Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies combine bright citrus flavors with juicy bursts of raspberry for a delightful treat. Soft, flavorful, and easy to make, they’re perfect for a refreshing twist on classic cookies.

Ingredients

• ½ cup granulated sugar
• 1 large lemon, zested
• ½ cup butter, room temperature
• ¼ cup brown sugar
• 1 large egg yolk
• 1 tablespoon lemon juice (about half a lemon)
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1¼ cups all-purpose flour
• ¾ cup frozen raspberries, chopped small
• Flaked salt for sprinkling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers to release the zest’s fragrance.
3. Step 3: Add the butter and brown sugar to the bowl, then beat on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
4. Step 4: Mix in the egg yolk, vanilla extract, and lemon juice until combined.
5. Step 5: Gradually add the salt, baking powder, baking soda, and flour. Mix gently, stopping when some flour remnants remain to avoid overmixing.
6. Step 6: Chop the frozen raspberries into small pieces and gently fold them into the dough, taking care not to overmix to prevent the juice from bleeding.
7. Step 7: Using a 3-tablespoon cookie scoop or spoon, form large dough balls and place five on each prepared baking sheet. Sprinkle the tops with flaked salt.
8. Step 8: Bake for 12–15 minutes, until the edges are lightly golden. Let the cookies rest on the baking sheet after removing from the oven to finish cooking in the center.

Tips & Variations

• Using frozen raspberries helps reduce moisture, but chop them small to distribute evenly without bleeding too much juice.
• For an extra lemony kick, add a teaspoon of lemon extract along with the vanilla.
• If you prefer fresh raspberries, gently fold them in just before baking and watch the baking time closely as moisture may increase.
• Sprinkling flaked salt on top balances the sweetness and enhances the lemon flavor.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. To keep them longer, place in the refrigerator for up to a week or freeze for up to 3 months. Reheat gently in a warm oven or microwave for a few seconds to enjoy a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, but fresh raspberries contain more moisture, which may make the dough softer and require shorter baking time. Fold them in gently and watch closely while baking.

Why do the cookies need to rest on the pan after baking?

Allowing the cookies to rest on the baking sheet lets residual heat finish cooking the centers gently, resulting in a soft and tender texture without overbaking.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.5 from 142 reviews

These Lemon Raspberry Cookies offer a delightful combination of tangy lemon zest and juicy raspberries baked into soft, slightly golden cookies. Perfectly balanced with a touch of vanilla and sprinkled with flaky salt, they are a refreshing twist on classic fruit cookies that are quick and easy to prepare.

• Author: Viktoria
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: 10 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1¼ cups all-purpose flour
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda

Wet Ingredients

• ½ cup butter, room temperature
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice (about half a lemon)
• ½ cup frozen raspberries, chopped small

Additional Ingredients

• 1 large lemon, zested
• Flaked salt for sprinkling

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar with the lemon zest using your fingers. This helps release the oils in the zest, making the cookies more fragrant and flavorful.
3. Cream Butter and Sugars: Add the butter and brown sugar to the bowl and mix on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which will contribute to the cookie’s texture.
4. Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the butter and sugar mixture. Mix well to combine all the wet ingredients evenly.
5. Combine Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently and stop as soon as there are still some streaks of flour remaining to avoid overmixing, which can make cookies tough.
6. Fold in Raspberries: Chop the frozen raspberries into small pieces and carefully fold them into the cookie dough. Be gentle to prevent the juice from bleeding and coloring the entire dough.
7. Form Cookie Dough Balls: Using a 3-tablespoon cookie scoop, scoop the dough into large balls. Place five dough balls evenly spaced on each prepared baking sheet. Lightly sprinkle each ball with flaky salt for a subtle salty contrast.
8. Bake Cookies: Bake the cookies in the preheated oven for 12 to 15 minutes until the edges are lightly golden brown but the centers remain soft. Remove from oven and let them rest on the baking sheet to finish cooking slightly in the center before transferring to a wire rack.

Notes

• Using frozen raspberries helps to contain the juice and gives a fresh burst of flavor without overly wetting the dough.
• Do not overmix the dough once you add the flour to maintain a tender cookie texture.
• The flaked salt on top is optional but adds a nice flavor contrast to the sweetness and tartness.
• Let cookies cool on the baking sheet before transferring to prevent breakage as they are still soft when hot.
• You can substitute lemon juice and zest with lime for a different citrus twist.

Keywords: Lemon Raspberry Cookies, citrus cookies, berry cookies, soft cookies, homemade cookies, easy baking, dessert recipe