Lemon Raspberry Cookies Recipe
If you’re looking for a bright, fruity treat that perfectly balances zesty citrus and sweet berries, these Lemon Raspberry Cookies are an absolute delight. Each bite bursts with fresh lemon flavor alongside juicy raspberries, all wrapped up in a soft, tender cookie that’s sprinkled with just the right touch of flaked salt. Whether you’re baking for a sunny afternoon tea or a cheerful gathering, these cookies will quickly become your new favorite sweet indulgence.
Ingredients You’ll Need
This recipe calls for a handful of simple ingredients, each playing an essential role in creating those perfect Lemon Raspberry Cookies. From the tangy lemon zest that wakes up your taste buds to the soft butter that makes the cookies irresistible, every component is thoughtfully chosen.
- Granulated sugar (½ cup): Sweetness that balances the tartness of the lemon and raspberries.
- Lemon zest from 1 large lemon: Adds a fragrant, bright citrus aroma that elevates the flavor.
- Butter, room temperature (½ cup): Gives moisture and rich, tender texture to the cookies.
- Brown sugar (¼ cup): Brings a hint of caramel depth and chewiness.
- Egg yolk (1 large): Helps bind the dough while adding richness.
- Lemon juice (1 tablespoon): Enhances that fresh lemon punch and complements the zest.
- Vanilla extract (1 teaspoon): Adds warmth and rounds out the bright citrus flavors.
- Salt (½ teaspoon): Heightens sweetness and balances the flavor profile.
- Baking powder (½ teaspoon): Provides gentle lift to keep the cookies light.
- Baking soda (¼ teaspoon): Helps with browning for those golden edges.
- All-purpose flour (1¼ cups): The foundation that creates structure without fuss.
- Frozen raspberries, chopped small (¾ cup): Bursting with juicy tang and color, they add the iconic berry element to these cookies.
- Flaked salt, for sprinkling: A final finishing touch for a salty-sweet contrast.
How to Make Lemon Raspberry Cookies
Step 1: Preparing the Oven and Baking Sheets
Preheat your oven to 350 degrees Fahrenheit and line two baking sheets with parchment paper. This simple preparation ensures your cookies bake evenly and don’t stick, giving you that perfect golden finish every time.
Step 2: Mixing the Sugar and Lemon Zest
In a large mixing bowl, combine the granulated sugar with the freshly grated lemon zest using your fingers. Rubbing them together helps release the oils in the zest, filling your kitchen with an incredible citrusy fragrance and infusing the cookies with authentic lemon flavor.
Step 3: Creaming Butter and Sugars
Add the room temperature butter along with the brown sugar to the zest mixture. Beat them on medium-high speed for about three to four minutes until the mixture becomes light and fluffy. This step is important as it incorporates air for a soft cookie texture.
Step 4: Adding Wet Ingredients
Next, mix in the egg yolk, vanilla extract, and lemon juice until everything is fully combined. These ingredients add richness, aromatic complexity, and a balanced citrus zing that shines through in every bite.
Step 5: Combining Dry Ingredients
Slowly incorporate the salt, baking powder, baking soda, and flour to the wet mixture. Be gentle and stop mixing when you still see a few flour streaks around the bowl. Overmixing can make your cookies dense, so a light hand here keeps them tender and soft.
Step 6: Folding in the Raspberries
Chop the frozen raspberries into small pieces and gently fold them into the dough. Take care not to overmix — the goal is to have pockets of lovely raspberry juice without bleeding too much coloration or moisture throughout the dough.
Step 7: Scooping and Salt Topping
Using a 3-tablespoon cookie scoop (or your preferred method), form large balls of dough and place five on each prepared baking sheet. Sprinkle each mound lightly with flaked salt, which brings a delightful contrast to the sweet lemon and tart raspberry.
Step 8: Baking to Perfection
Bake the cookies for 12 to 15 minutes, keeping an eye out for edges turning a soft golden brown. Once out of the oven, allow them to rest on the hot baking sheet so the centers can finish cooking gently, ensuring a perfectly chewy middle.
How to Serve Lemon Raspberry Cookies
Garnishes
A sprinkle of powdered sugar or a subtle drizzle of white chocolate can add an elegant touch to your Lemon Raspberry Cookies. Fresh lemon zest curls or a few fresh raspberries on the side also make stunning, flavor-enhancing additions.
