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Homemade Raspberry Lemon Cookies with white icing, one bitten into, placed on a white plate with fresh raspberries and a lemon wedge.

Raspberry Lemon Cookies

Soft, sweet, and tart Raspberry Lemon Cookies that will brighten any occasion with a burst of raspberry and lemon flavor!
5 from 1 vote
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Course: Dessert
Cuisine: American
Keyword: dessert cookies, lemon raspberry cookie, raspberry lemon cookie, sweet tart cookies
Prep Time: 10 minutes
Cook Time: 15 minutes
Total time: 25 minutes
Total Time: 50 minutes
Servings: 26
Calories: 170kcal
Cost: $5

Equipment

  • 1 Baking sheet One or two standard baking sheets will work. Using two allows for multiple batches at once.
  • 1 Parchment paper Prevents sticking and makes cleanup easier. Silicone baking mats are a good alternative.
  • 1 Stand mixer Quick and easy for creaming the butter and sugar. A hand mixer can also be used.
  • 1 Cookie scoop A medium scoop (about 2 tablespoons) ensures evenly sized cookies that bake evenly.
  • 1 Wire rack Allows cookies to cool properly. Without it, glaze will melt off the warm cookies.

Ingredients

  • 2 ¾ cups all-purpose flour Standard flour for baking
  • 1 ⅛ teaspoons baking powder Leavening agent
  • ½ teaspoon baking soda Helps with rise and texture
  • ½ teaspoon salt Balances sweetness
  • ¾ cup unsalted butter softened Adds richness and moisture
  • 1 ⅓ cups granulated sugar For sweetness and structure
  • 1 tablespoon lemon zest For fresh tangy flavor
  • 1 large egg Bind the dough together
  • 2 tablespoons lemon juice Adds tartness
  • 1 teaspoon vanilla extract Enhances flavor depth
  • 1 ⅔ cups frozen raspberries Prevents color bleeding in the dough

Instructions

  • Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  • In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix and set aside.
  • In the stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy, about 1-2 minutes. Add the egg, vanilla, and lemon juice, mixing until well incorporated.
  • Add the dry ingredients in three parts to the wet mixture, stirring until just combined after each addition.
  • Gently fold in the frozen raspberries using a rubber spatula, ensuring even distribution without mashing.
  • Use a medium cookie scoop (about 2 tablespoons) to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
  • Bake for 12-15 minutes, or until the edges turn golden and the tops lose their gloss.
  • Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • For the glaze, mix the powdered sugar and lemon juice until you reach the desired consistency. Drizzle over the cooled cookies.

Notes

These cookies bring a perfect balance of sweetness and tartness. The lemon glaze adds an extra zing, making each bite a refreshing treat!

Nutrition

Serving: 1g | Calories: 170kcal | Carbohydrates: 27g | Protein: 2g | Fat: 6.5g | Saturated Fat: 4.5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2.2g | Trans Fat: 0.2g | Cholesterol: 25mg | Sodium: 95mg | Potassium: 35mg | Fiber: 1g | Sugar: 17g | Vitamin A: 200IU | Vitamin C: 4mg | Calcium: 18mg | Iron: 1mg