The Best Soft Lemon Raspberry Cookies with Zesty Lemon Glaze: Your New Favorite 30-Minute Treat!
As a pastry chef, few flavor combinations captured hearts (and sales) quite like the irresistible duo of bright, zesty lemon and juicy, tart raspberries. This dynamic pair consistently flew off the shelves in the form of my vibrant and fruity raspberry-filled lemon cake. The love for that cake was so overwhelming that it sparked an idea: why not transform this beloved combination into a quick, easy, and utterly delightful cookie?
And so, these easy lemon raspberry cookies were born! Imagine a cookie that’s incredibly soft, richly buttery, and bursting with as much fresh lemon flavor as a classic lemon loaf. Each bite of these cookies is an explosion of citrus, beautifully complemented by swirls of frozen raspberries, creating a harmonious balance of sweet and tart. To elevate them even further, they’re finished with a luscious, sweet lemon glaze that adds an extra layer of bright, tangy sweetness. The best part? These irresistible treats are ready to enjoy in just 30 minutes, making them perfect for any impromptu craving or gathering.
These soft lemon raspberry cookies truly are like raspberry lemonade in a delicious, chewy cookie form – a taste sensation you won’t want to miss!
Why You’ll Fall in Love with These Lemon Raspberry Cookies
If you’re searching for a cookie recipe that truly stands out, look no further. These soft lemon raspberry cookies are not just a treat; they’re an experience. Here’s why they’re destined to become a staple in your baking repertoire:
- Unforgettable Flavor Combination: The bright, citrusy notes of fresh lemon perfectly complement the sweet and tangy burst of raspberries, creating a symphony of flavors that is both refreshing and comforting. It’s a classic pairing for a reason!
- Irresistible Texture: Expect a cookie that’s wonderfully soft and chewy on the inside, with slightly crisp edges. The addition of melted butter contributes to this delightful texture, ensuring a melt-in-your-mouth experience with every bite.
- Bursting with Fruit: Using frozen raspberries ensures pockets of juicy fruit throughout the cookie, preventing them from bleeding too much and maintaining their vibrant color and intense flavor.
- Quick & Easy: From start to finish, these cookies are ready in about 30 minutes! This makes them ideal for a last-minute dessert, a quick treat for guests, or simply satisfying your sweet tooth without a long wait.
- Versatile for Any Occasion: While perfect for spring and summer gatherings, picnics, or afternoon tea, their delightful taste makes them a welcome addition to any season. They bring a burst of sunshine even on a gloomy day.
- Aromatic & Inviting: The scent of fresh lemon zest filling your kitchen as these cookies bake is simply heavenly. It’s an instant mood booster!
- Simple Ingredients: You likely have most of these common pantry staples on hand already, making this recipe accessible to all bakers.
Perhaps you’re in the mood for something a little less sweet than these delicious cookies, but still crave that delightful lemon and raspberry tang? I completely understand! For those moments, my light lemon raspberry muffins are the perfect alternative. They offer the same fantastic sweet-tart flavor profile in a less indulgent, yet equally satisfying, form.
How to Make These Delightful Lemon Raspberry Cookies
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Rub the lemon zest into the granulated sugar. This crucial step isn’t just for mixing; it’s a technique that truly intensifies the lemon flavor! By rubbing the zest into the sugar, you’re essentially “bruising” the zest, which helps release all the fragrant, natural oils from the lemon peel. These oils then infuse into the sugar, ensuring that every part of your cookie dough is bursting with bright, fresh lemon goodness. Don’t skip this for maximum citrus impact!
2
Whisk the cooled melted butter into the infused sugars. It’s critical that your melted butter has cooled to room temperature before you add it to the sugar mixture. If the butter is too warm or hot, it will melt the sugar crystals and prevent proper emulsification, leading to cookies that spread excessively thin in the oven. Room temperature butter creates a perfectly soft and chewy texture.
3
Mix in the eggs, egg yolk, and lemon juice. For the best results and a smooth, well-emulsified dough, I recommend whisking in the large egg, then the egg yolk, and finally the fresh lemon juice one at a time. Ensure these ingredients are also at room temperature. This helps them incorporate more evenly into the butter and sugar mixture, preventing curdling and contributing to a uniform, tender cookie texture. The extra egg yolk adds richness and chewiness!
4
Fold in the flour mixture and frozen raspberries. Begin by gently folding in your dry ingredients (flour, baking soda, baking powder, salt) until they are *almost* fully combined – a few streaks of flour are okay. Then, carefully fold in the broken-up frozen raspberries. The key here is gentle mixing to avoid overdeveloping the gluten, which can lead to tough cookies, and to ensure the raspberries are just swirled into the dough without getting completely mashed. Using frozen raspberries is crucial as they hold their shape better during mixing and baking, providing distinct pockets of fruit rather than turning the dough soggy.
It’s clear you adore this vibrant lemon and raspberry pairing! If you’re looking for another delightful way to enjoy these flavors, I highly recommend trying my soft and moist lemon cupcakes with raspberry filling next. They are absolutely divine and a true crowd-pleaser!
