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 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:

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

  1. Lexah says:

    Yes yes yes!! These are quite good. I love how refreshing+quick+tasty they are! I came in from riding my horse and my mom needed a dessert for some unexpected guests, so I found this recipe real fast and I was able to make them in the nick of time… I was so thankful for how delicious and quick they were- and the perfect spring treat as well! Normally I like making unique/different foods, not just cookies or rice crispy bars or something like that. But I am definitely making these again- so good! Such perfect pairing of raspberries and subtle lemon flavor.

    1. Stacey says:

      You can make it the day before and refrigerate it. I will say that it gets quite firm in the fridge so I find it easier to scoop it into balls before refrigerating, but it’s not necessary.

      1. Dawnall says:

        I just can’t seem to perf d CT these. They come out too sticky and too much lemon. My kids love them any possible way. Ideas?

        1. Stacey says:

          If the cookie dough is too sticky, refrigerate it for 30-60 minutes before baking. If the cookies themselves are too sticky, try baking them a bit longer. And store them in a container that isn’t airtight. In an airtight container they are more likely to get sticky tops. If there’s too much lemon flavour for you, just decrease the lemon zest a bit, or omit it altogether.

  2. Michele says:

    I made these and I froze the dough in a log, then sliced and baked and that worked out great! However, I didn’t have a lemon so I used lemon juice and lemon extract–big mistake. The extract completely overpowered the cookie (I should have used only a tiny amount instead of the amount it says substitutes zest of half a lemon). If I were making it again and didn’t have zest, I would omit it completely and add a lemon glaze on after baking them.

    In case it helps anyone! 🙂

    1. Stacey says:

      You could make them with the hard, block-style margarine and they should work fine. But I wouldn’t try them with the soft, tub-style margarine, as that doesn’t bake the same as butter does at all.

  3. Tosia says:

    These cookies came out just perfect for me, and were a big hit with everyone. Definitely adding these to my lineup. Thank you so much!

  4. Madison says:

    I LOVE this recipe! I’ve made it over and over again for parties and just myself. I like crisper cookies so I bake them for about 20-23 minutes. They’re still soft in the middle but more crisp and cookie-like around the edges. This is a recipe I’ll be making for my whole life!

  5. Karla says:

    Made these today and they are delicious! After I chopped the raspberries I returned to the freezer to keep frozen. I did have to turn my oven down to 325 and bake for 13 mins. Will definitely be making more!

    1. Stacey says:

      Sorry they didn’t turn out for you Serena – they are super soft cookies, but I’ve never thought they had a bread like consistency. I’m sorry, but I’m not sure what could cause that…were they dry? If that’s the problem, maybe too much flour? I measure my flour using the scoop and sweep technique – scoop the dry measuring cup through loose flour and then sweep the excess off the top with a knife. If you’re shaking your flour down into the cup you will end up with quite a bit more. That’s the only thing I can think of that might have caused that problem. Hopefully that helps!

  6. Tim says:

    I have made these a few times with great success, but I personally make a few minor modifications that I think are worth trying:

    1) use freeze dried raspberries. These will not release extra liquid into the cookies and will prevent them from going soggy during storage.

    2) roll the dough into a log using saran wrap and freeze for an hour before baking. Then you can just cut them into discs for mess free placement. They will also hold their height better during baking.

    Very good recipe; I recommend these cookies highly.

    1. Stacey says:

      Glad you like them Tim! Love the slice and bake technique, I’ll have to try that sometime. And I thought of using freeze dried raspberries, but I haven’t been able to find them here. So for now I’ll be sticking to frozen raspberries. These cookies disappear so quickly here anyways that they don’t have time to get too soft after they’re baked! 🙂

  7. Maryke says:

    My sister-in-law and I followed the recipe, except we added a little extra lemon juice since our lemon was a bit dry, and chilled the bowl and mixers. The cookies came out great, but we decided to make a drizzle of powered sugar and lemon juice and freeze it on the cookies. The whole house loves them!

