Raspberry Lemon Cookies
These Raspberry Lemon Cookies are everything you need in a dessert. Buttery, citrusy, sweet, and slightly tart, they’re the perfect way to treat yourself after a long day or add a splash of color and flavor to a family gathering.
Whether you’re an experienced baker or a casual cookie enthusiast, this is one recipe you won’t want to miss.
Love Raspberry desserts? Try this Chocolate Raspberry Tart, Raspberry White Chocolate Cupcakes, or Raspberry Hand Pies next time.
Table of contents
Why You’ll Love This Recipe
- Perfectly balanced flavors: The tanginess of fresh lemon complements the sweetness of raspberries to create an irresistible taste.
- Simple Ingredients: This recipe uses basic pantry staples, so you don’t need to make a special trip to the grocery store.
- Easy to make: With step-by-step instructions and time-saving tips, this recipe is perfect for busy home cooks.
- Great for sharing: These cupcakes’ bright colors and delicious taste make them ideal for parties or gatherings with friends and family.
Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
Don’t worry about advanced techniques or hard-to-find items while shopping. You’ll love how easy it is to whip up these cookies using pantry staples (plus freeze-dried raspberries). For exact quantities, scroll to the printable recipe card at the end of the post!
Variations
- Add white chocolate chips: They bring a creamy sweetness that pairs perfectly with the tart raspberries and citrusy lemon.
- Try other fruits: Swap out the raspberries for blueberries, blackberries, or even diced strawberries for a fun twist on the classic.
- Make them gluten-free: Use gluten-free all-purpose flour instead of regular flour. Just ensure it’s a 1-to-1 substitute for best results.
Instructions
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Using a stand or hand mixer, beat butter, cream cheese, and sugar on medium until light and fluffy.
- Lower mixer speed and add egg, lemon zest, lemon juice, and vanilla. Mix until just combined. Gradually add dry ingredients, mixing on low until just incorporated.
- Use a 1 1/2 tablespoon cookie scoop to portion dough onto prepared sheets, about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on wire racks.
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk if using. Dip the cookies or spread over fully cooled cookies. Sprinkle crushed raspberries over the frosting before it sets.
Expert Tips
- Don’t overmix the dough: Over-mixing can lead to dense, tough cookies. Mix until the ingredients are just combined.
- Measure flour correctly: Too much flour can make your cookies dry. Use a spoon to fill your measuring cup and level it off with a knife for best results.
- Chill the dough: If your dough feels too sticky, refrigerate it for 20-30 minutes before baking. This helps the cookies keep their shape and prevents spreading.
Frequently Asked Questions
Do you have questions about this raspberry lemon cookies recipe? Here are the answers to the most commonly asked questions.
These cookies are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them longer, refrigerate them for up to a week or freeze them for up to a month.
Absolutely! Prepare the dough and store it in the fridge for up to 24 hours. When ready to bake, simply scoop and bake as usual.
The lemon glaze adds a lovely layer of sweetness and citrus flavor, but the cookies are delightful on their own, too! Feel free to skip it if you prefer.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Raspberry Lemon Cookies
Equipment
- medium bowl
- Electric mixer
- Cookie scoop
- cooking sheets
- small bowl
- Food processor
Ingredients
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup granulated sugar
- ¾ cup unsalted butter softened
- ¼ cup cream cheese softened
- 1 large egg
- 2 tablespoons lemon zest
- 1 ½ tablespoons lemon juice
- 1 teaspoon vanilla extract
- ⅓ cup crushed freeze-dried raspberries
Glaze
- 2 cups powdered sugar
- 1 ½ tablespoons lemon juice
- 1 ½ tablespoons milk If needed to thin
- Optional: 1-2 Tablespoon finely crushed freeze-dried raspberries to garnish
Instructions
- Preheat the oven to 350°F.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand or hand mixer, beat butter, cream cheese, and sugar on medium until light and fluffy.
- Lower mixer speed and add egg, lemon zest, lemon juice, and vanilla. Mix until just combined.
- Gradually add dry ingredients, mixing on low until just incorporated.
- Gently fold in the crushed freeze-dried raspberries.
- Use a 1 1/2 tablespoon cookie scoop to portion dough onto prepared sheets, about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on wire racks.
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk if using.
- Dip the cookies or spread over fully cooled cookies.
- Sprinkle crushed raspberries over the frosting before it sets.
Notes
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
