If you love the perfect balance of tart and sweet in your cookies, this Lemon Raspberry Cookies Recipe is going to be your new favorite. I adore how the bright citrus zing from lemon zest and juice pairs perfectly with the juicy bursts of raspberry—it’s like a little summer party in every bite. Whether you’re baking for a casual afternoon treat or a special occasion, these cookies really shine with their tender crumb and subtle flaked salt finishing touch.

One of the things that makes this Lemon Raspberry Cookies Recipe so worth trying is how effortlessly it comes together, especially when you use frozen raspberries straight from the freezer. I’ve found this keeps the dough from turning an overwhelming pink hue and helps the fruity flavor pop without turning the dough soggy. Trust me, once you make these, you’ll want to bake them again and again for brunches, potlucks, or just because!

Ingredients You’ll Need

The combination of fresh lemon, butter, and raspberries creates a bright, tender cookie that feels both indulgent and refreshing. Here’s a quick rundown on why these ingredients work together so well and some tips on selecting the best ones for this recipe.

Granulated sugar: Helps the lemon zest release its fragrant oils when rubbed together—a little trick that makes all the difference.
Lemon zest: Fresh zest is key here—it delivers that punch of citrus flavor without adding extra liquid.
Butter: Room temperature and unsalted butter give these cookies their tender texture. Don’t substitute with margarine.
Brown sugar: Adds moisture and a subtle caramel note that balances the tartness of lemon and raspberry.
Egg yolk: Makes the cookies rich and helps bind everything together without making the dough too wet.
Lemon juice: Freshly squeezed is best; it brightens the flavor and complements the zest perfectly.
Vanilla extract: Just a splash to round out the flavors and add warmth.
Salt: Enhances all the sweet and tart flavors, especially when finishing with a sprinkle of flaky salt.
Baking powder and baking soda: These leavening agents work together to give the cookies a slight rise and lightness.
All-purpose flour: Measure carefully—too much flour can make the cookies dense, so fluff and spoon it into your cup or use a scale if you have one.
Frozen raspberries: Keep them frozen until you fold them into the dough to avoid bleeding. They give juicy pops of flavor throughout.
Flaked salt: A finishing touch that brings out the sweetness and balances the tart citrus and berries.

Variations

I love to tweak this Lemon Raspberry Cookies Recipe depending on the occasion or what I have on hand. Feel free to play around with these ideas to make the cookies your own—they’re quite forgiving and always delicious.

Use fresh raspberries: When in season, fresh can work beautifully, but be gentle folding them in so the dough doesn’t turn pink and soggy. I’ve found freezing prevents this the best when you want a neat dough.
Add white chocolate chips: For a more decadent version, I like folding about 1/3 cup of white chocolate chips right before baking. It pairs beautifully with lemon and raspberry.
Gluten-free version: I’ve tried swapping the flour with a gluten-free blend with good results, just be mindful of the texture and watch the baking time closely.
Skip the salt layer: If you prefer less contrast, you can leave the flaked salt off, but I highly recommend trying it at least once—the salty crunch just takes these cookies over the top!

How to Make Lemon Raspberry Cookies Recipe

Step 1: Zesting and Creaming the Sugar and Butter

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper—this keeps cleanup easy and cookies from sticking. Then, grab your lemon and rub the granulated sugar with the zest using your fingers. This little massage helps release the oils from the zest, making that lemon flavor really vibrant. Once that’s done, beat in the room-temperature butter and brown sugar on medium-high for about 3-4 minutes until the mixture is light and fluffy. This step is crucial because it aerates the dough, giving your cookies that perfect tender texture.

Step 2: Adding the Wet Ingredients

Next, add the egg yolk—you’re only using the yolk here, which adds richness without extra moisture from the whites—along with the vanilla extract and freshly squeezed lemon juice. Mix everything together until just incorporated. Getting this right means your cookies will have a subtle but unmistakable burst of lemon flavor with creamy undertones.

Step 3: Combining Dry Ingredients and Folding in Raspberries

Slowly stir in the salt, baking powder, baking soda, and flour, but be careful not to overmix. I usually stop once I still see a few flour streaks in the dough—that’s a good sign you’re not overworking it and the cookies will stay tender. Then, take those frozen raspberries (don’t thaw them!) and chop them into small pieces right before folding them gently into the dough. The goal here is to avoid releasing too much juice and turning the dough pink or soggy, so fold carefully and quickly.