    1. Stacey says:

      Hi Abby – no you’re not missing anything. I actually removed the sharing buttons a while ago because they were slowing down the site a lot and haven’t found better ones yet. Here’s the pin link for this recipe if you want to pin it: https://www.pinterest.ca/pin/433682639100795322/. Or you can follow me here (https://www.pinterest.ca/BakeRepeat/) if you like. I have a board titled “From Bake.Eat.Repeat.” if you just want to follow the recipes from my site. You can also download a browser extension from Pinterest so you can pin anything you want even if there aren’t sharing buttons. Hope that helps – and hopefully I can find some better buttons soon that don’t slow everything down! 🙂

  8. Becky says:

    I chilled the bowl and beaters in the refrigerator. Used butter straight from the fridge.
    While first batch was baking I kept the second tray in the refrigerator. Both batches were flat and a pancake consistency. Not puffed up. Any tips?

    1. Stacey says:

      If everything was cold and your cookies didn’t puff at all it might be your baking powder or baking soda – they aren’t as effective if they’re too old. They aren’t super puffy cookies though, and they are very soft, so the consistency might be right, although it’s hard to say, not being able to see them! They’re definitely not as firm as a typical chocolate chip cookie though if that’s what you were expecting – they are very soft cookies. If you make sure to bake them until the edges are browning a bit then they will be a bit crisper on the edges and soft in the middle which I like a bit better – if they’re under baked they are too soft. Hope that helps a bit!

  9. Mallory says:

    Hi there,

    These look great and I can’t wait to make them.

    Am I able to freeze after scooping and bake tomorrow? How would you adjust the timing for baking? Just add a couple minutes?

    Thanks,
    Mallory

    1. Stacey says:

      I haven’t tried it but I would imagine that would work just fine. I’m guessing another 2 minutes baking time would probably be about right – just keep an eye on them and bake until they are no longer shiny on top.

  10. Caroline says:

    Oh my God these were delicious! I have type 2 diabetes so I cut down the sugar a bit and they were still awesome. As well, I used frozen raspberries but toss them with a bit of flour before I mix them into the dough. It wasn’t sticky at all and the cookies came out great. Thank you for a recipe I will use over and over

  11. Amy says:

    I don’t “bake” much other than casseroles. I’ve made these cookies with my 12y/o daughter, they were a HUGE HIT! I also never leave comments. But I’m fixing to make a double batch of these this weekend for friends and neighbors. It’s some of the BEST cookies I’ve EVER had! Plus they’re pretty to look at!

    1. Stacey says:

      I have never tried this one with fresh raspberries (as they disappear too quickly at my house!) but I think that they would be difficult to mix into the dough. It’s a fairly sticky cookie dough and the cold, frozen berries chill the dough a bit when mixed in quickly and keep it from getting too sticky to work with. I think fresh berries would likely get mashed up when you tried to mix them in.

    2. Gabie says:

      Just made them with fresh raspberries & they still came out amazing! chopped finely until almost a mashed texture and still got that nice pretty swirl effect. I chilled for about a half hour so when I added the dough on the tray it didn’t spread and they came out perfect. ☺️

  12. Stacey says:

    I just made these.. they are delicious, however the dough was not sticky at all.
    I prepared myself for a mess based on your notes but the dough was lovely to work with.
    Weird!
    Thanks for a great simple and tasty recipe!!

    1. Stacey says:

      Haha, well that’s a good problem to have! I think it really depends on how quickly you mix in the frozen raspberries and how cold the dough stays while you scoop it onto the cookie sheet. It’s fine if you move fast and don’t let the dough warm up too much, or mix for too long after adding the berries! I’m so glad you liked them!

      1. CityG says:

        Haven’t made these cookies yet, but I’ve had a similar problem when using raspberries or blueberries in muffins: the dough can turn blue or even grayish if the berries were too crushed/bruised (not frozen) or mixed/left in the dough too long before going into the oven. So, no mixing, only folding them in. It’s apparently a common reaction with flour.

