Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: PT-486896H34M10S
Total time: 35 min
Cuisine: American
Ingredients: 1/2 cup unsalted butter, softened; 1 cup granulated sugar; 1 egg; 1 tbsp lemon zest; 2 tbsp lemon juice; 1 tsp vanilla extract; 2 cups all-purpose flour; 1 tsp baking soda; 1 tsp baking powder; 1/4 tsp salt; 1 tbsp cornstarch; 1/2 cup fresh or freeze-dried raspberries (gently crushed); 1/2 cup white chocolate chips (optional)

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Lemon Raspberry Cookies are a bright and fruity twist on classic soft cookies. I combine zesty lemon flavor with sweet, tangy raspberry to create a cookie that’s fresh, vibrant, and just the right amount of chewy. These are my go-to when I want something light, refreshing, and bursting with summer flavor.

Why You’ll Love This Recipe

I love how these cookies balance tart and sweet in every bite. The lemon gives them a citrusy punch, while the raspberries add natural sweetness and a pop of color. They’re soft and chewy on the inside with lightly crisp edges—exactly how I like my cookies. Plus, they look just as beautiful as they taste, which makes them perfect for sharing or serving at gatherings.

Ingredients

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

Unsalted butter, softened
Granulated sugar
Egg
Lemon zest
Lemon juice
Vanilla extract
All-purpose flour
Baking soda
Baking powder
Salt
Cornstarch
Fresh or freeze-dried raspberries (gently crushed)
White chocolate chips (optional for added sweetness)

Directions

I preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, I cream the butter and sugar together until light and fluffy.
I beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
In another bowl, I whisk together the flour, baking soda, baking powder, salt, and cornstarch.
I gradually mix the dry ingredients into the wet mixture until a soft dough forms.
I gently fold in the crushed raspberries and white chocolate chips, if using. I’m careful not to overmix, so the berries stay intact.
I scoop the dough into balls and place them on the prepared baking sheet.
I bake the cookies for 10–12 minutes, or until the edges are set and the centers look slightly underbaked.
I let them cool on the baking sheet for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 18 cookies. I usually spend around 15 minutes prepping and another 10–12 minutes baking per batch, so I have everything done in under 35 minutes.

Variations

Sometimes I use freeze-dried raspberries instead of fresh—they don’t release moisture, so the cookies stay extra chewy. I also like to glaze the cookies with a simple lemon icing for extra zing. If I’m out of white chocolate chips, I substitute with chunks of dark chocolate or leave them out altogether for a more tart-forward flavor.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. Because of the fresh fruit, they’re best enjoyed soon after baking. If I want them to last longer, I keep them in the fridge for up to 5 days or freeze them in a single layer before transferring to a zip-top bag. I thaw at room temperature or warm in the microwave for a few seconds before serving.

FAQs

Can I use frozen raspberries?

Yes, I can, but I don’t thaw them before adding. I stir them in frozen to help keep the dough from getting too wet.

Why did my cookies turn out too soft or sticky?

That usually happens if the raspberries add too much moisture. I use freeze-dried raspberries for a firmer texture or reduce the amount of fresh ones slightly.

Can I skip the lemon zest?

I wouldn’t. The zest gives the cookies a deep, fragrant lemon flavor that juice alone can’t provide.

Are these cookies tart or sweet?

They’re a perfect balance of both—the lemon adds tartness, while the sugar and white chocolate mellow it out.

Can I make the dough ahead of time?

Definitely. I refrigerate the dough for up to 48 hours. If it’s too firm to scoop, I let it sit at room temp for a few minutes.

Conclusion

Lemon Raspberry Cookies are my favorite when I’m in the mood for something fruity, fresh, and different from the usual chocolate chip. The mix of citrus and berry makes every bite pop with flavor, and the soft texture is exactly what I crave in a homemade cookie. Whether I’m baking for a picnic, brunch, or just for fun, these cookies always hit the mark.