5
Scoop the cookie dough onto two parchment-lined baking sheets. Due to the juicy nature of the raspberries, the dough can be a bit stickier and harder to scoop by hand. For perfectly uniform cookies and ease of handling, I highly recommend using a spring-loaded cookie scoop. This will ensure consistent size, which leads to even baking. Space them adequately to allow for spreading.
6
After baking and cooling, drizzle the cookies generously with the sweet lemon glaze and garnish with freeze-dried raspberries and extra lemon zest. Once your cookies have cooled on a wire rack, prepare the simple lemon glaze. The glaze adds another layer of bright lemon flavor and a beautiful finish. For an extra touch of elegance and intensified flavor, I love grating a little extra fresh lemon zest on top and sprinkling with vibrant freeze-dried raspberries. This not only makes them visually appealing but also adds a lovely textural contrast and concentrated raspberry taste.
Tips for Baking the Perfect Lemon Raspberry Cookies
Achieving bakery-quality lemon raspberry cookies at home is simpler than you think! Follow these expert tips for success:
- Properly Measure Flour: This is my number one baking tip! Never scoop a measuring cup directly into your flour bag. This compacts the flour, leading to too much being used, which results in dry, dense cookies. Instead, fluff the flour in its container, then spoon it into your measuring cup and level it off with a straight edge. For the absolute best and most consistent results, always use a kitchen scale to weigh your dry ingredients.
- Room Temperature Ingredients: Ensure your eggs and lemon juice are at room temperature. This helps them emulsify better with the butter and sugar, creating a smoother, more uniform dough and a tender cookie.
- Don’t Overmix: Once you add the dry ingredients, mix just until combined. Overmixing develops the gluten in the flour, leading to tough, cake-like cookies instead of soft and chewy ones.
- Use Frozen Raspberries: While fresh raspberries can be tempting, frozen ones are superior for cookies like these. They maintain their shape better, bleed less color into the dough, and provide distinct bursts of flavor without making the dough too wet.
- Cool Melted Butter: As mentioned in the steps, warm butter will cause your cookies to spread excessively. Make sure it’s cooled to room temperature but still liquid before combining with sugars.
- Don’t Overbake: For soft and chewy cookies, keep an eye on them! Cookies are done when the edges are set and lightly golden, but the centers still look slightly soft. They will continue to bake slightly as they cool on the hot baking sheet.
- The Power of Lemon Zest: The lemon zest is where most of the lemon flavor resides. Don’t skimp on rubbing it into the sugar – this step is a game-changer for maximizing citrus brightness!
- Parchment Paper is Your Friend: Lining your baking sheets with parchment paper prevents sticking and makes for easy cleanup, ensuring your beautiful cookies slide right off.
Variations and Serving Suggestions
These lemon raspberry cookies are fantastic as is, but feel free to get creative with these delicious variations:
- White Chocolate Chip & Raspberry: Add ½ cup of white chocolate chips to the dough along with the raspberries for an extra layer of sweetness and creaminess.
- Lemon Glaze Alternatives: Instead of a simple lemon glaze, consider a cream cheese frosting for a richer, tangier topping, or a simple dusting of powdered sugar for a more understated look.
- Other Berries: While raspberries are classic, you could experiment with other frozen berries like blueberries or chopped strawberries for a different fruity twist.
- Serving Ideas: Enjoy these cookies with a cup of tea, coffee, or a glass of actual raspberry lemonade for a truly themed treat. They’re also wonderful served alongside a scoop of vanilla ice cream or sorbet for a delightful dessert experience.
Frequently Asked Questions (FAQ)
Can I use fresh raspberries instead of frozen?
While you technically *can* use fresh raspberries, I highly recommend frozen. Fresh raspberries contain more moisture, which can make your cookie dough too wet and cause the cookies to spread excessively thin. Frozen raspberries hold their shape better and release less liquid during baking, leading to better texture and less color bleed into the dough.
Do I need to chill the cookie dough?
This recipe is designed to be quick, so chilling the dough is not strictly necessary if your melted butter was properly cooled to room temperature. However, if your kitchen is very warm or your dough feels overly soft, a quick 15-30 minute chill in the refrigerator can help prevent excessive spreading.
Why did my cookies spread too much?
The most common reasons for cookies spreading too much are using butter that was too warm, not accurately measuring your flour (too little flour), or overmixing the dough. Ensure your melted butter is at room temperature and spoon and level your flour, or better yet, use a kitchen scale!
How should I store leftover lemon raspberry cookies?
Leftover cookies can be stored in an airtight container at room temperature for 2-3 days. For longer storage, you can freeze them (unglazed is best) in an airtight container for up to 3 months. Thaw at room temperature and then glaze if desired.
Can I make these cookies gluten-free?