  13. Pinkginag says:

    These are quick and easy to make and taste great. Mine were running out quite a lot and came out very large and flat. Any tips to avoid this?

    1. Stacey says:

      Your butter may have been too soft, so you could try chilling the dough. I usually don’t need to for this recipe, but it will help with the spreading if you chill it for an hour before baking – it’s easier if you scoop the dough into cookies before chilling usually. You could also check if your oven temp is correct, if it’s running a bit hot that would result in too much spreading too.

    1. Stacey says:

      They’re definitely there, although I don’t really notice them. If they bother you in other things like raspberry jam though, you might want to use a different berry instead. Blueberries or strawberries would work just fine if you don’t like raspberry seeds.

  14. Karine Daigneault says:

    Hi! Those cookies are one of my alltime favorite!!! I found a way to freeze the dough in a sausage like shape by dropping it on plastic wrap and then rolling it. This way, it’s super easy to have a slice the perfect size for cookie whenever I feel like cooking some. I make 3 batch at the time 😉 Thank you sooooo much for this recipe!

      1. CrazyCatLady says:

        stacey dont know what went wrong but they wee just awful…taste was great but these were no biscuit, these were jut very flat thin cakes, and the were not looking like yours, by leaving them in the oven for the 15 minutes you suggested ment they browned so that pretty raspberry swirl culd not be seen….wont be making these again. would have been better if i had dropped the mixture in to a cup cake tin!

        1. stacey says:

          Hi there – I’m so sorry these cookies didn’t turn out for you, I’ve made them many times and they always look like the photos. If yours were too flat and too dark it might be your oven temperature – if it’s off by a bit that can make a big difference in how cookies bake.

        2. Erica says:

          I find that after I make MOST of my cookie dough I refrigerate it over night – that helps the butter in the dough solidify and them when the cookies come out of the oven they are perfectly done! Esp when making a choc chip cookie! I have made these a few times and they always come out so wonderful!

    1. stacey says:

      I’m not sure how well it would bake as a bar cookie, although you could definitely try. I am working on a raspberry lemon blondie recipe right now that I will be posting this summer that would probably be what you’re looking for though! 🙂

    2. stacey says:

      If you do try these as bar cookies, I think that you would want to bake them in an 8×8 inch baking dish, at the same temperature, but you would have to increase the baking time, probably add 15-20 minutes or so? Watch them and check with a toothpick if they’re done – and let me know if it works well if you try it!

    1. stacey says:

      Oh no! I haven’t had that happen with these, but you could try chilling the dough for an hour next time and see if that helps, usually cold cookie dough won’t spread as much as room temp dough so that should help.

    2. debbie says:

      some of these people need to check their expiration dates on baking powder & soda, if they are expired it will make their cookies flat

    1. stacey says:

      Hi Donna, I’ve never tried that so I couldn’t say whether it would work well or not. I think the additional liquid would keep the cookies from baking properly though, especially as this cookie dough is already quite sticky. If you try it let me know how they turn out!

  15. Katrina A. says:

    These are absolutely delicious but I think I went wrong somewhere. I know they’re meant to be soft chewy cookies, but mine came out very soft. I stacked them in the cookie jar after they cooled and the next day I found that their bottoms had sort of bent and moulded over each other instead of holding their shape. What can I do achieve cookie glory?

    1. stacey says:

      Hi Katrina, they are very soft and chewy cookies and I have had them stick together a little bit sometimes when they’re stacked. It usually happens when it’s a bit humid or warmer then usual in my kitchen, so if you’re in a humid climate you might have that problem. If you bake them an extra minute or two so the bottoms are nicely browned they shouldn’t bend as much on you. You could also try storing them in a container that allows you to lay them flat and put sheets of wax paper between the layers. And if they’re still getting too soft in an airtight container, I will leave the lid on loosely instead of snapped on tight so that there’s some air getting at them – this helps keep the crispness on the outside of the cookies. Hope that helps!

