These raspberry lemon cookies are ultra soft and chewy – quick and easy to make and so tasty everyone loves them. One of the best cookies I’ve made!
If you’re here looking for a copycat recipe for Subway’s Raspberry Lemonade Cookies, I also have a recipe for those here!
Raspberry lemon cookies. That may be all you need to know about this recipe before you rush to the kitchen to immediately make them. If you’re anything like me, that is.
Cookies plus that incredible raspberry lemon combination all in one little treat? Doesn’t get a whole lot better.
Raspberry lemon is one of the few combos that doesn’t involve chocolate that I absolutely adore.
These Lemon Raspberry Sweet Rolls are probably one of my favourite breakfast indulgences ever – and it’s because of the raspberry lemon combo. Just so, so good.
These cookies are amazing.
They have been the most popular recipe on my blog since I first posted it a year and a half ago – and for good reason.
I haven’t had anyone tell me they don’t like them. A soft, chewy, lemon flavoured cookie filled with raspberries just can’t really be bad!
In fact, that combo is so good that I’ve also come up with another version that is a copycat recipe for Subway’s Raspberry Lemonade Cookies. Those ones are fantastic too.
They have white chocolate chips, some cream cheese in the cookie dough, and raspberry candies instead of real raspberries, if you’re looking for another version to try!
These raspberry lemon cookies can be ugly. I will say that that’s a possibility.
Using frozen raspberries in the dough makes for a super sticky cookie dough, so you need to mix them in quickly right at the end, and straight from the freezer to keep it from being just ridiculous.
You also need to make sure not to mix the dough too much once you add the raspberries – just a quick mix to incorporate them and leave it at that.
If you mix for too long they’ll still taste great, but you won’t get the nice pretty swirls of colour.
You also want to scoop the dough quickly onto the cookie sheet to bake.
I find a cookie scoop works the best, or just using a couple spoons for a simple drop cookie.
Don’t try to form them into nice perfect cookie dough balls with your hands. You’ll regret it – trust me. Big, big mess.
This recipe makes 24 cookies, so I usually get one tray in the oven and then stick the rest of the cookie dough into the fridge until I can bake it so that it doesn’t get any softer.
Besides that I don’t do a chill time with this cookie dough. I’ve tried it, but didn’t find it made for better cookies – so I don’t bother.
Soft and chewy raspberry lemon cookies. You should probably make them.
How to make Raspberry Lemon Cookies:
- The cookie dough can be mixed in a stand mixer, a food processor, or with a hand mixer (I’ve tried all three and they all work well).
- This dough is extremely sticky so if you have a cookie scoop, it works the best for shaping your cookies.
- I like to use either parchment paper or a reusable cooking sheet/silicone mat for baking these cookies.
Here are some other raspberry recipes you will love:
- Raspberry Pie
- Lemon Raspberry Sweet Rolls
- Raspberry Cheesecake Brownies
- Raspberry Lemon Blondies
- Raspberry Lemonade Cookies {Subway Copycat}
Raspberry Lemon Cookies
These raspberry lemon cookies are ultra soft and chewy - quick and easy to make and so tasty everyone loves them. One of the best cookies I've made!
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1/2 lemon, zest and juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3/4 cup frozen raspberries, coarsely chopped
Instructions
- Preheat the oven to 350 degrees F.
- Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
- Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed.
- Add the salt, baking powder, baking soda and flour and mix until combined.
- Add in the raspberries and mix briefly to incorporate them.
- Drop the dough by tablespoonful (a cookie scoop works best here, the dough is extremely sticky, but two spoons works too, the cookies will just be less uniform) onto the prepared cookie sheet.
- Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all.
- Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw.
- Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
- Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months.
Notes
This cookie dough is extremely sticky, and is best if the raspberries stay frozen, so leave them in the freezer until you’re ready to add them to the dough. If you find it is getting too sticky to scoop, chill it for 30 minutes and then bake.
Don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately.
When baking, they are done when they are no longer shiny at all on top. If they are still shiny, they will be underbaked around the raspberries.
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Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 99Total Fat: 4.2gSaturated Fat: 2.5gCholesterol: 18mgSodium: 59mgCarbohydrates: 14.8gFiber: 0.5gSugar: 8.6gProtein: 1.2g
Tiffany
Sunday 9th of July 2023
Can you use freeze dried raspberries?
Stacey
Monday 10th of July 2023
I haven't tried that but I think they would work just fine in these cookies.
Marina
Friday 5th of May 2023
I’ve been using Trader Joe’s organic frozen raspberries and adding to dough right before I bake but the cookie dough gets moldy so quickly and cookies come out the oven moldy! What am I doing wrong :(
Stacey
Monday 8th of May 2023
I'm sorry Marina, but I don't think that your cookies could possibly be moldy that quickly. Mold takes time to grow, so mixing frozen raspberries into cookie dough can't make the dough moldy immediately, or result in moldy cookies out of the oven. Sometimes baking powder with aluminum in it can react with the acid in raspberries and cause them to turn blue or green, so this could be what you're seeing. It can also give the cookies a metallic taste. Try using a baking powder without aluminum in it and see if that gets rid of the problem.
Simone
Monday 20th of February 2023
if the recipe calls for 1 1/2 cup of all purpose flour , can i do 1 cup flour + 1/2 CAKE flour to make the cookie larger and thicker
Stacey
Tuesday 21st of February 2023
You could try it, but it's not something I've tried with these cookies. They are already very soft cookies with a cake-like texture though. Let me know how they turn out if you try!
Lou
Saturday 19th of November 2022
Can I sub almond flour for the all purpose flour to make these gluten free?
Stacey
Tuesday 22nd of November 2022
I haven't tried that so I'm not sure how it would turn out. If you normally sub almond flour one for one with all purpose flour then it would be worth a try!
Renee
Tuesday 15th of November 2022
I made these cookies last Spring for a friend, she loved them! I am planning on making her some for Christmas. Can I make the dough ahead of time and freeze it for around two weeks, before baking?
Stacey
Tuesday 15th of November 2022
I haven't tried freezing this cookie dough but I think it would be fine. I would freeze it already portioned out into balls and then bake it from frozen. The cookies will likely need a few more minutes to bake from frozen though.