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Handheld photo of Lemon Raspberry Cookies showing thick, moist texture and raspberry bits.

Lemon Raspberry Cookies: The Ultimate Soft-Baked Citrus and Berry Recipe

These Lemon Raspberry Cookies are thick, soft-baked treats featuring vibrant raspberry jam swirls, fresh raspberry bits, and bright lemon zest specks. A perfect balance of buttery dough and tart citrus.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 18 cookies
Course: Desserts, Snack
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 cup Unsalted Butter Softened (227g)
  • 1 cup Granulated Sugar 200g
  • 1 Large Egg Room temperature
  • 2 tbsp Lemon Zest Approx. 2 lemons (12g)
  • 2.5 cups All-Purpose Flour 312g
  • 2 tsp Cornstarch 5g
  • 1/2 tsp Baking Soda 3g
  • 1/2 tsp Salt 3g
  • 1/2 cup Fresh Raspberries Finely chopped (65g)
  • 3 tbsp Raspberry Jam Seedless preferred (60g)
  • 1/4 cup Powdered Sugar For dusting

Equipment

  • 1 Microplane or Zester Used for fine lemon zest specks.
  • 1 Baking Sheet Line with parchment paper.
  • 1 Cookie Scoop 2 tablespoon size for thick cookies.

Method
 

Cookie Preparation
  1. Cream softened butter and sugar in a large bowl for 3 minutes until pale and fluffy. Add the egg and lemon zest, mixing until well combined.
  2. Whisk flour, cornstarch, baking soda, and salt. Gradually mix into the wet ingredients until a thick dough forms.
  3. Gently fold in chopped raspberries. Drop small spoonfuls of jam onto the dough and swirl once with a knife to create marbling.
  4. Scoop 2-tbsp mounds onto a lined sheet. Bake at 350°F (175°C) for 10-12 minutes until edges are pale golden-brown.
  5. Cool on the sheet for 5 minutes. Dust with fine powdered sugar and additional lemon zest specks before serving.

Notes

Do not over-mix the jam or the dough will turn entirely pink.
Use cold raspberries to prevent the juice from bleeding into the dough.