Lemon Raspberry Cookies Recipe

Homemade lemon raspberry cookies with fresh glaze on white kitchen counter

Lemon Raspberry Cookies Recipe

Soft and buttery lemon raspberry cookies with tangy citrus zest and bursts of juicy raspberries. This easy recipe comes together in under 30 minutes, creating bakery-style cookies with bright flavor and gorgeous swirls.

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Course: Dessert, Snack

Cuisine: American, Spring Baking

Prep Time: 15

Cook Time: 12

Cooling: 10

Total Time: 37

Servings: cookies

Calories: 145kcal

Cost: $6–8

Equipment

Stand Mixer or Hand Mixer – for creaming butter and sugar
Microplane Zester – to extract fine lemon zest without bitterness
Cookie Scoop (1.5 tbsp) – ensures even-sized cookies
Baking Sheets with Parchment – prevents sticking and promotes even baking
Wire Cooling Rack – allows cookies to cool properly

Ingredients

For the Cookie Dough

2 ¼ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup unsalted butter softened
1 cup granulated sugar
1 large egg
2 tablespoon fresh lemon juice
2 tablespoon lemon zest about 2 medium lemons
1 teaspoon vanilla extract

For the Raspberry Swirl

1 cup fresh raspberries or thawed frozen, drained
2 tablespoon granulated sugar
1 teaspoon cornstarch

For the Lemon Glaze (Optional)

1 cup powdered sugar
2–3 tablespoon fresh lemon juice
½ teaspoon lemon zest

Instructions

In saucepan, cook raspberries, sugar, and cornstarch until thickened. Cool completely.
Cream butter and sugar, then add egg, lemon juice, zest, and vanilla. Mix in dry ingredients.
Scoop dough, add raspberry filling, roll into balls, and place on baking sheet.
Bake 12–14 minutes at 350°F until edges are golden.
Rest 5 minutes, then transfer to cooling rack.
Drizzle with lemon glaze if desired.

Notes

Nutrition information is automatically calculated and should only be used as an approximation.

Nutrition