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Lemon Raspberry Cookies Recipe

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★★★★★

4.7 from 73 reviews

Delight in these vibrant Lemon Raspberry Cookies, a perfect blend of tangy lemon zest and juicy frozen raspberries encased in a soft, buttery cookie. These cookies offer a refreshing citrus burst balanced with sweet berries, baked to a tender, lightly golden perfection — ideal for tea time or a bright, fruity dessert.

Ingredients

Scale

Cookie Dough

  • 1/2 cup (100 g) granulated sugar
  • 1 tablespoon fresh lemon zest (from about 2 lemons)
  • 1/2 cup (113 g) unsalted butter, softened
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Fruit

  • 3/4 cup (100 g) frozen raspberries

Instructions

  1. Preheat Oven and Prepare Pans: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Release Lemon Flavor: In a large bowl, rub the granulated sugar and fresh lemon zest together with your fingers until fragrant, which helps release the oils and bright lemon aroma into the sugar.
  3. Cream Butter and Sugars: Add the softened unsalted butter and light brown sugar to the lemon-scented sugar, then beat them together until the mixture is light and fluffy, about 3 to 4 minutes, creating a tender texture for the cookies.
  4. Incorporate Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until everything is fully combined, which builds moisture and flavor in the dough.
  5. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, ensuring even distribution of leavening agents for proper rise.
  6. Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms; avoid overmixing to keep cookies tender.
  7. Add Raspberries: Gently fold in the frozen raspberries carefully so as not to crush them, preserving their shape and bursts of fruitiness in the cookies.
  8. Scoop onto Sheets: Using about 3 tablespoons of dough per cookie, scoop balls onto the prepared baking sheets spaced 2 to 3 inches apart to allow for spreading.
  9. Bake Cookies: Bake in the preheated oven for 12 to 15 minutes until the edges are set and lightly golden while the centers remain soft for a perfect chewy texture.
  10. Cool: Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, ensuring they set up properly and maintain their shape.

Notes

  • Keep raspberries frozen until ready to mix to prevent them from bleeding and turning the dough pink.
  • Use fresh lemon zest and juice for the best bright, citrus flavor.
  • Do not overmix the dough once flour is added to keep cookies tender.
  • Scoop equal-sized cookies to ensure consistent baking and appearance.
  • Allow cookies to cool on the sheet briefly before moving to avoid breaking delicate textures.

Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, citrus cookies, fruity cookies, soft cookies, baked cookies

Find it online: https://tastygenius.com/lemon-raspberry-cookies-recipe-2/