Buttery soft cookies bursting with fresh raspberries and bright lemon flavor – ready in just 20 minutes and perfect for Easter, spring parties, and bake sales!
Why These Cookies Will Become Your New Obsession
Picture this: It’s a busy Tuesday morning and you need to bring something impressive to the office potluck. These Lemon Raspberry Cookies saved my reputation more times than I can count! The secret? They taste like you spent hours in the kitchen, but they’re actually one of the easiest spring cookies you’ll ever make.
The combination of tangy lemon zest and juicy frozen raspberries creates that perfect sweet-tart balance that has everyone asking for the recipe. Plus, they stay soft for days and freeze beautifully for impromptu gatherings.
Simple Ingredients for Maximum Flavor
- 1 cup unsalted butter, room temperature
- ¾ cup granulated sugar
- ¼ cup packed light brown sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (about 1 large lemon)
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1¼ cups frozen raspberries (don’t thaw!)
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 3-4 tablespoons fresh lemon juice
- 1 teaspoon lemon zest
Step-by-Step Baking Instructions
- Prep your workspace: Preheat oven to 350°F and line two large baking sheets with parchment paper.
- Cream the base: In a large mixing bowl, beat butter with both sugars until light and fluffy (about 4 minutes with an electric mixer).
- Add wet ingredients: Mix in egg, vanilla, lemon juice, and lemon zest until fully combined.
- Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
- Make the dough: Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Don’t overmix!
- Fold in raspberries: Gently fold frozen raspberries into dough using a wooden spoon or spatula. The berries will break slightly – this is perfect!
- Shape and bake: Using a large cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart. Bake for 12-14 minutes until edges are set but centers still look slightly underbaked.
- Cool properly: Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack.
Pro Baker Secrets
Keep raspberries frozen until the moment you fold them in – this prevents bleeding and maintains beautiful pops of color throughout each cookie.
Don’t overbake! These cookies continue cooking on the hot pan after removal from the oven. Slightly underbaked centers = perfectly chewy cookies.
Room temperature ingredients blend more easily and create a smoother dough texture. Take your butter and egg out 30 minutes before baking.
Amazing Variations to Try
Gluten-Free Version
Substitute flour with a 1:1 gluten-free baking blend for identical results.
Lemon Blueberry Twist
Swap raspberries for fresh or frozen blueberries for a different berry experience.
Double Lemon Power
Add an extra tablespoon of lemon zest and drizzle with lemon glaze for intense citrus lovers.
Mini Cookie Bites
Use a small cookie scoop for bite-sized treats perfect for parties and lunchboxes.
Nutritional Information (Per Cookie)
- Calories: 95
- Protein: 2g
- Carbohydrates: 16g
- Fat: 4g
- Fiber: 1g
- Sugar: 8g
- Sodium: 85mg
Storage & Make-Ahead Tips
Room temperature: Store in airtight container for up to 5 days.
Freezer storage: Baked cookies freeze beautifully for up to 3 months. Thaw at room temperature.
Cookie dough prep: Scoop dough onto baking sheets, freeze until solid, then transfer to freezer bags. Bake directly from frozen, adding 1-2 extra minutes.
Frequently Asked Questions
Q: Can I use fresh raspberries instead of frozen?
A: Frozen works best to prevent excessive bleeding, but fresh raspberries work too – just expect more pink throughout the cookie.
Q: Why are my cookies spreading too much?
A: Make sure your butter isn’t too warm and chill the dough for 15 minutes if your kitchen is very hot.
Q: Can I make these dairy-free?
A: Yes! Substitute butter with vegan butter stick (not tub variety) for best results.
Q: How do I know when they’re perfectly baked?
A: Edges should be set and lightly golden, but centers should still look slightly underbaked and soft.
Perfect for Every Spring Occasion
These Lemon Raspberry Cookies are ideal for Easter celebrations, spring potlucks, bake sales, teacher appreciation gifts, and any time you need a crowd-pleasing treat that looks as good as it tastes. The bright colors and fresh flavors scream spring, making them perfect for seasonal gatherings and Instagram-worthy dessert tables.
Easy Lemon Raspberry Cookies (Soft & Chewy Spring Treats!)
Ingredients
Equipment
Method
- Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper.
- In a large bowl, beat butter with granulated and brown sugar until light and fluffy, about 4 minutes with an electric mixer.
- Mix in egg, vanilla, lemon juice, and lemon zest until fully combined.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add dry ingredients to wet ingredients on low speed until just combined. Do not overmix.
- Gently fold frozen raspberries into the dough with a spoon or spatula; some breaking is expected.
- Scoop rounded tablespoons of dough onto the sheets, 2 inches apart. Bake 12–14 minutes until edges are set and centers look slightly underbaked.
- Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.