Go Back
Freshly baked lemon raspberry cookies with vibrant red raspberry swirls and a sugar-dusted top, surrounded by whole raspberries.

Lemon Raspberry Cookies

Soft, fluffy lemon cookies studded with tart raspberries—like a bite of raspberry lemonade in cookie form!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup unsalted butter softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 2 tsp lemon zest from 2 lemons
  • 1 large egg room temperature
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup frozen raspberries coarsely chopped

Equipment

  • Mixer
  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Cream butter and both sugars until light and fluffy.
  3. Add lemon zest, egg, lemon juice, and vanilla; beat until combined.
  4. Whisk together flour, baking powder, baking soda, and salt; gradually mix into wet ingredients.
  5. Gently fold in the frozen raspberries, just until streaks appear.
  6. Scoop dough (~2 tbsp) onto prepared sheets, 2″ apart. Bake 12 minutes or until edges are golden.
  7. Cool on sheets 5 minutes, then transfer to wire racks to cool completely.

Notes

Use frozen raspberries to prevent bleeding; do not overmix. Dough can be chilled 10 minutes before baking for thicker cookies.