Bright, zesty, and bursting with juicy raspberry flavor — these Lemon Raspberry Cookies are like a bite of sunshine!
They’re soft, chewy, and packed with fresh citrus and berries, making them the perfect treat for spring brunches, summer tea parties, or a cheerful afternoon pick-me-up.
If you’re looking for something easy, pretty, and downright delicious, you’ve just found your new favorite cookie.
🧾 Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 egg
- 1 tbsp lemon zest (from about 1 lemon)
- 2 tbsp fresh lemon juice
- 1/2 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup fresh raspberries, gently chopped
- Optional: powdered sugar, for dusting or rolling
🥣 Instructions
1. Prep Your Oven
Preheat the oven to 350°F (175°C).
Line a baking sheet with parchment paper or a silicone mat.
2. Cream the Butter and Sugar
In a large mixing bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
3. Add Wet Ingredients
Mix in the egg, lemon zest, lemon juice, and vanilla extract. The batter will be fragrant and citrusy!
4. Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually mix into the wet ingredients until fully combined.
5. Fold in the Raspberries
Gently fold the chopped raspberries into the dough.
Be careful not to overmix — we want a swirl of berry color, not pink batter.
6. Shape and Bake
Scoop tablespoon-sized balls of dough onto your baking sheet, spaced about 2 inches apart.
Bake for 10–12 minutes, or until the edges are lightly golden.
7. Cool and Serve
Let cookies cool on the pan for 5 minutes, then transfer to a wire rack.
Dust with powdered sugar if you’d like a sweet finish.
🌼 Why You’ll Love These Cookies
- Fresh, fruity, and tangy
- Soft and chewy with pops of juicy berries
- Quick & easy — ready in under 30 minutes
- Perfect for spring, summer, or brunch parties
These cookies are ideal for anyone who loves bright flavors and a pretty, homemade treat.
🍪 Tips for Success
- Use fresh, firm raspberries — too soft and they’ll bleed too much into the dough.
- If you want extra citrus zing, drizzle with a simple lemon glaze (powdered sugar + lemon juice).
- Store in an airtight container for 2–3 days at room temperature.
🧠 FAQs
Can I use frozen raspberries?
Yes — but use them straight from the freezer and toss them lightly in flour to avoid excess moisture in the dough. Do not thaw before adding.
Can I make these cookies ahead of time?
Yes! You can refrigerate the dough for up to 24 hours before baking. Or bake and freeze the cookies for up to 2 months.
Can I skip the lemon?
Lemon is what makes these cookies shine, but you can reduce the amount if preferred. You could also swap for orange zest and juice for a twist.
How do I keep the cookies from spreading too much?
Chill the dough for 15–20 minutes before baking if your butter was very soft. This helps control spreading and keeps the cookies thick and chewy.
🌟 Final Thoughts
If you’re craving something bright, fruity, and totally irresistible, these Lemon Raspberry Cookies will quickly become your new go-to recipe.
They’re the perfect combination of tangy lemon zest and juicy raspberries, all wrapped up in a soft, chewy cookie that feels like a little piece of sunshine. 🌞
Whether you’re baking for a brunch, a picnic, or just because you need a little happiness on your plate, these cookies deliver big flavor with minimal effort.
Don’t forget to save this recipe and share it with other sunshine lovers in your life — after all, everything’s sweeter when it’s shared. 💛🍋
