Soft Lemon Raspberry Cookies with Raspberry Glaze

There’s something about lemon and raspberry that just sings. It’s fresh, it’s tangy, it’s sweet—and it’s everything you want in a light, spring-inspired dessert. These Soft Lemon Raspberry Cookies with Raspberry Glaze are one of those delightful bakes that come together with simple ingredients but feel like a fancy treat you’d find at a boutique bakery.

What really makes these cookies shine is their soft, melt-in-your-mouth texture. The lemon zest gives them a bright and citrusy aroma, while the raspberries bring a subtle tartness that perfectly balances the sweetness of the dough. And the glaze? Oh, the glaze. It’s a silky raspberry drizzle with just a hint of lemon that adds the perfect finish. Not only does it taste amazing, but it gives the cookies a beautiful, slightly pink tint that makes them look as good as they taste.

I first came up with this recipe during one of those in-between seasons—not quite winter, not yet spring—when I was craving something light and fruity after months of heavy holiday desserts. I had a bowl of fresh raspberries sitting on the counter and a couple of lemons leftover from dinner prep. After a little experimenting, these cookies were born, and let me tell you, they didn’t last long.

Since then, they’ve become a staple for spring brunches, baby showers, and just whenever I want to bake something that feels happy. Whether you’re an experienced baker or you’re just getting comfortable in the kitchen, this recipe is approachable, fun, and totally doable. Plus, it’s a great way to use up extra berries or citrus you might already have on hand.

So if you’re looking for a cookie that’s soft and buttery, bursting with fruity flavor, and topped with a gorgeous glaze, this one’s for you. Trust me—you’re going to want to keep this recipe on repeat.

Why You’ll Love This Soft Lemon Raspberry Cookies Recipe

There are a lot of cookie recipes out there, but this one truly stands out—and here’s why. First of all, it’s the combination of flavors. Lemon and raspberry are a match made in baking heaven. The lemon brings in that zingy brightness that keeps the cookies from feeling overly sweet, while the raspberries add little pops of juicy tartness in every bite. Together, they create a perfectly balanced flavor that’s refreshing, rich, and just a little bit indulgent.

Another reason to love this recipe is the texture. These cookies are soft and tender thanks to the creamed butter and just the right amount of flour. They have a slightly crisp edge and a cakey, melt-in-your-mouth center that makes them completely irresistible. And because they’re studded with finely chopped raspberries, every bite feels special.

The raspberry glaze on top isn’t just pretty—it adds a lovely sweetness and extra burst of flavor. It’s made with real raspberry purée and lemon juice, so you get that vibrant fruitiness in every drizzle. Plus, the glaze gives the cookies a glossy, bakery-style finish that makes them look almost too good to eat. Almost.

From a baker’s perspective, this recipe is also a dream because it’s incredibly straightforward. No chilling the dough, no fancy equipment, no complicated steps. Just simple mixing, scooping, and baking. Even if you’ve never made cookies from scratch before, you can absolutely nail this one. And if you’re baking with kids, they’ll love helping out—especially with drizzling the glaze at the end.

Lastly, these cookies are perfect for any occasion. They’re pretty enough for a party, light enough for a tea break, and easy enough for a weeknight treat. Whether you’re sharing them with friends or sneaking one straight from the cooling rack, you’re going to fall in love with these soft lemon raspberry cookies.

Health Benefits of these Soft Lemon Raspberry Cookies

While these cookies are definitely a sweet treat, they do come with a few surprising health benefits—especially thanks to the natural ingredients like lemon and raspberries. Of course, moderation is key, but it’s always nice when your dessert comes with a few nutritional perks, right?

Let’s start with raspberries. These little berries are packed with antioxidants, particularly vitamin C, which supports a healthy immune system and helps your body fight inflammation. They’re also a great source of fiber, which supports digestion and keeps you feeling full longer. Even though you’re only using half a cup in this recipe, those nutrients are still a win. Plus, their natural sweetness means you can use a little less sugar overall and still get a delicious flavor.

Lemon juice and lemon zest are more than just flavor boosters. They also provide a good dose of vitamin C and offer natural antibacterial properties. Lemon is known to aid digestion, support liver health, and even help with iron absorption from other foods. So, adding lemon to your baked goods isn’t just tasty—it can also give you a little nutritional lift.

