Why I Love This Recipe

I bake these when I want something bright and cheerful without fuss. The vibrant pink swirls from the raspberries and tangy lemon make them feel like a refreshing summer treat, yet they’re incredibly easy to make—all in about 30 minutes from start to finish

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup (1 stick) unsalted butter, softened
1 large egg
2 tablespoons freshly squeezed lemon juice
1 cup fresh raspberries, gently chopped

Directions

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream butter and sugar until light and fluffy.
Beat in the egg and lemon juice until smooth.
Gradually stir in the dry ingredients until just combined.
Gently fold in the raspberries, taking care not to overmix so you keep pretty pink streaks.
Scoop tablespoon-sized portions onto the baking sheet, spacing them at least 2 inches apart.
Bake for 10–12 minutes or until edges are just golden. Let cool slightly before serving

Servings and timing

Makes about 24 cookies.

Prep time: 15 minutes
Bake time: 10–12 minutes
Total time: ~27 minutes

Variations

Swap raspberries for blueberries or blackberries for a different berry twist.
Add a teaspoon of lemon zest for more vibrant citrus flavor.
Drizzle a light lemon glaze for extra tang and sweetness.
Roll cookie dough in coarse sugar before baking for a pretty sparkle.

Storage/reheating

I store these cookies in an airtight container at room temperature for up to 5 days. For a warm treat, I pop them in the microwave for 10 seconds or enjoy cold straight from the fridge

FAQs

Can I use frozen raspberries?

Yes—just thaw and drain them well before folding into the dough to avoid excess moisture.

How do I keep the raspberries from making the dough bleed pink?

I gently fold them in and avoid overmixing, which helps keep those lovely pink streaks visible and prevents the whole dough from turning red

Can I freeze the cookies?

Absolutely. I freeze them in a sealed container and thaw as needed; they taste just as delicious after thawing.

Are these cookies cakey or chewy?

They’re soft and slightly cake-like but with a pleasant chew—especially with that citrusy zing.

Can I make them gluten-free?

Yes—I’ve successfully swapped in a 1:1 gluten-free flour blend with excellent results.

Conclusion

These Raspberry Lemonade Cookies are one of my favorite ways to celebrate summer—bright, simple, and utterly delicious. Whether I’m hosting a gathering or baking for myself, they never disappoint. Give them a try, and I think they’ll quickly become a favorite in your recipe box too!