Raspberry Lemon Poppy Cookies

Raspberry Lemon Poppy Cookies bring the sunshine straight to your kitchen. These bakery-style cookies are soft, chewy, and packed with bright lemon flavor, with the sweet tartness of raspberry glaze drizzled right on top. Each cookie is lightly speckled with poppy seeds and finished with a tangy lemon glaze that makes them look just as gorgeous as they taste.

They’re the kind of cookies that feel like a celebration. Whether you’re making them for spring brunches, holiday trays, baby showers, or just your everyday sweet tooth, these cookies are playful, flavorful, and beautifully eye-catching.

And the best part? They come together easily with no chill time and no mixer required.

this Recipe

What Are Raspberry Lemon Poppy Cookies?

These cookies are a lemon sugar cookie base with poppy seeds baked in for texture and a gentle crunch. After baking, they’re glazed with a smooth lemon icing and finished with a bright raspberry swirl or drizzle. Think of them like a lemon poppy seed muffin turned into a soft, buttery cookie with a jewel-toned raspberry twist.

Every bite brings a balance of citrusy tang, gentle sweetness, and the subtle crunch of poppy seeds.

Why You’ll Love This Recipe

• No mixer needed and no chill time
• Bakery-style results at home
• The lemon raspberry combo is fresh and irresistible
• Perfect for gifting, parties, or everyday bakes
• Can be made ahead and freeze beautifully

What They Taste Like

The cookie base is buttery and soft with slightly crisp edges. You’ll get the bright zing of lemon followed by subtle nutty notes from the poppy seeds. The glaze adds a burst of citrus sweetness, and the raspberry swirl finishes each bite with a fruity punch that keeps you coming back.

Ingredients

For the cookies:

• ½ cup (1 stick) unsalted butter, softened
• ¾ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 2 teaspoons fresh lemon zest
• 1 tablespoon lemon juice
• 1 ½ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 tablespoon poppy seeds

For the lemon glaze:

• 1 cup powdered sugar
• 1 ½ to 2 tablespoons lemon juice
• ½ teaspoon lemon zest (optional)

For the raspberry drizzle:

• 2 tablespoons raspberry jam
• 1 teaspoon warm water

Tools You’ll Need

• Mixing bowls
• Whisk and spatula
• Baking sheet
• Parchment paper
• Small piping bag or zip-top bag for drizzle
• Cooling rack

Ingredient Swaps and Additions

• Use orange or lime zest in place of lemon for a fun twist
• Swap raspberry jam with strawberry or blackberry
• Add white chocolate chips for extra sweetness
• Use gluten-free flour blend for a GF version
• Add a tiny bit of almond extract for more depth

How to Make Raspberry Lemon Poppy Cookies

Step 1: Prep the oven

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: Mix the wet ingredients

In a large bowl, beat together softened butter and sugar until light and fluffy. Add egg, vanilla, lemon zest, and lemon juice. Mix until combined.

Step 3: Add dry ingredients

In a separate bowl, whisk together flour, baking soda, salt, and poppy seeds. Gradually add dry ingredients into the wet mixture, stirring just until a soft dough forms.

Step 4: Shape and bake

Scoop dough into 1 ½ tablespoon-sized balls. Place 2 inches apart on the prepared baking sheet. Bake for 9 to 11 minutes, or until the edges are just lightly golden. Let cookies cool on the pan for 5 minutes, then transfer to a rack to cool completely.

Step 5: Make the glaze

Whisk powdered sugar with lemon juice until smooth and pourable. Adjust consistency with more sugar or juice if needed.

Step 6: Make raspberry drizzle

Whisk raspberry jam with warm water to thin it out. Use a spoon or piping bag to drizzle it across the glazed cookies.

Step 7: Finish

Let the glaze set completely at room temperature before storing.

Best Occasions to Serve These Cookies

• Easter or spring dessert trays
• Bridal and baby showers
• Mother’s Day brunch
• Afternoon tea or coffee
• Cookie swaps and gifting

Tips for the Best Cookies

• Don’t overbake. Take them out when edges are just set for soft centers.
• Use fresh lemon zest for the brightest flavor.
• Let cookies cool completely before glazing.
• Use high-quality jam for best color and flavor in the drizzle.
• Store glaze and drizzle separately if making ahead.

Storage Instructions

Room Temperature: Store in an airtight container for up to 5 days. Place parchment between layers.

Freezer: Freeze unglazed cookies for up to 2 months. Thaw, glaze, and drizzle fresh before serving.

Fridge: Not recommended unless needed short-term. It may dry the cookies.

Common Mistakes to Avoid

• Overmixing the dough, which makes cookies tough
• Skipping the zest, which reduces lemon flavor
• Using cold butter, which won’t cream properly
• Applying glaze to warm cookies, which will melt off
• Over-baking, leading to dry cookies instead of soft centers

Frequently Asked Questions

Can I use bottled lemon juice?
Fresh is best, but bottled will work in the glaze if that’s all you have.

What kind of jam works best?
Seedless raspberry jam gives the smoothest finish. You can also strain regular jam for a cleaner look.

Do I need to chill the dough?
Nope! This dough bakes great without chilling.

Can I double the recipe?
Yes, it doubles well for parties or events.

Are these freezer-friendly?
Yes. Freeze cookies before glazing for best texture when thawed.

Conclusion

Raspberry Lemon Poppy Cookies are fresh, zesty, and sweet with just the right amount of chew. They bring together lemony sunshine and fruity raspberry in a beautiful, bakery-worthy treat that’s as fun to make as it is to eat.

Whether you’re baking for a special occasion or just want to brighten someone’s day, these cookies hit the sweet spot every time.

Print

July 31, 2025 by Melissa