Lemon Raspberry Cookies

Lemon Raspberry Cookies are soft, fluffy, buttery, and bursting with the flavors of fresh lemon and raspberries. Fun and incredibly easy to make, this delicious Lemon Cookie Recipe will vanish before your very eyes!

Lemon recipes are in constant rotation at my house and include Blueberry Scones with Lemon Glaze, Ginger Honey Lemon Chicken, and Easy Lemon Bars.

If you ask me, cookies are always a terrific idea. I am a self-diagnosed cookie addict, so this makes total sense. But these soft, fluffy, cake-like Lemon Raspberry Cookies? Something about them makes me want to dance, or sing, or run through a field of flowers.

A sweet buttery cookie light and fresh from the zing of fresh lemon juice and zest, these cookies are perfectly complemented by the tart and fruity raspberries. Butter, lemon, raspberries, sugar- all equal in flavor.

This is a cookie recipe you will find yourself making over and over.

INGREDIENTS IN LEMON RASPBERRY COOKIES

• butter
• sugar
• vanilla extract (preferably good stuff)
• egg
• lemon juice (only)
• lemon zest
• baking soda
• baking powder
• all-purpose flour
• frozen raspberries

Like most cookies, the ingredients are not complicated. But, for this raspberry lemon cookie recipe, you will not find pre-made cake or cookie mix, lemon juice concentrate, or butter substitutes.

They’re what I call a “clean” cookie. Obviously, they’re not healthy. We all know that cookies are not healthy. BUT, they’re made with basic, classic-cookie, ingredients.

FRESH VS. FROZEN RASPBERRIES?

You can make these cookies one of two ways-

1. So they’re (hopefully) pretty.
2. Or, to look however they turn out.

In other words, when it comes time to fold in the raspberries (more on that below) things can get…messy. And they can get messy fast.

So, when you make these lemon raspberry cookies, just take note that frozen raspberries typically result in prettier cookies. After all the raspberries are, well, frozen, and are less likely to get mashed together immediately.

As far as taste is concerned, they taste the same.

TIPS FOR MAKING THE BEST RASPBERRY LEMON COOKIES

Ok, dear readers, this is the most important part of this whole post. So if you haven’t skipped past everything (yet), it’s best not to start now.

• This lemon cookie recipe works best as a drop cookie. Scoop and plop, that’s the way you do it.
• Do not try to roll these beauties into balls. The batter is far too sticky.
• Be prepared. Before you even START making the cookies, preheat the oven and line your baking sheets.
• Only when the oven is ready, baking sheets prepped, batter mixed, can you remove the raspberries from the freezer and add them to the mix.
• Very gently fold the raspberries into the batter. It does not have to be perfectly mixed (unless you want that).
• Store remaining batter in the refrigerator until the first round of cookies have been baked, cooled, and removed from the baking sheet.
• I do not recommend making double or triple batches of this recipe at one time UNLESS you divide the batter into separate bowls and store each individual bowl in the refrigerator (without the raspberries) until ready to bake.

EQUIPMENT NEEDED TO MAKE LEMON RASPBERRY COOKIES

• Baking Sheets
• Parchment paper or Silpat
• Cookie scoop
• Stand Mixer or Hand Mixer

YOU MAY ALSO ENJOY THESE OTHER RASPBERRY AND LEMON RECIPES

• Lemonade and Fruit Popsicles
• Berry Cups with Lemon Cake and Honey Lemon Yogurt Mascarpone Cream
• Raspberry Banana White Chocolate Chip Muffins
• Raspberry Almond Overnight Oats
• Lemon Chicken Soup with Cauliflower Rice

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Raspberry Lemon Cookies

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

 

These Lemon Raspberry Cookies are soft, fluffy, buttery, and bursting with the flavors of fresh lemon and raspberries. Fun and incredibly easy to make, this delicious Lemon Cookie Recipe will vanish before your very eyes! 

Course: Dessert

Cuisine: American

Keyword: Lemon Cookies, Raspberry Cookies, Raspberry Lemon, Raspberry Lemon Cookies

Servings: 18 servings

Calories: 137 kcal

Ingredients

• 1/2 cup butter softened
• 1 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 large egg at room temperature
• 1/4 tsp salt
• 1 lemon zested zested
• 1 lemon juiced
• 1/4 tsp baking powder
• 1/4 tsp baking soda
• 1.5 cups all-purpose flour
• 1.5 cup frozen raspberries

US Customary - Metric

Instructions

1. Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
2. In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). On low, add the vanilla extract, egg, lemon zest, and lemon juice to the bowl and mix well. Scrape down the sides of the bowl when needed.
3. In a separate bowl, sift together the baking powder, baking soda and flour.
4. With the mixer on low, slowly add the dry ingredients to the bowl and mix until just combined. Use a rubber spatula or wood spoon and mix in the frozen raspberries (do not overmix!)
5. Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon). The dough is extremely sticky so it is much more difficult, messy and time consuming to use a spoon, so use a scooper if you have one 🙂 Bake for approximately 14-16 minutes or until they are no longer shiny on the top and just starting to brown around the edges.
6. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.

Recipe Notes

• While the first sheet of cookies are baking, place the second half of cookie dough in the fridge to prevent the raspberries from thawing completely.
• Recipe adapted from Bake. Eat. Repeat.

Nutrition Facts

Raspberry Lemon Cookies

Amount Per Serving

Calories 137 Calories from Fat 45

% Daily Value*

Total Fat 5g 8%

Saturated Fat 3g 15%

Cholesterol 22mg 7%

Sodium 98mg 4%

Potassium 44mg 1%

Total Carbohydrates 20g 7%

Dietary Fiber 1g 4%

Sugars 11g

Protein 1g 2%

Vitamin A 3.5%

Vitamin C 7.6%

Calcium 1.2%

Iron 3.5%

* Percent Daily Values are based on a 2000 calorie diet.

From original post-

This morning I broke our routine which always spells disaster in the world of little people.  Rather than eat breakfast, go to the gym, come home and eat lunch, read/play/watch TV (sometimes) and then have nap time, we took our time waking up (Daddy was away last night), went to the market, started baking cheesecake bites, ate lunch and then had nap time. Usually I prefer going to the gym in the morning (and clearly so does my child), but today we’re meeting our friends for pilates in the afternoon.

You guys, the tantrums! Chair throwing, hitting (which are more like little tap, tap, taps and is actually quite cute), and the SCREAMING! Ironically, just this morning, while we were at Trader Joe’s, the lady checking us out commented, “aww, he has such a sweet, quiet voice”.

I contemplated going to the gym just for the daycare, but was too tired to wrangle him back in the car seat.

I consider myself a VERY patient person and almost never yell (unless it’s to stop him from hurting himself. like when he gets into the drawer with the butter knives and forks).

I’ve tried talking with him and sympathizing with his feelings. Nope.

I’ve tried hugs and cuddles. Nope.

I’ve tried time-outs. Nope.

I’ve tried humility topped with explaining how it makes ME sad and how it hurts ME. Nope.

My sweet sweet boy just does not listen to me.

Bring Nana or Daddy around, though, and that’s a completely different story.