Lemon Raspberry Cookies

Imagine if sunshine and raspberries had a baby and that baby was a soft, chewy cookie that makes your taste buds do a happy dance. That’s what we’re working with here. These Lemon Raspberry Cookies are basically the perfect marriage of tart lemon and sweet-tart raspberries in a buttery sugar cookie that’s got more personality than your most dramatic friend. They’re soft, they’re citrusy, they’ve got little bursts of raspberry throughout, and they’re topped with a lemon glaze that’s so good you’ll want to drink it straight. I brought these to a summer picnic last year and someone literally asked if I’d consider catering their wedding. My sister ate four in a row and said “this is what I imagine clouds taste like if clouds were made of happiness.” My coworker’s five-year-old, who allegedly “doesn’t like fruit,” ate three and asked if I could make them every week. These cookies make people poetic and slightly unhinged in the best way.

Why You’ll Love This Recipe

Summer in cookie form. These taste like sunshine, farmers markets, and everything good about warm weather. They’ll make you happy even in January.

Perfect flavor balance. The lemon is bright and zippy, the raspberries are sweet-tart, and together they’re pure magic. Not too sweet, not too sour—just right.

Soft and chewy texture. These stay soft for days thanks to the perfect ratio of butter, sugar, and a touch of sour cream (yes, really).

Fresh AND freeze-dried berries. We’re using both for maximum raspberry flavor without making the dough wet. It’s science meets deliciousness.

That glaze though. The lemon glaze is simple but transforms these from “nice cookie” to “WHERE DID YOU BUY THESE?”

Natural colors. Pink from real raspberries, bright from real lemon. No artificial anything. Just pure, real ingredients.

Bakery-worthy. People will 100% think you bought these from a fancy boutique bakery. Let them think it.

The Good Stuff You’ll Need

For the Cookies:

• 2 1/2 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup (1.5 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1/4 cup sour cream (this is the secret to softness)
• 2 tbsp fresh lemon juice
• 1 tbsp lemon zest (about 1 large lemon)
• 1 tsp vanilla extract
• 1/2 tsp almond extract (optional but really elevates it)
• 1/2 cup freeze-dried raspberries, roughly crushed
• 1/2 cup fresh raspberries, chopped into small pieces

For the Lemon Glaze:

• 2 cups powdered sugar
• 3-4 tbsp fresh lemon juice
• 1 tsp lemon zest
• 1 tbsp melted butter (makes it glossy and rich)
• Pinch of salt

For Topping (optional but pretty):

• Extra freeze-dried raspberries, crushed
• Lemon zest
• Coarse sugar for sparkle

Equipment:

• Stand mixer or hand mixer
• Zester or microplane
• Cookie scoop (2-tablespoon size)
• Baking sheets
• Parchment paper or silicone mats
• Wire cooling racks
• Small bowl for glaze
• Paper towels

Let’s Do This

Step 1: Prep Your Raspberries Like a Pro

Take your freeze-dried raspberries and crush them into small pieces in a ziplock bag or with your hands. You want some powder and some chunks—not completely pulverized. The chunks add pops of flavor.

Take your fresh raspberries and chop them into small pieces, about 1/4 inch. Pat them VERY dry with paper towels. This is crucial—excess moisture will make your dough wet and your cookies will spread like crazy.

If your fresh raspberries are too wet or mushy, stick them in the freezer for 10 minutes to firm them up before chopping. Frozen raspberries are easier to chop cleanly.

Set both types of prepared raspberries aside. Try not to eat them all. I believe in you.

Step 2: Zest and Juice That Lemon

Zest your lemon BEFORE you juice it. Use a microplane or fine zester. You want just the yellow part, not the white pith underneath—that’s bitter as hell.

Roll the lemon on the counter with your palm, pressing firmly. This breaks up the juice sacs inside and makes it easier to juice.

Cut and juice the lemon. You need 2 tablespoons for the cookies and 3-4 tablespoons for the glaze, so juice at least 1.5-2 lemons total. Fresh lemon juice is NON-NEGOTIABLE. Bottled lemon juice tastes like sadness.

