Lemon raspberry cookies are sweet, buttery, soft and fluffy lemon cookies filled with swirls of tart raspberries. Top these raspberry lemon cookies with a fresh lemon glaze for even more lemon flavor. This lemon and raspberry cookie recipe is no chill and easy to make in one bowl.
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Why Should You Make This Recipe
I love baking with berries. They provide bursts of sweet and tart flavor that is so refreshing. A few of my favorite raspberry recipes from the blog are my White Chocolate Raspberry Cookies, Raspberry Muffins and Lemon Raspberry Cake. These white chocolate and raspberry cookies are another raspberry recipe I know you will love.
- Layers of flavors and textures. From the soft and fluffy lemon cookie bursting with tart and juicy raspberries to the fresh lemon glaze on top, these chewy raspberry and lemon cookies will delight your senses.
- Easy to make, bake and eat. These chewy raspberry lemon cookies with lemon glaze are incredibly easy to make. Simply mix up the no chill lemon cookie dough, swirl in the frozen raspberries, scoop, bake and enjoy.
Ingredients
This recipe for lemon raspberry cookies requires only a handful of simple ingredients to make and you probably already have them in your pantry and fridge. Here’s what you’ll need.
- Dry Ingredients: Gather all purpose flour, cornstarch, baking powder, baking soda and salt.
- Wet Ingredients: Gather unsalted butter, granulated sugar, lemon zest, egg and egg yolk, lemon juice, lemon extract and frozen raspberries.
Substitutions
These raspberry lemonade cookies are as easy to make as they are delicious. Here are my recommended substitutions to make these buttery and fluffy raspberry and lemon sugar cookies if you need them.
- All purpose flour: Make these raspberry lemon cookies gluten free by using a good 1-1 gluten free flour. I recommend using the one from Bob’s Red Mill. Make sure gluten free flour contains xanthium gum.
- Baking Powder and Baking Soda: These both act as leaveners in these cookies.
- Cornstarch: Using cornstarch helps to prevent the cookies from spreading too much, as well as giving them an extra chewiness. If you would like to omit, make sure to chill the dough for at least an hour.
- Granulated Sugar: Maple sugar would also work well to make this refined sugar free.
- Lemon Zest and Juice: Lemon pairs so beautifully with raspberries. If needed, replace the lemon with lime or orange.
- Unsalted Butter: Vegan butter or plant based can also be used in place of regular unsalted butter.
- Eggs: This recipe has not been tested without eggs.
- Lemon Extract: This is more for background flavor and nicely enhances the flavors of the other ingredients. If needed, replace the lemon extract with vanilla extract.
- Frozen Raspberries: Use frozen raspberries to achieve a more cake like texture and the beautiful raspberry swirl.
Variations
- Fresh Raspberries: If using fresh blueberries, I recommend following the recipe for my White Chocolate Raspberry Cookies, just omit the white chocolate and zest 2 -3 lemons into the sugar.
- Raspberry Jam: Use up to ½ cup raspberry jam or preserves gently swirled into the lemon sugar cookie dough. Just like with the frozen raspberries, make sure not to over mix the jam into the cookie dough as this can cause a more muddled look rather than a raspberry marbled look.
- White Chocolate Chips or Chunks: Mix in up to 1 cup (170 g) white chocolate chips or small chunks right before mixing in the raspberries.
How To Make
Learn how to make lemon raspberry cookies in a few easy steps.
- Preheat the oven to 350 F (180 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 20 minutes. In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.
- In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk, lemon juice and lemon extract until smooth and well combined. Stir the dry ingredients into the wet until just combined. Gently stir in the frozen raspberries until the raspberries are swirled into the cookies. Look for some pink streaks with chunks of frozen raspberry pieces.
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. Place the cookies onto the lined baking sheet about 3 inches ( 8 cm) apart. Bake at 350 F (180 C) for 12 -14 minutes or until the edges of the cookies are set and are a light golden brown with puffed up centers. Cool the chewy lemon raspberry cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- Make the lemon glaze by whisking the powdered sugar with freshly squeezed lemon juice until smooth and well combined. Drizzle the lemon glaze on top of the cooled cookies, set and enjoy.
How To Store, Freeze and Thaw
- Store: Place the baked lemon raspberry cookies in an airtight container in the fridge for up to 5 days.
- Freeze: Make sure the chewy raspberry lemon cookies are completely cooled to room temperature. Individually wrap each cookie in plastic wrap and place in a ziplock bag. Store in the freezer for up to 2 months. Glaze the cookies after thawing the cookies. I do not recommend freezing the unbaked cookie dough with the raspberries. If you would like to freeze the cookie dough, leave out the raspberries until right before baking. Thaw the cookie dough in the fridge overnight, set the cookie dough out at room temperature for 30 minutes, swirl in the frozen raspberries, scoop and bake.
- Thaw: The easiest and tastiest way to thaw the raspberry lemon cookies is to let them thaw overnight in the fridge.
