Raspberry Lemon Cookies

Why You’ll Love This Recipe

These Raspberry Lemon Cookies have it all—sweet, tangy, buttery, and packed with juicy raspberries. The lemon zest and juice infuse the dough with a fresh citrus flavor that pairs beautifully with the slight tartness of the raspberries. The result is a soft and chewy cookie that is simply irresistible. Whether you’re in the mood for a refreshing treat or a fun twist on a classic cookie, this recipe won’t disappoint!

Ingredients

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

½ cup butter, softened

1 cup granulated sugar

½ teaspoon pure vanilla extract

1 large egg, at room temperature

¼ teaspoon salt

1 lemon, zested and juiced

¼ teaspoon baking powder

¼ teaspoon baking soda

1 ½ cups all-purpose flour

1 ½ cups frozen raspberries

Directions

1. Preheat the Oven:

Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set them aside.

2. Cream the Butter and Sugar:

In the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed for about 3 minutes, or until light and fluffy.

3. Add Wet Ingredients:

Reduce the mixer speed to low, then add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl as needed.

4. Mix Dry Ingredients:

In a separate bowl, sift together the baking powder, baking soda, and flour.

5. Combine the Mixtures:

With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Use a rubber spatula or wooden spoon to gently fold in the frozen raspberries. Be careful not to overmix to prevent the dough from becoming too mushy.

6. Scoop the Dough:

Using a cookie scoop, drop about 1 heaping tablespoon of dough onto the prepared cookie sheets. The dough will be sticky, so using a scoop helps keep things neat and easy.

7. Bake:

Bake the cookies for 14–16 minutes, or until the tops are no longer shiny and the edges just begin to turn golden brown.

8. Cool:

Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Servings and Timing

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Servings: 18 cookies

Variations

White Chocolate: Add ¾ cup of white chocolate chips or semi-sweet chocolate chips to the dough for an extra creamy sweetness that complements the raspberry and lemon flavors.

Vegan Option: Substitute the butter with a vegan butter alternative and the egg with a flax egg or other egg replacer to make these cookies vegan-friendly.

Different Berries: While raspberries are the star of this recipe, you can substitute them with blackberries, blueberries, or strawberries for a slightly different flavor.

Storage/Reheating

Storage: Keep leftover cookies in an airtight container at room temperature for up to 3–4 days.

Freezing: For longer storage, freeze the cookies for up to 3 months. You can also freeze the dough before baking and bake the cookies straight from the freezer.

Reheating: To enjoy warm cookies later, simply heat them in the oven at 300°F for a few minutes.

FAQs

1. Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but frozen raspberries help prevent the dough from becoming too wet. If you use fresh, handle the dough gently to avoid mushing the raspberries.

2. Can I make these cookies ahead of time?

Yes! You can prepare the dough and store it in the fridge for up to 2 days or freeze it for longer storage. Just add the raspberries after thawing the dough before baking.

3. Can I substitute the flour for a gluten-free option?

Yes, you can use a gluten-free all-purpose flour blend to make these cookies gluten-free. Make sure the blend includes xanthan gum for better texture.

4. How can I make these cookies chewier?

For a chewier texture, try adding an extra egg yolk to the dough or reduce the baking time slightly.

5. Can I use a hand mixer instead of a stand mixer?

Yes, a hand mixer will work perfectly for this recipe. Just make sure to cream the butter and sugar well for a light, fluffy texture.

6. Can I freeze the cookie dough?

Yes, you can freeze the dough in a log or scoop it into cookie portions and freeze on a baking sheet. Once frozen, transfer the dough balls to a freezer bag for long-term storage.

7. What if I don’t have parchment paper?

If you don’t have parchment paper, you can lightly grease the cookie sheets or use a silicone baking mat.

8. Can I use lemon extract instead of zest and juice?

You can use lemon extract in place of the zest and juice, but the fresh lemon flavor won’t be as vibrant. Use about ½ teaspoon of lemon extract for this substitution.

9. How do I store the cookies for longer periods?

For long-term storage, wrap the cookies in plastic wrap and then aluminum foil before freezing them. They’ll stay fresh for up to 3 months.

10. Can I add nuts to the dough?

Yes, you can add chopped almonds, walnuts, or pistachios to the dough for an added crunch. Just fold them in gently with the raspberries.

Conclusion

These Raspberry Lemon Cookies are the perfect combination of sweet and tangy, with a soft, chewy texture that makes them absolutely irresistible. Whether you’re craving a refreshing treat or simply need something quick and easy to bake, these cookies are the answer. With vibrant lemon flavor and juicy raspberries in every bite, they’re sure to become a favorite in your cookie rotation!

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