Another great benefit? These cookies use relatively wholesome ingredients. There’s no artificial coloring or flavoring—just fresh fruit, real butter, and simple pantry staples. You’re getting real, natural ingredients in every bite. If you’re looking to make them a touch healthier, you can even experiment with reducing the sugar slightly or using whole wheat pastry flour for added fiber.

Lastly, baking at home always gives you more control over what you’re putting into your body. You can skip preservatives, adjust sweetness to your taste, and even choose organic produce if that’s important to you. And let’s not overlook the mental health benefits of baking itself. The process of measuring, mixing, and creating something with your hands is soothing and therapeutic. Sharing those cookies afterward? That’s nourishment for the soul.

So while these cookies are definitely a dessert, they’ve got a few good-for-you ingredients and positive vibes baked right in.

Preparation Time, Servings, and Nutritional Information

Before you dive into baking, let’s go over the practical stuff so you know exactly what to expect in terms of time, yield, and nutrition. Because let’s be real—we all want to know how long it takes and how many cookies we’re getting at the end.

Preparation Time

The total time to make these cookies is super manageable. You’ll need about 15 minutes for prep and 12–15 minutes for baking. Add in a few minutes for cooling and glazing, and you’re looking at a total of around 35–40 minutes from start to finish. There’s no dough chilling required, which is a huge plus if you’re short on time or just impatient for cookies (no judgment here).

Servings

This recipe yields approximately 24 cookies, depending on how generously you scoop the dough. If you make them slightly smaller or larger, that number may vary, but two dozen is a good estimate. It’s the perfect amount for sharing or for keeping a stash on hand throughout the week.

Nutritional Information (Per Cookie)

• Calories: Approximately 130 kcal
• Fat: 6g
• Saturated Fat: 3.5g
• Carbohydrates: 18g
• Sugar: 12g
• Protein: 1.5g
• Fiber: 0.8g

Keep in mind that this is an estimate based on typical ingredients and standard portion sizes. The numbers can vary slightly based on the exact brands and amounts you use.

Overall, while these cookies are a sweet treat, they’re on the lighter side compared to many dessert options. They offer a satisfying dose of flavor and texture without being overly heavy or rich.

Ingredients List  of these Soft Lemon Raspberry Cookies

Let’s talk ingredients. This recipe is all about keeping it simple while still delivering incredible flavor. Most of the ingredients are things you probably already have in your kitchen, which means you can whip up a batch of these cookies without a special grocery trip.

For the Cookies

• 2 cups all-purpose flour: This is the base of your cookie dough and provides structure. You can also use a 1:1 gluten-free flour blend if needed.
• ½ teaspoon baking powder: Gives the cookies a bit of lift so they stay soft and puffy.
• ¼ teaspoon salt: Balances the sweetness and enhances all the other flavors.
• ¾ cup unsalted butter, softened: Adds richness and that classic cookie texture. Make sure it’s soft but not melted.
• 1 cup granulated sugar: For sweetness and structure. You can reduce it slightly if you prefer a less sweet cookie.
• 1 large egg: Helps bind everything together and adds moisture.
• 2 tablespoons lemon juice: Brings in that zingy citrus flavor.
• 1 tablespoon lemon zest: Intensifies the lemon aroma and adds a floral brightness.
• ½ cup raspberries, finely chopped: These little gems add bursts of juicy tartness. Fresh is best, but you can use thawed frozen raspberries if you pat them dry.

For the Raspberry Glaze

• 1 cup powdered sugar: This gives you that smooth, sweet glaze base.
• 2 tablespoons raspberry purée: Just blend a few extra raspberries until smooth. Strain for a silky finish if you like.
• 1 teaspoon lemon juice: Adds brightness and keeps the glaze from being too sweet.

That’s it. With just a handful of pantry staples and a few fresh ingredients, you’re all set to create cookies that are vibrant, fruity, and downright delicious.

Step-By-Step Cooking Instructions

Now that we’ve covered the basics, it’s time to get into the fun part—baking. These Soft Lemon Raspberry Cookies are wonderfully easy to make, and if you follow these detailed steps, you’ll get perfect results every time. I’ll walk you through every phase of the process, from prepping your ingredients to drizzling that gorgeous glaze on top. Let’s bake together!

Step 1: Preheat the Oven and Prep Your Baking Sheet

Start by preheating your oven to 350°F (175°C). It’s important to make sure your oven is fully preheated before your cookies go in, so they bake evenly and rise properly.