    1. stacey says:

      Hi Anna – these cookies have always been super soft and chewy for me. Cookies can end up crumbly if you use a butter substitute such as margarine or if you don’t use enough butter, or if you over-bake them. Maybe check your oven temperature and the amount of butter you used? That’s all I can think of – hope it helps!

    1. stacey says:

      Hi Hannah, there is 1/2 teaspoon (2.5mL) of vanilla extract in the recipe. I would think that would be the same as vanilla essence? I’ve never heard it called that though! Not 1/2 cup though, just 1/2 teaspoon.

  16. Tia says:

    These cookies are amazing. Confession: I read through the recipe and still screwed up. I read 1/2 lemon juice and zest and automatically assumed it was supposed to be 1/2 cup versus half a lemon so I used 1/2 cup lemon juice and zest. Honest mistake that turned out to be amazing! The batter ended up being smooth almost like a frosting consistency. I cooked the cookies for 23 mins and they were amazing!!!!! I’ll try the correct way the next time but I’m keeping my recipe with the mistake as a staple. My husband and kiddo LOVED them LOL.

    1. stacey says:

      Haha, I’m glad they still worked out for you! So disappointing when that happens and it doesn’t work out. I might have to try them that way now! Glad you loved the cookies!

    1. stacey says:

      Hi Laurie – the 1/2 a lemon is half of a fresh lemon. So you use the juice squeezed out of half of a fresh lemon (it will be 1-1.5 tablespoons) and the zest is the yellow part of the peel that you grate off of the lemon. You can definitely make them without the zest and with bottled juice instead if you like (I’d use 1.5 tablespoons then) but the lemon flavour won’t be as pronounced as if you use the fresh juice and the zest.

  17. Jonathan Hoeppner says:

    This has to be the best combination of flavors in a recipe that I have made. They turned out perfect. I did not chop up the raspberries. They just seemed to break apart when needed as I folded them in. You have got to be kidding me with how fantastic they taste! Thank you for the recipe.

      1. Erica says:

        Hi Stacey,

        I just made these and they are a big hit. However, though I was only given 17 cookies from the batch I made. If it’s no trouble I would love ❤️ to make these for a cookie party and would like to know how to make a bigger batch ?

        Your expertise is greatly appreciated.

        Thanks so much ,

        Erica

        1. stacey says:

          Hi Erica – I’m so glad you liked the cookies! You can easily just double (or triple!) the recipe to get a bigger batch. Just put the dough in the fridge after you get the first tray in the oven so that it doesn’t get ridiculously soft on you. I’ve also scooped the dough into balls and then refrigerated them on the cookie sheet until I can get them into the oven, either way works. Good luck!

  18. Mary says:

    Can you use fresh raspberries vs. frozen? It’s the season for fresh raspberries here so I’d prefer to try the recipe with fresh. Thanks,

    1. stacey says:

      Hi Mary – I have never tried these cookies with fresh raspberries, because they last about 2.3 seconds in my house when we have them! I feel like the consistency of the dough might be different with fresh ones, but having never tried it I can’t say for sure. If you try it out let me know how they turn out!

  19. Steffanie says:

    I just pinned this to my “must try” recipes board, but I have a feeling they will be moved to my “have tried – yummy” board before the week is out! One question or thought … do you think the raspberries need to be chopped? I’m thinking they will break apart as they are mixed in.

    Also, I’m going to try them with a twist – limes instead of lemons. I already have them on hand as I bought limes earlier this week to make fresh limeade, and I think they will pair nicely. I’ll have to let you know if it’s a thumbs up or thumbs down.

    And I’m now following you … but that might be a mistake as I do so LOVE dessert foods!

    1. stacey says:

      Thanks Steffanie! I didn’t actually chop the raspberries the first time because I figured they would break up pretty easily, but I ended up with some pretty big pieces in the cookies and they didn’t bake as well with large chunks of raspberry in them. And to get them to break up enough I needed to mix them in for a lot longer and then the colour of the batter starts to look weird and they aren’t as pretty. If you quickly chop them a bit first you can just stir them in really briefly and then you get the pretty swirly colour in the cookies.

