Introduction

These Lemon Raspberry Cookies combine zesty lemon with sweet-tart raspberries for a delightful treat. Soft and fragrant, they make a perfect snack or dessert to brighten any day.

Lemon Raspberry Cookies Recipe - Recipe Image

Ingredients

½ cup (100 g) granulated sugar
1 large lemon, zested
½ cup (113.5 g) butter, room temperature
¼ cup (55 g) 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 (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped small
Flaked salt for sprinkling

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers to release the lemon’s fragrance.
Step 3: Add the softened butter and brown sugar. Beat on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
Step 4: Mix in the egg yolk, vanilla extract, and lemon juice until combined.
Step 5: Gradually add the salt, baking powder, baking soda, and flour. Stir gently and stop mixing as soon as you see some flour remnants to avoid overworking the dough.
Step 6: Lightly fold in the chopped frozen raspberries, being careful not to overly mix to prevent the raspberry juice from coloring the entire dough.
Step 7: Use a 3-tablespoon scoop to form large dough balls. Place five balls on each lined baking sheet, then sprinkle with flaked salt.
Step 8: Bake for 12–15 minutes, until the cookies are lightly golden around the edges. Allow them to rest on the baking sheet after removing from the oven to finish cooking in the center.

Tips & Variations

For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Use fresh raspberries if frozen ones aren’t available, but fold gently to avoid breaking them up too much.
Chilling the dough for 30 minutes before baking can help prevent spreading and yield thicker cookies.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to one week or freeze for up to 3 months. Reheat gently in a low oven or microwave for a few seconds 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. Just be careful when folding them into the dough to avoid crushing and bleeding their juice too much.

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

Letting the cookies sit on the baking sheet allows the heat to gently finish cooking the center, ensuring a soft and chewy texture.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.7 from 58 reviews

These Lemon Raspberry Cookies offer a delightful combination of tart lemon zest and juicy raspberries balanced with a hint of sweetness. Soft, mildly tangy, and sprinkled with flaked salt, they make a perfect treat for any occasion.

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

Ingredients

Scale

Sugars and Flavorings

½ cup (100 g) granulated sugar
1 large lemon, zested
¼ cup (55 g) brown sugar
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla extract

Dairy and Eggs

½ cup (113.5 g) unsalted butter, room temperature
1 large egg yolk

Dry Ingredients

½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups (175 g) all-purpose flour

Fruit

¾ cup (75 g) frozen raspberries, chopped small

Finishing

Flaked salt for sprinkling

Instructions

Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy baking and cleanup.
Mix sugar and lemon zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release the lemon oils and fragrance.
Cream butter and sugars: Add the softened butter and brown sugar to the bowl. Beat on medium-high speed for 3-4 minutes until the mixture is light and fluffy, incorporating air for soft cookies.
Add wet ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until well combined and smooth.
Combine dry ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently just until the flour is incorporated—some flour remnants near the bowl are okay to avoid overmixing.
Fold in raspberries: Chop the frozen raspberries into small pieces and fold them lightly into the dough, being careful not to overmix so the juice doesn’t bleed excessively into the dough.
Portion dough and sprinkle salt: Using a 3-tablespoon cookie scoop, form large dough balls and place five per lined baking sheet. Lightly sprinkle flaked salt over each dough ball to enhance flavor.
Bake: Bake the cookies for 12-15 minutes, or until the edges turn a light golden brown, indicating they are done but still soft inside.
Cool on pan: Let the cookies rest on the baking sheet after removing from the oven to finish cooking and set before transferring to a cooling rack.

Notes

Using frozen raspberries helps prevent the dough from becoming too wet, but chop them finely to avoid large juice pockets.
Do not overmix the dough after adding flour to keep cookies tender and soft.
Flaked salt on top adds a lovely balance to the sweetness and enhances the lemon and raspberry flavors.
Room temperature butter helps achieve a smooth, fluffy creamed mixture necessary for light cookies.
The cookies will firm slightly as they cool on the baking sheet, so avoid overbaking.

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