Lemon Raspberry Cookies Recipe
I’m so excited to share this Lemon Raspberry Cookies Recipe with you today! These cookies are like a burst of summer sunshine wrapped in a tender, buttery bite. The tartness of fresh lemon zest and juice pairs beautifully with the sweet, slightly tart raspberries for a cookie that’s both refreshing and comforting. Honestly, I reach for this recipe whenever I want to impress guests or just treat myself to a little zesty indulgence.
What makes this Lemon Raspberry Cookies Recipe really special is how easy it is to pull together, yet it feels like such a gourmet experience. The balance between the citrus and berry flavors, with just a hint of flaked salt on top, turns a simple cookie into something memorable. Plus, it’s great for spring and summer get-togethers or anytime you need a bright, cheerful sweet treat.
Ingredients You’ll Need
Each ingredient plays a key role in making these cookies shine, from the zesty lemon to the juicy raspberries. I highly recommend using fresh lemons for the best flavor and frozen raspberries chopped small for the perfect texture in every bite.
- Granulated sugar: Mixing this with lemon zest helps release that fragrant citrus oil right in the batter.
- Lemon zest: Freshly grated zest is where the lemon magic happens — it brightens the entire cookie.
- Butter: Room temperature butter ensures your dough comes together smoothly and creates that tender crumb.
- Brown sugar: Adds a touch of molasses flavor and keeps the cookie chewy.
- Egg yolk: This enriches the dough, making the cookies soft but sturdy enough to hold together.
- Lemon juice: Freshly squeezed is best for a genuine tanginess.
- Vanilla extract: A subtle warmth that balances the zing of lemon and raspberry.
- Salt: Just a pinch enhances all the flavors.
- Baking powder and baking soda: Helps the cookies rise to that perfect texture.
- All-purpose flour: The structure of the cookies; measure carefully for consistent results.
- Frozen raspberries: Chop them small so they distribute evenly without turning the dough pink.
- Flaked salt: Sprinkled on top to add a salty crunch that contrasts beautifully with the sweet and tart flavors.
Variations
I love tweaking the Lemon Raspberry Cookies Recipe depending on the season or mood. Feel free to experiment with add-ins or swaps to make it your own — that’s half the fun of baking!
- Gluten-free variation: I’ve replaced the all-purpose flour with a 1:1 gluten-free flour blend and it worked beautifully with no noticeable difference in texture.
- Mini cookie version: When I have a crowd, I make these bite-sized for easier snacking and they disappear fast!
- Fresh raspberries: If I don’t have frozen on hand, fresh works too, though I find frozen raspberries bleed less and keep the dough’s color cleaner.
- Add white chocolate chips: For an extra touch of sweetness, adding a handful of white chocolate chips pairs super well with lemon and raspberry.
- Vegan option: I haven’t tried this myself, but using dairy-free butter and a flax egg should work well here.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Infuse the Sugar with Lemon Zest
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper — trust me, having them ready saves stress later. Now, take your granulated sugar and lemon zest and rub them together using your fingertips. This simple trick wakes up the zest’s oils and fills your kitchen with that gorgeous lemon scent you’ll love.
Step 2: Cream Butter and Sugars
Pop your softened butter and brown sugar into a mixing bowl, then beat them together on medium-high speed until the mixture turns light and fluffy — usually around 3-4 minutes. This step is key for those melt-in-your-mouth cookies, so don’t rush it. Once ready, add in your egg yolk, vanilla extract, and freshly squeezed lemon juice, mixing until everything combines smoothly.
Step 3: Incorporate Dry Ingredients Carefully
Next, stir in the salt, baking powder, baking soda, and flour bit by bit. Be gentle here — overmixing will make the cookies tough. I like to stop as soon as I still see a few flour streaks, and then I fold those in by hand. It’s about keeping the dough light but well combined.
Step 4: Fold in the Frozen Raspberries
Without thawing, chop your frozen raspberries into small pieces and quickly fold them into the dough. It’s important to mix just enough to evenly distribute the berries without releasing their juice and turning the dough pink. I’ve found this step is what keeps the cookies looking pretty and tasting fresh.
Step 5: Scoop and Bake to Perfection
Using a 3-tablespoon scoop (or a big spoon), portion out your dough into balls and space about five cookies per sheet to allow for spreading. Before baking, sprinkle each cookie ball lightly with some flaked salt — this little touch adds a lovely contrast to the sweet-tart flavor. Bake for 12-15 minutes until the edges just start to turn golden. Let your cookies rest on the pan for a few minutes before moving them; this helps the centers finish gently cooking without drying out.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
I usually keep it simple with a sprinkle of flaky sea salt right after scooping the dough – it really elevates the flavor in a subtle way that I adore. Sometimes, I like to zest a little extra lemon on top after baking for a fresh pop. If you want a pretty finish for guests, a light drizzle of white chocolate can look and taste amazing.
