Name: Lemon Raspberry Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 1 tablespoon lemon zest; 2 tablespoons fresh lemon juice; 2 ½ cups all-purpose flour; 1 teaspoon baking powder; ¼ teaspoon salt; 1 cup fresh raspberries, chopped; 1 cup powdered sugar; 2 tablespoons raspberry purée (strained); 1 teaspoon lemon juice

There’s something magical about the combination of lemon and raspberry. It’s fresh, vibrant, and just a little unexpected in the best way possible. These Lemon Raspberry Cookies from Chasety bring together tart citrus zest and sweet, juicy raspberries in a cookie that’s soft and chewy in the center with delightfully crisp edges. And let’s not forget the drizzle of raspberry glaze on top—sweet, fruity, and stunningly beautiful.

These Lemon Raspberry Cookies have quickly become a favorite in my kitchen, especially during spring and summer. They’re perfect for everything from a sunny afternoon tea to a baby shower or even a lazy weekend treat with a cup of iced herbal tea. The dough is simple, the flavors are bold, and the whole process is honestly just a joy from start to finish.

I remember the first time I baked a batch of these. It was a rainy afternoon, and I had a bowl of raspberries that needed using. The citrusy brightness of the lemon turned what could’ve been just another cookie into something really special. Since then, they’ve been in regular rotation, and every time I make them, someone asks for the recipe.

Whether you’re a beginner baker or a seasoned pro, these cookies are easy to master and even easier to love. Let’s dive into what makes them so irresistible.

Why You’ll Love This Recipe

If you’re a fan of bold, fruity desserts with layers of flavor and texture, this Lemon Raspberry Cookies recipe is going to win you over instantly. Here’s why:

Easy to make: With straightforward steps and everyday ingredients, these cookies come together quickly. Even if you’re not a baking expert, you’ll be able to handle this recipe with confidence.
Perfect texture: Each bite offers a soft, chewy center with just enough crispiness around the edges to make them incredibly satisfying.
Visually stunning: The natural pink hue of the glaze paired with flecks of golden lemon zest makes these cookies a showstopper at any gathering.
Flavor-packed: The balance of tart lemon and sweet raspberries hits that perfect sweet-tart note, making them refreshing instead of overly rich.
Versatile: You can easily adapt the recipe to suit dietary needs or flavor preferences. Swap out the fruit, try different citrus, or go gluten-free with a simple flour change.

And the best part? They’re just plain fun to bake. Watching the cookies puff up in the oven, drizzling on that gorgeous glaze—there’s joy in every step.

Health Benefits

While cookies aren’t typically labeled as healthy, these Lemon Raspberry Cookies have a few perks that might make you feel a bit better about reaching for seconds:

Natural fruit: Fresh raspberries and lemon juice add a dose of antioxidants and vitamin C. Raspberries are known for their fiber content and anti-inflammatory properties, while lemons support digestion and immunity.
Less sugar than typical cookies: Thanks to the tartness from the lemon and the natural sweetness of raspberries, these cookies don’t rely on heavy sugar to bring flavor.
Customizable: You can reduce the sugar, use whole wheat flour, or incorporate healthy fat swaps like coconut oil to boost nutritional value.

Of course, they’re still a treat—but one that delivers a bit of freshness and brightness, which can be a welcome change from richer desserts.

Preparation Time, Servings, and Nutritional Information

Total Time:
Prep Time: 20 minutes
Chill Time: 30 minutes
Bake Time: 12–15 minutes
Cooling and Glazing: 10–15 minutes

Servings: Makes about 24 cookies

Nutrition (per cookie):
Calories: 165
Carbohydrates: 24g
Protein: 2g
Fat: 7g
Sugar: 14g
Fiber: 1g

Ingredients List

To make these Lemon Raspberry Cookies, you’ll need a few pantry staples plus some fresh ingredients for that bright, fruity flavor:

1 cup unsalted butter, softened – This adds richness and creates that soft, tender texture.
1 cup granulated sugar – For sweetness and structure.
1 large egg – Helps bind everything together.
1 tablespoon lemon zest – Gives a pop of citrus oil that elevates the dough’s flavor.
2 tablespoons lemon juice (freshly squeezed) – Adds tartness and moisture.
2 ½ cups all-purpose flour – The base structure of the cookie.
1 teaspoon baking powder – Helps the cookies puff up.
¼ teaspoon salt – Balances the sweetness and enhances flavor.
1 cup fresh raspberries, chopped – Juicy bursts of flavor in every bite. Be gentle when folding them in.

For the Raspberry Glaze:

1 cup powdered sugar – The base of the glaze.
2 tablespoons raspberry purée (strained) – For color and flavor.
1 teaspoon lemon juice – To brighten the glaze and tie in the lemon from the cookies.

Optional: Extra lemon zest for topping

Step-By-Step Cooking Instructions

1. Prep Your Workspace Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This will keep the cookies from sticking and help them bake evenly.

2. Mix Dry Ingredients In a medium bowl, whisk together the flour, baking powder, and salt. Set this aside—you’ll add it gradually to avoid clumping.

3. Cream the Butter and Sugar In a large mixing bowl, use a hand mixer or stand mixer to beat the softened butter and sugar together until light and fluffy, about 2–3 minutes. This aerates the mixture and ensures a tender crumb.

