Raspberry Lemonade Cookies

Why You’ll Love Raspberry Lemonade Cookies Recipe

These Raspberry Lemonade Cookies combine the tartness of lemon zest and juice with juicy raspberries, offering a refreshing and vibrant treat. They’re easy to bake, full of flavor, and gorgeous—ideal for picnics, afternoon tea, or summer gatherings.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
Zest of 1 lemon
1 cup fresh raspberries (or frozen)

For the glaze:
1 cup powdered sugar
2 tablespoons fresh lemon juice
1 tablespoon milk
Optional: extra raspberries for garnish

Directions

1. Preheat oven to 350 °F (175 °C).

2. Cream butter and sugar until fluffy (about 2–3 minutes).

3. Add egg and vanilla; mix until combined.

4. In a separate bowl, whisk together flour, baking powder, salt, and lemon zest; gradually add to butter mixture.

5. Gently fold in raspberries.

6. Scoop onto a parchment-lined baking sheet, spacing evenly.

7. Bake 12–15 minutes, until edges are lightly golden. Cool on sheet briefly, then transfer to a rack.

8. Whisk powdered sugar, lemon juice, and milk until smooth; drizzle over cooled cookies and garnish with raspberries if desired.

Servings and timing

Makes: About 24 cookies
Prep time: 15 minutes
Bake time: 12–15 minutes
Cooling & glazing: ~10 minutes
Total time: ~40 minutes

Variations

• Add ½ cup white chocolate chips for creamy sweetness.

• Swap raspberries for blueberries or chopped strawberries.

• Mix lemon zest into the glaze for added zing.

Storage/reheating

Store cookies in an airtight container at room temperature for up to 1 week. For longer storage, freeze in layers with parchment paper; thaw at room temperature before serving. The glaze remains fresh after freezing.

FAQs

What if I use frozen raspberries?

You can! Thaw and drain berries before folding them into dough to reduce excess moisture.

Can I make the dough ahead?

Yes! Chill the dough for 30 minutes before baking, or freeze shaped dough balls for later use.

How do I prevent cookies from spreading too much?

Chilling dough 15–30 minutes helps maintain shape during baking.

Can I use lemon extract instead of fresh zest?

Fresh zest is best for true flavor. Use zest when possible; lemon extract is a backup.

My glaze is too thick—what should I do?

Add milk one teaspoon at a time until desired consistency is reached.

How do I store glazed cookies so the glaze stays shiny?

Let glaze fully set, then layer cookies with parchment paper in an airtight container.

Can I make these nut-free?

Absolutely—this recipe contains no nuts unless you add them as a variation.

Can I make them dairy-free?

Substitute butter with plant-based margarine and milk with non-dairy milk in the glaze.

How long do they last frozen?

Up to 3 months in a freezer-safe container; let thaw before eating.

Can I double the recipe?

Yes! Double all ingredients to make around 48 cookies. Bake in batches for best results.

Conclusion

These Raspberry Lemonade Cookies are the epitome of summer in cookie form—bright, flavorful, and guaranteed to impress. Whether you’re baking for friends, family, or a solo treat, they bring joy and deliciousness with every bite. Enjoy the burst of berries and tangy lemon in this delightful cookie recipe!