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Raspberry Lemon Cookies

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!

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 - 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!

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.

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!

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!

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!

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.

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!

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.

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!

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.

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!

Soft and chewy raspberry lemon cookies.  You should probably make them.

How to make Raspberry Lemon Cookies:

Here are some other raspberry recipes you will love:

Yield: 24 cookies

Raspberry Lemon Cookies

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!

Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes

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

  1. Preheat the oven to 350 degrees F.
  2. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside.
  3. In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy.
  4. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed.
  5. Add the salt, baking powder, baking soda and flour and mix until combined.
  6. Add in the raspberries and mix briefly to incorporate them.
  7. 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.
  8. Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all.
  9. 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.
  10. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
  11. 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:

24

Serving Size:

1 cookie

Amount Per Serving: Calories: 99Total Fat: 4.2gSaturated Fat: 2.5gCholesterol: 18mgSodium: 59mgCarbohydrates: 14.8gFiber: 0.5gSugar: 8.6gProtein: 1.2g

Lizzie

Thursday 14th of July 2022

Can these be made with fresh raspberries or do they need to be frozen?

Stacey

Friday 15th of July 2022

You can use fresh raspberries, but I find they tend to squish instead of mixing nicely into the dough, and you don't get the nice swirled look to the cookies. They also tend to make the dough even softer as the juice gets released. If possible, I do recommend using frozen berries, as they do work a lot better in this recipe.

Ann

Sunday 27th of February 2022

You can't substitute margarine for unsalted butter. Follow the recipe! Margarine changes the texture of what the cookie is supposed to be.

Megan

Tuesday 1st of February 2022

These are perfect cookies. I modified by adding shredded coconut and some cardamom for complexity. I also rolled the chilled dough balls in granulated sugar prior to baking to give a crystal sugar cookie exterior. The flavor is bright and delicious and the texture is so wonderful. Thank you for this recipe!

Irene Jones

Saturday 11th of December 2021

I would Love to try this recipe with frozen blueberries as I don’t have any frozen raspberries what are your thoughts

Stacey

Monday 13th of December 2021

I've made it with frozen blueberries too - they're delicious that way as well!

Anna

Wednesday 16th of June 2021

these tasted really good but they completely deflated after I took them out of the oven. They were still very chewy and a good texture but very very thin and they stuck to the parchment paper. Any thoughts on what may have happened there?

Trich

Wednesday 21st of July 2021

@Anna, sounds like cookies I baked in US. Every recipe stuck to pan and lost some of the sweetness. I used sticks of margarine which I found out later had water in the product. The water combined with sugar and cemented cookies to the pan. They are doing that now in Canada so buy store brands in quarters…make sure you check ingredients for water.

Stacey

Wednesday 16th of June 2021

Cookies always deflate a bit as they cool, but these don't get crazy thin or stick to the parchment paper usually. I'm guessing that they were probably a little bit under-baked. Try adding another minute or two to the baking time next time. You should bake these cookies until they are no longer shiny on top.

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