These raspberry cookies are bursting with fruity raspberries and fresh lemon flavor. They have a soft, buttery and chewy texture, are easy to make and always disappear fast!
Table of Contents
Lemon Raspberry Cookies
I love to make fruit desserts during spring and summer. These bright and refreshing raspberry cookies are a favorite, as well as mini fruit tarts, glazed lemon cookies, strawberry crumb bars and lemon bars.
Sweet, tart raspberries are combined with the bright zing of lemon and a buttery cookie base that tastes like a mix between an orange scone and shortbread cookie. Topped with a lemon powdered sugar glaze, everyone loves these cookies!
If you love lemon, other favorites include this lemon sugar cookie recipe and lemon loaf cake.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- All-purpose flour
- Granulated sugar
- Baking powder
- Cold salted butter
- Heavy whipping cream
- Fresh lemon zest and lemon juice
- Frozen raspberries
- Lemon glaze
Fresh or Frozen Raspberries
I recommend using frozen raspberries when making this raspberry cookies recipe instead of using fresh raspberries.
Frozen berries are easier to fold into the dough than fresh berries (without getting all mushy) and are less watery. Frozen raspberries are still a bit fragile, so make sure to gently fold them into the dough.
How to Make Raspberry Cookies
In a large bowl, whisk dry ingredients including the flour, sugar, and baking powder. Mix in butter with a pastry cutter, whisk, or your hands until crumbly and combined.
Stir in heavy cream, lemon zest, and lemon juice until combined and a thick dough forms. Gently fold or press in raspberries.
Using a large cookie scoop, spoon dough 2 inches apart onto prepared cookie sheets. Bake 12 to 15 minutes, or until lightly golden around the edges.
Once cookies have cooled completely, combine glaze ingredients in a small bowl and drizzle over the soft cookies.
Tips and Variations
- Cold butter. Similar to making homemade biscuits, you want to use cold cubed butter. This gives the raspberry cookies a soft and thick texture, with a bit of crumble.
- Drop cookies. Simply use a spoon (or cookie scoop) to drop thefruity cookies onto the baking sheet. That’s it! No rolling or flattening cookie dough balls required.
- Fold raspberries gently. Try not to get heavy handed when folding in the frozen raspberries. Fold them in gently, so they stay intact for the most part.
- White chocolate raspberry cookies. White chocolate chips or dark chocolate chips would taste delicious. Fold them in when you fold in the frozen raspberries.
- Without lemon: Skip adding the lemon and use vanilla extract instead.
- Glaze. Make sure lemon raspberry cookies have cooled completely before adding the glaze. Try a cream cheese glaze or omit the glaze and dust with powdered sugar.
- Strawberries instead? Try these strawberry cookies!
If you love dessert recipes with lemon try lemon brownies, lemon cake mix cookies, lemon blueberry muffins or lemon poke cake!
More Recipes with Raspberries
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Raspberry Cookies
Video
Ingredients
Cookies
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ cup salted butter , cubed
- ⅔ cup heavy whipping cream , plus more as needed
- ½ lemon , zested and juiced
- 1 cup roughly chopped frozen raspberries
Glaze
- 1 cup powdered sugar
- 2 Tablespoons lemon juice
Instructions
Cookies
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Make dough. In a large bowl, whisk together 2 cups flour, 1/2 cup sugar, and 2 teaspoons baking powder. Mix 1/2 cup cold butter in with a pastry cutter, whisk, or use your hands until it's crumbly and combined.
- Add wet ingredients. Stir in 2/3 cup heavy cream, 1/2 lemon zest, and lemon juice just until combined and a thick dough forms. If the dough is too dry, add 1 more Tablespoon cream. Gently fold or press in raspberries.
- Drop cookies .Using a large cookie scoop, spoon dough 2 inches apart onto the baking sheet.
- Bake 12 to 15 minutes, or until lightly golden around the edges. Let cool 5 minutes on the baking sheet before transferring to a wire rack to cool completely.
Glaze
- In a medium bowl, stir together 1 cup powdered sugar and 2 Tablespoons lemon juice until smooth.
- Drizzle over cooled cookies. Enjoy!
Notes
- If you love really lemon, you can add a little more zest into the dough. Check out these tips for how to zest a lemon.
