Raspberry Lemon Cookies

These raspberry lemon cookies are ultra soft and chewy  – quick and easy to make and so tasty everyone loves them.  One of the best cookies I’ve made!  (Updated Sept 8/16, originally posted Feb 23/15)

Raspberry Lemon Cookies - These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!

Raspberry lemon cookies.  That may be all you need to know about this recipe before you rush to the kitchen to immediately make them.  If you’re anything like me, that is.

Cookies plus that incredible raspberry lemon combination all in one little treat?  Doesn’t get a whole lot better.

Raspberry lemon is one of the few combos that doesn’t involve chocolate that I absolutely adore.  These Lemon Raspberry Sweet Rolls are probably one of my favourite breakfast indulgences ever – and it’s because of the raspberry lemon combo.  Just so, so good.

Raspberry Lemon Cookies - These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!

These cookies are amazing.  They have been the most popular recipe on my blog since I first posted it a year and a half ago – and for good reason.  I haven’t had anyone tell me they don’t like them.  A soft, chewy, lemon flavoured cookie filled with raspberries just can’t really be bad!

They can be ugly.  I will say that that’s a possibility.  Using frozen raspberries in the dough makes for a super sticky cookie dough, so you need to mix them in quickly right at the end, and straight from the freezer to keep it from being just ridiculous.  You also need to make sure not to mix the dough too much once you add the raspberries – just a quick mix to incorporate them and leave it at that.  If you mix for too long they’ll still taste great, but you won’t get the nice pretty swirls of colour.

Raspberry Lemon Cookies - These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!

You also want to scoop the dough quickly onto the cookie sheet to bake.  I find a cookie scoop works the best, or just using a couple spoons for a simple drop cookie.  Don’t try to form them into nice perfect cookie dough balls with your hands.  You’ll regret it – trust me.  Big, big mess.

This recipe makes 24 cookies, so I usually get one tray in the oven and then stick the rest of the cookie dough into the fridge until I can bake it so that it doesn’t get any softer.  Besides that I don’t do a chill time with this cookie dough.  I’ve tried it, but didn’t find it made for better cookies – so I don’t bother.

Soft and chewy raspberry lemon cookies.  You should probably make them.

Raspberry Lemon Cookies - These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!

Raspberry Lemon Cookies
Prep time: 
Cook time: 
Total time: 
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. Mary says

    Can you use fresh raspberries vs. frozen? It’s the season for fresh raspberries here so I’d prefer to try the recipe with fresh. Thanks,

    • stacey says

      Hi Mary – I have never tried these cookies with fresh raspberries, because they last about 2.3 seconds in my house when we have them! I feel like the consistency of the dough might be different with fresh ones, but having never tried it I can’t say for sure. If you try it out let me know how they turn out!

  2. Steffanie says

    I just pinned this to my “must try” recipes board, but I have a feeling they will be moved to my “have tried – yummy” board before the week is out! One question or thought … do you think the raspberries need to be chopped? I’m thinking they will break apart as they are mixed in.

    Also, I’m going to try them with a twist – limes instead of lemons. I already have them on hand as I bought limes earlier this week to make fresh limeade, and I think they will pair nicely. I’ll have to let you know if it’s a thumbs up or thumbs down.

    And I’m now following you … but that might be a mistake as I do so LOVE dessert foods!

    • stacey says

      Thanks Steffanie! I didn’t actually chop the raspberries the first time because I figured they would break up pretty easily, but I ended up with some pretty big pieces in the cookies and they didn’t bake as well with large chunks of raspberry in them. And to get them to break up enough I needed to mix them in for a lot longer and then the colour of the batter starts to look weird and they aren’t as pretty. If you quickly chop them a bit first you can just stir them in really briefly and then you get the pretty swirly colour in the cookies.

      I think the limes would be great, I have made a blueberry lime version of these cookies and we loved them so raspberry lime would probably be good too! But let me know how they turn out! Glad you’re following along – and don’t worry, I try to keep the recipes nice and balanced between the healthy and the decadent! We need to eat real food around here sometimes too! :)

      • Steffanie says

        The recipe is moving to the have tried category. My son wasn’t a huge fan of the raspberry lime, but he’s funny about the fruit he eats. My husband has said multiple times that he really likes them … so I guess it worked pretty well. I am going to make them with lemon just to see what the difference would be …

        Thanks for sharing the recipe!

