Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: PT-489514H52M41S
Total time: PT-489514H52M41S
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/2 cup unsalted butter, softened; 1/2 cup granulated sugar; 1/2 cup brown sugar, packed; 1 large egg; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 1 cup fresh or frozen raspberries (halved if large); Optional: 1/2 cup white chocolate chips

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These lemon raspberry cookies are soft, chewy, and bursting with bright citrus flavor and pockets of sweet-tart raspberries. With their vibrant color and refreshing taste, they’re the perfect treat for spring, summer, or whenever I want something fresh and fruity.

Why You’ll Love This Recipe

I love how these cookies strike a perfect balance between zesty lemon and juicy raspberries. The lemon adds a tangy brightness, while the raspberries bring natural sweetness and a pop of color. They’re easy to make, beautiful on a dessert plate, and just the right mix of soft and slightly crisp around the edges. Lemon Raspberry Cookies

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Brown sugar
Egg
Lemon zest
Lemon juice
Vanilla extract
Fresh or frozen raspberries (cut in half if large)
Optional: white chocolate chips

Directions

I preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a large bowl, I cream the butter, granulated sugar, and brown sugar until light and fluffy.
I beat in the egg, lemon zest, lemon juice, and vanilla until combined.
I add the dry ingredients to the wet mixture and stir until just combined.
I gently fold in the raspberries (and white chocolate chips if using), being careful not to crush the berries too much.
I scoop the dough onto the prepared baking sheets, spacing them about 2 inches apart.
I bake for 10–12 minutes, or until the edges are set and slightly golden.
I let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18 cookies. Prep time is 15 minutes, baking takes 10–12 minutes per batch, and cooling takes another 10 minutes.

Variations

I sometimes swap raspberries for blackberries or blueberries for a different berry twist.
For an extra lemon punch, I drizzle the cooled cookies with a simple lemon glaze made from powdered sugar and lemon juice.
I’ve also added chopped almonds or pistachios for crunch.

Storage/Reheating

I store these cookies in an airtight container in the fridge for up to 5 days since the fresh raspberries add moisture. They can also be frozen for up to 2 months. I thaw them at room temperature and warm for 5–8 seconds in the microwave if I want them extra soft.

FAQs

Can I use frozen raspberries?

Yes, I often use frozen raspberries straight from the freezer to help them hold their shape in the dough. I just fold them in gently.

Will the raspberries make the cookies soggy?

Fresh berries can release juice, so I avoid overmixing once they’re added. Storing them in the fridge helps keep them fresh.

Can I make these gluten-free?

Yes, I’ve used a 1:1 gluten-free baking blend and had great results. The texture remains soft and tender.

How do I keep the cookies from spreading too much?

I chill the dough for 20–30 minutes before baking if it feels too soft. This helps them hold their shape.

Can I add more lemon flavor?

Definitely. I sometimes add a bit of lemon extract or increase the zest for a stronger citrus punch.

Conclusion

Lemon raspberry cookies are a fresh, fruity, and colorful treat that I love making any time of year. With their bright flavor, soft texture, and pretty speckles of raspberry, they’re perfect for parties, afternoon snacks, or simply enjoying with a cup of tea.