Name: Lemon Raspberry Cookies
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup unsalted butter, softened; 1 cup granulated sugar; 1 large egg; 2 tablespoons lemon juice; 1 tablespoon lemon zest; 1/2 cup raspberries, finely chopped; 1 cup powdered sugar; 2 tablespoons raspberry puree; 1 teaspoon lemon juice

Jump to Recipe

Lemon Raspberry Cookies bring together sunny citrus and juicy berries in one soft, bakery-style bite. These cookies balance tangy lemon zest with sweet raspberries, then finish with a delicate pink glaze that sets beautifully. They work well for spring gatherings, cookie swaps, or anytime you want something cheerful and homemade. With simple pantry ingredients and a quick bake time, Lemon Raspberry Cookies fit easily into a busy schedule while still feeling special and memorable.

Story

I started making Lemon Raspberry Cookies when I wanted a dessert that felt light but still comforting. Chocolate felt too heavy, yet plain sugar cookies felt boring. Lemon Raspberry Cookies solved that problem instantly. The lemon adds brightness, while the raspberries bring a gentle sweetness and color that stands out on any plate. Over time, this recipe became my go-to for sharing, gifting, and celebrating. Lemon Raspberry Cookies also fit perfectly when you want citrus berry cookies that feel homemade and thoughtful without extra effort.

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
2 tablespoons lemon juice
1 tablespoon lemon zest
1/2 cup raspberries, finely chopped

Raspberry Glaze

1 cup powdered sugar
2 tablespoons raspberry puree
1 teaspoon lemon juice

Step-by-Step Instructions

Preparing the Ingredients

Start by preheating the oven to 350°F and lining a baking sheet with parchment paper. Measure all ingredients ahead of time so mixing stays smooth and quick. Chop the raspberries finely and zest the lemon carefully to avoid bitter pith, which keeps these soft fruity cookies balanced and fresh.

Cooking Instructions

Whisk the flour, baking powder, and salt in one bowl. In another bowl, cream the butter and sugar until light, then beat in the egg, lemon juice, and zest. Mix in the dry ingredients just until combined, fold in the raspberries, and drop dough onto the baking sheet. Bake for 12 to 15 minutes until lightly golden, cool briefly, then drizzle with glaze once fully cooled.

Tips for Perfect Results

Common Mistakes to Avoid

Overmixing the dough can make the cookies dense instead of tender, so stop mixing as soon as everything comes together. Adding glaze before the cookies cool can cause it to slide off rather than set, which affects both looks and texture for this tart sweet treat.

Pro Tips for Better Flavor

Use room-temperature butter for smoother creaming and even baking. Fresh lemon zest adds more aroma than bottled juice alone, and a touch of extra zest on top boosts color and appeal, making these cookies shine as a spring dessert idea.

Serving and Storage

How to Serve

Serve Lemon Raspberry Cookies on a bright platter or alongside tea, coffee, or lemonade. Their color and flavor make them a favorite addition to any cookie exchange recipe, especially during warmer months.

How to Store Leftovers

Store cooled cookies in an airtight container at room temperature for up to three days. For longer storage, refrigerate them for up to five days and let them come to room temperature before serving for the best texture.

Conclusion

Lemon Raspberry Cookies offer a simple way to bring fresh flavor and color into your baking routine. With soft centers, vibrant glaze, and balanced citrus notes, they suit casual snacks and special gatherings alike. Bake a batch and enjoy how quickly these cookies disappear.

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Frequently Asked Questions

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well if thawed and drained thoroughly. Excess moisture can affect the dough, so pat them dry before chopping and folding them in.

Do these cookies freeze well?

The baked cookies freeze well without glaze for up to two months. Add the glaze after thawing to keep the finish smooth and appealing.

Can I make the dough ahead of time?

You can prepare the dough up to 24 hours in advance and store it covered in the refrigerator. Let it sit at room temperature for a few minutes before baking for even spreading.