4. Add Wet Ingredients Crack in the egg and beat until incorporated. Then mix in the lemon juice and lemon zest. The mixture might look slightly curdled because of the acid from the lemon—this is totally normal.

5. Combine Dry and Wet Slowly add the dry ingredients to the wet mixture, mixing just until the dough comes together. Avoid overmixing to keep the cookies soft.

6. Fold in the Raspberries Gently fold in the chopped raspberries using a spatula. The dough will be a little sticky and streaked with pink—that’s exactly what you want.

7. Chill the Dough Cover the bowl and chill the dough for at least 30 minutes. This helps the flavors meld and reduces spreading during baking.

8. Scoop and Bake Use a cookie scoop or tablespoon to portion the dough onto your prepared baking sheets, leaving 2 inches between each cookie. Bake for 12–15 minutes or until the edges are just golden.

9. Cool the Cookies Allow the cookies to cool on the pan for 5 minutes before transferring them to a wire rack. This prevents them from breaking while still warm.

10. Prepare the Glaze In a small bowl, whisk together powdered sugar, raspberry purée, and lemon juice until smooth. If it’s too thick, add more lemon juice, one teaspoon at a time.

11. Glaze and Finish Once the cookies are completely cool, drizzle the glaze over the top using a spoon or piping bag. Add a touch of fresh lemon zest for that final flourish.

Let the glaze set for about 10 minutes before serving or storing.

How to Serve

Serve these cookies slightly chilled or at room temperature with tea or coffee.
Add them to a springtime dessert platter alongside lemon bars or mini fruit tarts.
Stack a few in a gift box or cellophane bag tied with ribbon for a beautiful edible gift.

Pairing Suggestions

Drinks: These cookies pair beautifully with iced chamomile, mint tea, or a sparkling lemonade.
Other Desserts: Serve alongside vanilla ice cream or a light fruit salad.
Savory Balance: Complement a brunch spread with savory scones or turkey bacon quiche for balance.

Storage, Freezing & Reheating Instructions

Room Temperature: Store cookies in an airtight container for up to 5 days.

Refrigerator: They’ll stay fresh for up to 2 weeks when refrigerated, although the texture may firm up slightly.

Freezer:

To freeze baked cookies: Place in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag or airtight container. Store up to 3 months.
To freeze dough: Scoop and freeze dough balls, then bake directly from frozen, adding an extra 1–2 minutes to the bake time.

Reheating: Warm briefly in the microwave (10–15 seconds) or toaster oven to soften before serving.

Common Mistakes to Avoid

Not chilling the dough: This leads to excessive spreading and flat cookies.
Overmixing the dough: Once you add the flour, mix just until combined to avoid a tough texture.
Using overly ripe raspberries: They release too much moisture and can make the dough soggy.
Skipping the lemon zest: The zest is key to that vibrant lemon flavor—don’t skip it!
Glazing too soon: Make sure cookies are fully cooled before adding glaze or it’ll melt right off.

Pro Tips

Use fresh ingredients: Fresh lemon juice and zest give a brighter, more intense flavor than bottled.
Dry raspberries gently: After chopping, pat them with a paper towel to absorb excess moisture.
Try a cookie scoop: For consistent size and even baking, a medium cookie scoop works wonders.
Chill longer for better flavor: Overnight chilling enhances the citrus and berry notes.
Glaze control: If you want a thicker glaze layer, dip the tops of the cookies instead of drizzling.

Frequently Asked Questions (FAQs)

Can I use frozen raspberries?
Yes, but don’t thaw them. Add them frozen to the dough to prevent excess moisture.

Why is my dough too sticky?
That’s likely from the moisture in the raspberries. Chill longer or add 1–2 tablespoons more flour.

Can I make the dough ahead of time?
Absolutely. Refrigerate for up to 3 days or freeze for up to 3 months before baking.

Can I make these gluten-free?
Yes! Use a 1:1 gluten-free flour blend. Just ensure it contains xanthan gum for structure.

What if I don’t have a zester?
Use a fine grater or carefully peel and mince the lemon rind.

Can I skip the glaze?
Sure, but it adds a lovely fruity finish and extra sweetness.

Do I have to chill the dough?
It’s strongly recommended. It helps the cookies keep their shape and improves flavor.

Can I substitute other berries?
Yes, blueberries and blackberries work great. Chop large berries before adding.

Why did my cookies turn out flat?
This can happen if your butter is too soft or if the dough wasn’t chilled long enough.

How do I keep cookies soft for days?
Store them in an airtight container with a slice of bread to retain moisture.

Conclusion & Call to Action

Lemon Raspberry Cookies from Chasety are more than just another sweet treat—they’re a celebration of seasonal flavors, beautiful textures, and effortless joy. With their vibrant color, tart citrus notes, and jammy raspberry pops, they’re the kind of cookie you bake once and then crave forever.

Whether you’re sharing them at a picnic, baking with your kids, or just treating yourself to something cheerful and bright, this recipe delivers every single time. It’s easy to customize, quick to prepare, and absolutely delightful to eat.

If you try these cookies, I’d love to hear how they turn out! Snap a photo, leave a comment, or tag me on social media—I always enjoy seeing your beautiful bakes and unique twists. Happy baking!