Lemon Raspberry Cookies Recipe
Bright, zesty, and bursting with pockets of juicy fruit, these Lemon Raspberry Cookies are the quintessential treat when you want something cheerful and irresistible. The delightful marriage of fresh lemon and tart raspberries, all wrapped up in a soft, golden cookie, is like summer in every bite. Whether you’re baking for a special occasion or just need a sweet afternoon pick-me-up, you’ll fall head over heels for these cookies’ striking flavor and beautiful marbled color. Trust me, every tray disappears faster than you’d expect!
Ingredients You’ll Need
Simple, everyday pantry staples transform into a show-stopping cookie in this recipe. Each ingredient plays an essential part, balancing the zing of citrus, the creaminess of butter, and the vibrant burst of raspberries to create cookies as pretty as they are delicious. Let’s take a closer look at what you’ll need for these Lemon Raspberry Cookies.
- Unsalted butter (1/2 cup, softened): Delivers a tender, melt-in-your-mouth crumb and allows the lemon zest to really shine through.
- Light brown sugar (1/2 cup): Adds mellow sweetness and gives the cookies a bit of chewiness.
- Granulated sugar (1/4 cup): Enhances the lemony flavor and helps create those irresistible crispy edges.
- Zest of 1 large lemon: This is your secret weapon for vibrant citrus fragrance and color, so don’t skip it!
- Egg yolk (1): Provides richness for a soft, rich cookie crumb.
- Fresh lemon juice (1 tablespoon): Adds tangy brightness and punches up the lemon flavor.
- Vanilla extract (1 teaspoon): Rounds out the flavors with a cozy, sweet aroma.
- Salt (1/2 teaspoon): Balances sweetness and brightens the other flavors.
- Baking powder (1/2 teaspoon): Lifts the dough for a lovely, tender texture.
- Baking soda (1/4 teaspoon): Adds an extra boost of rise and helps with browning.
- All-purpose flour (1 1/4 cups): The backbone of the cookie, providing strength without heaviness.
- Frozen raspberries (3/4 cup, chopped): Using them straight from the freezer keeps the berries intact so you get those beautiful bursts of color and juicy flavor.
- Flaked salt (for sprinkling): A pinch right before baking brings all the flavors to life and adds a crave-worthy contrast to the sweetness.
How to Make Lemon Raspberry Cookies
Step 1: Prep Your Baking Sheets
Start by preheating your oven to 350°F, ensuring it’s fully up to temperature before your dough is ready. Line your baking sheets with parchment paper to prevent sticking and provide even baking. This step saves you clean-up time (hooray!) and helps those delicate Lemon Raspberry Cookies lift right off the tray, retaining all their gorgeous color and structure.
Step 2: Infuse Your Sugars
In a large mixing bowl, combine the granulated sugar and brown sugar with the fresh lemon zest. Use your fingertips to really rub the zest into the sugars—this releases the essential oils and saturates the sugar with bright, aromatic citrus flavor. It’s a small extra step, but it will make your cookies incredibly fragrant and lemony.
Step 3: Cream the Butter and Sugar
Add the softened unsalted butter to your infused sugars and beat until the mixture is light and creamy. This process introduces air, making your Lemon Raspberry Cookies pleasantly soft and tender. Take care not to rush this step; a well-creamed butter-sugar base means a better cookie!
Step 4: Add Wet Ingredients
Mix in the egg yolk, fresh lemon juice, and vanilla extract until everything is fully incorporated. The egg yolk adds a delightful richness, while the juice pops with tartness. Your dough should look pale and creamy at this point, with the lemon’s lively aroma front and center.
Step 5: Incorporate Dry Ingredients
Sprinkle in the salt, baking powder, and baking soda, then add the all-purpose flour. Stir gently and mix until just combined; overmixing can make the cookies tough. The dough should come together and look soft, but don’t worry if it seems a little sticky—that’s just perfect for holding the raspberries.
Step 6: Fold in the Raspberries
Take the frozen, chopped raspberries and gently fold them into the dough. Keep your touch light—this helps create a beautiful marbled effect without too much color bleeding. The cold berries will help keep your cookie dough chilled, preventing spreading and leaving jewel-toned raspberry pockets throughout each Lemon Raspberry Cookie.
Step 7: Shape and Sprinkle
Using a large cookie scoop or about three tablespoons of dough per cookie, drop rounds onto your prepared baking sheets, spacing them a few inches apart to allow for spreading. Sprinkle each one lightly with flaked salt. This little flourish balances all the flavors and sets off the sweetness beautifully.