I haven’t tested this specific recipe with gluten-free flour, but generally, a 1:1 gluten-free baking flour blend (that contains xanthan gum) can often be substituted. However, results may vary in texture and spread. If you try it, let me know how it goes in the comments!
If you tried this or any other recipe on my website, please let me know how it went in the comments; I love hearing from you! Also, please leave a star rating while you’re there! You can also tag me on Instagram or Facebook so I can check it out!
Soft Lemon Raspberry Cookies with Lemon Glaze
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Ingredients
For the Cookie Dough
- 1 cup frozen raspberries
- 11 tablespoons unsalted European butter
- 1/2 cup granulated sugar
- 2 teaspoons fresh lemon zest
- 1/2 cup + 2 tablespoons light brown sugar, packed
- 1 large egg, room temperature
- 1 large egg yolk, room temperature
- 2 teaspoons lemon juice, room temperature
- 2 cups all-purpose flour, *See notes below for measuring*
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoons fine sea salt
For the Lemon Icing Drizzle
- 1 cup powdered sugar
- 2 tablespoons fresh lemon juice
- Lemon zest and freeze-dried raspberries for garnishing
Instructions
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Preheat your oven to 350 F (180 C). Prepare two large baking sheets by lining them with parchment paper. This will ensure your cookies don’t stick and make cleanup a breeze. Set them aside for later.
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Measure out your frozen raspberries. Transfer them to a small bowl and gently break them into smaller pieces if they are clumped together. This ensures even distribution throughout your cookie dough. Keep them in the freezer until the very last moment to maintain their frozen state, which is key for preventing them from bleeding color.1 cup (100 g) frozen raspberries
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Melt the unsalted European butter gently in a microwave or saucepan. Once melted, set it aside to cool completely to room temperature. This is a critical step! If the butter is too warm when added, it will cause your cookies to spread excessively thin in the oven. While it cools, you can proceed with measuring your other ingredients.11 tablespoons (154 g) unsalted European butter
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In a large mixing bowl, add the granulated sugar. Add the fresh lemon zest directly into the sugar. Use your fingertips to rub the lemon zest vigorously into the sugar for about a minute. This process releases the essential oils from the zest, infusing the sugar with intense lemon flavor, which will permeate throughout your cookies.1/2 cup (199 g) granulated sugar, 2 teaspoons fresh lemon zest
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Scrape all of the cooled melted butter into the mixing bowl with the lemon-infused sugar. Add the light brown sugar. Whisk these ingredients vigorously together for about 1 minute until they are well combined and lightened in color. Next, incorporate the egg, followed by the egg yolk, and then the fresh lemon juice, whisking each thoroughly after adding to ensure a smooth, cohesive mixture. Ensure these liquid ingredients are at room temperature for optimal mixing.1/2 cup + 2 tablespoons (128 g) light brown sugar, 1 (50 g) large egg, 1 (20 g) large egg yolk, 2 teaspoons lemon juice
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In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, and fine sea salt. Gradually add these dry ingredients to the wet mixture, folding gently with a spatula or wooden spoon until just almost combined. Be careful not to overmix; a few streaks of flour are perfectly fine. Then, carefully fold in the broken-up frozen raspberries until they are just distributed throughout the cookie dough. Gentle folding is crucial here to prevent the raspberries from breaking down too much and turning the dough pink.2 cups (260 g) all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoons fine sea salt
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Using a 3-tablespoon cookie scoop, portion the cookie dough onto your prepared baking sheets, leaving enough space between each cookie (aim for 8-9 cookies maximum per tray). Bake one tray at a time on the middle rack of your preheated oven for 11-14 minutes. You’ll know they’re done when the edges are set and lightly golden, but the centers still look slightly soft and puffy. They will continue to set as they cool. Leave the second tray of dough on the counter until the first batch is done and the oven is ready for the next.
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Once baked to perfection, transfer the hot cookies on their parchment paper to a wire rack to cool completely. This cooling process on the rack is essential for them to firm up without getting soggy on the bottom. While they cool, you can prepare the delightful lemon glaze.
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In a small bowl, whisk together the powdered sugar and fresh lemon juice until you achieve a smooth, pourable glaze. If it’s too thick, add a tiny bit more lemon juice; if too thin, add a small amount of powdered sugar. Drizzle this vibrant lemon icing generously over the tops of your completely cooled cookies. For a beautiful finish and an extra pop of flavor, garnish with additional fresh lemon zest and a sprinkle of freeze-dried raspberries. Serve and enjoy your homemade soft lemon raspberry cookies!1 cup (120 g) powdered sugar, 2 tablespoons fresh lemon juice, Lemon zest and freeze-dried raspberries for garnishing
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Notes
Storage: Leftover lemon raspberry cookies can be kept in an airtight container at room temperature for 2-3 days, maintaining their delicious soft texture. For longer storage, you can freeze unglazed cookies in a freezer-safe bag or container for up to 3 months. Thaw at room temperature before glazing and serving.
The calorie information provided for the recipe is an estimate. The accuracy of the calories listed is not guaranteed.