Easy Lemon Raspberry Cookies Recipe

Introduction

These easy lemon raspberry cookies are a delightful blend of tart lemon and sweet berries in a tender, buttery cookie. Perfect for a fresh, fruity treat any time of the year, they come together quickly and bake up beautifully.

Ingredients

• ½ cup (100 g) granulated sugar
• Zest of 1 large lemon
• ½ cup (113 g) butter, room temperature
• ¼ cup (55 g) brown sugar
• 1 large egg yolk
• 1 Tbsp lemon juice (about half a lemon)
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1¼ cups (175 g) all-purpose flour
• ¾ cup (75 g) frozen raspberries, chopped
• Flaked salt, for sprinkling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: Rub the granulated sugar and lemon zest together until fragrant to release the citrus oils.
3. Step 3: Cream the butter and brown sugar with the lemon sugar mixture on medium-high speed for 3–4 minutes until light and fluffy.
4. Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
5. Step 5: Gradually add salt, baking powder, baking soda, and flour, mixing just until combined to avoid overworking the dough.
6. Step 6: Gently fold in the chopped frozen raspberries, being careful not to crush them too much.
7. Step 7: Scoop the dough into 3-tablespoon balls, place 5 on each prepared baking sheet, and sprinkle lightly with flaked salt.
8. Step 8: Bake for 12–15 minutes until the cookie edges begin to turn golden. Allow to cool on the baking sheet before transferring.

Tips & Variations

• Use fresh raspberries if available, but add them gently to prevent too much juice. For a different twist, try substituting blueberries or chopped strawberries.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.
• Sprinkling a little coarse sugar instead of flaked salt adds a sweet crunch for those who prefer less saltiness.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 2 months. To reheat, let thaw at room temperature or warm briefly in a low oven to restore freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can substitute fresh raspberries. Be gentle when folding them into the dough to avoid excessive juice that may make the cookies too soft.

Why do the cookies need flaked salt on top?

Flaked salt adds a subtle contrast that enhances the lemon and raspberry flavors, balancing the sweetness and bringing out the bright citrus notes.

Easy Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.5 from 580 reviews

These Easy Lemon Raspberry Cookies are a delightful blend of zesty lemon and juicy raspberries baked into soft, flavorful treats. Perfect for a refreshing dessert or afternoon snack, these cookies combine tangy citrus notes with a touch of sweetness and a delicate sprinkle of flaked salt to enhance their flavor.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ cup (100 g) granulated sugar
• ½ cup (113 g) butter, room temperature
• ¼ cup (55 g) brown sugar
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1¼ cups (175 g) all-purpose flour
• Flaked salt, for sprinkling

Wet Ingredients

• Zest of 1 large lemon
• 1 large egg yolk
• 1 Tbsp lemon juice (about half a lemon)
• 1 tsp vanilla extract

Fruit

• ¾ cup (75 g) frozen raspberries, chopped

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Sugar and Lemon Zest: Rub the granulated sugar together with the lemon zest until fragrant to infuse the sugar with lemon flavor.
3. Cream Butter and Sugars: Use a mixer on medium-high speed to cream the butter with both the granulated lemon sugar and brown sugar for 3-4 minutes, until the mixture becomes light and fluffy. This will help give your cookies a tender texture.
4. Add Wet Flavors: Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine all wet ingredients and enhance flavor complexity.
5. Incorporate Dry Ingredients: Gradually add salt, baking powder, baking soda, and all-purpose flour into the wet mixture. Stir just until combined to avoid overmixing which can make cookies tough.
6. Fold in Raspberries: Gently fold the frozen, chopped raspberries into the dough to distribute the fruit evenly without crushing them.
7. Shape Cookies: Scoop the dough into 3-tablespoon balls and place five on each prepared baking sheet. Sprinkle each cookie with a pinch of flaked salt to enhance the lemon and raspberry flavors.
8. Bake and Cool: Bake in the preheated oven for 12-15 minutes or until the edges begin to turn golden. Remove from the oven and let the cookies cool on the baking sheet to finish baking and set properly.

Notes

• Using frozen raspberries helps maintain their shape and prevents the dough from becoming too wet.
• Be careful not to overmix the dough once flour is added to keep the cookies tender.
• Flaked salt sprinkled on top adds a lovely contrast to the sweetness and enhances flavor.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon cookies, raspberry cookies, easy dessert, citrus cookies, baked cookies, soft cookies, fruit cookies