Lemon Raspberry Cookies

Why You’ll Love This Recipe

I absolutely love these cookies because they’re the ideal mix of sweet and tart. The lemon adds a fresh, zesty kick, while the raspberries provide just the right amount of tartness. The texture is soft and chewy, with a slight crispness around the edges. It’s one of those recipes that’s easy to make but delivers incredible results every time. Plus, the flaked salt on top is a simple touch that really takes the flavor to the next level.

Ingredients

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

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

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

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.

In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers, releasing the fragrant oils from the zest.

Add the butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy.

Add the egg yolk, vanilla, and lemon juice, then mix to combine.

Slowly incorporate the salt, baking powder, baking soda, and flour, being careful not to overmix. Stop when there are still some flour remnants around the bowl.

Chop or break the frozen raspberries into small pieces and gently fold them into the dough. Be cautious not to overmix, or the juice from the raspberries will bleed into the dough.

Scoop the dough into large balls, about 3 tablespoons each. Place 5 cookie dough balls on your lined baking sheet, leaving space between them. Sprinkle with flaked salt.

Bake for 12-15 minutes or until the edges are lightly golden brown. Let the cookies sit on the pan to finish cooking slightly in the middle before transferring them to a wire rack.

Servings and Timing

Servings: This recipe makes about 9 cookies.

Prep Time: 10 minutes

Cook Time: 12 minutes

Total Time: 22 minutes

Variations

Add more berries: If you’re a fan of berries, you can increase the amount of raspberries or even add in some blueberries or blackberries for a mixed berry version.

Use fresh raspberries: Although frozen raspberries work better to avoid excess juice, fresh raspberries can be used as well. Just handle them gently to avoid squashing.

Lemon glaze: For extra sweetness, you can drizzle a simple lemon glaze over the cookies after they cool.

Dairy-free: Replace the butter with a dairy-free alternative and ensure that the chocolate chips or any other mix-ins are also dairy-free.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 3 days. They also freeze well for up to 3 months.

Reheating: To reheat, place them in the microwave for about 10-15 seconds or warm them in the oven at 350°F (175°C) for 5 minutes to restore their softness.

FAQs

How can I keep the raspberries from turning the dough pink?

To avoid the raspberries bleeding into the dough, don’t thaw the frozen raspberries until you’re ready to add them. Mix them in gently to preserve the dough’s texture.

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but frozen raspberries tend to hold their shape better and prevent too much juice from leaking into the dough.

Can I substitute the brown sugar with white sugar?

Yes, you can substitute the brown sugar with an equal amount of white sugar, but you’ll lose the caramel-like flavor brown sugar imparts.

Can I use lemon extract instead of fresh lemon juice?

While lemon extract can be used, I prefer fresh lemon juice for a brighter, more authentic lemon flavor. It also contributes to the soft, chewy texture of the cookie.

How do I get my cookies to bake evenly?

To ensure even baking, make sure to scoop the dough into uniform-sized balls and spread them evenly on the baking sheet. If you notice your oven has hot spots, rotate the baking sheet halfway through the baking time.

Conclusion

These Lemon Raspberry Cookies are an irresistible treat, combining the tangy brightness of lemon with the sweet-tart burst of raspberries. With their soft, chewy texture and balanced flavor, they’re perfect for any occasion. Whether for a special event or just a simple dessert, these cookies are sure to impress!

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