon and fresh raspberries.
Here’s why they stand out:
- 🍋 Bright citrus flavor : Made with fresh lemon zest and juice.
- 🫐 Sweet-tart raspberry filling : Adds juicy depth and beautiful color.
- 🍪 Soft & chewy texture : With a slightly crisp edge and gooey center.
- 🥧 Simple ingredients : Made with everyday pantry staples.
- ⏱️ Quick to make : Ready in under an hour.
- 🧁 Great for gifting : Beautiful, festive, and perfect for holidays or parties.
- 🧼 Easy cleanup : No special equipment needed—just bowls and a baking sheet.
Whether you’re baking for yourself, a loved one, or a crowd, these lemon raspberry cookies will quickly become a favorite.
Ingredients You’ll Need
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- Zest of 1 lemon
- 2 tbsp fresh lemon juice
- 2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
For the Raspberry Filling:
- 1/2 cup fresh or frozen raspberries
- 2 tbsp powdered sugar
- 1/2 tsp lemon juice
- 1/2 tsp cornstarch (to thicken)
Optional: Lemon glaze or powdered sugar dusting for topping.
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C) . Line two baking sheets with parchment paper or silicone baking mats.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy—about 2–3 minutes using a hand mixer or stand mixer.
Step 3: Add Wet Ingredients
Beat in the egg, followed by the vanilla extract, lemon zest, and lemon juice. Mix until fully combined.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together:
- Flour
- Baking powder
- Salt
Gradually add the dry mixture to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
Tip: Chill the dough for 15–20 minutes if it feels too soft or sticky.
Step 5: Prepare the Raspberry Filling
In a small bowl, mash the raspberries with a fork or potato masher. Stir in powdered sugar, lemon juice, and cornstarch. Set aside.
Optional: Strain the raspberries for a smoother filling, or leave seeds for texture.
Step 6: Shape and Fill the Cookies
Using a cookie scoop or tablespoon, portion the dough into balls (about 1.5 tablespoons each). Flatten each ball slightly with the palm of your hand to form a disc.
Place a small amount of raspberry filling (about ½ tsp) in the center of each disc. Carefully fold the edges up and over the filling to enclose it, then roll back into a ball.
Place on the prepared baking sheets, leaving about 2 inches between each cookie.
Step 7: Bake Until Golden
Bake one sheet at a time for 10–12 minutes , or until the edges are lightly golden but the centers still look soft. The cookies will continue to firm up as they cool.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 8: Add Optional Glaze
If desired, mix 1/4 cup powdered sugar with 1–2 tsp lemon juice to create a thin glaze. Drizzle over cooled cookies for extra lemon flavor and visual appeal.
Serve and enjoy!
Nutritional Information (Per Cookie – Makes ~24 Cookies)
| Nutrient | Amount |
|---|---|
| Calories | ~95 kcal |
| Total Fat | ~5 g |
| Saturated Fat | ~3 g |
| Cholesterol | ~20 mg |
| Sodium | ~40 mg |
| Total Carbs | ~12 g |
| Dietary Fiber | ~0.5 g |
| Net Carbs | ~11.5 g |
| Protein | ~1 g |
Note: Values may vary based on exact measurements and optional additions.
Tips for the Best Lemon Raspberry Cookies
- Use room temperature butter – Ensures a smooth, creamy batter.
- Don’t overbake – These cookies are best when soft and chewy in the center.
- Enhance the lemon flavor – Add more zest or increase the lemon juice slightly.
- Use fresh raspberries for best taste – Frozen works in a pinch but may alter texture slightly.
- Make ahead – Freeze the cookie dough balls and bake as needed for fresh cookies anytime.
Variations & Customizations
Want to switch things up? Try these tasty variations:
Lemon Blueberry Version
Swap raspberries for blueberries and top with a blueberry glaze.
Iced Lemon Cookies
Skip the filling and drizzle with a thick lemon glaze instead.
Gluten-Free Version
Use a 1:1 gluten-free flour blend and ensure all other ingredients are GF-certified.
Vegan Lemon Raspberry Cookies
Substitute butter with coconut oil or vegan margarine, and use flax egg (1 tbsp ground flaxseed + 3 tbsp water per egg).
Sandwich Cookies
Pair two cookies with raspberry filling in the middle and frost with lemon buttercream.