Next, line a large baking sheet with parchment paper. This not only prevents sticking but also helps the cookies bake evenly and gives them beautifully golden bottoms. If you don’t have parchment paper, a silicone baking mat works great too.

Step 2: Mix the Dry Ingredients

In a medium-sized mixing bowl, whisk together the following:

• 2 cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt

Whisking the dry ingredients first ensures that the baking powder and salt are evenly distributed throughout the flour, which helps the cookies rise evenly and taste balanced.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, add:

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar

Using a hand mixer or stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed for about 2–3 minutes, until the mixture becomes light and fluffy. This step is essential—it incorporates air into the dough, which helps give the cookies a soft, tender texture.

Step 4: Add the Egg, Lemon Juice, and Lemon Zest

Once the butter and sugar are fully creamed, beat in:

• 1 large egg
• 2 tablespoons fresh lemon juice
• 1 tablespoon lemon zest

Continue mixing until everything is fully incorporated and the mixture looks smooth. The lemon juice and zest will immediately brighten the dough with a fragrant citrus aroma that smells like sunshine.

Step 5: Combine Wet and Dry Ingredients

With your mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients. I recommend doing this in two or three additions to avoid flour clouds all over your kitchen.

Mix just until the dough comes together. Don’t overmix—you want to stop as soon as you don’t see streaks of flour. Overmixing can make your cookies tough instead of soft and tender.

Step 6: Gently Fold in the Raspberries

Now it’s time to add the star of the show:

• ½ cup raspberries, finely chopped

Make sure your raspberries are chopped into small pieces and gently patted dry with a paper towel if they’re juicy. Using a rubber spatula or wooden spoon, gently fold them into the dough. Try not to overwork this step—some streaking is okay, but you don’t want to break the berries down too much or you’ll end up with pink dough.

This step gives the cookies little bursts of raspberry in every bite, and the occasional swirl of pink through the dough just adds to their beauty.

Step 7: Scoop the Dough Onto Your Baking Sheet

Using a cookie scoop or a spoon, drop heaping tablespoons of dough onto your prepared baking sheet. Leave about 2 inches of space between each scoop, as the cookies will spread slightly as they bake.

You should end up with about 24 cookies total, depending on the exact size of your scoops. If needed, bake in two batches to avoid crowding the cookies.

Step 8: Bake the Cookies

Bake the cookies in your preheated oven for 12–15 minutes, or until the edges are just lightly golden and the centers look set but still soft. Keep in mind that ovens vary, so start checking around the 12-minute mark.

The cookies will continue to firm up a bit as they cool, so resist the urge to overbake. You’re looking for that perfect balance—soft centers and just-set edges.

Step 9: Cool Before Glazing

Once out of the oven, let the cookies cool on the baking sheet for about 5 minutes. Then, using a spatula, carefully transfer them to a wire rack to cool completely.

Cooling the cookies is crucial before glazing. If they’re still warm, the glaze will melt and run off instead of creating that pretty drizzle effect.

Step 10: Make the Raspberry Glaze

While the cookies are cooling, prepare the glaze. In a small bowl, whisk together:

• 1 cup powdered sugar
• 2 tablespoons raspberry purée (blend fresh raspberries and strain if desired)
• 1 teaspoon lemon juice

Whisk until the mixture is smooth and pourable. If the glaze is too thick, you can add a tiny splash of water or more lemon juice. If it’s too thin, just add a bit more powdered sugar until you get the consistency you like.

Step 11: Drizzle the Glaze

Once the cookies are completely cooled, use a spoon or small piping bag to drizzle the glaze over the tops. You can go in a zigzag pattern or keep it simple with a few lines—whatever looks good to you.

Optionally, you can sprinkle a little extra lemon zest on top of the glaze while it’s still wet for added color and a touch of sparkle.

Let the glaze set at room temperature for about 15–20 minutes before serving or storing. Once set, the glaze will be slightly firm to the touch but still soft when you bite into it.

And there you have it—soft, buttery cookies with a bright lemon-raspberry flavor and a pretty pink glaze that makes them feel extra special.

How to Serve

These Soft Lemon Raspberry Cookies are versatile and perfect for just about any occasion. Whether you’re serving them at a gathering or simply enjoying one with your afternoon tea, here are some of my favorite ways to serve them:

Serve them on a pretty dessert tray with fresh raspberries and lemon slices for a bright, inviting presentation. This is especially nice for brunches, baby showers, or tea parties.