    • stacey says

      Sorry Aby, I haven’t tried this recipe with gluten-free flour, but let me know how it turns out if you try it! :)

      • Aby says

        I tried it! The batter looked nice but once baked they were not aesthetically pleasing and most of them fell apart. But they taste good. I’m not sure if the ugliness is my fault (maybe I blended the raspberries too much). Dropping them vs. rolling into balls didn’t make a difference. For the last dozen I baked, I tried an experiment and added a a couple tablespoons of softened cream cheese and a bit more flour and those turned out pillowy and stayed intact. The color isn’t pretty but if I made them again and did that before addig the raspberries, they might look better.

        • stacey says

          Good to know! I bet the colour would be better if you added the raspberries last, they look best with minimal mixing! :)

  3. Daren says

    Gave these a whirl this morning. I let the dough sit for 20 minutes or so in the fridge prior to scooping it up and it was okay to work with. Have to move quickly as you’ve mentioned, that dough is mighty sticky.

    I ended up using just about the full 16 min. suggested baking time and they turned out amazing. Couldn’t be happier withe the overall flavor. It’s a perfect light summer cookie, and one to add to the rotation for sure.

    • stacey says

      Yes you could sub 1 tablespoon of lemon juice. Without the zest the lemon flavor won’t be as pronounced though.

  4. Joanna says

    Hi ! Thanks so much for the recipe. I stumbled across this last night and had to make since I found organic raspberries on a super sale for .99cents and bought 6 containers.

    I had a question since my cookie did not look like your pictures and came out as more of a soft muffin top. Even though still edible and tastes like a muffin, I am wondering what I did wrong as I really wanted to make chewy cookies.

    I followed the directions exactly with a bit less sugar. i used a hand mixer to mix BUT noticed when I was adding the frozen raspberries that I forgot the 1/8 tsp baking soda so since that step was only 1 step before the raspberries, I figured I could add it in but would have to mix again. I added baking soda and mixed with hand mixer (raspberries added) until combined. Then I added a few more frozen raspberries.

    The other thing was I did not have a cookie sheet, but I had a cookie tray with heart shaped molds (which I’ve used to make chewy chocolate chip cookies before) so I scooped up in the heart shaped cookie mold.

    Now the only thing I can see as going wrong was that I had dinner in the oven and had to wait 50 minutes for it to come out until I put the cookies in and in this time I did not put the cookies in the refridgerator due to lack of space as they were already on the tray. I cooked for 14-16 minutes but when I checked them they still looked uncooked and more like muffins so had to leave them in for about 20min at 350.

    When I took them out, my cookies were soft muffin tops instead. Help! I want to make these again but was hoping for a chewy cookie. Thanks !!!!!! :-)

    • stacey says

      Hi Joanna, not being there I can’t say for sure, but I know to get chewier cookies you need less flour. I don’t have the weight measurements on this recipe yet, but when I measure flour I get 5 ounces (140g) per cup. If you have a kitchen scale you could weigh your flour to make sure you’re getting the correct amount. This IS an extremely sticky dough so extra flour could make a difference. My other thought was that the extra mixing may have made a bit of a difference, incorporating more air into the dough would make it more cake-like. I don’t know if your cookie tray would make a difference as I’ve never used one of those, I always use a cookie sheet for cookies. Hope that helps!

  5. hmary says

    Im so happy I found this recipe!! These are the second most amazing cookies ever (first palace is chocolate chip cookies, which are hard to beat) the whole house loved them…they hardly made it onto a cooling rack before they were devoured.

    • stacey says

      Thank you! I’m so glad you liked them! And I’m with you on the chocolate chip cookies – those ARE hard to beat!

  6. Terry says

    Do you freeze chopped raspberries or chop frozen ones right before you add them to the recipe?

  7. 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.

  8. 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!

  9. 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!

  10. 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!

  11. 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!

  12. 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!

  13. 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!

  14. 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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