These Raspberry Cookies are soft, fluffy, buttery, and bursting with the delicious flavors of fresh lemon and raspberries. Super quick and easy to make and everyone loves them!
Raspberry Cookie Recipe
Soft, pillowy, and cake-like, these amazing raspberry cookies are one of my absolute favorite cookie recipes. Like a breath of fresh air, these lemon raspberry cookies taste different than many of the beloved cookie classics (like chocolate chip or snickerdoodle). They taste like summer.
Don’t worry, though. These are still cookies. Buttery, sweet, and perfectly soft cookies complemented by fresh lemon and tart raspberries.
This is a cookie recipe you will find yourself making over and over.
- vanilla extract
- fresh lemon juice
- lemon zest
- baking soda
- baking powder
- all-purpose flour
- fresh or frozen raspberries
I do not recommend making these cookies with bottled lemon juice concentrate. They will not taste good.
I can not speak for flour substitutes (almond flour, for example), plant-based butter or egg replacements, or sugar alternatives as I have not made this recipe any other way other than as it is written.
Fresh or Frozen Raspberries in Cookies?
You can make these raspberry cookies with both fresh and frozen raspberries.
If you choose to use fresh raspberries, make sure they are firm, not mushy. You can also try mixing them in a couple of teaspoons of flour before folding them into the batter. When using frozen raspberries, make sure they are completely frozen before adding them to the batter.
No matter if you use fresh or frozen raspberries, the most important thing is to not overmix in the batter.
Does one taste better than the other? Nope, they taste the exact same.
- This is a drop cookie recipe. Scoop and plop using a cookie scoop (approximately 1 tablespoon), that’s the way you do it. This means that we are not rolling these beauties into balls. The batter is far too sticky.
- Before you even START making the cookies, preheat your oven and line your baking sheets. This is especially important if you’re using frozen raspberries.
- Only when the oven is ready, the baking sheets are prepped, and the batter is mixed, should the raspberries be removed from the freezer and immediately added to the batter.
- Very gently fold the raspberries into the batter. It does not have to be perfectly mixed.
- Store the remaining cookie dough in the refrigerator until the first round of cookies has been baked, cooled, and removed from the baking sheet.
- I do not recommend making double or triple batches of this recipe at the same time UNLESS you divide the batter into separate bowls and store each individual bowl in the refrigerator (without the raspberries) until ready to bake.
Have you tried making this Raspberry Cookie Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Raspberry Lemon Cookies
- Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside.
- In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy (approximately 3 minutes). Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.
- In a separate mixing bowl, sift together the baking powder, baking soda, and flour.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries (do not overmix!)
- Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular 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 they are just starting to turn golden brown around the edges.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving them to a cooling rack to cool completely.
- While the first sheet of cookies is baking, place the second half of cookie dough in the fridge to prevent the raspberries from thawing completely.
- Keep leftover cookies stored in an airtight container at room temperature for up to 3-4 days or freeze for up to 3 months.
- Optional: Before adding the raspberries, mix in 3/4 cup of white chocolate chips or semi-sweet chocolate chips.
- If you would like to make the cookie dough ahead of time and freeze them for later use, wait to add the raspberries until after you’ve thawed the dough and you’re ready to bake them.
- Recipe adapted from Bake. Eat. Repeat.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)