Step 8: Bake to Perfection
Place the trays in your preheated oven and bake for 12 to 15 minutes, or until the edges are set and lightly golden. The cookies should still be soft in the center—they’ll continue to set as they cool. Let them cool for a few minutes on the tray before transferring to a wire rack to finish cooling. The anticipation at this point is real!
How to Serve Lemon Raspberry Cookies
Garnishes
A few additional touches can turn your Lemon Raspberry Cookies into a true showpiece. Dust them with a little powdered sugar for a snowy look, drizzle with melted white chocolate, or add a few fresh raspberries and extra lemon zest on the side. Each garnish highlights the vibrant ingredients and invites everyone to reach for a second (or third) cookie.
Side Dishes
Pair these cookies with a scoop of vanilla bean ice cream or lemon sorbet for a full-on dessert experience that’s cool, creamy, and refreshing. For something lighter, they’re lovely alongside a cup of Earl Grey tea or sparkling lemonade—which lets both the lemon and raspberry sing.
Creative Ways to Present
Stack Lemon Raspberry Cookies in glass jars for a charming gift, or serve them on a tiered tray at your next brunch for a cheerful pop of color. You can even crumble them over parfaits or yogurt bowls, transforming them from treat to tasty topping. However you present them, these cookies are guaranteed to impress.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Raspberry Cookies in an airtight container at room temperature for up to two days. Because of the juicy fruit, they’re freshest enjoyed the day they’re baked, but a snug container will help preserve their tender texture and zippy flavor.
Freezing
For long-term keeping, freeze the unbaked dough balls (without the salt garnish) on a tray until solid, then transfer to a zip-top freezer bag for up to two months. When you’re ready to bake, just add the flaked salt and let them sit at room temp for about 10 minutes before baking as usual—no need to thaw completely. You can also freeze baked cookies, though their color is brightest when fresh.
Reheating
If you want your Lemon Raspberry Cookies to taste bakery-fresh or just love a warm cookie, zap them in the microwave for about 10 seconds. You could also reheat them in a 300°F oven for 2 to 3 minutes. This revives the cookie’s texture and releases all those wonderful citrusy aromas.
FAQs
Can I use fresh raspberries instead of frozen?
It’s best to stick with frozen raspberries for this recipe, as they hold their shape much better and won’t bleed as much color into the dough. If you only have fresh, freeze them beforehand to keep those beautiful berry pockets intact.
What if I don’t have flaked salt for topping?
No worries! You can use a pinch of coarse sea salt or skip it altogether if needed. The cookies are still delicious, but the touch of salt on top does make the flavors sing.
Can these cookies be made gluten free?
Absolutely! Substitute your favorite 1-to-1 gluten-free flour blend for the all-purpose flour. Keep in mind the texture may vary slightly, but you’ll still get that signature Lemon Raspberry Cookie flavor.
Why do my raspberries bleed into the dough?
Raspberry color can bleed if they begin to thaw before mixing, or if the dough is overmixed. Use the raspberries straight from the freezer and fold them in gently for those pretty marbled cookies.
Can I double this recipe?
Definitely! This recipe scales beautifully. Just be sure to leave enough space between cookies on your baking sheet, and bake in batches as needed to avoid overcrowding your oven.
Final Thoughts
If you’re looking for a treat that’s bright, beautiful, and totally addictive, Lemon Raspberry Cookies are about to become your new obsession. Their perfect balance of tangy citrus and sweet pockets of fruit is the kind of magic you’ll want to share with everyone. So gather your ingredients, preheat the oven, and get ready to fall in love—one delicious, lemony, raspberry-filled bite at a time.
Print
Lemon Raspberry Cookies Recipe
- Total Time: 22 minutes
- Yield: 9 cookies 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies are a delightful combination of tangy lemon zest, juicy raspberries, and a buttery cookie base. Perfect for a sweet treat any time of day!
Ingredients
Cookies:
- 1/2 cup unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- zest of 1 large lemon
- 1 egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups all-purpose flour
- 3/4 cup frozen raspberries, chopped
- flaked salt for sprinkling
Instructions
- Preheat oven: Preheat oven to 350°F and line baking sheets with parchment paper.
- Prepare cookie dough: In a large bowl, combine lemon zest with sugars, then cream in butter. Mix in egg yolk, lemon juice, and vanilla. Add salt, baking powder, baking soda, and flour; mix until just combined.
- Integrate raspberries: Gently fold in frozen raspberries. Avoid overmixing to prevent bleeding.
- Bake cookies: Scoop dough onto baking sheets, sprinkle with flaked salt, and bake for 12–15 minutes until golden.
- Cool and enjoy: Cool on the baking sheet briefly before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries to maintain structure and color.
- Gently handle dough for a marbled effect.
- Best enjoyed fresh or store in an airtight container for 1–2 days.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 8 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 20 mg
