These raspberry lemonade cookies are soft, chewy, and bright with sweet raspberry and fresh lemon flavor. If you enjoy the Subway-style raspberry lemonade cookies, this copycat version is a fun treat to bake at home.
Raspberry and lemon are a wonderful match. The sweet berry flavor balances the sharp citrus perfectly, creating a cookie that tastes bright, fresh, and just a little bit special. Chocolate will always have its place, but raspberry lemon desserts are hard to resist.
These raspberry lemonade cookies were inspired by the soft cookies served at Subway. They have a tender lemon cookie base, creamy white chocolate chips, and little raspberry candy pieces that melt slightly as they bake. The result is a chewy, colorful cookie with a sweet-tart flavor that stands out from a classic sugar cookie.
The cookie dough itself is simple, but the texture matters. A small amount of cream cheese helps make the cookies softer and gives them a tender bite. Lemon zest, lemon juice, and lemon flavoring bring in the citrus, while white chocolate chips add sweetness and richness.
The raspberry element takes a little more thought. Fresh raspberries, jam, thickened jam, and fruit leather can all taste good, but they do not create quite the same look or texture. Raspberry-flavored gummy candy works best because it softens in the oven and creates small pockets of fruity flavor throughout the cookie.
For the closest texture, use raspberry real fruit gummies or another raspberry gummy candy with a similar soft consistency. Cut the candy into very small pieces before stirring it into the dough. The pieces can be sticky, so it is easiest to add them gradually while mixing rather than cutting everything first and letting the pieces clump together.
Because the candies melt as the cookies bake, parchment paper is highly recommended. It makes cleanup much easier and helps prevent any melted candy from sticking firmly to the pan. You should also check the bottom of each scoop of dough before baking. If candy pieces are sitting on the bottom or lower sides, move them to the top of the cookie dough so they melt into the cookie instead of spreading onto the baking sheet.
This dough is very soft, so it is not meant to be rolled by hand. A cookie scoop is the easiest way to portion the dough neatly and make cookies that bake evenly. A 1 1/2 tablespoon scoop works well and gives you cookies that are similar in size.
These raspberry lemonade cookies are not difficult, but a few small details make a big difference. Use fresh lemon zest for the best citrus aroma, do not overbake the cookies, and let them cool on the baking sheet before moving them. They should be just starting to turn golden at the edges when they come out of the oven.
Once cooled, the cookies stay soft for several days when stored in an airtight container. They also freeze well, making them a great make-ahead dessert for lunches, parties, bake sales, or whenever you want a chewy lemon raspberry cookie ready to enjoy.
How to Make Raspberry Lemonade Cookies
- This dough is very soft and sticky, so treat it as a drop cookie dough. Do not try to roll it into balls by hand. A small cookie scoop will help you portion the dough evenly.
- Cut the raspberry gummy candies into very small pieces. If using larger gummies, cut each one into several pieces with kitchen shears. Measure the candy before cutting, then add the pieces to the dough as you work so they do not clump together.
- Stir the dough once or twice while adding the candy pieces. This helps distribute the raspberry flavor more evenly through the cookies.
- Before placing each scoop of dough on the baking sheet, check the bottom for candy pieces. Move any visible pieces from the bottom to the top so they melt into the cookie rather than onto the pan.
- Line your cookie sheets with parchment paper or silicone baking mats. This is especially helpful because the raspberry candy can melt during baking.
- Bake only until the edges are just beginning to brown. The cookies will continue to set as they cool on the baking sheet.
More Lemon Dessert Ideas
- Lemon Cookies
- Lemon Sugar Cookie Cups
- Glazed Raspberry Lemon Bread
- Lemon Blueberry Turnovers
- Homemade Lemon Curd
Raspberry Lemonade Cookies
Soft and chewy raspberry lemonade cookies made with lemon zest, cream cheese, white chocolate chips, and sweet raspberry candy pieces.
30 minutes
10 minutes
40 minutes
Ingredients
- 1 cup granulated sugar
- 2 tablespoons lemon zest, from about 1-2 lemons
- 1/2 cup unsalted butter, softened
- 1/4 cup cream cheese, softened
- 1/2 teaspoon vanilla
- 2 teaspoons lemon flavoring
- 1 large egg
- 2 tablespoons lemon juice, from about 1 lemon
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/3 cup raspberry real fruit gummies or other raspberry-flavored gummy candy, cut into small pieces
- 3/4 cup white chocolate chips
- Coarse purple sugar
Instructions
- Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper or silicone baking mats and set them aside.
- In a food processor, combine the sugar and lemon zest until the sugar becomes fragrant and lightly yellow.
- Add the softened butter and cream cheese. Process until the mixture is light, smooth, and fluffy.
- Add the vanilla, lemon flavoring, egg, and lemon juice. Mix well, scraping down the sides of the bowl as needed.
- Add the flour, salt, baking powder, and baking soda. Mix just until the dough comes together.
- Stir in the white chocolate chips and the small raspberry gummy candy pieces.
- If the candy pieces are sticky, add them gradually as you cut them and stir the dough once or twice to keep them from clumping.
- Drop the dough onto the prepared cookie sheets in 1 1/2 tablespoon portions. A cookie scoop works best because the dough is very soft.
- Check that there are no candy pieces on the bottoms of the dough portions. Move any visible pieces to the tops of the cookies before baking.
- Sprinkle the tops with coarse purple sugar.
- Bake for 9-11 minutes, or until the edges are just beginning to brown.
- Let the cookies cool on the baking sheet for 10-15 minutes, then transfer them to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for 5-7 days, or freeze them for up to 3 months.
Notes
Raspberry real fruit gummies give these cookies a sweet raspberry flavor and a texture close to the Subway-style cookie. Other raspberry gummy candies can also work, but the flavor and melting texture may vary.
The candies may melt in the oven, so avoid placing them on the bottom of the dough. If a piece melts directly against the baking sheet, it can spread out and stick. Parchment paper makes this much easier to manage.
The cookie dough is soft and sticky. For the neatest cookies and most even baking, use a small cookie scoop instead of shaping the dough by hand.
Nutrition Information:
Yield:
28
Serving Size:
1 cookie
Amount Per Serving:
Calories: 132
Total Fat: 6g
Saturated Fat: 3g
Trans Fat: 0g
Unsaturated Fat: 2g
Cholesterol: 18mg
Sodium: 65mg
Carbohydrates: 19g
Fiber: 0g
Sugar: 11g
Protein: 2g
Nutrition information is an estimate based on the ingredients used and may not be exact.