Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies are a bright and tangy treat, perfect for spring or summer. With a delicate lemon flavor and bursts of juicy raspberries, they balance sweetness and tartness beautifully. They’re simple to make and delightful to enjoy with a cup of tea or coffee.

Ingredients

• ½ cup (100 g) granulated sugar
• Zest of 1 large lemon
• ½ cup (113 g) butter, room temperature
• ¼ cup (55 g) brown sugar
• 1 large egg yolk
• 1 Tbsp lemon juice (about half a lemon)
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1¼ cups (175 g) all-purpose flour
• ¾ cup (75 g) frozen raspberries, chopped
• Flaked salt, for sprinkling

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Step 2: Rub the granulated sugar and lemon zest together until fragrant to release the lemon oils.
3. Step 3: Cream the butter and brown sugar with the lemon-infused granulated sugar on medium-high speed for 3–4 minutes until light and fluffy.
4. Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
5. Step 5: Gradually add the salt, baking powder, baking soda, and flour, mixing until just combined—avoid overmixing.
6. Step 6: Gently fold in the chopped frozen raspberries to keep their shape and color.
7. Step 7: Scoop the dough into 3-tablespoon balls, placing five on each prepared baking sheet, and sprinkle the tops lightly with flaked salt.
8. Step 8: Bake for 12–15 minutes until the edges start to turn golden. Let the cookies cool on the baking sheet so they can finish baking and set properly.

Tips & Variations

• Use fresh raspberries if available, but add them gently to maintain the cookie texture.
• If you prefer a stronger lemon flavor, increase the zest or add a little lemon extract.
• For a dairy-free version, substitute butter with a plant-based margarine and check the sugar ingredients.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them between layers of parchment paper in a sealed container for up to 2 months. Reheat gently in a low oven or microwave for a few seconds to refresh their 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, but handle them gently to avoid turning the dough too wet. Frozen raspberries are recommended for better texture and to prevent excess moisture.

Why do the cookies need flaked salt on top?

Flaked salt adds a pleasant contrast to the sweetness and lemon tartness, enhancing the overall flavor and making the cookies more balanced and interesting.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.5 from 109 reviews

These Lemon Raspberry Cookies are a delightful treat combining zesty lemon flavor with juicy raspberries baked into tender, buttery cookies. Perfect for a fresh twist on classic cookies, they balance sweetness and tartness with a hint of flaked salt to enhance the flavors.

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

Ingredients

Scale 1x2x3x

Cookie Dough

• ½ cup (100 g) granulated sugar
• Zest of 1 large lemon
• ½ cup (113 g) butter, room temperature
• ¼ cup (55 g) brown sugar
• 1 large egg yolk
• 1 Tbsp lemon juice (about half a lemon)
• 1 tsp vanilla extract
• ½ tsp salt
• ½ tsp baking powder
• ¼ tsp baking soda
• 1¼ cups (175 g) all-purpose flour
• ¾ cup (75 g) frozen raspberries, chopped

For Sprinkling

• Flaked salt, for sprinkling

Instructions

1. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
2. Flavor the Sugar: Rub the granulated sugar and lemon zest together until fragrant to release the essential oils in the zest, enhancing the lemon flavor in the cookies.
3. Cream Butter and Sugar: Using an electric mixer, cream the butter and brown sugar on medium-high speed for 3–4 minutes until the mixture is light and fluffy, which helps create a tender texture.
4. Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine, imparting flavor and moisture to the dough.
5. Incorporate Dry Ingredients: Gradually add salt, baking powder, baking soda, and all-purpose flour, mixing just until combined to avoid overworking the dough and tough cookies.
6. Fold in Raspberries: Gently fold the frozen chopped raspberries into the dough to evenly distribute without breaking them down too much.
7. Shape Dough: Scoop the dough into 3-tablespoon balls and place 5 balls on each prepared baking sheet, spacing them adequately. Sprinkle each cookie ball with flaked salt to enhance the sweet and tart flavor contrast.
8. Bake: Bake the cookies for 12–15 minutes or until the edges are golden and set. Let the cookies cool on the baking sheet to finish baking through and firm up before removing.

Notes

• Use frozen raspberries to prevent the cookies from becoming too wet, and chop them before folding in.
• Let the butter soften to room temperature for easier creaming and better texture.
• Do not overmix after adding flour to keep cookies tender.
• Flaked salt on top balances sweetness and enhances the raspberry flavor.
• Store cookies in an airtight container for up to 3 days to maintain freshness.

Keywords: lemon raspberry cookies, lemon zest cookies, berry cookies, homemade cookies, easy cookie recipe, baking with berries