      I think the limes would be great, I have made a blueberry lime version of these cookies and we loved them so raspberry lime would probably be good too! But let me know how they turn out! Glad you’re following along – and don’t worry, I try to keep the recipes nice and balanced between the healthy and the decadent! We need to eat real food around here sometimes too! 🙂

      1. Steffanie says:

        The recipe is moving to the have tried category. My son wasn’t a huge fan of the raspberry lime, but he’s funny about the fruit he eats. My husband has said multiple times that he really likes them … so I guess it worked pretty well. I am going to make them with lemon just to see what the difference would be …

        Thanks for sharing the recipe!

    1. stacey says:

      Sorry Aby, I haven’t tried this recipe with gluten-free flour, but let me know how it turns out if you try it! 🙂

      1. Aby says:

        I tried it! The batter looked nice but once baked they were not aesthetically pleasing and most of them fell apart. But they taste good. I’m not sure if the ugliness is my fault (maybe I blended the raspberries too much). Dropping them vs. rolling into balls didn’t make a difference. For the last dozen I baked, I tried an experiment and added a a couple tablespoons of softened cream cheese and a bit more flour and those turned out pillowy and stayed intact. The color isn’t pretty but if I made them again and did that before addig the raspberries, they might look better.

        1. stacey says:

          Good to know! I bet the colour would be better if you added the raspberries last, they look best with minimal mixing! 🙂

  20. Daren says:

    Gave these a whirl this morning. I let the dough sit for 20 minutes or so in the fridge prior to scooping it up and it was okay to work with. Have to move quickly as you’ve mentioned, that dough is mighty sticky.

    I ended up using just about the full 16 min. suggested baking time and they turned out amazing. Couldn’t be happier withe the overall flavor. It’s a perfect light summer cookie, and one to add to the rotation for sure.

    1. stacey says:

      Yes you could sub 1 tablespoon of lemon juice. Without the zest the lemon flavor won’t be as pronounced though.

  21. Joanna says:

    Hi ! Thanks so much for the recipe. I stumbled across this last night and had to make since I found organic raspberries on a super sale for .99cents and bought 6 containers.

    I had a question since my cookie did not look like your pictures and came out as more of a soft muffin top. Even though still edible and tastes like a muffin, I am wondering what I did wrong as I really wanted to make chewy cookies.

    I followed the directions exactly with a bit less sugar. i used a hand mixer to mix BUT noticed when I was adding the frozen raspberries that I forgot the 1/8 tsp baking soda so since that step was only 1 step before the raspberries, I figured I could add it in but would have to mix again. I added baking soda and mixed with hand mixer (raspberries added) until combined. Then I added a few more frozen raspberries.

    The other thing was I did not have a cookie sheet, but I had a cookie tray with heart shaped molds (which I’ve used to make chewy chocolate chip cookies before) so I scooped up in the heart shaped cookie mold.

    Now the only thing I can see as going wrong was that I had dinner in the oven and had to wait 50 minutes for it to come out until I put the cookies in and in this time I did not put the cookies in the refridgerator due to lack of space as they were already on the tray. I cooked for 14-16 minutes but when I checked them they still looked uncooked and more like muffins so had to leave them in for about 20min at 350.

    When I took them out, my cookies were soft muffin tops instead. Help! I want to make these again but was hoping for a chewy cookie. Thanks !!!!!! 🙂

    1. stacey says:

      Hi Joanna, not being there I can’t say for sure, but I know to get chewier cookies you need less flour. I don’t have the weight measurements on this recipe yet, but when I measure flour I get 5 ounces (140g) per cup. If you have a kitchen scale you could weigh your flour to make sure you’re getting the correct amount. This IS an extremely sticky dough so extra flour could make a difference. My other thought was that the extra mixing may have made a bit of a difference, incorporating more air into the dough would make it more cake-like. I don’t know if your cookie tray would make a difference as I’ve never used one of those, I always use a cookie sheet for cookies. Hope that helps!

