Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies offer a delightful balance of tart citrus and sweet berries, creating a fresh and flavorful treat. Soft and tender with bursts of raspberry, they are perfect for any occasion or a simple afternoon snack.

Ingredients

• 1/2 cup (100 g) granulated sugar
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• 1/2 cup (113 g) unsalted butter, softened
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (100 g) frozen raspberries

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 bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
3. Step 3: Add the softened butter and brown sugar, then beat until light and fluffy, about 3–4 minutes.
4. Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
7. Step 7: Gently fold in the frozen raspberries, taking care not to crush them.
8. Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the baking sheets.
9. Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
10. Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Keep raspberries frozen until mixing to prevent the dough from turning pink and to reduce bleeding.
• Do not overbake; cookies will firm up as they cool and remain soft inside.
• For extra lemon flavor, drizzle a light lemon glaze over the cooled cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a sealed container and thaw at room temperature before serving. Warm gently in the oven if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

It’s best to use frozen raspberries to prevent them from breaking down and coloring the dough too much. If using fresh, fold them in very gently and consider adding them just before baking.

Can I substitute lemon juice with lemon extract?

While lemon extract can add flavor, fresh lemon juice provides acidity and moisture that affect the texture and balance. For best results, use fresh lemon juice as stated.

Lemon Raspberry Cookies Recipe

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★★★★★

4.4 from 102 reviews

These Lemon Raspberry Cookies combine the zesty brightness of fresh lemon with sweet-tart frozen raspberries baked into a soft, chewy cookie. With a tender crumb and subtle citrus aroma enhanced by lemon zest and juice, these cookies are perfect for a refreshing treat or dessert.

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

Ingredients

Scale 1x2x3x

Dough

• 1/2 cup (100 g) granulated sugar
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• 1/2 cup (113 g) unsalted butter, softened
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (100 g) frozen raspberries

Instructions

1. Preheat oven. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
2. Prepare lemon sugar. In a large bowl, rub the granulated sugar and lemon zest together with your fingers until the mixture is fragrant, releasing the oils from the zest to infuse the sugar.
3. Cream butter and sugars. Add the softened unsalted butter and light brown sugar to the lemon-infused sugar. Beat the mixture with a mixer until it becomes light and fluffy, approximately 3 to 4 minutes.
4. Add wet ingredients. Mix in the egg yolk, fresh lemon juice, and vanilla extract until everything is fully combined.
5. Mix dry ingredients. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
6. Combine wet and dry. Gradually add the dry ingredients to the wet mixture, stirring gently until a soft dough forms. Avoid overmixing to keep cookies tender.
7. Fold in raspberries. Carefully fold in the frozen raspberries, being gentle to avoid crushing them, which helps maintain bursts of tart fruit in the cookies.
8. Scoop dough. Using about 3 tablespoons of dough per cookie, scoop dough balls and place them 2 to 3 inches apart on the prepared baking sheets to allow for spreading.
9. Bake cookies. Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges are set and lightly golden, while the centers remain soft and tender.
10. Cool cookies. Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely before serving or storing.

Notes

• Keep raspberries frozen until mixing to prevent their juice from bleeding into the dough excessively.
• Do not overbake; cookies will firm up as they cool, ensuring a soft center.
• For extra lemon flavor, consider adding a light lemon glaze on cooled cookies.
• Store cookies in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Keywords: lemon raspberry cookies, lemon cookies, berry cookies, soft cookies, citrus cookies, fruit cookies, easy dessert