These lemon Raspberry Cookies are perfect if you love raspberry desserts or any kind of treat that utilizes fresh berries. I make these all the time and they also go super fast! Not only do the adults love them, the kids do as well. The addition of fresh lemon juice brightens the flavor of the cookies and it gives me raspberry lemonade cookie vibes. So delish!
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Lemon raspberry cookies are simply the best! The white chocolate chips take the decadence up a notch without making them overly sweet. This combination is quite literally a perfect pairing, and you will agree once you take a bite!
If you like dessert recipes with white chocolate, you will love these White Chocolate Cranberry Nut Fudge and White Chocolate Chunk Fudge Cookies.
Why You Will Love This Recipe
- It’s easy to make: These raspberry lemon cookies are simple to make. So, you don’t have to be a professional baker to be successful.
- It’s budget-friendly: The ingredients used in these cookies are inexpensive and perfect for a tight budget.
- Kids love it: We know that our kids are our harshest critics, even when it comes to desserts. This recipe is loved by kids and the pickiest eaters!
Ingredients
The ingredients used to make these raspberry white chocolate chip cookies include a prepared cake mix and everyday baking staples you will find at any grocery store.
- Sugar cookie mix: Any brand of sugar cookie mix is fine. I jump back and forth between Pillsbury and Betty Crocker!
- Butter: This must be at room temperature before you get started on the cookies. This ensures no lumps and that it mixes well with the other ingredients.
- White chocolate chips: Any brand of white chocolate chips will work well in this recipe. Use a store brand to save money or Ghirardelli for great flavor. I promise the cookies will be tasty either way.
- Egg: Most cookie mixes call for just an egg or some oil for fat and structure. So when the cookies bake, they hold their shape.
- Lemon juice: I use fresh lemon juice when possible for the best citrus flavor. Bottled lemon juice will work in a pinch, but fresh is always better if you can.
- Vanilla extract: Describe
- Coarse salt: This is optional, but I like to top the warm cookies with a sprinkle of coarse kosher salt. It adds great texture!
- Raspberries: I keep the raspberries whole so you get little bursts with each bite. Ensure they are ripe but firm and at room temperature.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Blueberry dark chocolate: Swap the raspberries for blueberries and white chocolate for dark to create a rich and tart version.
- Strawberry lime: Use strawberries instead of raspberries and lime juice instead of lemon juice for a fun twist.
- Mixed berry: Make these cookies with raspberries, blackberries, and blueberries for a complex flavor profile.
How to Make Raspberry Cookies
Here are the instructions on how to make raspberry lemon cookies. Prepare your cookie sheet with parchment paper to make it easier to remove the cookies. When you get to the step where you let the dough sit at room temperature, go ahead and set your oven to 350 degrees F so it may preheat.
Step 1: Juice the lemon. Slice and juice your lemon into a small bowl. Set it aside and start your cookie dough!
Step 2: Make the cookie dough. Combine the sugar cookie mix, softened butter, chocolate chips, egg, lemon juice, and salt into a large mixing bowl. Use a large wooden spoon to stir the ingredients until they are well combined and a soft dough forms. It will be sticky and that’s normal.
Step 3: Add the raspberries. Gently fold in the fresh raspberries to avoid breaking them up too much. Then, allow the cookie dough to hang out on the counter for about 15 minutes.
Step 4: Scoop and bake. Next, scoop the dough onto the prepared baking sheet and leave about 2 inches in between each cookie so they have plenty of room to spread. Bake the cookies for about 12-5 minutes or until the edges are a light golden brown.
Step 5: Cool and serve. Allow your raspberry cookies about 5 minutes to cool on the pan and then transfer them to a cooling rack. Once they are cool enough to handle, enjoy!
Recipe Tips
- Use a cookie scoop: Try using a cookie scoop instead of a large spoon to ensure all of the cookies are the same size. This helps them bake more evenly!
- Don’t chill the dough: This cookie dough is best baked at room temperature so there’s no need for it to spend any time in the refrigerator.
- Don’t overbake the cookies: Bake these raspberry cookies until the center is set but still soft. Overbaking will result in dry cookies.
If you love recipes like this with lemon and raspberry, you may also enjoy this Lemon Raspberry Bundt Cake that cooks in the air fryer!
Storage Directions
- Storing: Store leftover raspberry cookies in an airtight container or Ziploc bag for up to 3 days in the refrigerator. You may freeze them for up to 2 months!
- Make Ahead: I like to prepare and bake these cookies the day before a party or special occasion and keep them in the refrigerator.
Serving Suggestions
- Serve a scoop of ice cream on the side or make a yummy ice cream sandwich using fun flavors like sprinkles ice cream or chocolate crunch ice cream.
- I love a warm cookie with a warm beverage! Try Kahlua Hot Chocolate or McDonald’s caramel mocha copycat.
- Make an easy slow cooker meal like Cuban ropa viejo and enjoy a white chocolate raspberry cookie for dessert.
Recipe FAQs
I don’t recommend it. They will add too much moisture to the cookie dough and prevent it from baking properly.
Sure! Use your favorite homemade recipe or store-bought variety. I love cream cheese frosting or lemon frosting for these cookies.
This can happen when the dough is overworked. Always mix it until the ingredients are just combined to ensure soft and chewy cookies.
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More Delicious Raspberry Recipes
Do you like raspberry? Here are some recipes you may also like to try!
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section, I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Raspberry Cookies
Equipment
- Measuring spoons and cups
- Cookie Sheet
- Cooling Rack
Ingredients
- 1 17.5-ounce package sugar cookie mix
- ¼ cup unsalted butter ½ stick, room temperature
- ½ cup white chocolate chips
- 1 large egg room temperature
- 1 lemon juiced
- 1 teaspoon vanilla extract
- ⅛ teaspoon coarse kosher salt
- 1 cup fresh raspberries 6 ounces, room temperature
Instructions
- In a large bowl add the cookie mix, butter, chocolate chips, egg, lemon juice, vanilla extract, and salt. Mix with a spoon until combined. Do not overmix the matter.
- Add the raspberries to the batter. Gently fold until everything is incorporated.
- Set the dough aside at room temperature for 15 minutes.
- Preheat the oven to 350° F.
- Use a small cookie scoop (1.6” diameter / 1.2 Tablespoons).
- Place the cookies onto a cookie sheet 2 inches apart. Do not flatten the dough.
- Bake the cookies for 12-15 minutes or until the edges turn golden brown. Do not overbake the cookies.
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes.
- Transfer the cookies to a cooling rack.
- Serve and enjoy.
Video
Notes
- To ensure your cookies are the same size and they bake evenly, use a cookie scoop.
- Store your cookies in an airtight container and place them in the refrigerator for up to 3 days.
- Don’t use frozen raspberries as they produce a lot of moisture as they thaw and will change the texture of the cookies, preventing them from baking properly.
Nutrition
This post was originally published June 2016. It's been updated with new content and images.
Yvonne says
So easy to make. Love the raspberry flavor and the hint of lemon makes these cookies a new favorite. You’ll see. Try them. Thanks for sharing 💕
Karin and Ken says
Happy you’re enjoying this recipe too! All the best. Karin
Carla says
These cookies are amazing. Thanks for sharing. 💕
Karin and Ken says
As always you’re most welcome. I try my best. Take care. Karin