For a cozy dessert moment, pair a few cookies with a hot cup of herbal tea, like chamomile or a fruity blend that complements the lemon and raspberry flavors.

You can also turn these cookies into a light and elegant dessert plate by serving them alongside a scoop of vanilla or raspberry sorbet. The cold, creamy texture of the sorbet plays so nicely with the soft, buttery cookies.

For something extra indulgent, use the cookies to make a raspberry-lemon ice cream sandwich. Just place a small scoop of ice cream between two cookies and gently press together. Freeze for 20 minutes before serving for a firmer bite.

If you’re packing lunchboxes or picnic baskets, these cookies are the perfect handheld sweet. They don’t crumble too easily, and they stay soft for days, making them ideal for sharing or snacking on the go.

Pairing Suggestions

While these cookies are delightful on their own, the right pairing can take your treat time to the next level. Depending on the time of day or the vibe you’re going for, you’ve got options.

For a fresh, midday snack, try pairing the cookies with a cool glass of lemonade or a berry iced tea. The citrusy drink enhances the lemon zest in the cookies and keeps things light and refreshing.

In the cooler months, a warm pairing can be just the thing. Think spiced herbal tea, lemon-ginger tea, or even a light rooibos blend. The spices in the tea will complement the brightness of the cookies beautifully.

If you’re serving the cookies as part of a brunch or tea party, consider including other light desserts like vanilla panna cotta, mini fruit tarts, or shortbread cookies. The combination adds variety without overwhelming the palate.

For kids, a small glass of milk or a fruit smoothie is a fun and nourishing choice. A strawberry banana smoothie especially works well with the raspberry in the cookies and adds a fruity boost to snack time.

Lastly, if you’re serving these cookies as an after-dinner treat, a decaf cappuccino or café au lait is a wonderful match. The creamy coffee tones round out the fruity brightness of the dessert and make for a satisfying close to the evening.

Storage, Freezing & Reheating Instructions

When you’ve gone through all the effort to bake a beautiful batch of cookies, the last thing you want is for them to go stale or lose their perfect texture. The good news is, these Soft Lemon Raspberry Cookies store and freeze really well, so you can enjoy them fresh or save a few for later. Here’s exactly how to store them, freeze them, and even reheat them if needed, all while maintaining that soft, tender texture and bright flavor.

Storing Fresh Cookies

After the cookies have cooled completely and the glaze has set, transfer them to an airtight container. If you’re stacking the cookies, place a piece of parchment paper between the layers to prevent sticking or smudging the glaze.

Store them at room temperature in a cool, dry place. They’ll stay fresh for about 3 to 4 days. After that, they’re still safe to eat, but they may start to lose some of their softness. If you’re in a humid environment, consider storing them in the fridge, but keep in mind that refrigeration can dry them out slightly. If that happens, you can revive them a bit with a quick warm-up (we’ll cover that below).

Freezing Baked Cookies

Yes, you can absolutely freeze these cookies. And yes, they still taste amazing after thawing. To freeze baked cookies, first make sure they’re completely cooled and the glaze is set. Then place them in a single layer on a baking sheet and freeze for about 1–2 hours, or until firm.

Once frozen, transfer the cookies to a freezer-safe container or resealable freezer bag. If stacking, again, separate layers with parchment paper. Label the container with the date and try to enjoy them within 2 months for the best flavor and texture.

When you’re ready to eat, just remove a cookie or two and let them thaw at room temperature for about 20–30 minutes. If you’re in a hurry, a quick 10–15 second zap in the microwave can help bring them back to life. The glaze will soften slightly but still taste great.

Freezing the Dough

You can also freeze the cookie dough if you want to bake them fresh later. After mixing the dough and folding in the raspberries, scoop it into individual cookie portions and place on a parchment-lined baking sheet. Freeze until solid, then transfer to a freezer-safe container or bag.

When ready to bake, there’s no need to thaw—just add 1–2 extra minutes to the baking time and keep an eye on the edges for doneness. This method is perfect for fresh cookies on demand.

Reheating Tips

If your cookies have been sitting for a few days and feel a little firm, you can bring back that soft, just-baked feel with a few simple tricks:

• Microwave Method: Wrap a cookie in a slightly damp paper towel and microwave for 10 seconds. It’ll be soft and warm like it just came out of the oven.
• Oven Method: Preheat your oven to 300°F (150°C) and place the cookies on a baking sheet. Warm for 5–7 minutes, then cool slightly before serving.

