Lemon Raspberry Cookies
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These lemon raspberry cookies are packed with so much fresh flavor! Each cookie is made with fresh raspberries, lemon juice, and lemon zest. Plus, the dough doesn’t need to be chilled, so they’re ready to eat in just 20 minutes!
After making my popular lemon blueberry cookies, you know I had to make a raspberry version! These lemon raspberry cookies use fresh raspberries, but you could also use freeze-dried raspberries if that’s all you have.
You can easily make these cookies dairy-free, so they’re perfect if you have food allergies!
Why You’ll Love These Lemon Raspberry Cookies
- These lemon raspberry cookies only take 20 minutes to make, and you don’t have to chill the cookie dough!
- You only need 11 simple ingredients, nothing too fancy!
- These cookies can easily be made dairy-free.
Ingredients Needed
- Butter: You can use regular butter or vegan butter if you’re dairy-free.
- Raspberries: I recommend using fresh and not frozen raspberries. Frozen raspberries hold more moisture and they tend to turn the cookies slightly blue after baking! You can also use freeze-dried raspberries.
- Lemon: You’ll need one large lemon or two small lemons.
Step by Step Instructions
Step 1: Preheat your oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a medium bowl, whisk the flour with the salt, baking powder, and baking soda.
Step 3: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter, lemon zest, and sugar until light and fluffy.
Step 4: Add the vanilla extract, lemon juice, and egg. Mix until combined.
Step 5: Add in the dry ingredients until combined. Gently stir in the chopped raspberries.
Step 6: Use a spoon or a cookie scoop to scoop out 1.5 tablespoon-sized balls onto the prepared baking sheets, keeping them 3-4 inches apart.
Step 7: Bake one tray at a time for 8-11 minutes, or until the edges look set but the middles look soft.
Step 8: Let the cookies cool on the baking sheet for 10 minutes, then remove to a wire cooling rack to cool completely.
Making Bakery Style Cookies
There are a few things I do to make my cookies look like they came straight from a bakery!
When adding the dry ingredients to the wet, I make sure not to overmix the cookie dough. Same with adding the chopped-up raspberries, they’ll get smushed if you overmix the dough.
Next, I make sure not to overbake the cookies. I take them out of the oven when the middles look a little soft, but the edges have set. I also recommend baking them one tray at a time for even baking!
Expert Tips
- I always recommend using a kitchen scale to weigh out your ingredients, especially your flour! It’s so easy to add too much flour if you use measuring cups, which will make your cookies dry and dense.
- Don’t have a kitchen scale? Then make sure to use the scoop and level method to weigh out your flour!
- When adding the raspberries, make sure not to overmix the cookie dough. Otherwise, the raspberries will break apart!
- If you want to make these cookies dairy-free, all you need to do is use vegan butter!
Storage Instructions
Store the cookies in an airtight container at room temperature for 3-5 days.
To freeze, place in a freezer bag and freeze for up to 2 months. Let thaw at room temperature when ready to eat.
More Lemon Recipes You’ll Love
If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram or Facebook so I can check it out!
Lemon Raspberry Cookies
Ingredients
- 1 cup (210 g) butter, softened, (dairy free or regular)
- 1 cup (200 g) granulated sugar
- 1 egg
- ½ tsp vanilla extract
- 1 tsp lemon juice
- 1½ Tablespoon lemon zest, (around 1 large lemon)
- ¾ tsp salt
- ¾ tsp baking powder
- ½ tsp baking soda
- 2½ cup (312.5 g) all-purpose flour, SEE NOTES
- ¾ cup (90 g) fresh raspberries, fully dried and roughly chopped
Instructions
- Preheat oven to 350°F and line two baking sheets with parchment paper.
- In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
- In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter, lemon zest, and sugar, mixing until light and fluffy.
- Add in the egg, vanilla, and lemon juice, and mix until combined and light in colour.
- Mix in the dry ingredients until combined, then gently stir in the chopped raspberries. Do not over-mix!
- Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets 3-4 inches apart.
- Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft.
- Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!
Notes
The calorie information provided for this recipe is an estimate. The accuracy of the calories listed is not guaranteed.
Yum!
Hi there. I’m not sure if my eyes are deceiving me or whether my browser is playing up here but I can’t see any measurements in grams for both the butter and raspberries in the ingredients section.
Thanks for catching that! The recipe has been updated with the correct measurements!
Thank Gabby x