Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: PT-488377H30M56S
Total time: 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1/2 cup unsalted butter, softened; 3/4 cup granulated sugar; 1 large egg; 1 tablespoon fresh lemon zest; 2 tablespoons fresh lemon juice; 1 teaspoon vanilla extract; 1 cup fresh or frozen raspberries (gently chopped if large); 1/2 cup white chocolate chips (optional)

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Lemon Raspberry Cookies are soft, sweet, and bursting with bright citrus and berry flavor. I love how the zing of fresh lemon perfectly balances the juicy raspberries, creating a cookie that’s both refreshing and indulgent. They’re beautiful, easy to make, and feel like a taste of summer in every bite.

Why You’ll Love This Recipe

I like this recipe because it brings together the best of tart and sweet in a soft, chewy cookie. The lemon zest adds freshness, the raspberries give little pockets of juicy flavor, and the cookie itself has a light, cake-like texture. Whether I’m baking for a party, gifting a batch, or just treating myself, these cookies always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Baking soda
Salt
Unsalted butter, softened
Granulated sugar
Egg
Lemon zest
Fresh lemon juice
Vanilla extract
Fresh or frozen raspberries (gently chopped if large)
Optional: white chocolate chips

Directions

I preheat the oven and line my baking sheets with parchment paper.
In a bowl, I whisk together the flour, baking powder, baking soda, and salt.
In a separate bowl, I cream the butter and sugar until light and fluffy.
I beat in the egg, lemon zest, lemon juice, and vanilla until fully combined.
I slowly add the dry ingredients to the wet mixture and mix just until combined.
I gently fold in the raspberries, being careful not to crush them too much. If I’m using white chocolate chips, I stir them in now too.
I scoop the dough onto the baking sheets, spacing the cookies apart, and chill them briefly if the dough feels too soft.
I bake the cookies until the edges are lightly golden and the centers are set, usually 10–12 minutes.
I let them cool on the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 20 cookies.
Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: Around 25 minutes

Variations

Sometimes I add a lemon glaze on top by mixing powdered sugar with lemon juice. I’ve also swapped raspberries for blueberries or blackberries with great results. For a richer cookie, I fold in chopped white chocolate or even a little cream cheese for a cheesecake-style dough. If I want more texture, I add some shredded coconut or chopped almonds.

storage/reheating

I store the cookies in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5. They stay soft and chewy. I don’t usually reheat them, but if I do, I give them 5–10 seconds in the microwave to freshen them up. I’ve also frozen both the dough and the baked cookies for later.

FAQs

Can I use frozen raspberries?

Yes, I use frozen raspberries often. I add them straight from the freezer and toss them lightly in flour to prevent too much bleeding in the dough.

Why is my dough too sticky?

Because of the moisture in the raspberries and lemon juice, the dough can be soft. I chill it for 20–30 minutes if it’s hard to work with.

Can I make these dairy-free?

Yes, I’ve used plant-based butter with success. Just make sure it’s the stick kind, not whipped.

What kind of lemon works best?

I always use fresh lemon zest and juice—it makes a big difference in the brightness and flavor.

How do I keep the raspberries from falling apart?

I stir them in gently, and if they’re really ripe, I freeze them briefly before adding to the dough so they hold their shape better.

Conclusion

Lemon Raspberry Cookies are the perfect balance of tangy, sweet, soft, and chewy. I love how simple they are to make and how they bring a pop of color and flavor to any cookie tray. Whether I’m baking them for a sunny afternoon or a special get-together, these cookies never fail to brighten the day.