These methods are especially helpful if you stored your cookies in the fridge or freezer and want to enjoy them warm.

Whether you’re making a big batch to serve right away or prepping ahead for a special event, these cookies are low-stress and freezer-friendly, so you’ll always have a sweet treat ready to go.

Common Mistakes to Avoid in this Soft Lemon Raspberry Cookies

Even though this recipe is simple and approachable, a few easy-to-make mistakes can get in the way of cookie perfection. The good news is that once you know what to look out for, you’ll breeze right past these pitfalls and get beautiful results every time. Let’s walk through some of the most common errors—and how to avoid them.

Overmixing the Dough

This is one of the biggest mistakes when it comes to cookies. Once you’ve added your dry ingredients to the wet ingredients, you want to mix only until just combined. Overmixing can lead to tough, dense cookies because it activates the gluten in the flour. And when you fold in the raspberries, be even more gentle. The goal is to maintain their shape and avoid breaking them up too much.

Using Wet Raspberries

Whether you’re using fresh or thawed frozen raspberries, make sure they’re as dry as possible before adding them to the dough. Excess moisture can throw off the consistency and make your cookies spread too much or bake unevenly. After chopping them, pat them gently with paper towels to remove excess juice.

Incorrect Butter Temperature

Using butter that’s too soft (or partially melted) can cause your cookies to spread too much in the oven, resulting in flat cookies. Aim for room temperature butter, which means it’s soft enough to press with your finger but still holds its shape. If you forgot to take it out of the fridge, you can cut it into cubes and let it sit out for 15 minutes.

Skipping the Cooling Time Before Glazing

Tempting as it is to glaze the cookies right away, it’s important to let them cool completely first. Otherwise, the glaze will melt and run right off the cookies. For that beautiful drizzled look, patience is key. Let them cool on a wire rack until completely room temp, then glaze away.

Baking Too Long

These cookies are meant to be soft and slightly cakey, so resist the urge to bake them until they’re golden brown all over. They’re done when the edges are lightly golden and the centers are just set. They’ll continue to firm up as they cool. Overbaking will result in a drier texture, which takes away from that soft, luscious bite.

By avoiding these five simple mistakes, you’ll be on your way to bakery-quality cookies that look just as good as they taste.

Pro Tips

If you’re looking to take your Soft Lemon Raspberry Cookies from great to absolutely unforgettable, these pro tips are for you. Whether it’s enhancing flavor, improving texture, or getting that bakery-worthy appearance, a few small adjustments can make a big difference. I’ve tested this recipe more times than I can count, and these tricks consistently yield the best results.

Tip 1: Zest the Lemon Directly Over the Bowl

When adding lemon zest, always zest directly over your mixing bowl. That way, you catch not just the zest itself but also the essential oils that get released as you zest. These oils are incredibly fragrant and add a deeper lemon aroma to the cookie dough. It’s a small touch, but it makes a noticeable difference in flavor.

Tip 2: Use a Cookie Scoop for Even Baking

A small or medium cookie scoop is one of the best investments you can make if you bake often. Not only does it make portioning your dough faster and easier, but it also ensures your cookies are all the same size. Evenly sized cookies bake more consistently, which means no more underbaked centers or overbrowned edges.

Tip 3: Don’t Skip the Resting Time for the Glaze

After glazing the cookies, give them a good 20–30 minutes to fully set before stacking or storing them. The glaze will firm up slightly and become less sticky, which is key if you’re planning to transport them or include them in a cookie gift box.

Tip 4: Add a Touch of Vanilla for Warmth

If you’d like to round out the flavors a bit, you can add ½ teaspoon of pure vanilla extract to the dough along with the egg and lemon juice. It doesn’t overpower the lemon and raspberry—it just adds a little extra depth and warmth to the flavor profile.

Tip 5: Toast the Lemon Zest (Optional)

For an extra punch of citrusy flavor, you can dry or lightly toast the lemon zest before adding it to the glaze or using it as a garnish. Just spread the zest on a small baking sheet and warm it in the oven at 200°F (90°C) for 2–3 minutes. Let it cool, then sprinkle it on top of the glazed cookies for a more intense and fragrant lemon finish.

