Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies are a delightful blend of tart citrus and sweet berries, perfect for a sunny afternoon treat. Soft and tender with a hint of lemon zest, they’re both fresh and comforting in every bite.

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 on medium-high speed for 3–4 minutes until the mixture is 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 just until the dough comes together.
6. Step 6: Gently fold in the chopped frozen raspberries, being careful not to crush them too much.
7. Step 7: Scoop the dough into 3-tablespoon balls and place 5 on each prepared baking sheet. Lightly sprinkle the tops 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 to finish baking and set.

Tips & Variations

• Use fresh raspberries if preferred, but fold them in gently to avoid excess moisture.
• For a zestier flavor, add an extra teaspoon of lemon zest.
• Try substituting lime zest and juice for a twist on the citrus flavor.
• Chilling the dough for 30 minutes before baking helps the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. You can also freeze baked cookies for up to 2 months—thaw at room temperature before enjoying. Reheat briefly in a warm oven 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. However, fold them in gently to avoid breaking them apart and adding too much juice, which can make the dough soggy.

Why do the cookies need flaked salt on top?

Sprinkling flaked salt enhances the flavor by balancing the sweetness and highlighting the lemon and raspberry notes. It adds a pleasant texture contrast as well.

Lemon Raspberry Cookies Recipe

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★★★★★

4.9 from 120 reviews

Delight in these zesty Lemon Raspberry Cookies that combine a burst of fresh lemon flavor with the sweet tartness of raspberries. Soft and tender with a hint of flaked salt on top, these cookies are perfect for a refreshing treat or a lovely accompaniment to your afternoon tea.

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

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

Finishing

• Flaked salt, for sprinkling

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Prepare lemon sugar: Rub the granulated sugar and lemon zest together in a bowl until the mixture becomes fragrant, releasing lemon oils to infuse the sugar.
3. Cream butter and sugars: Beat the room temperature butter and brown sugar with the lemon sugar mixture on medium-high speed for 3–4 minutes until the mixture is light and fluffy, creating an airy base for the dough.
4. Incorporate wet ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully combined to add moisture and depth of flavor.
5. Add dry ingredients: Gradually sprinkle in salt, baking powder, baking soda, and flour while mixing gently until just combined, avoiding overmixing to keep cookies tender.
6. Fold in raspberries: Carefully fold the chopped frozen raspberries into the dough to distribute the fruit evenly without breaking them down too much.
7. Scoop and season: Use a spoon to form 3-tablespoon sized dough balls, place 5 on each prepared baking sheet spaced apart, and lightly sprinkle with flaked salt to enhance flavor.
8. Bake the cookies: Bake in the preheated oven for 12–15 minutes until the edges start to turn golden brown, then allow them to cool on the baking sheet to finish setting for optimal texture.

Notes

• Using frozen raspberries helps maintain their shape and prevents the dough from becoming too wet.
• Let the cookies cool on the baking sheet after baking, as they continue to firm up and develop flavor.
• Adjust lemon zest and juice to your taste for a more or less intense citrus flavor.
• Flaked salt on top enhances the sweet and tart contrast, but can be omitted if sensitive to salt.
• For best results, use room temperature butter to ensure smooth creaming.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: lemon raspberry cookies, lemon zest cookies, raspberry dessert, citrus cookies, soft baked cookies, summer cookies, fruity cookies