I love a good cookie, especially when fresh raspberries are involved! There’s something so cheerful about their bright color and sweet-tart taste. If you’re looking for new raspberry cookie recipes to bake, you’re in the right place.
Today, I’m sharing three of my favorite raspberry cookie ideas. From zesty lemon to creamy cheesecake styles and simply soft treats, these recipes are easy to make and perfect for sharing. Let’s get baking!
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Lemonade Raspberry Cookies: Bright & Zesty Cookies
Zesty lemon and sweet raspberries make these cookies bright and fun. They are perfect for a sunny day treat or sharing with friends at any gathering. 
Key Ingredients & Tips for Lemonade Raspberry Cookies
- Lemon Zest Power: Don’t skip the fresh lemon zest! It gives that real lemonade flavor and bright punch to these cookies.
- Frozen Raspberries: Using frozen raspberries helps them hold their shape better during baking. It also keeps your cookie dough from becoming too wet.
What You Need for Lemonade Raspberry Cookies
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 1 tbsp fresh lemon zest
- 2 tbsp fresh lemon juice
- ½ cup unsalted butter, softened
- 1 large egg
- ¾ cup frozen raspberries
⏱️ Time: 25 minutes🍽️ Yields: 18 cookies
How to Make Lemonade Raspberry Cookies
Step 1: Mix Your Dough
Preheat your oven to 375°F (190°C). In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg, lemon zest, and lemon juice. Gradually add the flour, mixing until just combined. Gently fold in the frozen raspberries.
Step 2: Bake Your Cookies
Drop rounded spoonfuls of dough onto a baking sheet lined with parchment paper. Bake for 10-12 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before moving them to a wire rack to cool completely.
📝 Final Note
Store these tangy raspberry cookies in an airtight container at room temperature for up to 3 days to keep them fresh and soft.
Low Carb Raspberry Cheesecake Cookies: A Sweet Treat
Enjoy the rich taste of cheesecake and sweet raspberries without all the carbs. These cookies are creamy and satisfying, a great choice for a mindful treat or special occasion. 
Key Ingredients & Tips for Low Carb Raspberry Cookies
- Cream Cheese Softening: Make sure your cream cheese is very soft before mixing. This helps avoid lumps and makes a smooth, creamy dough for your cookies.
- Sugar Substitute: Use your favorite low-carb sweetener. Erythritol or monk fruit granular sweeteners work well here to keep the carb count low.
What You Need for Low Carb Raspberry Cheesecake Cookies
- 8 oz cream cheese, softened
- ½ cup almond flour
- ⅓ cup low-carb granular sweetener
- 1 large egg
- 1 tsp vanilla extract
- ¾ cup fresh or frozen raspberries
⏱️ Time: 30 minutes🍽️ Yields: 15 cookies
How to Make Low Carb Raspberry Cheesecake Cookies
Step 1: Prepare Your Batter
Preheat your oven to 350°F (175°C). In a mixing bowl, beat the softened cream cheese with the sweetener and vanilla extract until smooth. Mix in the egg, then gradually add the almond flour until a soft dough forms. Gently fold in the raspberries.
Step 2: Bake and Chill Cookies
Scoop tablespoon-sized portions of dough onto a parchment-lined baking tray. Bake for 12-15 minutes, or until the edges are lightly firm and golden. Let the baked cookies cool completely on the tray before moving. For the best texture, chill them for an hour before serving.
📝 Final Note
These cheesecake-style raspberry cookies are best kept in the fridge. Store them in an airtight container, and they will taste even better cold!
Moist Raspberry Cookies: Soft & Fruity Delights
These cookies are incredibly soft and tender, packed with juicy raspberries throughout. They have a wonderful texture and sweet fruit flavor that everyone will enjoy. 
Key Ingredients & Tips for Moist Raspberry Cookies
- Room Temperature Butter: Soft butter creams better, making a lighter, softer cookie dough. This helps achieve that perfectly moist texture.
- Don’t Overmix: When adding dry ingredients, mix just until they are combined. Overmixing can make your cookies tough, and we want them soft!
What You Need for Moist Raspberry Cookies
- 2 cups all-purpose flour
- 1 tsp baking powder
- ¾ cup granulated sugar
- ½ cup unsalted butter, softened
- 1 large egg
- ¼ cup milk
- 1 cup fresh or frozen raspberries
⏱️ Time: 20 minutes🍽️ Yields: 20 cookies
How to Make Moist Raspberry Cookies
Step 1: Create Your Dough
Preheat your oven to 375°F (190°C). In a large bowl, cream the softened butter and sugar until it’s light and fluffy. Beat in the egg and milk until everything is well combined. In a separate bowl, whisk together the flour and baking powder, then slowly add it to the wet ingredients, mixing until just combined. Gently fold in the raspberries.
Step 2: Bake Simply
Drop rounded spoonfuls of dough onto a prepared baking sheet, leaving some space between each. Bake for 9-11 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
📝 Final Note
For extra moist raspberry cookies, slightly underbake them. They will finish cooking on the baking sheet as they cool, keeping them wonderfully soft.