Lemon Raspberry Cookies Recipe
There’s something truly magical about the combination of bright lemon and sweet-tart raspberries, and that’s exactly what makes this Lemon Raspberry Cookies Recipe shine. These cookies are tender, bursting with fresh citrus flavor and little pops of berry goodness in every bite. Whenever I need a pick-me-up in the kitchen, these are my go-to because they’re both refreshing and comforting—perfect for a sunny afternoon or tabletop treat with friends.
What I love most about this Lemon Raspberry Cookies Recipe is how easy it is to pull together yet so impressive on the plate. The balance of zesty lemon and juicy raspberries feels light but satisfying, and the flaky salt on top adds just that extra little crunch and a hint of savory to keep you guessing. You’ll find this recipe becomes a staple, especially when you want something a bit special but don’t want to fuss over complicated steps.
Ingredients You’ll Need
The beauty of this recipe comes from simple ingredients that play wonderfully together to create that fresh, bright cookie. A few tips: opt for fresh lemons with thick skins for zesting, and trust me, using frozen raspberries helps keep the dough from turning pink and too juicy.
- Granulated sugar: Mixing this with lemon zest releases the natural oils, giving your cookies that bright lemon aroma.
- Lemon (zested and juiced): Fresh is best here for the most vibrant flavor, so grab a juicy lemon you can zest and squeeze.
- Butter: Room temperature butter blends easier and makes cookies nice and tender.
- Brown sugar: Adds a subtle caramel note and a little extra moisture to keep cookies soft.
- Egg yolk: Helps bind the dough and adds richness.
- Vanilla extract: Balances out the citrus with a warm depth.
- Salt: Both for flavor in the dough and flaky salt for sprinkling on top—it elevates the whole cookie experience.
- Baking powder & baking soda: The leaveners that keep these cookies perfectly puffy yet tender.
- All-purpose flour: The base of your cookie structure; measure lightly for best texture.
- Frozen raspberries: Small chopped bits get folded gently to avoid bleeding—this little trick keeps your dough looking lovely.
- Flaked salt: For sprinkling, offering a pleasant contrast to the sweetness and bright lemon.
Variations
I love how flexible this Lemon Raspberry Cookies Recipe is—you can tailor it to suit your mood or what’s in your pantry. Feel free to swap ingredients or tweak the amounts to make it your own.
- Use fresh raspberries: I’ve tried it, and while it’s delicious, the frozen variety helps keep the dough untouched and less juicy.
- Lemon glaze topping: Drizzle a simple mixture of powdered sugar and lemon juice over cooled cookies for extra zingy sweetness.
- Gluten-free flour blend: Swap for your favorite gluten-free mix for a friendlier option without losing the delightful texture.
- White chocolate chips: Add a handful for little pockets of melty sweetness complementing the tart berries.
- Almond extract: Replace vanilla with almond extract for a subtle but intriguing twist I like to try occasionally.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Prep Your Oven and Baking Sheets
Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper so your cookies bake evenly and don’t stick. Having everything ready at this stage really speeds up the process and keeps things smooth.
Step 2: Brighten Your Sugar with Lemon Zest
Grab a large bowl and mix your granulated sugar with the lemon zest using your fingers. This little trick releases all those lovely essential oils in the zest, giving the sugar an irresistible lemony fragrance that really infuses the cookie dough later. It’s one of my favorite small steps that makes a big difference.
Step 3: Cream Butter and Sugars
Add the softened butter and brown sugar to your lemon-scented sugar and beat on medium-high speed for about 3-4 minutes. The goal is to get a light, fluffy, and creamy mixture—this means plenty of air has been incorporated, which helps give your cookies a tender crumb. Don’t rush this step!
Step 4: Mix in the Wet Ingredients
Beat in the egg yolk, vanilla extract, and fresh lemon juice until smooth. These combine to add richness and a lovely citrus tang that’s front and center in every cookie bite. Make sure your ingredients are well blended but don’t overdo it.
Step 5: Add Dry Ingredients Carefully
Slowly add in the salt, baking powder, baking soda, and flour. Stir gently—don’t overmix because you want the dough to stay tender and just barely combined. It’s okay if you still see a few bits of flour here and there; that means you’re right on track.
Step 6: Fold in the Raspberries
Break up your frozen raspberries into smaller bits and gently fold them into the dough. The key here is not to overmix to avoid turning your dough purple or watery. Once the raspberries hit the dough, you’ll want to bake as soon as possible for best results. This step gives your cookies those juicy, fruity pockets of deliciousness.
Step 7: Scoop, Sprinkle, and Bake
Using a 3-tablespoon cookie scoop (or your preferred method), portion the dough into large balls and place about 5 on each baking sheet. Give each dough ball a light sprinkle of flaky salt on top. Pop them in the oven for 12-15 minutes, watching for a delicate golden brown developing around the edges. Let them rest on the baking sheet a few minutes after baking to set properly.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
I love topping these cookies with a pinch of extra flaky sea salt just before baking—it complements the sweet and tart flavors perfectly. Sometimes, if I’m feeling fancy, I dust a little powdered sugar or add a light lemon glaze drizzle once the cookies have cooled for an extra special touch.
