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!
These raspberry lemon cookies are absolutely delicious. Soft and chewy and buttery and filled with lemon and raspberry flavour.
They’re amazing. One of the best cookies to come out of my kitchen.
Raspberry and lemon is such a great flavour combination. Even though both are tart, they go really well together in sweet treats.
These Lemon Raspberry Sweet Rolls are probably one of my favourite breakfast indulgences ever – and it’s because of the raspberry lemon combo. They’re so delicious.
What is the secret to soft and chewy cookies?
Make sure not to over bake these raspberry lemon cookies. If you over bake them, you may end up with cookies that are a little crispy on the edges, and a bit dry.
But if you bake them just until the shine on the top of the cookies is gone, and the edges are just starting to brown, you will end up with a soft and chewy cookie.
When they first come out of the oven, they will be extremely, but they will firm up as they cool. Leave them on the baking sheet to cool for about 10 minutes, and then move them to a wire rack to cool completely.
What is the best way to store raspberry lemon cookies?
These cookies are best stored in an airtight container at room temperature, with wax paper between layers of cookies. Since they’re fairly soft cookies, they may stick together if you stack them. They keep well at room temperature for up to 5-7 days, if they last that long
You can also freeze these raspberry lemon cookies in an airtight container, or ziplock bag, for up to three months.
What is the best way to mix raspberries into cookie dough?
This cookie dough is extremely soft and sticky, so the trick to getting pretty cookies with nice raspberry swirls in them is to add the raspberries at the last second.
Keep them in the freezer until the dough is made, and them mix them in quickly, with just a brief mixing. Don’t over mix the dough once you add the berries, or they will be completely red. To keep the varied colour in the cookies, you need to mix the berries in briefly and then leave it alone.
It’s also best to put the dough that isn’t baking immediately into the fridge to keep the berries from melting before the cookies go into the oven. This will keep the cookies looking as pretty as possible.
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.
- Make sure to mix the berries in at the end, and don’t over mix at this point, or you will lose the nice swirls of colour.
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
Kathy
Friday 6th of October 2023
Could I use cup for cup gf flour?
Stacey
Tuesday 10th of October 2023
I actually never bake with gf flour, so I don't know what the conversion would be. I'm guessing whatever the normal conversion is for gf flour would work fine with these cookies too though.
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!