Frequently Asked Questions (FAQ)
Can I use store-bought raspberry jam?
Yes! Use a high-quality, low-sugar jam or make your own for the best flavor.
How do I store these cookies?
Store in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies or dough balls.
Are these cookies keto-friendly?
They can be adapted! Use almond flour in place of all-purpose flour, erythritol or monk fruit instead of sugar, and a keto-friendly sweetener in the glaze if desired.
Can I refrigerate the dough overnight?
Yes! Wrap the dough tightly and refrigerate for up to 24 hours. Let sit at room temperature for 10–15 minutes before scooping and baking.
What kind of lemons should I use?
Any variety works well—Meyer lemons give a sweeter flavor, while Eureka or Lisbon lemons are more tart and traditional.
Why This Recipe Works So Well
These Lemon Raspberry Cookies work because of their perfect balance of flavor, texture, and simplicity:
- The lemon adds brightness and acidity , balancing the sweetness.
- The raspberries bring a juicy, tart contrast that keeps the cookie from being overly sweet.
- And the buttery dough creates that classic soft-chewy texture.
It’s the kind of cookie that makes you want to sip a cup of tea—and maybe eat two more cookies.
Serving Suggestions
Looking for creative ways to serve your lemon raspberry cookies beyond just a plate? Here are some ideas:
With Your Morning Brew
Pair with a steaming mug of coffee, green tea, or herbal infusion.
At a Brunch Spread
Arrange on a platter with yogurt parfaits, fruit salad, and scones.
As a Gift
Pack in a decorative tin or wrap with a ribbon for a thoughtful homemade gift.
With Ice Cream
Sandwich a scoop of vanilla or lemon ice cream between two cookies for a classic ice cream sandwich.
In a Cookie Jar
Keep on the counter for an easy snack or after-dinner treat.
Health Benefits of Key Ingredients
Let’s take a quick look at the health benefits of some of the core ingredients:
Lemons
Rich in vitamin C, antioxidants, and digestive enzymes; supports immunity and skin health.
Raspberries
High in fiber, vitamin C, and anthocyanins; support heart health and blood sugar regulation.
Butter
Contains fat-soluble vitamins A, D, E, and K; supports brain function and hormone production.
While these cookies aren’t health food per se, they can absolutely fit into a balanced lifestyle when enjoyed in moderation.
Final Thoughts: A Must-Try Cookie for Spring & Summer
These Lemon Raspberry Cookies are the ultimate treat for anyone who loves bright, fruity flavors and soft, chewy textures. With their vibrant lemon notes and juicy raspberry filling, they’re the kind of cookie that feels like a warm hug in every bite.
Whether you’re making them for yourself, sharing with friends, or packaging as a gift, these cookies are sure to impress. Easy to customize, fun to make, and even better to eat—this recipe deserves a spot in your baking rotation.
So go ahead—whip up a batch, pour yourself a cup of tea, and savor every delicious moment.
Print
Lemon Raspberry Cookies – Soft, Chewy & Bursting with Citrus Flavor!
- Total Time: 22 mins
Description
These cookies burst with zesty lemon and sweet raspberries, delightful!
Ingredients
½ cup (100 g) granulated sugar 1 large lemon, zested ½ cup (113.5 g) butter, room temperature ¼ cup (55 g) brown sugar 1 large egg yolk 1 tablespoon lemon juice (about half a lemon) 1 teaspoon vanilla ½ teaspoon salt ½ teaspoon baking powder ¼ teaspoon baking soda 1¼ cups (175 g) all-purpose flour ¾ cup (75 g) frozen raspberries, chopped small Flaked salt for sprinkling
Instructions
Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
In a large mixing bowl, mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla, and lemon juice and mix together.
Slowly mix in salt, baking powder, baking soda, and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough. You don’t want to mix too much or the juice will bleed all through the dough.
Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt.
Bake the cookies for 12-15 minutes. You’re looking for a nice light golden brown around the edges. Let them sit on the pan after baking to finish cooking slightly in the middle.
- Prep Time: 10 mins
- Cook Time: 12 mins
Nutrition
- Serving Size: 9
- Calories: 233
- Fat: 11g
- Carbohydrates: 32g
- Protein: 2g