Name: Irresistible Lemon Raspberry Cookies You Must Try
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup (200 g) granulated sugar; ½ cup (1 stick / 113 g) unsalted butter, room temperature; 1 large egg, room temperature; 1 tablespoon lemon juice, freshly squeezed; 1 teaspoon vanilla extract; 1 ½ cups (187.5 g) all-purpose flour; 2 tablespoons lemon zest, about 1 large lemon; ½ teaspoon baking powder; ¼ teaspoon baking soda; ⅔ cup (167 g) frozen raspberries, roughly chopped

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Oh, these lemon raspberry cookies—just saying the name makes my mouth water! They’re like a little burst of sunshine in every bite, with that perfect balance of zesty lemon and sweet-tart raspberries. I first made them for a summer picnic, and let me tell you, they disappeared faster than I could say “seconds, please!” Now they’re my go-to whenever I need a cookie that’s both refreshing and indulgent.

What I love most is how easy they are to whip up. No fancy techniques, no waiting around—just simple ingredients that come together in minutes. The combination of bright lemon zest and juicy raspberries creates this magical flavor that’s impossible to resist. Trust me, once you try these, you’ll be making them on repeat for every occasion (or, let’s be honest, just because it’s Tuesday).

Why You’ll Love These Lemon Raspberry Cookies

These cookies aren’t just delicious—they’re downright addictive! Here’s why:

Tangy & bright: The lemon zest and juice give that perfect zing, while the raspberries add a sweet-tart punch.
Soft & tender: They bake up with the most delicate, melt-in-your-mouth texture—no dry, crumbly cookies here!
Easy-peasy: No mixer? No problem. You can whip these up by hand in under 30 minutes.
Versatile: Perfect for picnics, bake sales, or just treating yourself with a cup of tea.

Seriously, one bite and you’ll be hooked. They’re that good.

Ingredients for Lemon Raspberry Cookies

Gathering the right ingredients makes all the difference with these cookies. Here’s what you’ll need:

1 cup (200 g) granulated sugar – for that perfect sweetness
½ cup (1 stick / 113 g) unsalted butter, room temperature – soft enough to cream easily
1 large egg, room temperature – helps everything bind together smoothly
1 tablespoon lemon juice, freshly squeezed – none of that bottled stuff!
1 teaspoon vanilla extract – the good quality kind if you’ve got it
1 ½ cups (187.5 g) all-purpose flour – measured properly (spoon and level!)
2 tablespoons lemon zest – about 1 large lemon’s worth
½ teaspoon baking powder + ¼ teaspoon baking soda – our rising dream team
⅔ cup (167 g) frozen raspberries, roughly chopped – frozen works better than fresh here

See? Nothing too fancy – just good, simple ingredients that create magic together!

How to Make Lemon Raspberry Cookies

Making these cookies is almost as fun as eating them! The key is taking it step by step—don’t rush, and you’ll be rewarded with perfect little bursts of lemony-raspberry goodness.

Step 1: Cream Butter and Sugar

First, grab your room-temperature butter and sugar. Beat them together until fluffy and pale yellow—about 2-3 minutes with a mixer, or a good arm workout if doing it by hand. This step creates tiny air pockets that make the cookies light and tender.

Step 2: Add Wet Ingredients

Crack in the egg, then drizzle in that fresh lemon juice and vanilla. Mix just until combined—no need to overdo it here. You’ll see the batter become smooth and glossy, with the most amazing citrusy aroma!

Step 3: Combine Dry Ingredients

In another bowl, whisk together the flour, lemon zest, baking powder, and baking soda. This ensures no clumps of baking soda surprise anyone (yuck!). The zest will perfume the flour beautifully as you mix.

Step 4: Fold in Raspberries

Now the fun part! Add your dry ingredients to the wet in two batches, mixing gently. Then fold in those chopped frozen raspberries—light-handed strokes prevent the dough from turning pink. A few streaks are fine! Drop tablespoonfuls onto your lined baking sheet, leaving room to spread.

Bake at 350°F for 10-12 minutes until just golden at the edges. Let them cool slightly on the pan—they’ll be fragile at first but firm up perfectly.

Tips for Perfect Lemon Raspberry Cookies

Want bakery-worthy cookies every time? Here are my hard-earned secrets:

Zest first, juice later: Always zest your lemon before juicing—it’s way easier! And use every last bit of that fragrant yellow zest.
Frozen is better: Trust me, frozen raspberries hold their shape and prevent dough from turning into pink mush.
Mix with a light hand: Overmixing = tough cookies. Stop when you barely see flour streaks—the dough will come together as you fold in berries.

Follow these, and you’ll get perfect cookies that’ll make everyone think you’re a pastry pro!

Ingredient Substitutions & Notes

Life happens, and sometimes you need to improvise! Here’s how to adapt these cookies without losing that amazing flavor:

Fresh raspberries? You can use them, but freeze them first—they’ll bleed less into the dough. Expect a slightly wetter batter though!
Out of lemons? Bottled juice works in a pinch, but reduce it to 2 teaspoons since it’s stronger. Lemon extract (½ teaspoon) adds great flavor too.
Butter alternatives? Margarine works, but the cookies spread more. For dairy-free, try coconut oil—just chill the dough 30 minutes before baking.

Small tweaks can still give you delicious results—baking should be fun, not stressful!

Serving and Storing Lemon Raspberry Cookies

These cookies shine brightest with a cup of hot tea or iced coffee—the citrusy zing pairs perfectly! For parties, I love stacking them on a vintage cake stand—they look as good as they taste. Store leftovers (if you have any!) in an airtight container at room temperature for up to 3 days. If they last that long!

Nutritional Information

Each cookie packs about 120 calories with that perfect balance of sweet and tangy. Remember, these values are estimates—your exact results might vary depending on ingredient brands and how generous you are with those raspberries!

Frequently Asked Questions

Got questions? I’ve got answers! Here are the ones I hear most about these lemon raspberry cookies:

Can I use fresh raspberries instead of frozen?
You can, but I highly recommend freezing them first! Fresh raspberries release more juice, making the dough sticky and turning it pink. Frozen berries hold their shape better and give those perfect little fruity bursts in every bite.

How long do these cookies stay fresh?
They’ll keep in an airtight container at room temperature for 3 days—if they last that long! For longer storage, freeze the baked cookies (they thaw beautifully) or even the dough balls—just add 1-2 minutes to the baking time straight from the freezer.

Why did my cookies spread too much?
This usually means your butter was too soft or the dough got warm. If it’s hot in your kitchen, chill the dough for 15 minutes before baking. And always use room-temperature butter—not melted!—for that perfect cookie texture.

Share Your Experience

Made these lemony delights? I’d love to hear how they turned out—leave a comment or snap a pic of your raspberry-studded masterpieces!