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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

5 from 1 vote
Soft, sweet, and tart Raspberry Lemon Cookies that will brighten any occasion with a burst of raspberry and lemon flavor!
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Prep Time 10 minutes
Cook Time 15 minutes
Total time 25 minutes
Total Time 50 minutes
Servings: 26
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Equipment Method Nutrition Notes

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

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.

Method
 

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
  2. In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix and set aside.
  3. 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.
  4. Add the dry ingredients in three parts to the wet mixture, stirring until just combined after each addition.
  5. Gently fold in the frozen raspberries using a rubber spatula, ensuring even distribution without mashing.
  6. 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.
  7. Bake for 12-15 minutes, or until the edges turn golden and the tops lose their gloss.
  8. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  9. For the glaze, mix the powdered sugar and lemon juice until you reach the desired consistency. Drizzle over the cooled cookies.

Nutrition

Serving: 1gCalories: 170kcalCarbohydrates: 27gProtein: 2gFat: 6.5gSaturated Fat: 4.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2.2gTrans Fat: 0.2gCholesterol: 25mgSodium: 95mgPotassium: 35mgFiber: 1gSugar: 17gVitamin A: 200IUVitamin C: 4mgCalcium: 18mgIron: 1mg

Notes

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

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