This Lemon Raspberry Cookie Recipe is full of tangy lemon flavor with an irresistible raspberry filling. These crispy buttery cookies are some of my favorites. If you're a fan of cookie recipes that take minimal effort but deliver big on flavor, these are the best cookies for the job!
Everyone loves these fruity cookies, and for good reason, because they are delicious. The pop of fresh lemon zest in the glaze pairs so well with the sweet raspberry flavor.
Be sure to try my Lemon Blueberry Cookies and Strawberry Shortbread Cookies for two of my other favorites.
Before You Get Started
Here are a few tips to help your lemon raspberry cookies turn out perfectly:
- Make sure your butter is cold - For the best crispy shortbread sugar cookie texture, use cold butter.
- Use a food processor - This dough is easily made in a food processor because it cuts the butter into the flour. Without a food processor, you'll need to cut in the butter by hand. This will take some elbow grease.
- Thumbprints - While using your actual thumbs does work, I prefer to use the bottom of a measuring tablespoon. It is perfectly round and the perfect size for these cookies.
Ingredients
- All-purpose flour - One of the main dry ingredients to make the cookie dough.
- Salted butter - For flavor and richness.
- Powdered sugar - For sweetness.
- Lemon zest or lemon extract - Either will work for that zesty lemon flavoring.
- Raspberry jam or preserves - For the middle of the cookies.
- Milk - Used to thin out the glaze.
See recipe card for quantities.
How to Make Lemon Raspberry Cookies
Preheat the oven to 350 degrees. Add parchment paper to a baking sheet.
Step One: Add the first four ingredients to a food processor and process for 2-3 minutes on high.
Step Two: It should form together into a ball or lump. Let it process until it looks like this.
Step Three: Use a medium cookie scoop to make cookie dough balls. Put them on the prepared cookie sheet.
Step Four: Press a well in the middle of each cookie. The back of a measuring spoon works well.
Step Five: Divide the jam and add it to the middle of each cookie.
Step Six: Put the pan in the oven and bake for 16-18 minutes. Make the glaze, then drizzle it over the cooled raspberry lemon cookies.
Top Tip
When the dough ingredients are being mixed in the food processor, it will look like a sandy texture at first, but just keep pulsing. It will take a few minutes, but it will form a ball. If you don't have a food processor, you might have to add some egg, but this will change the texture of the cookie. They will be more chewy than crisp.
Substitutions
- Lemon extract & zest - These can be used interchangeably in both the cookie and glaze. Fresh lemon juice will not give a strong enough lemon flavor.
- Fresh raspberries - If you want to use fresh or frozen raspberries, you will have to cook them down first to thicken them.
Variations
- Lemon curd - Instead of a raspberry filling, you can fill the cookies with a store-bought or homemade lemon curd.
- Vanilla extract - Swap it in for the lemon in both the dough and glaze to make raspberry vanilla cookies.
- Jam flavors - Prefer other berries? Swap in strawberry jam, blueberry jam, or blackberry jam!
You could also try this Strawberry Curd Recipe as a fun flavor!
Equipment
To make these homemade cookies, you'll want to have cookie sheets, a large bowl, a food processor, a large cookie scoop, and a spatula to scrape down the sides of the bowl.
Storage
Once the baked cookies are cooled to room temperature, store leftovers in an airtight container. They can be kept at room temperature for 2-3 days or in the fridge for up to a week. You can also store these in the freezer for 2-3 months. I suggest freezing them in a single layer and then stacking with parchment paper between after they are frozen.
Common Questions
While it might technically work, the pulsing of the food processor is really what is key to making the dough into a ball. If you don't have a food processor, you can use a hand mixer, but you will likely have to add an egg because it just doesn't mix the same way as a food processor, and an egg will be needed as a binding agent to help the dough form.
No, they don't have to be moved to a cooling rack. Just let them cool on the baking sheet, and then transfer once they're cooled. They're a bit fragile as they're cooling, so being patient is key.
Related
Looking for other recipes like this? Try these:
- Pineapple Coconut Cookies
- Cookies and Cream Sugar Cookies
- Brown Butter Pecan Cookies
- Cocoa Blossom Cookies
📖 Recipe
Lemon Raspberry Cookies Recipe
Ingredients
- 1 cup all-purpose flour
- ⅔ cup salted butter
- ⅓ cup powdered sugar
- 1 teaspoon lemon zest or lemon extract
- ⅓ cup raspberry jam or preserves
Lemon Glaze
- ¼ cup powdered sugar
- ½ teaspoon lemon extract
- 1-2 tsp milk
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Mix the first 4 ingredients in a food processor. You need to process the dough until it comes together in a ball. This takes 2-3 minutes on high.
- Scoop with a medium cookie scoop onto the prepared cookie sheet.
- Press a well into the center of each with the rounded bottom of a measuring spoon (or your thumb).
- Divide the jam between the cookies.
- Bake for 16-18 minutes or until golden brown and the jam is thickened.
Glaze
- Mix the powdered sugar, lemon extract, and one teaspoon of milk. Add additional milk as needed.
- Drizzle over the cooled cookies.
Notes
Nutrition
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