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
- 1 cup unsalted butter at room temperature (226g)
- 1.5 cups granulated sugar 300g
- 1 teaspoon vanilla extract
- 1 large egg at room temperature
- 2.75 cups all-purpose flour 330g
- 1 teaspoon salt 3g
- ½ teaspoon baking soda
- 3 tablespoons lemon zest 33g
- 1 cup frozen berries
Lemon Glaze
- 1 Cup powdered sugar
- 1-2 tablespoons lemon juice
- ½ teaspoon vanilla
- 1 tablespoon milk use more as needed
- extra lemon zest for decorating optional
Instructions
For the lemon raspberry cookies
- Preheat your oven to 350F. Line a sheet pan with parchment paper and set it aside.
- Beat butter and sugar in the bowl of a stand mixer with the paddle attachment until light and fluffy (about 5 minutes). Scrape down the sides of the bowl and mix in the vanilla extract, lemon zest, and egg.1 cup unsalted butter, 1.5 cups granulated sugar, 1 teaspoon vanilla extract, 1 large egg, 3 tablespoons lemon zest
- In a medium bowl, mix together your flour, salt, and baking soda. Slowly add it to your sugar mixture. Be careful not to add too much too soon or your dry ingredients might fly out of the bowl when you turn it back on!2.75 cups all-purpose flour, 1 teaspoon salt, ½ teaspoon baking soda
- Stir the frozen raspberries into your dough. If you are using frozen berries, the stand mixer is your friend here, as the chilled berries will harden your dough quickly and make it hard to evenly distribute the berries throughout the cookie dough. If you are using fresh berries, I recommend mixing by hand with a spoon because this will give you the most control over the raspberry swirls.1 cup frozen berries
- Use a 2-tablespoon cookie scoop to scoop out the dough. Place the cookie dough balls on your prepared baking sheet and bake at 350°F for 12 minutes. Then remove them from the oven to reshape them using the scoot method before placing them back in the oven for 2-3 minutes. Let them rest on the sheet for 5 minutes before transferring the cookies to a cooling rack.
For the glaze
- After the cookies have cooled completely, make the lemon glaze in a small bowl by whisking together your powdered sugar, lemon juice (or more milk for a vanilla glaze), vanilla, and milk until combined. Don't add all of the liquid at once; add it gradually and stop once you reach a good drizzle consistency where it will hold its shape on the cookies.1 Cup powdered sugar, 1-2 tablespoons lemon juice, ½ teaspoon vanilla, 1 tablespoon milk use more as needed
- Drizzle the glaze over the cookies and top with fresh lemon zest. Let the glaze set before serving and enjoy!extra lemon zest for decorating
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: 156kcalCarbohydrates: 23gProtein: 2gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 97mgPotassium: 17mgFiber: 0.5gSugar: 14gVitamin A: 189IUVitamin C: 1mgCalcium: 5mgIron: 1mg
Tried this recipe?Let us know how it was!