  22. hmary says:

    Im so happy I found this recipe!! These are the second most amazing cookies ever (first palace is chocolate chip cookies, which are hard to beat) the whole house loved them…they hardly made it onto a cooling rack before they were devoured.

    1. stacey says:

      Thank you! I’m so glad you liked them! And I’m with you on the chocolate chip cookies – those ARE hard to beat!

  23. Amy says:

    I don’t usually comment on food blogs but these were so good! I made some yesterday and than made more today to give to my sister. Can’t wait for her to try them. Thanks for the recipe.

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  27. Jenni S. says:

    Thank you so much for sharing this! I have made it twice in the last 3 days – once with mixed berries and once with strawberries. Both are awesome! I subbed 1/4 and 1/2 of the sugar with stevia as well, and both turned out fine. What a great recipe! I’m putting this one in my box for sure!

  28. Jeri says:

    Do you think a raspberry jam or fruit spread could be used in place of the frozen raspberries? Cut it through the dough like you would a marble cake….

    1. stacey says:

      I’m not sure, I’ve never tried that, but I would think you could. Worth a try! Let me know how they turn out if you try it!

  29. Julie and Samantha says:

    My niece and I made these and they were delicious! We used blackberries because we didn’t have raspberries and they are so pretty and yummy!

  30. Melissa says:

    Just made these last night…YUM!! Had to adjust the baking time a bit, but once I got that figured out, they turned out incredible! Love that they are soft and the flavors are so vibrant – I absolutely love them!

    I will be making more this weekend with the leftover raspberries 🙂 THANK YOU!

        1. stacey says:

          That’s it, really? Funny, without the raspberries, these cookies take 10-11 minutes, but mine were still raw at that point with the raspberries in them. Maybe my raspberries were extra juicy or something! 🙂

  31. Mary says:

    Fabulous! I love this combo. however ….. I have a Tea coming up with a blue & yellow color theme. Have you ever tried this with blueberries?? I wonder if the natural skins would prevent them from achieving the lovely color mix? Hmmmm …. I see an afternoon in the kitchen in my near future. And, oh, the wonderful “rejects” !!

    1. stacey says:

      Thanks Mary! I haven’t tried it with blueberries, but I’m guessing the dough wouldn’t get quite as sticky since they don’t usually seem to hold as much moisture as raspberries do. I think if you use frozen blueberries you would still get the bleeding effect, although you may have to mix it a little more. You might not need to bake them as long either, so keep an eye on them. These cookies made without the raspberries only need to bake for about 10 minutes, I had to add quite a bit of time with the raspberries as they added so much moisture to the dough. Let me know how they turn out!

  32. Ashley says:

    These are so pretty! Raspberry lemon definitely makes me think of spring … and considering we just got more snow I could use anything that reminds me of warmer weather!

    1. stacey says:

      Yeah, we have a blizzard happening outside right now, so we’re a long ways from spring. Might have to go dig a few cookies out of the freezer to feel it’s closer! Thanks Ashley!

  33. Mir says:

    So pretty! I’m big on raspberries and lemon. I once saw a raspberry lemon bar recipe and I still want to make them!
    These cookies are seriously a nice breath of spring!

    1. stacey says:

      Haha, I have so many recipes on my list that I saw ages ago and still want to make. I wonder if I’ll ever get to all of them?! Thanks Mir!

    1. stacey says:

      Thanks Annie! So I’m not the only one that thinks spring with the raspberry/lemon combo?! Something about it just screams spring to me. Or maybe I’m just longing for it?! 🙂

    1. stacey says:

      Thanks Manali! Totally one of my favourite things to make (and eat!) too, weird how you go through phases when it comes to baking hey?!

    1. stacey says:

      Thanks so much Gayle! Raspberry and lemon really do go so well together don’t they?! I was determined to make these work, even though the dough was rather ridiculously sticky! 🙂

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