Lemon Raspberry Cookies
Lemon Raspberry Cookies are soft and thick, filled with fresh raspberries and bursting with tangy lemon flavor. These NO CHILL cookies are finished with a delicious lemony glaze!
Spring is definitely in the air with these Lemon Raspberry Cookies! I’m so IN LOVE with the flavor combo in this cookie recipe. They are soft and thick, full of lemon flavor, and with the addition of the raspberries, the flavors really pop.
I really love recipes with fresh berries for spring and summer and this is the perfect time of year to make these cookies. You can also take advantage of berry season by making my blueberry cream cheese muffins or strawberry cheesecake bars. Yum!
Ingredients
For the cookies
- all-purpose flour
- baking powder
- salt
- unsalted butter, softened
- sugar
- egg
- fresh lemons
- fresh raspberries
See recipe card for quantities.
For the lemon glaze
- powdered sugar
- lemons
See recipe card for quantities.
Instructions
For the cookies
Preheat oven to 350° F. Line two cookie sheets with parchment paper or a Silpat. (If you don’t have parchment or a Silpat, you can skip this step. It just makes the cookies easier to remove from the cookie sheet.)
Whisk together all-purpose flour, baking powder and salt in a small mixing bowl and set aside.
In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat softened butter on medium speed until creamy, about two minutes.
Zest the lemons.
Juice the lemons.
Add the lemon zest to the sugar. Rub the zest into the sugar with your fingers until it’s combined. (Doing this method releases the oils in the zest so they are absorbed into the sugar.)
Add sugar, lemon zest and one tablespoon of lemon juice to the butter and beat on medium speed until light and fluffy. (Save the rest of the lemon juice for the glaze.)
Add egg to the bowl and beat until combined. Scrape down the bowl with a rubber spatula as needed.
Add the flour mixture to the bowl and beat on low until just combined.
Add the raspberries to the bowl and carefully fold into the cookie batter. (Don’t worry if the raspberries break while folding them in.)
Using a medium cookie scooper, (or 1 1/2 tablespoons), scoop cookies onto cookie sheet. (Cookie dough does not need to be chilled.)
Space the cookie dough 2 inches apart. (I was able to fit 9 cookies on the cookie sheet.)
Bake cookies for 10-12 minutes until the cookies are just set and are starting to turn golden brown. (If you’re using a smaller cookie scoop and have smaller cookies, bake for about 8-10 minutes.)
Remove cookies from cookie sheet and cool on a cooling grid. Make sure to cool cookies completely before glazing.
For the glaze
Add powdered sugar to a small bowl.
Add lemon juice and whisk until completely combined and no lumps remain. Glaze should be thick and creamy.
Using a fork, dip into glaze and drizzle over each cookie.
Let cookies sit until icing is dry.
Hint: I like to use a rubber spatula to fold the raspberries into the cookie dough. Scrape down the sides of the bowl as needed and try to evenly incorporate the berries into the dough.
Variations
- Feel free to omit the glaze if you want to make the cookies less sweet. I love the glaze, but to each their own!
- You can also roll the cookies in sugar instead of using the glaze.
- A delicious addition would be to add one cup of white chocolate chips to the batter before adding the raspberries. In this case, I wouldn’t glaze or roll in sugar.
I saw these ideas on the Olives & Thyme blog for her Lemon Blueberry Cookies. Such great ideas!
Equipment
- stand or hand mixer
- small mixing bowl
- cookie sheet
- medium cookie scooper, (1 1/2 tablespoons)
- zester
- small citrus juicer
Storage
Store cookies at room temperature in an airtight container or sealed food storage bag for 1-2 days. Cookies can be frozen for up to 3 months in an airtight freezer bag or container.
If you’re not making the cookies right away, the cookie dough can be stored covered in the refrigerator for up to 3 days and frozen for up to 3 months in an airtight container or sealed food storage bag.
Top tip
Be careful not to overbake the cookies. Take the cookies out of the oven when they are just starting to set and you see they are getting golden brown on the edges.
Related
Looking for other cookie recipes? Try these:
Lemon Raspberry Cookies
- stand or hand mixer
- small mixing bowl
- cookie sheet
- zester
- small citrus juicer
- medium cookie scooper
For the cookies
- 2 cups (240g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup (169g) unsalted butter softened
- 1 cup (396) sugar
- 1 large egg
- 2 fresh lemons
- 1 cup (120g) fresh raspberries
For the lemon glaze
- 1 cup (113g) powdered sugar
- 2-3 tablespoons fresh lemon juice
For the cookies
- Preheat oven to 350° F. Line two cookie sheets with parchment paper or a Silpat. (If you don't have parchment or a Silpat, you can skip this step. It just makes the cookies easier to remove from the cookie sheet.)
- Whisk together all-purpose flour, baking powder and salt in a small mixing bowl and set aside.
- In the bowl of a stand mixer or a large mixing bowl with a hand mixer, beat softened butter on medium speed until creamy, about two minutes.
- Zest and juice the lemons.
- Add the lemon zest to the sugar. Rub the zest into the sugar with your fingers until it's combined. (Doing this method releases the oils in the zest so they are absorbed into the sugar.)
- Add the lemon zest with sugar and lemon juice to the butter and beat on medium speed until light and fluffy. (Save the rest of the lemon juice for the glaze.)
- Add egg to the bowl and beat until combined. Scrape down the bowl with a rubber spatula as needed.
- Add the flour mixture to the bowl and beat on low until just combined.
- Add the raspberries to the bowl and carefully fold into the cookie batter. (Don’t worry if the raspberries break while folding them in.)
- With a medium cookie scooper, (or 1 1/2 tablespoons), scoop cookies onto cookie sheet two inches apart. (Cookie dough does not need to be chilled.)
- Bake cookies for 10-12 minutes until the cookies are just set and are starting to turn golden brown on the edges. (If you're using a smaller cookie scoop and have smaller cookies, bake for about 8-10 minutes.)
- Transfer cookie sheet to a cooling grid and cool for 5 minutes.
- Remove cookies from cookie sheet and transfer to cooling grid to cool. Make sure the cookies are completely cool before glazing.
For the lemon glaze
- Add powdered sugar to a small bowl.
- Add lemon juice and whisk until completely combined and no lumps remain. Glaze should be thick and creamy.
- Using a fork, dip into glaze and drizzle over each cookie.
- Let cookies sit until icing is dry.
Lemon raspberry cookies are the perfect springtime or summer cookie. You can serve them for a Mother’s Day brunch or pack them in your kids’ lunches. Lemons and raspberries are such a delicious flavor combination. Let me know in the comments below if you try them!
Sweet regards,
Michele