Side Dishes
These cookies pair so wonderfully with a hot cup of tea or a cold glass of milk for a classic combo. On special occasions, I serve them alongside fresh berry salad or lemon sorbet for a refreshing contrast. They also make a charming addition to brunch spreads or afternoon coffee breaks.
Creative Ways to Present
For birthdays or gatherings, I’ve arranged these cookies on a tiered stand with sprigs of fresh mint and lemon slices to bring the whole presentation alive. Stacking them in pretty tins lined with parchment paper also makes for a lovely homemade gift. Trust me, presentation makes these cookies even more irresistible!
Make Ahead and Storage
Storing Leftovers
I store leftovers in an airtight container at room temperature, layering parchment paper between cookies to keep them from sticking together. They stay soft and flavorful for about 3-4 days, which is right around when we usually finish them off (no complaints here!).
Freezing
This Lemon Raspberry Cookies Recipe freezes beautifully. I like to scoop the dough into balls and freeze them raw on a baking sheet before transferring to a freezer-safe bag. Then you can bake fresh cookies anytime right from the freezer! It usually takes just a couple extra minutes in the oven.
Reheating
To reheat, I pop cookies in a warm oven at 300°F for 5 minutes or so to refresh that soft texture. If you’re in a hurry, 15 seconds in the microwave works too, but watch out—it can make cookies gummy if overheated.
FAQs
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Can I use fresh raspberries instead of frozen in the Lemon Raspberry Cookies Recipe?
Absolutely, you can use fresh raspberries. However, frozen raspberries tend to work better because they hold their shape longer in the dough, preventing the cookie from becoming too wet or discolored. If you do use fresh, add them gently and bake right away to minimize juice bleeding.
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How do I prevent the raspberry juice from bleeding into the cookie dough?
The key is to keep the raspberries frozen until just before folding them into your dough, then mix as little as possible. Once raspberries are incorporated, bake immediately to lock-in the bright raspberry color and avoid the dough turning pink or purple.
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What is the best way to measure flour for this Lemon Raspberry Cookies Recipe?
I recommend using a kitchen scale for accuracy, especially since flour can pack down in measuring cups and affect texture. If you don’t have a scale, lightly spoon flour into your measuring cup without packing it down, then level with a knife for the best results.
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Can I freeze these cookies after baking?
Yes, once fully cooled, these cookies freeze well. Store them in an airtight container or freezer zip bag and thaw at room temperature when you want a sweet treat. Refresh them in a warm oven briefly to bring back that fresh-baked softness.
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What does the flaky salt topping do for the cookies?
Sprinkling flaky salt on top adds a wonderful contrast that enhances the sweetness and bright lemon flavor. It’s a little pop of savory and crunch that makes every bite more interesting and satisfying.
Final Thoughts
If you’re looking for a cookie that feels both fresh and indulgent, this Lemon Raspberry Cookies Recipe fits the bill perfectly. It’s one of those recipes I reach for when friends come over or when I want to capture the essence of springtime in something sweet yet simple. Give it a try—you’ll love how the lemon and raspberry flavors dance together, and I promise it’ll become one of your favorite go-to recipes too!
Print
Lemon Raspberry Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies combine the bright, zesty flavor of lemon with bursts of sweet, tart raspberries inside a soft, buttery cookie. The delicate balance of citrus and fruit, along with the sprinkle of flaked salt, creates a refreshing and irresistible treat perfect for any occasion.
Ingredients
Dry Ingredients
- 1¼ cups (175 g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup (113.5 g) butter, room temperature
- ½ cup (100 g) granulated sugar
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1 large lemon zest
Fruit
- ¾ cup (75 g) frozen raspberries, chopped small
Finishing
- Flaked salt for sprinkling
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Rub the zest into the sugar with your fingers to release the fragrant oils and enhance the lemon aroma.
- Cream Butter and Sugars: Add the room temperature butter and brown sugar to the sugar mixture. Using a mixer on medium-high speed, beat for 3-4 minutes until the mixture becomes light and fluffy, which adds air to your dough for a tender cookie.
- Add Egg Yolk and Flavorings: Incorporate the egg yolk, vanilla extract, and lemon juice into the creamed butter mixture. Mix well to combine all the wet ingredients evenly.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour. Mix slowly to combine but stop as soon as the flour is mostly incorporated to avoid overmixing, which can make cookies tough.
- Fold in Raspberries: Chop frozen raspberries into small pieces and gently fold them into the dough. Be careful not to overmix to prevent the color from bleeding into the dough.
- Shape Cookies: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place five dough balls on each lined baking sheet, spacing them well apart. Lightly sprinkle each cookie ball with flaked salt to enhance flavor.
- Bake Cookies: Bake in the preheated oven for 12-15 minutes or until the edges turn a light golden brown. The centers may appear soft but will firm up as they cool.
- Cool Cookies: Let the cookies rest on the baking sheets after removing them from the oven to finish cooking through the residual heat. Then transfer to a wire rack to cool completely before serving.
Notes
- Do not thaw the raspberries before adding to dough; keep them frozen until the moment you fold them in to prevent color bleeding.
- Feel free to substitute with fresh raspberries, but frozen raspberries yield better texture and less moisture bleed.
- Using a kitchen scale for ingredients, especially flour, provides more accurate measurement and consistent results. If you don’t have one, lightly spoon flour into cups without packing it.
