These lemon raspberry cookies are soft, chewy, and packed with bright citrus flavor and sweet-tart raspberries. I love how easy they are to make and how perfectly they balance sweetness with a zesty kick.

Why You’ll Love This Recipe

These cookies are one of my favorite quick bakes for a few good reasons. I love how the lemon and raspberry flavors blend to create a refreshing taste, perfect for spring and summer. The chewy texture is incredibly satisfying, and I never have to chill the dough—so I can have cookies ready in under 30 minutes. Plus, the little pops of berry in each bite make them feel extra special without any complicated steps.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Salted butter
Granulated sugar
Brown sugar
Lemon zest
Lemon juice
Egg yolk
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Frozen raspberries
Flaked salt (optional)

Directions

I start by rubbing the lemon zest into the granulated sugar with my fingers until it becomes fragrant.
Then I beat the butter, granulated sugar, and brown sugar together until the mixture is light and fluffy—usually about 3 to 4 minutes.
I mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
Next, I stir in the flour, baking powder, and baking soda until just combined. I make sure not to overmix, even if there are still some bits of flour visible.
I break the frozen raspberries into small pieces and gently fold them into the dough. I’m careful not to stir too much so the dough doesn’t turn pink.
I scoop the dough into large balls and place them on a lined baking sheet.
I bake at 350°F (175°C) for 12 minutes, until the edges are set and the centers look just slightly underdone.
Once out of the oven, I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

Servings: 9 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

To make them gluten-free, I use a 1:1 gluten-free flour blend in place of all-purpose flour.
For a vegan version, I swap in vegan butter and use a flax egg instead of the egg yolk.
Sometimes I fold in white chocolate chips or a bit of shredded coconut for a different twist.
I’ve also made them with freeze-dried raspberries when I don’t have frozen ones—just as good and less moisture.
If I want mini cookies, I scoop smaller portions and reduce baking time by a few minutes.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 3 days.
For longer storage, I freeze them in a single layer first, then transfer to a zip-top bag or container for up to 3 months.
To reheat, I pop a cookie in the microwave for about 10 seconds to bring back the just-baked softness.

FAQs

Can I use fresh raspberries instead of frozen?

I’ve tried it, but fresh raspberries tend to break apart more and add too much moisture. Frozen raspberries work better for this dough.

Do I need to chill the dough?

No, I don’t chill the dough. These cookies are meant to be quick and easy, and they bake up perfectly without chilling.

Why only use an egg yolk?

Using just the yolk gives the cookies a richer flavor and softer, chewier texture.

Can I double this recipe?

Yes, I’ve doubled it before with great results. I just make sure to evenly mix and not overwork the dough.

What’s the purpose of the lemon zest?

The lemon zest adds a concentrated citrus aroma and flavor that freshens up the whole cookie. I never skip it.

Conclusion

These lemon raspberry cookies are a go-to for me when I want something bright, flavorful, and easy to make. I love how the tart lemon pairs with the sweet raspberries, and the chewy texture always hits the spot. Whether I’m baking for guests or just treating myself, these cookies are a quick favorite I keep coming back to.