Set aside the zest and juice. Don’t mix them together yet—you’ll add them at different times.

Step 3: Mix the Dry Ingredients

Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper.

In a medium bowl, whisk together flour, baking soda, baking powder, and salt. Set this aside.

Don’t add the raspberries to the dry mixture yet—they’ll go in at the end.

Step 4: Cream Butter and Sugar Like You Mean It

In your stand mixer bowl (or large bowl with hand mixer), beat the softened butter and sugar together on medium-high speed for 3-4 minutes. You want it light, fluffy, and pale yellow. This aerates the dough and creates soft cookies. Don’t rush this step or your cookies will be dense.

The butter needs to be room temperature—soft enough to press your finger into easily but not greasy or melted. Cold butter won’t cream properly. Melted butter will make flat cookies.

Add the whole egg and egg yolk. Beat for 1 minute until fully incorporated and fluffy. Scrape down the sides of the bowl.

Add the sour cream, lemon juice, lemon zest, vanilla extract, and almond extract (if using). Beat until combined, about 30 seconds. The mixture might look slightly curdled—that’s normal. The acid from the lemon and sour cream does that. Don’t panic.

Step 5: Bring It All Together

With the mixer on low speed, gradually add the flour mixture. Mix until JUST combined—you should barely see flour streaks. Overmixing develops gluten and makes tough cookies. We want tender, soft cookies.

Remove the bowl from the mixer. Using a spatula, gently fold in the freeze-dried raspberry pieces and the chopped fresh raspberries. Fold carefully so you don’t crush the fresh berries too much. You want them distributed throughout but still visible.

The dough will be soft, slightly sticky, and smell INCREDIBLE—like lemon, berries, and summer. If it’s too sticky to scoop, chill it for 15-20 minutes.

Step 6: Scoop and Bake

Using a cookie scoop (about 2 tablespoons), scoop out portions of dough. You don’t need to roll these into balls—just scoop and drop. Rustic is charming here.

Place them on your prepared baking sheets, spacing them about 2 inches apart. They’ll spread a little but not much.

Optional: Gently press each dough ball down slightly with your palm or the bottom of a glass. This gives them a more even shape.

Bake for 11-13 minutes. They should look barely set in the center and very lightly golden on the bottom edges. The tops might still look a tiny bit shiny and underdone—THAT’S PERFECT. They’ll continue cooking on the hot pan.

Do NOT overbake these. Lemon cookies can dry out fast. Pull them when they look slightly underdone.

Let them cool on the baking sheet for 5 minutes. They’ll be very soft and delicate when warm, so don’t try to move them immediately or they’ll fall apart.

Transfer to wire racks to cool completely before glazing. And I mean COMPLETELY. If they’re even slightly warm, the glaze will melt and slide off. Be patient. I know it’s hard.

Step 7: Make That Gorgeous Glaze

While the cookies are cooling, make your glaze.

In a medium bowl, whisk together powdered sugar, 3 tablespoons lemon juice, lemon zest, melted butter, and a pinch of salt.

Whisk until smooth and glossy. The consistency should be thick but pourable—like honey or thick cream. When you lift the whisk, it should drizzle off in a ribbon that slowly disappears into the surface.

If it’s too thick, add more lemon juice 1 teaspoon at a time. If it’s too thin, add more powdered sugar 1 tablespoon at a time.

Taste it. It should be tangy and sweet with a strong lemon flavor. If it’s not lemony enough, add more zest or a tiny squeeze more juice.

Step 8: Glaze Like a Boss

Once your cookies are COMPLETELY cool, it’s glaze time.

You can either dip the top of each cookie into the glaze or drizzle the glaze over the cookies with a spoon.

Dipping method: Hold the cookie and dip the top into the glaze, letting excess drip off. Place back on the wire rack with the glazed side up. This gives you full, even coverage.

Drizzling method: Use a spoon to drizzle glaze over the top of each cookie in a zigzag pattern. This looks more artisanal and uses less glaze.