M’s Expert Tips
- Cool the melted butter. To make these lemon berry cookies extra chewy, the butter is melted. However, it needs to cool for about 15 minutes before using to make the cookie dough. I like to melt the butter and transfer to the fridge after before turning on the oven.
- Measure the flour properly. I highly recommend using a food scale to get perfectly measured ingredients every time.
- Don’t overmix the batter. Always use the lowest speed on your electric mixer or mix in the dry ingredients by hand. Make sure to mix the dry ingredients into the wet until just combined.
- Use frozen raspberries for this recipe. I tested this recipe with both fresh and frozen. I prefer the look and overall texture when using frozen raspberries. However, these raspberry and lemon cookies work well with fresh raspberries, too. Make sure to check out the Variations section for more information.
- Give your cookies a “cookie scoot.” Within the first minute of removing the cookies from the oven, use a large biscuit cutter (wider than the cookies) to help shape any cookies back into a more round shape. Place the cutter over the cookies so the edges of the cookie are inside the cookie/ biscuit cutter. In a circular motion, gently nudge the edges back into a round shape.
FAQs
Can I make these lemon raspberry cookies smaller or larger?
I find that a medium cookie scoop, with about 2 tablespoons of cookie dough makes the perfect cookie. However, you can make a small (1 tablespoon) cookie if you like. Bake this size cookie for 10 -12 minutes. Bake larger (3 tablespoon) cookies for 14 - 16 minutes.
Can I make these raspberry cookies ahead of time?
I don’t recommend making the cookie dough ahead of time. If you want to make the cookie dough ahead of time, wait to swirl in the frozen raspberries until it’s time to bake the cookies.
Why did my raspberry lemon cookies spread so much?
This can happen from too much moisture in the cookies. Make sure the raspberries stay frozen until right before mixing into the cookie dough. Only mix enough to incorporate the raspberries so they don’t get too mushy.
Other Cookie Recipes to Try
If you try this Lemon Raspberry Cookies recipe please rate the recipe and leave a comment below. Doing so helps other readers decide if this is a great recipe to bake. Don’t forget to tag me on Instagram using @olivesnthyme so I can see what you’re baking! - M
Lemon Raspberry Cookies Recipe
Lemon raspberry cookies are sweet, buttery, soft and fluffy lemon cookies filled with swirls of tart raspberries. Top these raspberry lemon cookies with a fresh lemon glaze for even more lemon flavor. This lemon and raspberry cookie recipe is no chill and easy to make in one bowl.
Equipment
- 1 zester
- 2 baking sheets
- 2 sheets parchment paper
- 1 medium (2 tablespoon, 30 ml) cookie scoop
Ingredients
Lemon Raspberry Cookies
- ¾ cup (170 g) unsalted butter
- 2½ cup (300 g) all purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- 1¼ cup (250 g) granulated sugar
- 3 lemons, zested
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 tablespoons (30 ml) lemon juice
- 1 teaspoons lemon extract
- 1¼ cups frozen raspberries, chopped
Lemon Glaze
- 1½ cup (180 g) powdered sugar
- 2 - 3 tablespoons (30 - 45 ml) fresh lemon juice
Instructions
- Preheat the oven to 350 F (180 C) for about 20-30 minutes before baking the cookies. Line a large baking sheet with parchment paper. In a small bowl, melt the butter and cool in the fridge for about 20 minutes.¾ cup (170 g) unsalted butter
- In another bowl whisk together the flour, cornstarch, baking powder, baking soda and salt until well combined.2½ cup (300 g) all purpose flour , 2 teaspoons cornstarch, 1 teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
- In a large mixing bowl, whisk the sugar and lemon zest together until they are the consistency of wet sand. Whisk in the cooled melted butter until well combined. Whisk in the egg, egg yolk, lemon juice and lemon extract until smooth and well combined.1¼ cup (250 g) granulated sugar, 3 lemons, zested, 1 large egg, room temperature, 1 large egg yolk, room temperature, 2 tablespoons (30 ml) lemon juice, 1 teaspoons lemon extract
- Stir the dry ingredients into the wet until just combined. Gently stir in the frozen raspberries until the raspberries are swirled into the cookies. Look for a few pink streaks with chunks of frozen raspberry pieces scattered throughout the dough.1¼ cups frozen raspberries, chopped
- Using a medium cookie scoop (2 tablespoons, 30 ml), scoop the lemon blueberry cookie dough into balls. Place the cookies onto the lined baking sheet about 3 inches (8 cm) apart. Bake at 350 F (180 C) for 12 -14 minutes or until the edges of the cookies are set and are a light golden brown with puffed up centers.
- Cool the chewy lemon raspberry cookies on the baking sheet for 10 minutes. Then transfer to a cooling rack to cool completely to room temperature.
- Make the lemon glaze by whisking the powdered sugar with freshly squeezed lemon juice until smooth and well combined. Drizzle the lemon glaze on top of the cooled cookies, set and enjoy.1½ cup (180 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) fresh lemon juice
Notes
Store: Place the baked lemon raspberry cookies in an airtight container in the fridge for up to 5 days.
did you make this recipe?tag @olivesnthyme on Instagram
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