Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies are a delightful balance of tart citrus and sweet berries, perfect for a bright and refreshing treat. Soft, tender, and lightly salted, they make an excellent snack or dessert any time of year.

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). Line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub them together until the zest releases its fragrance.
3. Step 3: Add the butter and brown sugar to the bowl. Mix on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
4. Step 4: Add the egg yolk, vanilla extract, and lemon juice. Mix until combined.
5. Step 5: Gradually add the salt, baking powder, baking soda, and flour. Mix gently to combine, stopping when some flour is still visible 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 throughout.
7. Step 7: Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place five balls on each prepared baking sheet and sprinkle the tops lightly with flaked salt.
8. Step 8: Bake for 12 to 15 minutes, until the edges turn light golden brown. Allow the cookies to rest on the baking sheet after removing from the oven to finish cooking in the center.

Tips & Variations

• Use frozen raspberries to prevent the dough from becoming too wet. If using fresh, gently pat them dry first.
• For a stronger lemon flavor, add a bit more lemon zest or a teaspoon of lemon extract.
• Try substituting the raspberries with blueberries or chopped strawberries for a different fruity twist.
• Chill the dough for 30 minutes before baking for thicker cookies with a chewier texture.

Storage

Store baked cookies in an airtight container at room temperature for up to 3 days. To keep them longer, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in a warm 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, but fresh raspberries may release more juice, making the dough wetter and potentially affecting the cookie texture. Patting them dry before folding in can help reduce excess moisture.

Why are my cookies spreading too much?

This can happen if the dough is too warm or overmixed. Make sure your butter is at room temperature but not melted, and mix the dough just until combined. Chilling the dough before baking can also help prevent excessive spreading.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

Delightfully tangy and sweet, these Lemon Raspberry Cookies combine the bright flavors of fresh lemon zest and juice with juicy frozen raspberries. Soft and tender with a hint of vanilla and a sprinkle of flaked salt on top, these cookies offer a perfect balance of tartness and sweetness, ideal for a refreshing treat or afternoon snack.

• Author: Windy
• 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 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 tablespoon lemon juice (about half a lemon)
• 1 teaspoon vanilla extract

Additional Ingredients

• 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 the granulated sugar and lemon zest using your fingers. This helps to release the lemon’s fragrant oils, enhancing the cookie’s lemon flavor.
3. Cream butter and sugars: Add the room temperature butter and brown sugar to the bowl. Using an electric mixer on medium-high speed, beat for 3-4 minutes until the mixture is light and fluffy, creating a tender texture for the cookies.
4. Add egg yolk and flavorings: Incorporate the egg yolk, vanilla extract, and fresh lemon juice into the creamed mixture, mixing thoroughly to combine all the wet ingredients evenly.
5. Incorporate dry ingredients: Gradually add salt, baking powder, baking soda, and flour to the wet mixture. Mix gently to avoid overworking the dough; some flour remnants around the bowl are okay.
6. Fold in raspberries: Lightly fold in the chopped frozen raspberries, being careful not to mix too much or the raspberry juice will bleed into the dough, altering the texture and color.
7. Scoop dough: Using a 3-tablespoon cookie scoop, form dough balls and place five on each prepared baking sheet, spacing them evenly. Sprinkle a pinch of flaked salt on top of each dough ball for a subtle salty contrast.
8. Bake cookies: Bake in the preheated oven for 12-15 minutes, or until the edges turn a light golden brown. Allow the cookies to remain on the baking sheet after removing from the oven to finish cooking in the center and to firm up slightly.

Notes

• Using frozen raspberries preserves their tart flavor and prevents excessive bleeding if folded in gently.
• Allowing the cookies to cool a few minutes on the baking sheet helps maintain a soft center with slightly crisp edges.
• The flaked salt sprinkled on top enhances the sweetness and bright lemon flavor.
• Room temperature butter is essential for creaming properly and achieving a tender cookie texture.
• Do not overmix the dough once the flour is added to avoid tough cookies.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, soft cookies, citrus cookies, fruit cookies, homemade cookies