Spreading method: Spread a thin layer of glaze on each cookie with the back of a spoon or offset spatula. This is the most controlled method.

While the glaze is still wet, sprinkle with crushed freeze-dried raspberries, a tiny bit of lemon zest, or coarse sugar for extra pretty factor. Work quickly—the glaze sets fast.

Let the glaze set for at least 20-30 minutes before serving or stacking. It’ll harden into a beautiful, slightly shiny coating.

Step 9: Try Not to Eat Them All

Arrange your cookies on a pretty plate. Take 47 photos because they’re GORGEOUS.

Bite into one and experience that perfect lemon-raspberry-buttery-sweet-tart explosion.

Share them with people you like. Or don’t. I won’t judge.

Accept compliments graciously while pretending they were super easy to make.

Serving Suggestions

These are already perfection, but here are ways to make moments even more special:

• Afternoon tea: Serve with iced tea or lemonade for peak summer vibes
• Brunch spread: These are perfect alongside quiche, fruit salad, and mimosas
• Mother’s Day: Elegant, fruity, and way better than flowers
• Picnic treats: Pack them in a tin and take them to the park with fresh berries
• Bridal shower: Light, pretty, and feminine—perfect for celebrations
• Ice cream topping: Crumble them over lemon or vanilla ice cream
• With coffee: The citrus pairs beautifully with a strong morning coffee
• Gift boxes: Pack in cellophane bags tied with ribbon for gorgeous gifts

Switch It Up

Lemon Blueberry: Swap raspberries for fresh/freeze-dried blueberries

Lemon Strawberry: Use chopped strawberries instead of raspberries

Orange Raspberry: Replace lemon with orange zest and juice for a different citrus vibe

Lime Raspberry: Use lime instead of lemon for a more tropical flavor

White Chocolate Drizzle: After the glaze sets, drizzle with melted white chocolate

Cream Cheese Glaze: Replace the lemon glaze with cream cheese frosting for richness

Lemon Lavender Raspberry: Add 1 tsp dried culinary lavender to the dough for floral notes

Mixed Berry: Use a combination of raspberries, blueberries, and strawberries

Coconut Addition: Add 1/2 cup shredded coconut to the dough for tropical vibes

Poppy Seed Version: Add 2 tbsp poppy seeds for lemon-poppy seed raspberry cookies

Storage and Make-Ahead Tips

These cookies stay soft and delicious for days if you store them properly. The glaze actually helps keep them fresh.

Room temperature: Store in an airtight container for up to 5 days. They stay soft thanks to the sour cream magic. Don’t stack them until the glaze is completely set or they’ll stick together.

Refrigerated: They’ll keep for up to 1 week in the fridge in an airtight container. Let them come to room temperature before eating for best texture and flavor.

Freezing unglazed cookies: Bake the cookies, let them cool completely, then freeze in airtight containers for up to 3 months. Thaw at room temperature and glaze when ready to serve.

Freezing dough: Scoop the dough into balls, freeze on a baking sheet until solid, then transfer to a freezer bag. Keeps for 3 months. Bake from frozen—just add 2-3 minutes to the bake time.

Make-ahead timeline:

• 3 months ahead: Make and freeze dough balls or baked unglazed cookies
• 1 week ahead: Bake and store at room temperature (glaze closer to serving)
• 2 days ahead: Bake and glaze—they’ll be perfect
• Day of: Bake in the morning, glaze in the afternoon, serve in the evening

Pro tip: If you’re gifting these or taking them somewhere, wait to glaze until the day you’re serving them. The glaze can get slightly sticky in storage.

Why This Works So Damn Well

The science behind these cookies is what makes them so reliably amazing.

Sour cream is the secret weapon for soft cookies. It adds moisture, fat, and a touch of acidity. The acid tenderizes the gluten in the flour, which prevents tough, cakey cookies. It also adds a subtle tanginess that complements the lemon perfectly.

