There’s nothing like the bright, zesty flavor of lemon paired with tart raspberries in a soft, chewy bite like you’ll find in this simple Lemon Raspberry Cookie Recipe. They are bursting with fresh fruit flavor and have the perfect balance of citrusy zing and buttery richness. 

Whether you’re baking for a special occasion or just craving something fruity, this recipe is a breath of fresh air.

The dough is simple to make, and the combination of fresh raspberries, lemon zest, and vanilla extract creates an irresistible aroma as they bake.

Each bite is soft with just the right amount of chewiness, making them one of my absolute favorite cookie recipes that you can make ahead of time. Let’s get baking!

Ingredients you’ll need

This recipe calls for easy-to-find ingredients, found in any grocery store.

• All-purpose flour: The base of the cookies, giving them structure while keeping them soft.
• Cornstarch: This helps create that tender, chewy texture.
• Baking soda: Provides just the right amount of lift for soft cookies.
• Salt: Enhances all the flavors and balances the sweetness.
• Brown sugar & granulated sugar: A mix of sugars adds moisture and a slight caramel flavor while keeping the cookies tender.
• Lemon zest: Adds a strong, fresh lemon flavor that pairs perfectly with the raspberries.
• Unsalted butter: Gives the cookies richness and softness. Make sure it’s at room temperature for easy mixing.
• Egg & egg yolk: The egg provides structure, while the yolk adds extra moisture for a soft texture.
• Fresh lemon juice: Enhances the lemon flavor and gives a little tartness to balance the sweetness.
• Vanilla extract: Rounds out the flavors and adds depth.
• Fresh raspberries: The star of the show! These add bursts of juicy raspberry flavor throughout the cookies

Take a look at the recipe card at the bottom of this post for the full recipe.

Add-ons & Substitutions

1. Frozen raspberries: Swap fresh raspberries with frozen ones. Do not thaw before using!
2. Strawberries: Swap the raspberries for fresh, firm strawberries for a new cookie flavor: lemon strawberry cookies!
3. White chocolate chips: They pair beautifully with tart raspberries and add a touch of sweetness.
4. Lemon curd filling: Spread a little lemon curd between two cookies for a sandwich-style treat
5. Buttercream: Spread a thin layer of this vanilla buttercream recipe or a more original goat cheese frosting recipe for a creamy finish

How to Make These Raspberry Lemon Cookies 

To get started, line your cookie sheet with parchment paper and set it aside. Whisk together the dry ingredients in a medium bowl, then set them aside.

In a large mixing bowl, combine the sugars and lemon zest, massaging the zest into the sugar for about 30 seconds using your fingertips. This releases the oils for a stronger lemon flavor.

Add the room-temperature butter and cream it with the sugar mixture at medium-high speed for 3 minutes using an electric mixer with a paddle attachment.

Next, whisk in the egg, egg yolk, lemon juice, and vanilla extract until smooth, scraping the sides of the bowl as needed.

Gradually add the flour mixture to the wet ingredients, mixing at low speed until just combined. Avoid over-mixing; a few streaks of flour are fine. 

Gently fold in the fresh raspberries using a rubber spatula, being careful not to break them into smaller pieces.

Scoop cookie dough into dough balls using a large cookie scoop and place them on a prepared baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for the best results.

Preheat your oven to 350°F (175°C) when ready to bake. Place the chilled dough balls on the baking sheet, spacing them 4 inches apart. 

Bake for 10-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.

Let the cookies cool completely on the baking sheet before transferring them to a cooling rack to avoid breaking them.

Expert Tips

• For perfectly round cookies, swirl them inside a round cookie cutter while still warm. Let the baked cookies cool on the sheet before transferring them to a cooling rack.
• Use firm raspberries to prevent them from breaking down and bleeding too much into the batter.
• Room temperature ingredients mix more evenly, so let your butter and eggs sit out before baking.
• Chilling the dough helps the cookies hold their shape and develop a better flavor.

Frequently Asked Questions

How should I store these cookies?

Once cooled, store the cookies in an airtight container at room temperature for up to 3 days. If stacking them, place a piece of wax paper between layers to prevent sticking.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 24 hours before baking. Just let it sit at room temperature for about 10 minutes before scooping and baking.

Can I freeze these cookies?

Absolutely! You can freeze the cookie dough balls on a baking tray and then transfer them to a freezer-safe container for up to 3 months. When ready to bake, simply place them on a lined baking sheet and bake from frozen, adding 1-2 extra minutes to the baking time.

You can also freeze your baked cookies. To do so, let the cookies cool completely, then place them in a single layer on a baking sheet to freeze for about an hour. Transfer them to an airtight container or freezer bag with parchment between layers and freeze for up to three months.

Can I make these into smaller cookies?

Yes! Use a medium cookie scoop instead of a large cookie scoop, and reduce the baking time by 2-3 minutes.

If you love fruit-filled treats, be sure to check out these recipes for more cheery dessert inspiration, or click this link to find more cookie recipes to try!

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If you make this recipe, please be sure to give it a star rating and leave a comment!