Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies offer a delightful balance of tangy citrus and sweet berries in a soft, buttery treat. Perfect for summer gatherings or a refreshing twist on classic cookies, they are easy to make and wonderfully flavorful.
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
- Step 1: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Step 2: Rub the granulated sugar and lemon zest together until fragrant to release the oils.
- Step 3: Cream the butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
- Step 5: Gradually add the salt, baking powder, baking soda, and flour, mixing until just combined—avoid overmixing.
- Step 6: Gently fold in the chopped frozen raspberries to keep them from breaking up too much.
- Step 7: Scoop the dough into 3-tablespoon balls, placing 5 on each prepared baking sheet, and sprinkle the tops with flaked salt.
- Step 8: Bake for 12–15 minutes until the edges start to turn golden. Allow the cookies to cool on the baking sheet to finish baking and set.
Tips & Variations
- Use frozen raspberries to prevent the dough from becoming too wet; chop them small for even distribution.
- For extra lemon flavor, add a teaspoon of lemon extract along with vanilla.
- Try swapping raspberries for blueberries or chopped strawberries for a different berry twist.
- If you prefer a softer cookie, reduce baking time by a minute or two.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed container for up to 1 month. To reheat, warm in a 300°F (150°C) oven for 5 minutes to restore softness and flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Frozen raspberries work best as they hold their shape and release less moisture, which keeps the dough from becoming too wet. If using fresh, gently pat them dry and expect a slightly softer dough.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend measuring the same amount. Be sure your baking powder is gluten-free as well for best results.
PrintLemon Raspberry Cookies Recipe
Delight in these zesty Lemon Raspberry Cookies that combine the bright, fresh flavor of lemon zest and juice with juicy frozen raspberries. Soft and buttery with a subtle tang, these cookies are perfect for a sweet treat or afternoon snack.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 27-30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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 Touch
- Flaked salt, for sprinkling
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
- Infuse Sugar with Lemon: Rub the granulated sugar together with lemon zest until fragrant to release the lemon oils and flavor.
- Cream Butter and Sugars: Using medium-high speed, beat the butter and brown sugar together for 3–4 minutes until the mixture is light and fluffy, creating a smooth base for the dough.
- Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine all flavors.
- Incorporate Dry Ingredients: Gradually add salt, baking powder, baking soda, and flour, mixing until just combined to avoid overworking the dough.
- Fold in Raspberries: Gently fold the chopped frozen raspberries into the dough to keep their shape and prevent bleeding color.
- Portion the Dough: Scoop the dough into roughly 3-tablespoon balls, placing about 5 onto each prepared baking sheet. Sprinkle each ball with a pinch of flaked salt for a flavor contrast.
- Bake: Bake the cookies for 12–15 minutes or until the edges are golden and set. Allow them to cool on the baking sheet to finish baking gently.
Notes
- Use frozen raspberries directly without thawing to minimize bleeding into the dough.
- For best texture, do not overmix once flour is added to keep cookies tender.
- Flaked salt on top provides a pleasant salty contrast to the sweetness and enhances the lemon flavor.
- Let cookies cool on the baking sheet instead of transferring immediately, as they continue to firm up while cooling.
Keywords: Lemon cookies, Raspberry cookies, Citrus desserts, Spring baking, Tart and sweet cookies