Using both a whole egg and an extra yolk creates the ideal texture. Whole eggs provide structure and moisture. The extra yolk adds richness, fat, and tenderness without the drying effect of egg whites.

The combination of baking soda and baking powder provides the perfect rise. Baking soda reacts with the acid in the lemon juice and sour cream to create lift. Baking powder provides additional rise and helps the cookies spread slightly without going flat.

Using both freeze-dried and fresh raspberries is genius. Freeze-dried berries give you concentrated flavor throughout the dough without adding moisture. Fresh berries provide juicy pockets of fruit that burst when you bite into them. Together, you get maximum berry flavor and textural interest.

Lemon zest is more important than juice for flavor. The zest contains aromatic oils that give that bright, lemony flavor. The juice adds acidity and tanginess but less actual lemon flavor. That’s why we use both—zest for flavor, juice for tang.

The glaze serves multiple purposes: it adds sweetness, provides moisture that keeps the cookies soft, creates a barrier that preserves freshness, and makes them look professionally finished. The butter in the glaze adds richness and helps it set with a slight sheen.

Slight underbaking is crucial because cookies continue to cook on the hot pan after you remove them from the oven (carryover cooking). This prevents dry, hard cookies and keeps them soft and chewy.

When to Make These

Summer Parties: These ARE summer. Peak picnic and BBQ cookies.

Mother’s Day Brunch: Elegant, bright, and way more special than store-bought

Easter Celebration: Spring vibes in cookie form. Perfect for Easter baskets.

Bridal/Baby Showers: Light, pretty, and feminine. Shower food perfection.

Birthday Treats: Anyone with a summer birthday needs these in their life

Afternoon Tea Parties: Sophisticated enough for fancy gatherings

Fourth of July: Top with red, white, and blue sprinkles for patriotic flair

Farmer’s Market Haul: When you have fresh berries and lemons, this is the move

Beach Days: Pack them in a cooler for the best beach snack ever

Questions People Actually Ask

Q: Can I use bottled lemon juice?

A: Please don’t. Bottled lemon juice tastes like chemicals and disappointment. Fresh lemon juice is essential for the bright, true lemon flavor. Splurge on real lemons.

Q: My fresh raspberries made the dough too wet. What happened?

A: You didn’t dry them enough or they were too ripe and mushy. Pat them DRY with paper towels before chopping. If your dough is too wet, add 2-3 tablespoons more flour until it’s scoopable.

Q: Can I use frozen raspberries instead of fresh?

A: Technically yes, but thaw them completely, drain all the liquid, and pat them BONE DRY with paper towels. Frozen berries have even more moisture than fresh. Honestly, freeze-dried only is better than wet frozen berries.

Q: The glaze is too runny and slides off. Help!

A: Add more powdered sugar 1 tablespoon at a time until it’s thicker. Also, make sure your cookies are COMPLETELY cool. Warm cookies will melt the glaze.

Q: Can I skip the sour cream?

A: You can substitute with Greek yogurt (same amount) but don’t skip it entirely. It’s what makes these soft. Without it, they’ll be more like regular sugar cookies.

Q: My cookies spread too much and look flat.

A: Your butter was too warm, or you didn’t measure the flour correctly. Butter should be room temp, not melted. Also, try chilling the dough for 20 minutes before baking.

Q: I don’t have almond extract. Does it matter?

A: Not really. Just use 1.5 tsp vanilla extract instead. The almond adds a subtle bakery flavor but it’s not essential.

Q: Can I make these into sandwich cookies?

A: ABSOLUTELY. Skip the glaze and sandwich two cookies together with lemon buttercream or raspberry jam. Life-changing.

Q: How do I know when they’re done baking?

A: They should look barely set in the center and slightly puffy. The edges will be very lightly golden. They’ll look underdone—that’s correct. If they’re firm to the touch, they’re overbaked.

Q: These seem fancy. Are they hard?

A: They LOOK fancy but they’re actually straightforward. If you can make basic cookies and squeeze a lemon, you can make these. Don’t let the pretty factor intimidate you. You’ve got this.

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