Raspberry Lemon Cookies

I haven’t made cookies in a while.  After the insanity that was my baking routine over Christmas (read lots and lots and lots of cookies), I was kind of cookied out.  Although that state of mind obviously couldn’t last for long.  I mean really, how long can you go without cookies?  Not long in my world.

Cookies are just way too good.  So the lack of cookies in this house had to change.  I knew it had been a while since I made any when my husband came home from Costco with a giant box of chocolate chip cookies.  We don’t really buy cookies all that often.  I make far too many of them for that to be a necessity.

Lemon Raspberry Cookies - Ultra soft and chewy raspberry lemon cookies - quick and easy to make and you won't be able to stop eating them!

So I made cookies.  And they were good.  So good that I made a few more batches of the same ones.  Although that was mostly to figure out how to make them look as good as they tasted.  I don’t generally make the same cookies twice in a row.  Too many amazing cookies to make to waste time (and calories!) on the same kind over and over again.  Unless it’s chocolate chip of course.  I can always eat chocolate chip cookies.  (Oh, and the Costco ones were really good too, kind of annoying since I was trying hard to be good what with going away to a warm locale and all – I didn’t really need chocolate chip cookies calling my name.  There was a reason I hadn’t made any in a while.  I have no self control when cookies are in the vicinity.)

Lemon Raspberry Cookies - Ultra soft and chewy raspberry lemon cookies - quick and easy to make and you won't be able to stop eating them!Anyhow – raspberry lemon cookies.  These were REALLY ugly the first time I made them.  But so tasty that I had to figure out a way to make them pretty too!  This batch was much nicer.  The trick was to use less raspberries, and to mix them into the cookie dough quickly after taking them straight out of the freezer, so they don’t get mashed up too much.  And so that they don’t completely thaw by the time you get the cookies in the oven.

Frozen raspberries thaw really quickly, and then you get a pretty wet and sticky cookie dough.  So have everything else ready before pulling out the raspberries, and then make them as a drop cookie, rather than forming balls with the dough.  It works much better as a simple drop cookie.

Lemon Raspberry Cookies - Ultra soft and chewy raspberry lemon cookies - quick and easy to make and you won't be able to stop eating them!

And you’ll have a touch of spring (does lemon and raspberry remind anyone else of spring?  Or is that just me?  I always feel like it’s a spring-like combination!) for a morning snack.  Or afternoon or evening.  Whatever.  Cookies are good anytime of day.  Heck, have one for breakfast.  There’s fruit in there, I won’t judge.

A super soft, chewy, lemon raspberry cookie.  I may need to make some more.

Lemon Raspberry Cookies - Ultra soft and chewy raspberry lemon cookies - quick and easy to make and you won't be able to stop eating them!

Raspberry Lemon Cookies
Yield: 24 cookies
Note: This cookie dough is extremely sticky, and is best if the raspberries stay frozen, so leave them in the freezer until you’re ready to add them to the dough. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake. Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately. When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the raspberries.
  • ½ cup unsalted butter, softened
  • 1 cup granulated sugar
  • ½ teaspoon vanilla
  • 1 large egg
  • ½ lemon, zest and juice
  • ¼ teaspoon salt
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • 1½ cups all-purpose flour
  • ¾ cup frozen raspberries, coarsely chopped
  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  2. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed. Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them.
  3. Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
  4. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.
Source: Adapted from Lauren’s Latest via Mel’s Kitchen Cafe.
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  1. Amy says

    I don’t usually comment on food blogs but these were so good! I made some yesterday and than made more today to give to my sister. Can’t wait for her to try them. Thanks for the recipe.

  2. Jenni S. says

    Thank you so much for sharing this! I have made it twice in the last 3 days – once with mixed berries and once with strawberries. Both are awesome! I subbed 1/4 and 1/2 of the sugar with stevia as well, and both turned out fine. What a great recipe! I’m putting this one in my box for sure!

  3. Jeri says

    Do you think a raspberry jam or fruit spread could be used in place of the frozen raspberries? Cut it through the dough like you would a marble cake….

    • stacey says

      I’m not sure, I’ve never tried that, but I would think you could. Worth a try! Let me know how they turn out if you try it!

  4. Julie and Samantha says

    My niece and I made these and they were delicious! We used blackberries because we didn’t have raspberries and they are so pretty and yummy!

    • stacey says

      Thank you! I’m so glad you liked them! Also, blackberries is an awesome idea and I definitely need to do that soon!

  5. Melissa says

    Just made these last night…YUM!! Had to adjust the baking time a bit, but once I got that figured out, they turned out incredible! Love that they are soft and the flavors are so vibrant – I absolutely love them!

    I will be making more this weekend with the leftover raspberries :) THANK YOU!

  6. Mary says

    Fabulous! I love this combo. however ….. I have a Tea coming up with a blue & yellow color theme. Have you ever tried this with blueberries?? I wonder if the natural skins would prevent them from achieving the lovely color mix? Hmmmm …. I see an afternoon in the kitchen in my near future. And, oh, the wonderful “rejects” !!

    • stacey says

      Thanks Mary! I haven’t tried it with blueberries, but I’m guessing the dough wouldn’t get quite as sticky since they don’t usually seem to hold as much moisture as raspberries do. I think if you use frozen blueberries you would still get the bleeding effect, although you may have to mix it a little more. You might not need to bake them as long either, so keep an eye on them. These cookies made without the raspberries only need to bake for about 10 minutes, I had to add quite a bit of time with the raspberries as they added so much moisture to the dough. Let me know how they turn out!

  7. says

    These are so pretty! Raspberry lemon definitely makes me think of spring … and considering we just got more snow I could use anything that reminds me of warmer weather!

    • stacey says

      Yeah, we have a blizzard happening outside right now, so we’re a long ways from spring. Might have to go dig a few cookies out of the freezer to feel it’s closer! Thanks Ashley!

  8. says

    So pretty! I’m big on raspberries and lemon. I once saw a raspberry lemon bar recipe and I still want to make them!
    These cookies are seriously a nice breath of spring!

    • stacey says

      Haha, I have so many recipes on my list that I saw ages ago and still want to make. I wonder if I’ll ever get to all of them?! Thanks Mir!

    • stacey says

      Thanks Annie! So I’m not the only one that thinks spring with the raspberry/lemon combo?! Something about it just screams spring to me. Or maybe I’m just longing for it?! :)

    • stacey says

      Thanks Manali! Totally one of my favourite things to make (and eat!) too, weird how you go through phases when it comes to baking hey?!

    • stacey says

      Thanks so much Gayle! Raspberry and lemon really do go so well together don’t they?! I was determined to make these work, even though the dough was rather ridiculously sticky! :)


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