🍋 Lemon Raspberry Cookie Recipe: Bright, Buttery, and Bursting with Flavor

If sunshine had a flavor, it would taste like these Lemon Raspberry Cookies. Buttery, soft, and infused with fresh citrus zest and juicy raspberries, this recipe is a summer dream baked into every bite. Whether you're hosting a brunch, gifting a batch, or just craving something sweet and tangy, these cookies deliver big flavor with minimal fuss.

In this post, you’ll find:

• Why these cookies are a must-bake

• Step-by-step instructions with time breakdowns

• Expert baking tips and creative variations

• Storage and serving suggestions

• Affiliate links to our favorite baking tools and ingredients

Let’s dive into the delicious details.

💛 Why You’ll Love These Lemon Raspberry Cookies

• Fresh & Fruity: Real lemon zest and juicy raspberries make every bite pop.

• Soft & Chewy Texture: Thanks to the perfect butter-to-flour ratio.

• Easy to Make: No chill time required—just mix, scoop, and bake.

• Visually Stunning: The raspberry swirls and golden edges are pure eye candy.

• Perfect for Gifting or Sharing: These cookies hold up beautifully and taste even better the next day.

🧰 Baking Tools You’ll Need

To make this recipe smooth and stress-free, here are the tools we recommend:

• Mixing bowls (medium & large) – For combining wet and dry ingredients.

• Microplane zester – Essential for extracting maximum lemon flavor.

• Silicone spatula – Perfect for gently folding in raspberries without crushing them.

• Cookie scoop (medium) – Ensures uniform cookie size for even baking.

• Baking sheet – Helps achieve golden bottoms and consistent texture.

• Silicone baking mat – Prevents sticking and over-browning.

• Cooling rack – Allows cookies to set properly without becoming soggy.

📝 Ingredients (with Brand Suggestions)

Here’s everything you’ll need for about 20 cookies:

• 2 ¼ cups all-purpose flour (King Arthur or Bob’s Red Mill)

• ½ tsp baking soda

• ¼ tsp salt

• 1 cup unsalted butter, softened (Kerrygold or Plugrá)

• ¾ cup granulated sugar (Wholesome or Domino)

• ¼ cup light brown sugar, packed (Imperial or Domino)

• 1 large egg (Vital Farms or Happy Egg Co.)

• 2 tsp pure vanilla extract (Nielsen-Massey or Simply Organic)

• Zest of 2 lemons (organic preferred)

• 2 tbsp fresh lemon juice

• ¾ cup fresh raspberries (Driscoll’s or local organic)

• Optional: ½ cup white chocolate chips (Ghirardelli or Guittard)

👩‍🍳 Step-by-Step Instructions (Total Time: ~35 minutes)

⏱ Prep Time: 15 minutes

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.

2. In a medium bowl, whisk together flour, baking soda, and salt.

3. In a large bowl, cream butter and sugars until light and fluffy (about 2–3 minutes).

4. Add egg, vanilla, lemon zest, and lemon juice. Mix until combined.

5. Gradually add dry ingredients to wet, mixing just until incorporated.

6. Gently fold in raspberries with a silicone spatula. If using white chocolate chips, add them now.

🔥 Bake Time: 10–12 minutes

1. Scoop dough onto prepared baking sheets, spacing cookies 2 inches apart.

2. Bake for 10–12 minutes, or until edges are lightly golden and centers are just set.

3. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack.

🧠 Expert Baking Tips

• Use room temperature butter for a smooth, creamy base.

• Don’t overmix once the flour is added—this keeps cookies tender.

• Fold raspberries gently to avoid bleeding and soggy dough.

• Chill dough for 15 minutes if raspberries are extra juicy.

• Double the lemon zest for an extra citrus punch.

🎨 Creative Variations

Want to mix things up? Try these fun twists:

1. 🍫 Lemon Raspberry White Chocolate Chunk

Add ½ cup chopped white chocolate chunks for a creamy contrast to the tart berries.

2. 🌿 Lemon Raspberry Thyme Cookies

Add ½ tsp finely chopped fresh thyme to the dough for a sophisticated herbal note.

3. 🍓 Lemon Berry Medley

Swap half the raspberries for chopped strawberries or blueberries for a colorful cookie trio.

✨ What Makes These Cookies Unique?

Unlike traditional lemon cookies that rely solely on zest or extract, this recipe uses fresh lemon juice and zest for a layered citrus flavor. The real raspberries add natural sweetness and a gorgeous marbled look—no artificial colors or flavors needed. Plus, the texture is a perfect balance of soft, chewy, and slightly crisp around the edges, making them irresistible.

🧊 Storage & Serving Suggestions

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze in a single layer and transfer to a freezer bag—good for up to 2 months.

• Serving: Serve with iced tea, lemonade, or a dollop of whipped cream. They’re also stunning on a dessert board with fresh berries and lemon wedges.

🏁 Final Thoughts + Call to Action

These Lemon Raspberry Cookies are more than just a treat—they’re a celebration of fresh flavors, easy baking, and joyful sharing. Whether you're baking for a crowd or just indulging solo, this recipe is sure to become a go-to favorite.

📸 If you make these cookies, tag us @gourmetcookiebliss and use #LemonRaspberryJoy so we can see your creations!

Ready to bake? Grab your ingredients, preheat that oven, and let’s make cookie magic. 🍪✨

🔗 Affiliate Disclaimer

This post contains affiliate links. If you click and purchase, we may receive a small commission at no extra cost to you. We only recommend products we truly love and use in our own kitchen.