Lemon Raspberry Cookies
These Lemon Raspberry Cookies combine zesty citrus and sweet-tart berries for a delightful, chewy treat. Perfect for spring gatherings, this easy recipe delivers a burst of tangy-sweet flavor in every bite.
Equipment
- Kitchen Scale (please weigh your ingredients)
- Stand Mixer (or large mixing bowl with an electric mixer for beating the butter and sugar)
- Baking sheets (I use a half sheet pan)
- Parchment Paper
- Two-tablespoon cookie scoop
- A small bowl for the glaze
- a whisk or fork for the glaze
- A zester or grater for the lemons
- Medium mixing bowl (for mixing together dry ingredients)
Ingredients
Lemon raspberry cookies:
- 226 grams unsalted butter room temperature (1 cup)
- 300 grams granulated sugar 1 ½ cups
- 1 teaspoon vanilla extract
- 1 large egg room temperature
- 330 grams all-purpose flour 2 ¾ cups
- 1 teaspoon salt
- ½ teaspoon baking soda
- 33 grams lemon zest 3 tablespoons; about 3 lemons
- 1 cup frozen raspberries fresh work great too
Lemon glaze:
- 1 cup powdered sugar 120g
- 1 –2 tablespoons lemon juice
- ½ teaspoon vanilla
- 1 tablespoon milk more as needed
- Extra lemon zest for decorating (optional)
Instructions
For the lemon raspberry cookies:
- Preheat your oven to 350°F. Line a sheet pan with parchment paper and set aside.
- Beat the butter and sugar with the paddle attachment until light and fluffy (about 5 minutes). Scrape down the sides and mix in the vanilla, lemon zest, and egg.226 grams unsalted butter, 300 grams granulated sugar, 1 teaspoon vanilla extract, 1 large egg, 33 grams lemon zest
- In a medium bowl, mix together the flour, salt, and baking soda. Slowly add it to the sugar mixture (add it gradually so the dry ingredients don't fly out when you turn the mixer back on).330 grams all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda
- Stir the raspberries into the dough. For frozen berries, use the stand mixer (the chilled berries harden the dough quickly, so the mixer helps distribute them). For fresh berries, mix by hand with a spoon for the most control over the swirls.1 cup frozen raspberries
- Use a 2-tablespoon scoop to portion the dough onto the prepared sheet and bake at 350°F for 12 minutes. Remove and reshape with the swirl (scoot) method, then bake 2–3 minutes more. Rest on the sheet for 5 minutes before transferring to a cooling rack.
For the glaze:
- After the cookies have cooled completely, whisk together the powdered sugar, lemon juice, vanilla, and milk in a small bowl until combined. Don't add all the liquid at once — add gradually and stop at a good drizzle consistency that holds its shape.1 cup powdered sugar, 1 –2 tablespoons lemon juice, ½ teaspoon vanilla, 1 tablespoon milk
- Drizzle the glaze over the cookies and top with fresh lemon zest. Let the glaze set before serving.Extra lemon zest
Notes
Note: Weigh your ingredients! I can't recommend this enough. Kitchen scales are easy to find, affordable, and beneficial to your baking journey. It is the best way to make sure your recipes turn out as accurate as possible. See my "equipment" section above for links to scales I recommend.
Storage: Store at room temp for 3-5 days. Freeze for up to 6 months.
Hint: These cookies will spread more than a typical cookie due to the liquid provided by the fruit. For perfectly rounded cookies, use the cookie swirl technique linked in step 3 in my "instructions" section! Individual cookies with large concentrations of raspberry will be chewier and have a softer bottom as well!
Nutrition
Calories: 154kcalCarbohydrates: 23gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 22mgSodium: 99mgPotassium: 26mgFiber: 1gSugar: 14gVitamin A: 199IUVitamin C: 3mgCalcium: 8mgIron: 1mg
Tried this recipe?Let us know how it was!
