Looking for a sweet burst of fruity flavor? Try these delicious and easy raspberry lemon cookies. These sweet, fruity and lightly tangy cookies can be made in around 30 minutes with a no chill cookie dough.
Raspberry lemon cookies are a delicious, chewy and flavorful cookie. They have a refreshing bite of citrus flavor mixed into the dough. These are perfect for serving as a spring dessert, easter dessert or as an afternoon snack.
These are a similar flavor these lemon blueberry cookies and these muffin mix cookies.
🧁Why To Try This Recipe
Light & Flavorful - these cookies are tangy, light and sweet. They are full of fruity flavor.
Chewy Texture - with a nice, chewy texture these cookies are extra delicious.
Real Fruit - use real lemon and real raspberries in these cookies.
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🥄Equipment
- Measuring Spoon
- Measuring Cups
- Mixing Bowl
- Stand or Hand Mixer
- Spoon or Spatula
- Cookie Sheet
📋Ingredients
- Butter - softened
- Flour
- Lemon Zest
- Raspberries - frozen
- Eggs
- Vanilla Extract
- Lemon Extract
- Salt
- Granulated Sugar
- Brown Sugar
- Baking Soda
See recipe card for quantities.
📖Substitutions & Variations
Try out these variations to mix up and customize this recipe.
- Add a glaze - make these super sweet by mixing up a lemon glaze and drizzling it on top of these cookies.
- Use a sugar cookie base - to make these fluffier, use a sugar cookie base like in these chocolate chip sugar cookies and add in the lemon and raspberry ingredients.
- Use fresh raspberries - if you want to use fresh and not frozen raspberries you will have to chill the dough or the cookies will spread too much.
Wanna make these super fast? Whip up these lemon cake mix cookies and add in the raspberries.
⏲️Instructions
Use these easy step-by-step instructions and process photos to easily whip up a batch of these delicious raspberry lemon cookies.
Step one: Preheat the oven to 35- degrees Fahrenheit. Grease the cookie sheet if your sheet is not non-stick.
Step two: Add softened butter, brown sugar and white sugar into the mixing bowl.
Step three: Mix on medium high speed until butter and sugar are creamed together. Typically this takes 2 - 3 minutes.
Step four: Add eggs, vanilla and lemon extract to the bowl. Mix on medium until combined.
Step five: Add lemon zest, flour, salt and baking soda. Mix on low speed until well combined.
Step six: Add in chopped frozen raspberries and fold into dough. As you can see, our started to melt and this led to some spread when the cookies baked.
Step seven: Spoon out 1.5 sized balls of dough and place a few inches apart on the baking sheet. Bake for 10 - 12 minutes at 350 degrees Fahrenheit or until edges are firm and light brown.
Hint: keep your chopped, frozen raspberries in the freezer until you are ready to use them so they don't start to melt.
⭐Recipe Tips for Success
- Don't bake them too much - you want chewy cookies, so make sure not to overcook them. When you remove them from the oven, centers should still be soft. They will continue to cook and firm up as the cool.
- Careful when mixing - the dough can tend to be a little wet, so you want to do everything you can to avoid the cookies spreading. Make sure not to overmix when adding ingredients in.
- If dough is wet - if your dough is a little wet, you can add a smidge of flour to the dough or chill it in the fridge or freezer.
Storage
Baked cookies - can be kept in an airtight container at room temperature for 5 days or frozen for up to a year.
Cookie dough - can be wrapped and kept in an airtight container in the fridge for 2 - 3 days or frozen for up to 3 months.
Lemon Raspberry Cookies
Equipment
- Mixing bowl
- Stand or Hand Mixer
- Measuring Spoons
- measuring cups
- Spoon or Spatula
- cookie sheet
Ingredients
- 2.5 Cups Flour
- .25 teaspoons Salt
- 1 teaspoon Vanilla Extract
- 1 teaspoon Lemon Extract
- 1 tablespoon Lemon Zest
- 1.25 teaspoon Baking Soda
- .75 Cup Brown Sugar
- 1.25 Cups White Sugar
- 2 Eggs
- 1 Cup Butter
- .75 Cups Chopped Raspberries frozen
Instructions
- If necessary, grease the cookie sheet. Preheat the oven to 350 degrees Fahrenheit.
- Add 1.25 cups white sugar, .75 cups brown sugar and 1 cup softened butter to a mixing bowl. Cream butter and sugar together at medium high speed for 2 - 3 minutes until light and fluffy.
- Add 2 eggs, 1 teaspoon vanilla and 1 teaspoon lemon extract to the mixing bowl. Mix together until well combined on medium speed.
- Add in 2.5 cups flour, 1 tablespoon lemon zest, 1.25 teaspoons baking soda and .25 teaspoons salt slowly into the mixing bowl while mixing on low speed until well combined.
- Add .75 cups chopped raspberries into the dough and fold them in.
- Use a tablespoon or cookie scoop to scoop out 1.5 tablespoon sized balls of dough.
- Place balls of dough on the baking sheet a few inches apart.
- Bake for 10 - 12 minutes at 350 degrees Fahrenheit or until edges are firm and light brown.
Notes
- Don't bake them too much - you want chewy cookies, so make sure not to overcook them. When you remove them from the oven, centers should still be soft. They will continue to cook and firm up as the cool.
- Careful when mixing - the dough can tend to be a little wet, so you want to do everything you can to avoid the cookies spreading. Make sure not to overmix when adding ingredients in.
- If dough is wet - if your dough is a little wet, you can add a smidge of flour to the dough or chill it in the fridge or freezer.
- Use frozen raspberries - we tested this with frozen, partially frozen and fresh raspberries. If the raspberries are not frozen it makes the dough very wet and the cookies spread.
Nutrition information provided is just an estimate and may vary based on specific ingredients used.