Side Dishes
These cookies pair wonderfully with a cup of herbal tea or sparkling lemonade for a refreshing afternoon break. For a more indulgent treat, serve alongside vanilla ice cream or whipped cream to balance the tartness with creamy sweetness.
Creative Ways to Present
Try stacking Lemon Raspberry Cookies on a pretty plate tied together with a lemon-colored ribbon as charming hostess gifts. You can also transform them into mini icecream sandwiches using raspberry sorbet or lemon gelato for an irresistible summer dessert.
Make Ahead and Storage
Storing Leftovers
Store any leftover Lemon Raspberry Cookies in an airtight container at room temperature for up to three days. The flavors will continue to meld, and they’ll remain soft enough to enjoy anytime.
Freezing
If you want to save a batch for later, freeze the baked cookies in a single layer on a baking sheet. Once frozen solid, transfer them to a sealed freezer bag or container, and they’ll keep fresh for up to two months.
Reheating
To enjoy frozen Lemon Raspberry Cookies at their best, thaw them at room temperature and warm briefly in a 300-degree oven for about 5 minutes. This helps revive their softness and brings out all those fabulous citrus and berry notes.
FAQs
Can I use fresh raspberries instead of frozen in Lemon Raspberry Cookies?
Absolutely! Fresh raspberries work just as well. Just be gentle while folding them into the dough to prevent the juice from bleeding too much and affecting the cookie texture.
What makes these Lemon Raspberry Cookies different from other cookies?
It’s the perfect balance of bright lemon zest and juice paired with juicy raspberries, combined with a touch of flaked salt that elevates the flavor to a new level. Plus, their soft, tender texture is wonderfully comforting.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with a gluten-free baking blend suitable for cookies. Make sure it includes xanthan gum or another binder for the best texture.
Is it okay to use lemon juice from a bottle?
Fresh lemon juice is preferred for its bright, vibrant flavor, but if you don’t have fresh lemons on hand, bottled lemon juice will work in a pinch.
How long do Lemon Raspberry Cookies keep fresh?
Stored properly in an airtight container, these cookies stay fresh for up to three days at room temperature and maintain their delicious texture when frozen for longer storage.
Final Thoughts
There’s something truly special about Lemon Raspberry Cookies that captures the essence of spring and summer in each bite—bright, sweet, tart, and perfectly soft. I can’t recommend these enough if you want to surprise your friends, family, or just treat yourself to a cookie that feels like sunshine. Go ahead and bake a batch soon; I promise they’ll brighten your day.
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Lemon Raspberry Cookies Recipe
- Total Time: 30 minutes
- Yield: 10–12 cookies 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies offer a delightful mix of tart lemon zest and juicy raspberries, creating a refreshing and slightly tangy treat. Soft and buttery with a hint of vanilla and a sprinkle of flaked salt on top, these cookies balance sweet and savory flavors perfectly. Ideal for spring and summer, they are easy to make and sure to impress with their vibrant taste and tender texture.
Ingredients
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 teaspoon vanilla extract
- 1 tablespoon lemon juice (about half a lemon)
- 1 large lemon, zested
Other Ingredients
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Using your fingers, rub them together to release the lemon oils and make the mixture fragrant.
- Cream Butter and Sugars: Add the softened butter and brown sugar to the lemon-sugar mixture. Beat on medium-high speed for 3-4 minutes until the mixture becomes light and fluffy.
- Add Wet Ingredients: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed mixture. Mix until combined.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet ingredients. Mix slowly and stop when some flour remnants are still visible to avoid overmixing.
- Fold in Raspberries: Gently fold in the chopped frozen raspberries. Be careful not to overmix to prevent the juices from bleeding into the dough.
- Shape Dough Balls: Using a 3-tablespoon cookie scoop, scoop large balls of dough and place 5 on each prepared baking sheet. Lightly sprinkle flaked salt over each cookie dough ball.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden brown. Allow the cookies to cool on the baking sheet for a few minutes to finish cooking in the center before transferring to a wire rack.
Notes
- Using frozen raspberries helps maintain their shape and prevents the dough from becoming too wet.
- Do not overmix after adding flour to keep the cookies tender.
- Sprinkling flaked salt enhances flavor by balancing the sweetness and tartness.
- Let cookies cool slightly on the pan for the center to set properly.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 130
- Sugar: 9g
- Sodium: 90mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: lemon raspberry cookies, lemon zest cookies, berry cookies, fruity cookies, summer cookies, soft cookies, homemade cookies