Side Dishes
These cookies shine alongside a cup of hot tea or a tall glass of cold milk. I also love pairing them with a fresh fruit salad or a creamy lemon yogurt to keep that citrus theme going without overwhelming your palate.
Creative Ways to Present
For birthdays or brunches, I’ve arranged these cookies on a pretty platter alongside fresh raspberries and lemon wedges. They also make a charming edible garnish on top of lemon cakes or cupcakes. You can even sandwich some lemon curd between two cookies for a delightful twist that’s sure to wow your friends.
Make Ahead and Storage
Storing Leftovers
I keep leftover Lemon Raspberry Cookies in an airtight container at room temperature, layered between sheets of parchment to prevent sticking. They stay fresh and soft for up to 3 days, though in my house, they rarely last that long!
Freezing
If you want to save some for later, scoop the cookie dough balls onto a tray, freeze until solid, then transfer to a freezer bag. You can bake the cookies straight from frozen, just add a couple of minutes to the baking time. This method keeps raspberries fresh and prevents the dough from turning color too early.
Reheating
To revive leftover cookies, I pop them in a 300°F oven for about 5 minutes. This brings back that just-baked softness and refreshes the flavors without drying anything out. Microwaving works too but risks turning them chewy or hard, so oven reheating is my favorite.
FAQs
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Can I use fresh raspberries instead of frozen?
Absolutely! Fresh raspberries work well, but keep in mind that frozen berries tend to hold their shape better and release less juice into the dough, which keeps your cookies from turning pink or purple. If you use fresh, fold them in gently and bake right away.
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How do I prevent the raspberries from bleeding into the dough?
Adding frozen raspberries directly into the dough and baking immediately helps prevent the juice from bleeding and coloring the dough. Also, avoid overmixing after adding the berries to keep them intact.
- Can I make these cookies vegan?
While I haven’t tried it myself, swapping the butter for a plant-based alternative and replacing the egg yolk with a flax or chia egg should work. Just expect a slight variation in texture.
- What’s the best way to measure flour for this recipe?
For accuracy, use a kitchen scale to measure flour in grams. If you don’t have one, spoon flour lightly into your measuring cup and level it off instead of scooping directly, which can pack the flour and lead to dense cookies.
- How long will these cookies stay fresh?
Stored in an airtight container at room temperature, these cookies stay soft and tasty for about 3 days. You can refrigerate to extend a bit more, but they’re best enjoyed fresh or within the first couple of days.
Final Thoughts
This Lemon Raspberry Cookies Recipe is one of my go-to picks when I want something that feels special but isn’t complicated. The flavors are bright, fresh, and perfectly balanced, plus the little flaked salt sprinkle on top is pure magic. I hope you’ll enjoy baking and sharing these as much as I do — once you try them, I’m betting they’ll become a staple in your repertoire too!
Print
Lemon Raspberry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Lemon Raspberry Cookies are a delightful combination of zesty lemon and juicy raspberries baked into soft, flavorful treats. With a perfect balance of sweet and tart, these cookies feature a tender crumb with bursts of raspberry and a hint of lemon zest, finished with a sprinkle of flaked salt for an irresistible flavor contrast.
Ingredients
Cookie Dough
- 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
Topping
- Flaked salt for sprinkling
Instructions
- Preheat Oven and Prepare Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Flavor the Sugar: In a large mixing bowl, combine granulated sugar with the lemon zest. Use your fingers to mix and rub the zest into the sugar, releasing fragrant oils and enhancing the lemon flavor.
- 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, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg yolk, vanilla extract, and lemon juice until smooth and incorporated throughout the batter.
- Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and flour. Mix gently and just until most of the flour is absorbed, stopping when there are still some flour remnants to avoid overmixing and tough cookies.
- Fold in Raspberries: Chop or break the frozen raspberries into small pieces. Carefully fold them into the dough without overmixing to prevent the juice from bleeding and coloring the dough.
- Portion Dough: Using a 3-tablespoon cookie scoop or large spoon, form the dough into balls. Place five dough balls spaced evenly on each prepared baking sheet. Sprinkle each with a pinch of flaked salt for enhanced flavor.
- Bake: Bake in the preheated oven for 12-15 minutes, or until the cookie edges are a light golden brown but centers remain soft.
- Cool Slightly: Allow cookies to rest on the baking sheet after removal from the oven to finish baking in residual heat, ensuring a tender center.
Notes
- Use raspberries directly from the freezer to prevent the dough from turning purple from the juice; add them just before baking and bake immediately.
- Fresh raspberries can be used but frozen raspberries tend to hold up better in the dough.
- Measurements in grams provide more precision, especially for flour — spoon flour lightly into cups to avoid packing if not using a scale.
Keywords: lemon raspberry cookies, lemon cookies, raspberry dessert, berry cookies, lemon zest cookies, easy baking, summer cookies
