Raspberry Lemonade Cookies — Subway Copycat Recipe

These raspberry lemonade cookies are just like the ones from Subway! Soft, chewy, and filled with raspberry and lemon flavours – everyone loves them!

Raspberry and lemon together are one of my favourite flavour combinations—right up there with chocolate. I bake a lot with those flavours because they’re bright, fresh and everyone enjoys them.

I’ve made several raspberry-lemon treats over the years. Raspberry lemon blondies and lemon raspberry sweet rolls are long-time family favourites, and today I’m sharing a close copy of Subway’s raspberry lemonade cookies: soft, chewy cookies studded with white chocolate and raspberry bits, and bright lemon flavour throughout.

I tasted these cookies recently and wanted to recreate them at home. The dough, the white chocolate chips and those raspberry bits were the challenge: I wanted the soft texture and the distinct raspberry pockets that give the cookie its character.

To get the soft texture I added cream cheese to the dough. That simple change delivers the tender, slightly tangy chew that’s closer to the Subway version. White chocolate chips finish the cookie with sweet, creamy bites.

Finding the right raspberry component took more experimenting. Fresh raspberries, jam, thickened jam and even fruit leather were delicious but didn’t match the flavor and appearance of the original cookie. The breakthrough came when I tried raspberry‑flavored gummy candy. Cut into tiny pieces, these gummies melt slightly in the oven, creating jammy pockets of raspberry flavor and a look reminiscent of the store-bought cookie.

The best results came from a real-fruit gummy with a slightly tender texture. Swedish Berries also work reasonably well and are easier to use because they don’t fully melt, but the real-fruit gummies give a closer match in taste. If you can access packaged jammy raspberry bits made for baking, those would work too.

When working with gummy candies, cut them into small pieces before incorporating, but measure them first—small pieces tend to stick together. Add the measured gummies to the dough as you cut them and stir a couple of times so they don’t clump. Because these candies can melt and spread if placed on the bottom of the cookie, check the bottom of each scoop before baking and move exposed pieces to the top.

Use a cookie scoop for these cookies because the dough is very soft. A 1.5 tablespoon scoop gives consistent cookies and makes handling easier. Line baking sheets with parchment so any melted candy is easy to clean up.

These cookies are a lovely addition to any raspberry-lemon collection. They’re soft, tangy, and full of pockets of raspberry with creamy white chocolate—perfect for anyone who loves that bright, fruity combination.

Here are some more great lemon recipes for you:

• Lemon Cookies
• Lemon Sugar Cookie Cups
• Glazed Raspberry Lemon Bread
• Lemon Blueberry Turnovers
• Homemade Lemon Curd

Yield: 28-30 cookies

Raspberry Lemonade Cookies {Subway Copycat}

These raspberry lemonade cookies are soft, chewy, and packed with lemon and raspberry flavour—an easy copycat that’s perfect for home baking.

Prep Time
30 minutes

Cook Time
10 minutes

Total Time
40 minutes

Ingredients

• 1 cup granulated sugar
• 2 tablespoons lemon zest (about 1–2 lemons)
• 1/2 cup unsalted butter, softened
• 1/4 cup cream cheese, softened
• 1/2 teaspoon vanilla
• 2 teaspoons lemon flavouring
• 1 large egg
• 2 tablespoons lemon juice (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 gummy candies (cut into small pieces)
• 3/4 cup white chocolate chips
• coarse purple sugar

Instructions

1. Preheat oven to 350°F. Line two baking sheets with parchment paper or silicone mats.
2. In a food processor, combine the sugar and lemon zest until the sugar is lightly yellow and fragrant.
3. Add the butter and cream cheese and process until light and fluffy.
4. Mix in vanilla, lemon flavouring, egg, and lemon juice, scraping the bowl as needed.
5. Stir in flour, salt, baking powder, and baking soda until combined.
6. Fold in white chocolate chips and the small pieces of raspberry gummy candy. The candy pieces tend to stick together, so add them as you cut and stir occasionally.
7. Drop dough by 1.5 tablespoon scoops onto prepared sheets. Check the bottom of each scoop and move any visible candies from the bottom to the top so they don’t spread during baking.
8. Sprinkle tops with coarse purple sugar.
9. Bake 9–11 minutes, until edges are just starting to brown.
10. Let cookies cool on the baking sheets for 10–15 minutes before transferring to a wire rack to cool completely.
11. Store in an airtight container at room temperature for 5–7 days or freeze up to 3 months.

Notes

I used a real-fruit style gummy for the raspberry pieces because they melt slightly and give a jammy bite. If you can’t find the same gummies, Swedish Berries or similar fruit snacks will work—just expect a slightly different texture and flavor. Always measure the candies before cutting, and add them to the dough as you cut so they don’t clump.

Because the dough is soft and sticky, a cookie scoop makes portioning easier and keeps the bottoms visible so you can reposition candies before baking.

Nutrition Information:

Yield:

28

Serving Size:

1 cookie

Amount Per Serving:
Calories: 132Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 65mgCarbohydrates: 19gFiber: 0gSugar: 11gProtein: 2g

Nutrition information is an estimate based on ingredients used and may not be exact.