raspberry cookie

These Raspberry Cookies are soft, chewy, buttery, and bursting with the delicious flavors of fresh lemon and raspberries. Super quick and easy to make, everyone loves these delicious cookies!

Raspberry Lemon Cookies

butter (softened)

sugar

vanilla extract

egg (at room temperature)

salt

lemon

baking powder

baking soda

all-purpose flour

raspberries (frozen)

Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.

In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.

In a separate mixing bowl, sift together the baking powder, baking soda, and flour.

With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)

Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.

Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.

Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.

These cookies are delicious! I made two batches to dial it in. The first ones didn’t come out too well, I found that the raspberries I used were simply too large, and did not have the ability to break down during baking. They remained one large clump in the cookie, and did not have the marbling appearance of even distribution throughout the cookie and they did not brown. I used frozen berries and baked at 350. The second batch I cut the frozen raspberries into quarters and folded gently in the batter. I also increased the baking temperature to 375. These cookies came out Perfect! Everyone’s technique and oven are slightly different. I will be making several dozen of these for a baby shower, coming up and wanted to test the recipe first. It’s definitely a winner! These cookies are beautiful in appearance, and the taste is incredible!

I made these cookies.  I made one batch as recipe, and second batch I added semi sweet chocolate chips.  My family enjoyed them, but prefer the ones with no chocolate chips.  They were a hit at our Canada Day celebration.

Made these yesterday. I zested the whole lemon but only half the juice. The batter is a huge lemon punch and delicious all alone at a lemon cookie. My butter was very soft and the cookies are cakey, which I like! I added chocolate chips and they are so good!

Yummy cookie with beautiful Summer flavors. The problem some people (including me) had with the cookies falling flat could have to do with the liquid-dry balance. The lemon I used was large &amp; very juicy and so the amount of liquid probably needed balancing out with a little extra flour. I did notice my batter was not “very sticky” - that was a clue. I decided to add a bit of flour to the other half before baking, and indeed the batter became sticky and the cookies turned out more like the ones pictured. It would be great to have exact liquid measurements to solve this. Either way, they’re a delicious treat - thanks for posting!

I had the same problem with the softness of the cookie. The flavor...AMAZING!! My husband loved the lemon and raspberry combo. He even thought there was a subtle icing on them because of the wonderful lemon zing. But the next day, they were falling apart when picked up. Maybe baking them a bit longer would help?

These cookies are amazing. Than you Jessica! I ended up just quickly rolling cookie dough in a ball (1 tablespoon worth) and washed hand quickly after to avoid staining from raspberries. Mine turned out perfect!!!

To all the complainers: STOP!
💕This is a perfect recipe💕
I think frozen raspberries hold up better but no matter!
This is a clear winner!!

I’m used fresh raspberries for the recipe and they were delish

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Raspberry Lemon Cookies

Raspberry Lemon Cookies

Top 2 raspberry cookie recipes from across the web

The most viewed raspberry cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Raspberry Lemon Cookies

Raspberry Lemon Cookies

The most viewed raspberry cookie recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine