Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies are a delightful blend of zesty citrus and sweet berries, perfect for a fresh twist on classic cookies. Soft, tender, and bursting with flavor, they make a wonderful treat for any occasion.

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.
3. Step 3: Cream in the butter and brown sugar 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.
5. Step 5: Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
6. Step 6: Fold in the frozen chopped raspberries gently.
7. Step 7: Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt.
8. Step 8: Bake for 12–15 minutes until edges begin to turn golden. Let cool on the baking sheet to finish baking.

Tips & Variations

• Use fresh raspberries if available but fold them in gently to prevent the dough from becoming too wet.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.
• For an extra burst of lemon, add a teaspoon of lemon extract along with the vanilla.
• Sprinkle with coarse sugar instead of flaked salt for a sweeter finish.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week. Reheat gently in a microwave for 10–15 seconds to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used. Be gentle when folding them in to avoid breaking the berries and making the dough too wet.

Why do these cookies need both baking powder and baking soda?

Using both helps the cookies rise properly and creates a tender texture, balancing the acidity from the lemon juice and raspberries.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 129 reviews

Delight in these zesty Lemon Raspberry Cookies, combining bright lemon flavor with bursts of sweet-tart raspberries baked into a soft, buttery cookie with a hint of flaked salt for the perfect balance.

• Author: Sienna
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: About 20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• ½ cup (100 g) granulated sugar
• Zest of 1 large lemon
• ¼ tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1¼ cups (175 g) all-purpose flour

Wet Ingredients

• 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

Add-ins

• ¾ cup (75 g) frozen raspberries, chopped

Topping

• Flaked salt, for sprinkling

Instructions

1. Preheat and prepare baking sheets. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to ensure cookies don’t stick and bake evenly.
2. Create lemon-scented sugar. Rub the granulated sugar and lemon zest together until fragrant; this releases the oils from the zest, enhancing the lemon flavor throughout the cookies.
3. Cream butter and sugars. Using a mixer on medium-high speed, cream the softened butter and brown sugar together for 3 to 4 minutes until the mixture is light and fluffy, which helps create a tender texture.
4. Add wet ingredients. Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine the flavors and bind the dough.
5. Incorporate dry ingredients. Gradually add the salt, baking powder, baking soda, and flour, mixing just until everything is combined to avoid overworking the dough and toughening the cookies.
6. Fold in raspberries. Gently fold in the chopped frozen raspberries to distribute them evenly without crushing them, preserving their shape and juices.
7. Shape and sprinkle. Scoop the dough into 3-tablespoon sized balls and place 5 on each prepared baking sheet, then lightly sprinkle flaked salt on top of each ball to enhance the flavors.
8. Bake and cool. Bake the cookies for 12 to 15 minutes, watching for the edges to turn golden. Remove from oven and let them cool on the baking sheet to finish baking and set up before transferring to a wire rack.

Notes

• Using frozen raspberries helps minimize excess moisture in the dough while still providing vibrant fruit flavor.
• Do not overmix the dough once the flour is added, to keep cookies tender.
• Flaked salt on top adds an excellent contrast to the sweetness; adjust quantity or omit based on preference.
• For softer cookies, underbake slightly and let them finish cooking on the hot baking sheet.
• Store cooled cookies in an airtight container for up to 3 days for best freshness.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, citrus cookies, baked cookies, sweet and tart cookies