Introduction

These Lemon Raspberry Cookies are a delightful combination of bright citrus and sweet-tart berries. Soft and tender with a hint of lemon zest, they make a perfect treat for any occasion. You’ll love the subtle crunch of flaked salt on top, balancing the flavors beautifully.

Lemon Raspberry Cookies Recipe - Recipe Image

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 in a bowl until fragrant to release the citrus oils.
Step 3: In a mixing bowl, cream the butter and brown sugar with the lemon-scented granulated 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 all-purpose flour to the mixture, stirring until just combined—avoid overmixing.
Step 6: Gently fold in the chopped frozen raspberries to maintain their shape and prevent bleeding too much color.
Step 7: Scoop the dough into 3-tablespoon balls, placing 5 on each prepared baking sheet. Sprinkle each cookie with a pinch of flaked salt.
Step 8: Bake for 12–15 minutes until the edges turn golden. Allow the cookies to cool on the baking sheet to finish baking and set.

Tips & Variations

Use frozen raspberries to prevent extra moisture from making the dough too soft.
Substitute fresh lemon juice with Meyer lemon juice for a sweeter, less tart flavor.
For a more intense lemon flavor, add an extra teaspoon of lemon zest.
Swap out raspberries for blueberries or blackberries for a different berry twist.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them longer, freeze in a sealed bag for up to 2 months. Reheat briefly in the microwave or oven to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries contain more moisture and may make the dough too soft, causing the cookies to spread more. If using fresh, gently pat them dry before folding in and consider reducing added liquids slightly.

How do I prevent the cookies from sticking to the baking sheet?

Line your baking sheets with parchment paper before placing the dough balls. This prevents sticking and makes cleanup easier.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.8 from 129 reviews

These Lemon Raspberry Cookies are a delightful blend of tangy lemon and sweet raspberries, baked to perfection with a tender, buttery crumb. The subtle zest and juice of fresh lemon paired with bursts of juicy raspberries make these cookies a refreshing treat, perfect for any occasion.

Author: Elias
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 27-30 minutes
Yield: 10 cookies 1x
Category: Baking
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1¼ cups (175 g) all-purpose flour
½ tsp salt
½ tsp baking powder
¼ tsp baking soda

Wet Ingredients

½ cup (113 g) butter, room temperature
¼ cup (55 g) brown sugar
½ cup (100 g) granulated sugar
1 large egg yolk
1 Tbsp lemon juice (about half a lemon)
1 tsp vanilla extract
Zest of 1 large lemon

Fruit

¾ cup (75 g) frozen raspberries, chopped

Finishing

Flaked salt, for sprinkling

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and ensure even baking.
Prepare Sugar and Lemon Zest: Rub the granulated sugar and lemon zest together between your fingers until fragrant, releasing the lemon’s essential oils and infusing the sugar with bright citrus flavor.
Cream Butter and Sugars: Using a mixer on medium-high speed, cream together the butter and brown sugar for 3–4 minutes until the mixture is light and fluffy, creating a smooth base for the cookies.
Add Wet Ingredients: Mix in the egg yolk, lemon juice, and vanilla extract until fully incorporated, which adds moisture and flavor to the dough.
Incorporate Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour to the wet mixture, mixing gently until just combined to form the cookie dough without overworking.
Fold in Raspberries: Gently fold the chopped frozen raspberries into the dough, distributing the fruit evenly while avoiding crushing them completely.
Shape Cookies: Scoop the dough into 3-tablespoon balls, placing five on each prepared baking sheet to allow room for spreading, then sprinkle each with a pinch of flaked salt for a savory contrast.
Bake and Cool: Bake cookies for 12–15 minutes until the edges begin to turn golden brown. Remove from oven and let cool on the baking sheet to finish baking and set properly.

Notes

Using frozen raspberries helps prevent the dough from becoming too wet and mushy.
Do not overmix the dough once the flour is added to keep the cookies tender.
Letting the cookies cool on the baking sheet ensures they finish setting without breaking apart.
Flaked salt adds a lovely texture and enhances the lemon and raspberry flavors.
If fresh lemons are unavailable, bottled lemon juice can be used but fresh zest is preferred for optimum flavor.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, baked cookies, citrus dessert, sweet and tangy cookies