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golden lemon raspberry cookies with cracked tops and fresh raspberries peeking through, drizzled with glaze

The Best Lemon Raspberry Cookies for Summer

Bright, buttery cookies bursting with fresh raspberries and zesty lemon flavor, perfect for picnics and summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter room temperature
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 2 large eggs
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh raspberries lightly crushed
  • 1/2 cup white chocolate chips optional

Method
 

  1. Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
  2. Whisk together flour, baking soda, and salt in a medium bowl.
  3. In a large bowl, cream butter and both sugars until light and fluffy (about 3 minutes).
  4. Beat in eggs one at a time, then mix in lemon zest, lemon juice, and vanilla.
  5. Gradually add dry ingredients to wet ingredients, mixing just until combined.
  6. Gently fold in crushed raspberries and white chocolate chips (if using).
  7. Drop rounded tablespoons of dough onto prepared sheets, spacing 2 inches apart.
  8. Bake for 10-12 minutes until edges are golden. Let cool on sheets for 5 minutes before transferring to wire racks.

Notes

For best results, don't overmix after adding raspberries. Store in airtight container for up to 3 days or freeze for 1 month.