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Lemon Raspberry Cookies Recipe

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★★★★★

4.7 from 145 reviews

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.

Ingredients

Scale

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

  1. Preheat the Oven: Set your oven to 350°F (175°C) and line your baking sheets with parchment paper to prevent sticking.
  2. Infuse Sugar with Lemon: Rub the granulated sugar together with lemon zest until fragrant to release the lemon oils and flavor.
  3. 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.
  4. Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract thoroughly to combine all flavors.
  5. Incorporate Dry Ingredients: Gradually add salt, baking powder, baking soda, and flour, mixing until just combined to avoid overworking the dough.
  6. Fold in Raspberries: Gently fold the chopped frozen raspberries into the dough to keep their shape and prevent bleeding color.
  7. 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.
  8. 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

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