- You could make these without the lemon flavor if preferred. Omit the lemon juice and zest and add in a dash of vanilla extract for more flavor.
- White chocolate chips would taste delicious mixed into the dough. Fold them in when you fold in the frozen raspberries.
- Use a cream cheese glaze for a more rich and tangy flavor.
- Omit the glaze all together or add a dusting of powdered sugar before serving.
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
FAQs
This happens when the juice from the raspberries reacts with the baking powder. You cookies may also look a little gray or even a greenish color. To avoid this,add your frozen berries to the cookie batter last, stir gently and bake immediately. If you need to bake subsequent pans, keep dough chilled until ready to bake remaining batter.
Yes, if you do not add the raspberries to the batter you could make the dough ahead of time and store in the refrigerator.
If you have over baked your cookies they will start to harden as they cool. Take your cookies out of the oven right as they start to turn golden brown at the edges. Also, be sure to store your cookies in an airtight container as soon as they are cool.
Once the cookies have cooled completely, store in a zip top bag or airtight container at room temperature for about 4 to 5 days. Freeze lemon raspberry cookies in the freezer for 2-3 months.
Categorized as: American, Cookies, Desserts, Freezer-Friendly, Frosted Cookies, Fruit Desserts, Kid-Friendly, Nut-Free
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
Can freeze dried raspberries be substituted for fresh or frozen?
I haven’t tried, but I imagine that should work. Let us know if you try it :)
I added white chocolate chips and they were divine … and addictive!!!
White chocolate chips sound like a delicious addition! I need to try that!
Question, can I use fresh raspberries?
Hi Vennesa, I recommend using frozen raspberries because they are easier to fold into the dough (without getting all mushy) and are less watery. Just make sure to gently fold them in, because they are still a bit fragile!
I made these, they were delicious!
How many cookies is 1 serving?
1 cookie per serving :)
This cookie recipe came out delicious! Definitely a great combo of scones and cookies. Thanks so much for creating a yummy recipe!
I’m so glad you enjoyed it! :)
Loved these raspberry cookies!
I would like the recipe not video. I know how to stir cookies. Just recipe
Hi Penny! At the top of the post there is a button that says “Jump to Recipe” where it will take you directly to the recipe instead of having to scroll down to find it.
Great recipe for raspberry cookies
You don’t mention a measured amount of lemon juice or zest for the cookie, nor does it mention adding either to the dough. Could you clarify this please?
Hi Anita! If you scroll down to the recipe it lists 1/2 lemon zest and juice. :)
Hello, could you clarify the measurement for the zest and juice? It just says 1/2…is that a half tsp of each? Or is it zest and juice of a half lemon? Thank you!
It’s the zest and juice of half a lemon. :)
These are amazing! I have to admit, I used can coconut cream in place of the heavy cream and read the amount wrong on the can, so I accidentally put 2x’s the amount of liquid in, which made them flat instead of fluffy, but the flavor is unbelievable! I am eating them right out of the oven because they are so good, definitely making these again tomorrow with the proper amount of liquid! Great recipe, I am sharing this with all my friends!
Coconut cream would be delicious. I hate when that happens with a recipe, but I’m glad they still turned out good and that you are going to make them again! :)
Melt in your mouth delicious! I made a double batch. I added a splash more cream because it seemed dry when I was blended the ingredients. I wasn’t quite sure when and how much zest and juice to add to the batter. I put all the zest in and a teaspoon of juice after I folded in the raspberries. Turned out ok. Thank you for sharing the recipe!
I’m so glad you enjoyed them! :) Thanks for leaving a comment.
Can you leave them at room temperature and if so for how long ? Thanks
Hi Shelly! Yes you can store them at room temperature. I would recommend letting them cool completely and then store in a zip top freezer bag or airtight container. They should last 4-5 days at room temperature or 2-3 months if stored in the freezer.
THESE COOKIES ARE THE BEST!!!!!!!! I MAKE THEM ALL THE TIME!
These are such a great flavor combination. Love raspberry and lemon together. I’m drooling over the glaze too.
These are so yummy! My husband absolutely loves raspberries and these were perfect.
These cookies are so colorful and full of flavor!
I’m so glad you enjoyed them! :)
These cookies are great for Spring! Fresh and bright flavors!