Tip 6: Experiment with Freeze-Dried Raspberries

If you want a raspberry flavor that’s a little more concentrated and less juicy, try swapping the fresh raspberries in the dough with finely crushed freeze-dried raspberries. They add a tart, berry-packed punch without the added moisture, and they’ll give your cookies gorgeous pink flecks throughout.

These tips are small, but they add up to big improvements. They’re especially helpful if you’re baking these cookies for a special occasion or if you just want them to look and taste as amazing as possible.

Frequently Asked Questions (FAQs)

Whenever I share this recipe, I get a handful of recurring questions from fellow bakers—especially those who are new to baking or want to tweak the recipe to suit their preferences. Here are the most commonly asked questions, along with clear, helpful answers to guide you through.

Can I use frozen raspberries instead of fresh?

Yes, you can! Just be sure to thaw them completely and pat them dry before chopping and folding them into the dough. Frozen berries tend to release more moisture, so drying them thoroughly is key to preventing soggy or overly spread-out cookies.

Can I make these Soft Lemon Raspberry Cookies gluten-free?

Absolutely. You can substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. Look for one that includes xanthan gum or add ½ teaspoon yourself if needed. The cookies may be slightly more delicate, but the flavor and texture will still be delicious.

How do I make the raspberry purée for the glaze?

To make the purée, simply blend a small handful of fresh raspberries in a blender or food processor until smooth. If you want a silky-smooth glaze, strain the purée through a fine mesh sieve to remove the seeds. You’ll only need about 2 tablespoons, so a few berries go a long way.

Can I use lemon extract instead of fresh lemon?

You can, but I recommend using it sparingly. Lemon extract is much more concentrated than fresh lemon juice and zest. If you’re using it, start with ¼ teaspoon in the dough and taste before adding more. For the most natural flavor, fresh juice and zest are still the best option.

How do I store the cookies to keep them soft?

Store them in an airtight container at room temperature, and they’ll stay soft for 3–4 days. If they begin to dry out, you can add a slice of sandwich bread to the container—it helps maintain moisture and keeps your cookies tender longer.

Can I double the Soft Lemon Raspberry Cookies recipe?

Yes! This recipe doubles beautifully. Just make sure you use a large enough bowl for mixing and bake in batches so the cookies don’t crowd each other on the baking sheet.

Can I skip the glaze?

Sure! The cookies are flavorful enough to stand on their own. However, the glaze adds a nice sweetness and a touch of tart raspberry flavor that elevates the whole experience. If you prefer a lighter treat, go ahead and leave it off—or drizzle it lightly instead of fully glazing.

Can I use a stand mixer?

Yes, a stand mixer works wonderfully for this recipe. Use the paddle attachment for creaming the butter and sugar and mixing the dough. For folding in the raspberries, switch to a spatula or mix gently by hand to avoid crushing them.

Why did my cookies spread too much?

Most likely, the butter was too soft or melted, or the raspberries added too much moisture. Make sure your butter is soft but not greasy, and dry your raspberries before adding them. You can also chill the dough for 20 minutes if your kitchen is particularly warm.

Can I make the dough ahead of time?

Yes! You can make the dough up to 24 hours in advance and keep it covered in the fridge. Just let it sit at room temperature for about 10–15 minutes before scooping and baking to make it easier to work with.

Conclusion & Call to Action

And there you have it—your complete guide to making Soft Lemon Raspberry Cookies with Raspberry Glaze. From the tender, buttery cookie base to the bright raspberry-studded glaze on top, this recipe delivers flavor, texture, and beauty in every single bite. Whether you’re a beginner baker or someone who’s been baking for years, these cookies are a joyful project with a rewarding payoff.

What I love most about these cookies is how versatile they are. They work for so many occasions—spring picnics, afternoon teas, birthday brunches, or even just a quiet moment with a cup of tea and something sweet. They look as stunning on a dessert tray as they do packed up in a lunchbox or wrapped in parchment as a thoughtful homemade gift.

Even better, they’re made with real, simple ingredients and just a little bit of love. And isn’t that what the best recipes are all about?

So go ahead—grab those lemons, pick out the juiciest raspberries, and get baking. Once you try these cookies, I think you’ll find yourself coming back to them again and again. And when you do, I’d love to hear how they turned out. Share your thoughts in the comments, tag your photos online, or send this recipe to a fellow lemon lover who could use a sweet surprise.

I can’t wait to see your cookies and hear what you think. Happy baking!

Print