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Lemon Raspberry Cookies Recipe

Megan
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.
4.75 from 4 votes
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Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 10 minutes
Total Time 42 minutes
Course Celebrations, Dessert
Cuisine American
Servings 22 cookies

Equipment

  • 2 mixing bowls
  • 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.
Keyword Lemon and Raspberry Cookies, Lemon Raspberry Cookies, Lemon Raspberry Cookies Recipe, Raspberry Lemon Cookies, Raspberry Lemonade Cookies
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