Step 4: Portioning and Baking

Using a 3 tablespoon cookie scoop (or a generous spoonful), place 5 dough balls spaced out on each prepared baking sheet—you want room because these cookies will spread a bit. Sprinkle a little flaky salt on top of each dough ball to contrast the sweetness with a bit of crunch and saltiness. Bake for 12-15 minutes until the edges are lightly golden brown but the centers still feel slightly soft. This is the secret to soft, chewy cookies. Let them cool on the pan a little longer to finish baking through gently—it makes a difference!

How to Serve Lemon Raspberry Cookies Recipe

The image shows a close-up view of seven soft cookies stacked closely on a white parchment paper, placed on a metal baking tray. Each cookie has a pale yellow base with bright red swirls of raspberry running unevenly across the surface, giving a marbled effect. The cookies have a slightly cracked texture and are sprinkled lightly with flaky sea salt and some small flecks of yellow zest, possibly lemon. Around the cookies, there are three fresh whole raspberries adding vibrant red pops of color. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick to just a sprinkle of flaky sea salt on top—it elevates the flavor and adds a little textural contrast I love. Occasionally, I’ll zest a bit more lemon on top for visual pop and an extra hit of brightness. If you’re feeling fancy, a light dusting of powdered sugar can add a delicate sweetness and look beautiful for gifting or parties.

Side Dishes

These cookies are fantastic alongside a cup of hot tea, especially green or herbal blends that complement the lemony aroma. I also love pairing them with a dollop of whipped cream or a scoop of vanilla ice cream for a dessert that’s both simple and impressive. They’re great with breakfast coffee or even a chilled glass of lemonade to double down on citrusy vibes.

Creative Ways to Present

For brunches or bridal showers, I often arrange these cookies on a tiered cake stand with lemon slices and fresh raspberries scattered around for a stunning display. You could sandwich them with lemon buttercream or cream cheese frosting for mini cookie sandwiches that feel extra special. Wrapping a few in parchment with twine also makes a heartfelt homemade gift your friends will adore.

Make Ahead and Storage

Storing Leftovers

I keep the cookies in an airtight container at room temperature, layered between parchment paper, to keep them soft and fresh up to 3 days. If you want to hold them longer, putting them in the fridge is fine but they can firm up a bit, so I usually prefer room temp if eaten quickly.

Freezing

If you want to freeze extras, I recommend freezing the raw dough balls on a baking sheet first, then transfer them into a zip-top bag or airtight container. When you’re ready to bake, just pop them from frozen onto a parchment-lined sheet and add a few extra minutes to the bake time. Cookies baked from frozen dough often taste just as fresh as the first batch!

Reheating

To warm up leftover cookies, I pop them in the microwave for about 10 seconds or so—it brings back that soft, just-baked feeling. You can also refresh them in a low oven at 300°F for a few minutes, which helps revive the edges crispness without drying them out.

FAQs

Can I use fresh raspberries instead of frozen in the Lemon Raspberry Cookies Recipe?

Yes, you can absolutely use fresh raspberries, especially when they’re in season, but be gentle when folding them into the dough to avoid breaking them up too much. This helps prevent the dough from turning too pink or soggy. Frozen raspberries tend to work better for maintaining dough consistency and color, but fresh will give a bright, juicy flavor too.
Why do I only use egg yolk and not the whole egg in this recipe?

Using just the egg yolk adds richness and moisture without making the dough too wet or cakey. It helps the cookies stay tender and slightly chewy rather than fluffy or bread-like, which is perfect for this type of lemon raspberry cookie.
Can I make this Lemon Raspberry Cookies Recipe vegan?

With some swaps, yes! Replace butter with a vegan butter substitute, use a flax egg or another egg replacement, and ensure your sugars and other ingredients are vegan-friendly. The texture might be slightly different, but it can still be delicious with a bit of experimentation.
How do I prevent the raspberry juice from bleeding into the cookie dough?

Keep the raspberries frozen until you’re ready to fold them in, then handle the dough and berries quickly and gently. Baking the cookies immediately after will prevent the juice from bleeding too much, keeping your dough from turning purple or red.

Final Thoughts

Honestly, this Lemon Raspberry Cookies Recipe has become one of my go-to cookies to impress friends and family with minimal fuss. They’ve got that perfect blend of tangy and sweet, soft yet with just the right amount of crunch from the flaked salt. Baking these cookies feels like gifting a little sunshine, and I’m excited for you to try and enjoy them as much as I do—because some recipes are just worth sharing with a friend over coffee or tea.