Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies blend bright citrus with sweet, tangy berries for a fresh twist on a classic treat. Soft, flavorful, and lightly salted, they’re perfect for a springtime snack or afternoon tea.

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 your 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 and mix on medium-high speed for 3–4 minutes until light and fluffy.
4. Step 4: Mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
5. Step 5: Gradually add the salt, baking powder, baking soda, and flour to the wet ingredients, mixing gently. Stop mixing when you still see some flour remnants to avoid overworking the dough.
6. Step 6: Chop the frozen raspberries into small pieces and carefully fold them into the dough to prevent the juice from bleeding too much.
7. Step 7: Using a 3-tablespoon cookie scoop or spoon, form large dough balls and place five on each prepared baking sheet. Lightly sprinkle flaked salt on top of each cookie.
8. Step 8: Bake for 12–15 minutes, until the edges are lightly golden brown. Allow the cookies to rest on the baking sheet after removing from the oven so the centers finish cooking.

Tips & Variations

• Use fresh lemon zest for the brightest flavor and avoid zesting the white pith, which can add bitterness.
• If you don’t have frozen raspberries, fresh can work—just be gentle to avoid breaking them up too much.
• For a hint of extra texture, consider folding in some chopped white chocolate or sliced almonds.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate the container for up to a week. Reheat gently in the microwave for a few seconds to restore softness.

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. Just fold them in gently to prevent the dough from becoming too wet or stained.

Can I freeze the cookie dough?

Absolutely. Shape the dough into balls, freeze on a baking sheet until firm, then transfer to a freezer bag. Bake straight from frozen, adding a couple of extra minutes to the baking time.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.7 from 81 reviews

These Lemon Raspberry Cookies combine the tartness of fresh lemon zest and juice with juicy frozen raspberries to create a bright, flavorful treat. Soft and chewy with a hint of flaked salt on top, these cookies are perfect for spring and summer snacking or any time you crave a fruity, zesty dessert.

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

Ingredients

Scale 1x2x3x

Dry Ingredients

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

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)

Flavorings and Add-ins

• 1 large lemon, zested
• ¾ cup frozen raspberries, chopped small
• 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 granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until fragrant and the zest is well distributed.
3. Cream Butter and Sugars: Add the room temperature butter and brown sugar to the lemon-sugar mixture. Using a mixer on medium-high speed, beat for 3-4 minutes until the mixture is light and fluffy.
4. Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until fully combined.
5. Incorporate Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour into the wet mixture. Mix gently and stop as soon as most of the flour is incorporated to avoid over-mixing.
6. Fold in Raspberries: Chop or break up the frozen raspberries into small pieces. Gently fold them into the dough, taking care not to overmix to prevent the raspberry juice from bleeding too much.
7. Scoop Dough Balls: Using a 3-tablespoon cookie scoop, form large dough balls and place 5 on each lined baking sheet. Sprinkle each ball lightly with flaked salt for a sweet-salty contrast.
8. Bake: Bake the cookies for 12-15 minutes until the edges turn a light golden brown. Allow the cookies to sit on the baking sheet for a few minutes after baking to finish cooking through and to firm up slightly.

Notes

• Using frozen raspberries helps maintain their shape and minimizes bleeding juice into the dough.
• Do not overmix the dough after adding flour to avoid tough cookies.
• If you like, you can substitute the lemon zest with lime zest for a different citrus flavor.
• Letting the cookies rest on the baking sheet after baking helps them set in the center.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, fruity cookies, lemon zest cookies, summer cookies