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Lemon Raspberry Cookies (Soft Batch)

Soft, chewy lemon raspberry cookies bursting with bright citrus flavor and juicy berries — the perfect summer treat!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Summer
Calories: 190
Ingredients Equipment Method Notes

Ingredients
  

Cookie Dough
  • 2.25 cups all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg large
  • 2 tbsp lemon juice freshly squeezed
  • 1 tbsp lemon zest
  • 1 tsp vanilla extract
  • 0.75 cup fresh raspberries chopped
Optional Glaze
  • 0.5 cup powdered sugar
  • 1 tbsp lemon juice
  • 1 tsp milk or cream

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
  3. Beat butter and sugar until light and fluffy. Add egg, lemon juice, zest, and vanilla.
  4. Gradually mix in dry ingredients until just combined.
  5. Gently fold in chopped raspberries.
  6. Scoop dough onto baking sheets, spacing evenly. Flatten slightly.
  7. Bake for 10–12 minutes until edges are lightly golden.
  8. Cool 5 minutes on the sheet, then transfer to wire racks to cool completely.
  9. Whisk glaze ingredients and drizzle over cooled cookies.

Notes

For extra flavor, chill dough for 30 minutes before baking. Cookies stay soft up to 4 days.