Lemon Raspberry Cookies

Why You’ll Love This Recipe

You’ll love these cookies for their fresh, vibrant flavor combination and tender texture. The use of both lemon zest and juice intensifies the citrus notes, while the raspberries add bursts of juicy sweetness. They’re soft but slightly chewy, with a subtle salt sprinkle that perfectly complements the sweetness. These cookies are a wonderful way to enjoy fruity flavors in a baked good that’s not too sweet.

Ingredients

• ½ cup (100 g) granulated sugar
• 1 large lemon, zested
• ½ cup (113.5 g) butter, room temperature
• ¼ cup (55 g) 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 (175 g) all-purpose flour
• ¾ cup (75 g) frozen raspberries, chopped small
• Flaked salt for sprinkling

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a bowl, whisk together the granulated sugar and lemon zest, rubbing them between your fingers to release the oils.
3. In a separate large mixing bowl, cream together the butter, brown sugar, and the lemon sugar mixture until light and fluffy.
4. Add the egg yolk, lemon juice, and vanilla extract, mixing until combined.
5. In another bowl, sift together the flour, salt, baking powder, and baking soda.
6. Gradually add the dry ingredients into the wet ingredients, mixing until just combined.
7. Gently fold in the chopped frozen raspberries, being careful not to overmix to avoid breaking them up too much.
8. Drop tablespoon-sized scoops of dough onto the prepared baking sheet, spacing them about 2 inches apart.
9. Sprinkle a pinch of flaked salt on top of each cookie.
10. Bake for 12-15 minutes, or until the edges are lightly golden and the centers are set.
11. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes approximately 18-20 cookies.
Preparation time: 15 minutes
Baking time: 12-15 minutes
Total time: About 30 minutes

Variations

• Substitute fresh raspberries for frozen if available, chopping them finely.
• Add a tablespoon of poppy seeds for extra texture and flavor.
• Use lime zest and juice instead of lemon for a different citrus twist.
• Mix in white chocolate chips for a creamy contrast to the tart berries.
• Swap out the flaked salt for coarse sugar for a sweeter finish.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, you can refrigerate for up to a week, but bring them to room temperature before serving for best texture. Reheat gently in a microwave for 10-15 seconds or warm in a low oven (300°F/150°C) for a few minutes.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries work well, but chop them finely and handle gently to avoid too much juice leaking.

Will the cookies spread too much if I add more lemon juice?

Too much liquid can make the dough too soft and cause spreading, so stick to the recommended amount.

Can I substitute butter with a dairy-free alternative?

Yes, use a firm dairy-free butter substitute, but the texture might be slightly different.

How do I prevent the raspberries from making the dough too wet?

Use frozen raspberries and chop them small; fold gently to keep the dough firm.

Can I freeze the dough?

Yes, wrap the dough tightly and freeze for up to 3 months. Thaw in the refrigerator before baking.

What’s the purpose of flaked salt on top?

It enhances the flavor by balancing sweetness and adds a slight crunch.

Are these cookies chewy or crisp?

They are soft and tender with lightly crisp edges.

Can I make these cookies without brown sugar?

You can substitute with an equal amount of granulated sugar, but the texture and flavor will be less rich.

Can I use lemon extract instead of fresh lemon juice?

Yes, but fresh lemon juice provides the best natural flavor and brightness.

How should I store leftover cookies?

Keep them in an airtight container at room temperature for up to 4 days or refrigerate for longer storage.

Conclusion

Lemon raspberry cookies are a bright, flavorful treat that combines tart citrus with juicy berries in a tender, buttery cookie. Easy to make and adaptable to your preferences, these cookies are perfect for spring, summer, or anytime you want a fresh fruit-inspired baked good. Their balanced sweetness and soft texture make them a delicious addition to any cookie collection.

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