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Easy Lemon Raspberry Cookies 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.

Ingredients

Scale

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