Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies offer a delightful balance of tart citrus and sweet berries in a soft, buttery treat. Perfect for a refreshing twist on classic cookies, they’re easy to make and sure to please any crowd.
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
- Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: Rub the granulated sugar together with the lemon zest until the mixture is fragrant.
- Step 3: Using a mixer on medium-high speed, cream the butter and brown sugar with the sugar-zest mixture for 3–4 minutes until light and fluffy.
- Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
- Step 5: Gradually add the salt, baking powder, baking soda, and flour, mixing just until combined; avoid overmixing.
- Step 6: Gently fold in the chopped frozen raspberries to keep their shape.
- Step 7: Scoop the dough into 3-tablespoon balls and place 5 on each prepared baking sheet. Sprinkle the tops with flaked salt.
- Step 8: Bake for 12–15 minutes until the edges start to turn golden. Allow the cookies to cool on the baking sheet to finish baking and set.
Tips & Variations
- Use fresh raspberries in season for a juicier texture, but be careful not to overmix to prevent bleeding color.
- For extra zing, add a teaspoon of lemon extract along with the vanilla.
- Try substituting flaked salt with a light sprinkle of coarse sugar for a sweeter finish.
- If you prefer softer cookies, reduce baking time by 1–2 minutes and keep a close eye on them.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 2 months; thaw at room temperature before serving. Reheat briefly in a low oven or microwave for a fresh-baked feel.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries work well but may release more juice during baking. To avoid mushy cookies, fold them in gently and do not overmix the dough.
Why do the cookies need both baking powder and baking soda?
Baking powder and baking soda together help the cookies rise properly while balancing the acidity from the lemon juice and raspberries, giving a tender texture and perfect lift.
PrintLemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are soft, buttery, and bursting with fresh lemon flavor and juicy raspberries. The combination of tart lemon zest and sweet raspberries makes these cookies a perfect balance of citrusy and fruity delight. Finished with a sprinkle of flaky sea salt, they offer a delightful sweet and salty contrast. Easy to make and perfect for sharing with family and friends or enjoying with your afternoon tea.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
To Finish
- Flaked salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent the cookies from sticking and to make cleanup easier.
- Prepare Lemon Sugar: Rub the granulated sugar and lemon zest together with your fingers until the mixture becomes fragrant, releasing the bright citrus oils into the sugar for enhanced flavor throughout the dough.
- Cream Butter and Sugars: In a mixing bowl, beat the room temperature butter and brown sugar on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy, which helps to give the cookies a tender texture.
- Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract until just combined, which adds moisture and flavor.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour to the wet ingredients, mixing gently until just combined to avoid overworking the dough and developing gluten.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries to evenly distribute the berries without mashing them, preserving some texture and bursts of flavor.
- Shape Cookies: Use a spoon to scoop 3-tablespoon portions of the dough and place 5 balls per lined baking sheet, spacing them evenly. Sprinkle the tops lightly with flaky salt to add a salty contrast.
- Bake: Bake the cookies for 12 to 15 minutes, or until the edges just begin to turn golden brown. This ensures a chewy center with crisp edges.
- Cool: Allow the cookies to cool on the baking sheet so they can finish baking and set properly. This helps maintain their shape and texture.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet; chop them gently and fold carefully to retain shape.
- Be careful not to overmix the dough once the flour is added to keep the cookies tender and soft.
- If you prefer a more intense lemon flavor, you can increase the lemon zest or add a bit more lemon juice.
- Flaked salt on top adds a wonderful salty contrast that enhances flavors—don’t skip this step.
- Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.
Keywords: lemon raspberry cookies, lemon cookies, raspberry desserts, lemon zest cookies, easy cookie recipe, summer cookies, fruity cookies
