These lemon raspberry cookies are a soft and chewy treat made with fresh lemon zest, a splash of lemon juice, and bursts of juicy raspberries in every bite. The flavor is both vibrant and refreshing, offering the perfect balance of sweet and tart. I love how easy they are to prepare—no dough chilling needed and ready in under 30 minutes.

Lemon Raspberry Cookies

Why You’ll Love This Recipe

These cookies are the definition of fresh and fruity indulgence. I enjoy how the lemon brightens every bite, while the raspberries add juicy pops of flavor. The dough is buttery and soft, and I can get them into the oven in just a few minutes. They’re great for spring and summer gatherings or anytime I’m craving something tangy and sweet. I also like that it’s a smaller batch recipe—just enough to enjoy without going overboard.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

granulated sugar
lemon zest
butter, room temperature
brown sugar
egg yolk
lemon juice
vanilla extract
salt
baking powder
baking soda
all-purpose flour
frozen raspberries, chopped
flaked salt for sprinkling

Directions

I start by preheating the oven to 350°F and lining two baking sheets with parchment paper.
In a large bowl, I mix the granulated sugar and lemon zest with my fingers to release the oils and enhance the lemon aroma.
Then I add the butter and brown sugar, creaming them together until light and fluffy—usually 3-4 minutes.
I mix in the egg yolk, vanilla, and lemon juice until everything is well combined.
Next, I slowly stir in the salt, baking powder, baking soda, and flour, being careful not to overmix. I stop when there’s still a bit of flour visible.
I chop the frozen raspberries into small pieces and gently fold them into the dough, avoiding too much mixing so the color doesn’t bleed.
Using a 3-tablespoon scoop, I portion the dough onto the prepared sheets, placing about 5 cookies per tray. I sprinkle a bit of flaked salt on top.
I bake for 12-15 minutes, looking for a light golden brown edge. Once out of the oven, I let the cookies sit on the pan for a few minutes to finish baking internally.

Servings and timing

This recipe makes 9 cookies.

Prep time: 10 minutes
Bake time: 12-15 minutes
Total time: About 22-25 minutes

Variations

I like adding ½ cup of white chocolate chips for an extra layer of sweetness.
If I don’t have frozen raspberries, I sometimes use fresh berries, though I find frozen ones bleed less.
For a more intense lemon flavor, I’ve added extra zest or a touch of lemon extract.
I’ve also tried mixed frozen berries when raspberries weren’t available, and it worked well.

Storage/Reheating

I store these cookies in an airtight container at room temperature for 1-2 days. Because of the fruit, they soften slightly over time.

For longer storage, I freeze them in a container or zip-top bag. To enjoy later, I let them thaw at room temperature. If I want that fresh-from-the-oven texture, I warm them in the microwave for 10-15 seconds.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, I’ve used fresh raspberries, but I find frozen work better because they bleed less into the dough. Just keep them frozen until folding them in.

Do I need to chill the dough?

No chilling is needed, which is one of the things I love most about this recipe. But if the dough feels too soft, I sometimes chill it briefly to help it hold shape better during baking.

How do I prevent the dough from turning pink or purple?

I make sure to keep the raspberries frozen right up until I fold them in. I also mix gently and bake the cookies immediately after scooping.

Can I make these cookies smaller?

Absolutely. I’ve made smaller cookies using a 1.5-tablespoon scoop and adjusted the bake time to around 9-11 minutes.

What if I don’t have flaked salt?

I’ve used regular sea salt or even rolled the dough balls in granulated sugar instead. Both options work well depending on the finish I want.

Conclusion

These lemon raspberry cookies have quickly become one of my favorite seasonal bakes. I love the combination of bright citrus and juicy berries in a soft, chewy cookie. They’re quick to make, fun to customize, and perfect for sharing—or keeping all to myself. Whether I’m baking for spring brunches or just want a light treat, this recipe always delivers.