Lemon Raspberry Cookies | Easy Summer Dessert Recipe

What if I told you that your summer baking needs only two flavors to absolutely sing? Lemon and raspberry. Surprisingly, while chocolate and peanut butter often dominate cookie fame, lemon raspberry cookies are surging in popularity among home bakers seeking bright, fruit-forward flavors. According to Google Trends, searches for lemon raspberry dessert recipes peak every summer, and for good reason: the tart lemon perfectly balances the sweet-tart raspberry, creating a truly refreshing cookie.

SofyaRecipes was founded by Sofya Petrova, a Chicago-born culinary expert and food writer with a deep passion for transforming everyday ingredients into extraordinary dishes. With years of experience in recipe development, food styling, and content creation, Sofya has built a trusted space where food enthusiasts can explore innovative yet approachable recipes. Drawing from a background in global cuisines, nutrition-conscious cooking, and modern culinary techniques, Sofya’s mission is to inspire confidence in home cooks by making gourmet flavors achievable in any kitchen.

So, grab your mixing bowls—this lemon raspberry cookies recipe is about to become a staple in your warm-weather baking rotation.

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Ingredients List

To achieve that perfect harmony of tartness and sweetness, these lemon raspberry cookies rely on a balance of citrus and berry. Here’s what you’ll need:

• 1/2 cup unsalted butter (softened) – for that classic cookie richness
• 3/4 cup granulated sugar – adds just enough sweetness
• 1 large egg – binds and softens
• 2 tsp lemon zest – freshly grated for a bright citrus aroma
• 2 tbsp fresh lemon juice – don’t skip this, it elevates the entire cookie
• 1 3/4 cups all-purpose flour – gives structure
• 1/2 tsp baking soda – helps achieve the perfect rise
• 1/4 tsp salt – to round out the sweetness
• 1/2 cup fresh raspberries – or use high-quality raspberry preserves
• 1 tbsp cornstarch (optional) – to reduce raspberry bleeding
• Powdered sugar (optional) – for dusting

Substitutions:

• Use gluten-free 1:1 baking flour for a GF-friendly version
• Swap raspberries with dried cranberries or blueberries for variation
• For vegan cookies, replace the egg with a flax egg (1 tbsp flaxseed meal + 3 tbsp water)

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Timing

• Prep Time: 10 minutes
• Cook Time: 12–14 minutes
• Total Time: ~25 minutes

Compared to standard fruity cookie recipes, which average 30–35 minutes, this lemon raspberry cookies recipe is about 20% faster, making it perfect for quick dessert prep.

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Step-by-Step Instructions

Step 1: Cream Butter & Sugar

In a medium bowl, cream together the butter and sugar for 2–3 minutes until fluffy. This step traps air for lighter cookies.

Step 2: Add the Citrus

Mix in the egg, lemon zest, and lemon juice. The mixture will look silky and smell delightfully fresh.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly mix into the wet ingredients to form a dough.

Step 4: Prepare Raspberries

Gently toss raspberries in cornstarch to prevent them from bleeding too much into the dough.

Step 5: Shape the Cookies

Scoop 1-tbsp dough balls onto a parchment-lined baking sheet. Make a small thumbprint in each and nestle a raspberry (or 1/2 tsp of jam) inside.

Step 6: Bake to Perfection

Bake at 350°F (175°C) for 12–14 minutes. Edges should be slightly golden, with centers soft.

Step 7: Cool & Dust

Cool on the sheet for 5 minutes, then transfer to a rack. Dust with powdered sugar for a fancy touch.

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Nutritional Information

Here’s the average nutritional breakdown per cookie (based on 12 cookies):

Nutrient	Per Cookie
Calories	145 kcal
Carbohydrates	20g
Sugars	12g
Fat	7g
Saturated Fat	4g
Protein	2g
Fiber	1g

Source: USDA and ingredient averages

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Healthier Alternatives

You can still enjoy the full flavor of lemon raspberry cookies with a few smart swaps:

• Use coconut sugar instead of white sugar for lower glycemic impact
• Substitute Greek yogurt for half the butter to reduce saturated fat
• Make it dairy-free by using plant-based butter and a flax egg
• Use almond flour or oat flour for a softer, gluten-free variation

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Serving Suggestions

These cookies are perfect for warm-weather events, including:

• Afternoon tea with Classic Vanilla Cake
• Summer brunch with Raspberry Crumble Cookies
• Paired with lemon sorbet or iced raspberry tea
• As favors for a bridal shower or picnic dessert spread

Feeling adventurous? Try sandwiching two cookies with a dollop of mascarpone cream and crushed freeze-dried raspberries.

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Common Mistakes to Avoid

Even pros can stumble when baking lemon raspberry cookies. Here are the top mistakes—and how to avoid them:

• Overmixing the dough: Leads to tough cookies. Mix just until combined.
• Using too-wet raspberries: They’ll make your dough soggy. Pat dry or use cornstarch.
• Skipping lemon zest: It carries the bulk of the lemon flavor—don’t leave it out!
• Overbaking: These cookies should be soft in the center. Take them out when the edges are just golden.

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Storing Tips

• Counter Storage: Store in an airtight container for up to 3 days.
• Fridge: Keeps up to 7 days, though texture softens.
• Freezer: Freeze dough balls or baked cookies up to 1 month.
• Make-Ahead Tip: Prepare dough a day in advance; refrigerate and bake fresh.

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Conclusion

Lemon raspberry cookies offer a refreshing, vibrant alternative to heavy chocolate-based treats, especially during warmer months. With real lemon and fresh berries, these cookies pack a punch of flavor in a soft, delightful bite.

Love this recipe? Comment below, subscribe to our newsletter, and don’t forget to try other fruit-forward recipes like Strawberry Cake and Shortcake or our Mint Chocolate Chip Cookies!

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FAQs

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