Quick Summary
Lemon Raspberry Cookies- soft and chewy lemon cookies bursting with lemon flavor and juicy red raspberries. The sweet lemon glaze is the perfect finishing touch to make these cookies not only delicious, but beautiful too! A delightful cookie for spring, summer, or any day!
I love making all kinds of cookies…chocolate chip, peanut butter, oatmeal, chocolate, and fruity cookies! One of my favorite fruity cookies are these Lemon Raspberry Cookies. They are delightful!
The lemon cookies are soft, chewy, and bursting with tart red raspberries! The lemon flavor is prominent thanks to lemon zest, lemon extract, and the sweet lemon glaze that gets drizzled over the cookies after they come out of the oven.
The lemon and raspberry combo is perfection! And not only are the cookies delicious, but they are pretty too! The perfect cookie for spring, summer, Mother’s Day, bridal showers, baby showers, picnics, parties, and any day! You can’t go wrong with these lemon raspberry cookies!
Ingredients
- All-purpose flour– spooned and leveled! Never pack your flour when measuring.
- Baking powder & Baking soda
- Salt
- Granulated sugar– for sweetening the cookies.
- Lemon zest– use a microplane to zest the lemon.
- Butter– use unsalted butter that is at cool room temperature. If the butter is too warm, it will make the cookies spread too much. You also need a little melted butter for the glaze.
- Egg & 1 Egg yolk– you need 1 whole egg and 1 egg yolk. The extra egg yolk makes the cookies extra chewy.
- Vanilla extract– always use pure vanilla extract.
- Lemon extract– look for lemon extract by the vanilla extract at the grocery store. It intensifies the lemon flavor.
- Frozen raspberries– use FROZEN raspberries, not fresh raspberries. Fresh raspberries will get too mushy after being mixed in. DO NOT THAW the frozen raspberries, stir them in frozen.
- Confectioner’s sugar– for making the glaze!
- Lemon juice– for the glaze! Start with 2 tablespoons, you can add a little more if the glaze is too thick.
How to Make Lemon Raspberry Cookies
- Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
- In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant. This will release the oils in the lemon zest and make the lemon flavor more powerful.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy and smooth, about 2 minutes, scraping down the sides of the bowl with a spatula, as necessary.
- Add the egg and egg yolk and mix until combined. Mix in the vanilla and lemon extracts.
- Add the dry ingredients. Mix on low until just combined. Don’t over mix.
- Gently fold in the frozen raspberries. Make sure the raspberries are FROZEN. If they are fresh or thawed, they will be too mushy.
- Use a cookie scoop to scoop the dough into balls, 1 ½ tablespoons per cookie, and place them on the prepared baking sheet, 2-inches apart.
- Bake for 10 to 14 minutes or until the cookies are set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for about 5 minutes.
- While the cookies are cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and melted butter.
- Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set up and enjoy!
How to Store & Freeze
- Storing: Once the glaze is set, you can store the cookies in an airtight container for up to 3 days on the counter If you are stacking the cookies, make sure you put a piece of parchment paper or wax paper between the layers so they don’t stick together. If you live in a hot and/or humid climate, I recommend storing the cookies in the fridge so the raspberries don’t get mushy and so the glaze doesn’t get too warm.
- Freezing: You can freeze the cookies. Place the cooled cookies in a freezer-safe container or bag. If you are stacking the cookies, make sure you put a piece of parchment paper or wax paper between the layers. Freeze for up to 3 months.
Recipe Tips
- Fluff, spoon, and level flour when measuring. Do not pack the flour. If you do, the cookies will turn out too puffy and dry.
- The butter should be at cool room temperature. When you press a stick of butter with your thumb, it should barely give. If the butter is too warm or greasy, the cookies will spread out too much in the oven.
- Rub the sugar and lemon zest together with your fingers until fragrant. This will release the oils in the lemon zest and give the cookies a stronger lemon flavor.
- Use lemon extract to enhance the lemon flavor.
- Only use FROZEN raspberries that are unthawed. Take them right out of the freezer and gently fold them in. Fresh or unthawed raspberries will make the cookie dough too wet and mush.
- Don’t over bake. The cookies are done when they are lightly golden brown around the edges, but still soft in the centers. They will finish baking as they cool on the baking sheet.
- Let the cookies cool completely before adding the lemon glaze.
More Cookie Recipes
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Cookies
Lemon Raspberry Cookies
Soft and chewy lemon cookies bursting with lemon flavor and juicy red raspberries. The sweet lemon glaze is the perfect finishing touch to make these cookies not only delicious, but beautiful too! A delightful cookie for spring, summer, or any day!
Prevent your screen from going dark
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Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and set aside.
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In a medium bowl, whisk together the flour, baking powder, salt, and baking soda. Set aside.
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In a small bowl, combine the sugar and lemon zest. Rub together with your fingers until fragrant.
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In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar mixture together until creamy and smooth, about 2 minutes, scraping down the sides of the bowl with a spatula, as necessary.
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Add the egg and egg yolk and mix until combined. Mix in the vanilla and lemon extracts.
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With the mixer off, add the dry ingredients. Mix on low until just combined. Don’t over mix.
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Gently fold in the frozen raspberries.
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Use a cookie scoop to scoop the dough into balls, 1 ½ tablespoons per cookie, and place them on the prepared baking sheet, 2-inches apart.
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Bake for 10 to 14 minutes or until the cookies are set around the edges, but still soft in the center. Let the cookies cool on the baking sheet for about 5 minutes.
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Transfer to a wire cooling rack and cool completely.
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While the cookies are cooling, make the glaze. In a medium bowl, whisk together the confectioner’s sugar, lemon juice, and melted butter.
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Use a spoon to lightly drizzle the glaze over the cooled cookies. Let the glaze set up and enjoy!
Use frozen raspberries and DO NOT THAW! You want the raspberries to be frozen so they don’t make the dough too mushy.
Calories: 156kcal, Carbohydrates: 23g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.2g, Cholesterol: 27mg, Sodium: 75mg, Potassium: 36mg, Fiber: 1g, Sugar: 15g, Vitamin A: 205IU, Vitamin C: 2mg, Calcium: 12mg, Iron: 1mg
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