Introduction

These Lemon Raspberry Cookies combine bright citrus flavor with bursts of juicy raspberries for a refreshing treat. Soft and slightly tangy, they make a perfect companion to afternoon tea or a light dessert. Easy to bake, they bring a delightful twist to classic cookies.

Lemon Raspberry Cookies Recipe - Recipe Image

Ingredients

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
3/4 cup (100 g) frozen raspberries

Instructions

Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
Step 3: Add the softened butter and light brown sugar, then beat until the mixture is light and fluffy, about 3–4 minutes.
Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
Step 7: Gently fold in the frozen raspberries, being careful not to crush them.
Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the prepared baking sheets.
Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

Keep raspberries frozen until mixing to prevent them from bleeding into the dough.
For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Substitute fresh raspberries if available, but add them gently to avoid breaking.
Try adding a sprinkle of coarse sugar on top before baking for a crunchy finish.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but handle them carefully to avoid crushing. Adding frozen raspberries helps retain their shape better during baking.

Why do these cookies stay soft in the center?

The combination of a short baking time and the moist lemon juice keeps the centers tender while the edges lightly crisp up, giving the cookies a pleasant texture contrast.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.8 from 104 reviews

Delight in these zesty Lemon Raspberry Cookies, featuring a tender, buttery base infused with fresh lemon zest and juice, studded with juicy frozen raspberries for a burst of fruity flavor. Perfectly balanced sweetness and a soft, melt-in-your-mouth texture make these cookies a refreshing treat for any occasion.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 12-15 minutes
Total Time: 30 minutes
Yield: About 12 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Dry Ingredients

1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Flavor Additions

1 tablespoon fresh lemon zest (from about 2 lemons)
3/4 cup (100 g) frozen raspberries

Instructions

Preheat & Prepare: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Combine Sugar & Zest: In a large mixing bowl, rub the granulated sugar and fresh lemon zest together with your fingers until the mixture becomes fragrant, releasing the lemon oils for a bright flavor.
Cream Butter & Sugars: Add the softened unsalted butter and light brown sugar to the sugar-zest mixture. Beat with a mixer or by hand until the mixture is light and fluffy, which should take about 3 to 4 minutes.
Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully incorporated, creating a smooth and tangy base for the dough.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution of leavening agents and seasoning.
Combine Wet & Dry: Gradually add the dry ingredients to the wet mixture, stirring until just combined to form a soft dough, careful not to overmix to keep the cookies tender.
Fold in Raspberries: Gently fold in the frozen raspberries, taking care not to crush them to keep bursts of fruit intact within the dough.
Shape Cookies: Using a spoon, scoop dough balls about 3 tablespoons each and place them 2 to 3 inches apart on the prepared baking sheets to allow space for spreading.
Bake: Bake the cookies for 12 to 15 minutes, until the edges are set and lightly golden, but the centers remain soft for a chewy texture.
Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up correctly without becoming dry.

Notes

Keep raspberries frozen until mixing to prevent them from breaking down into the dough.
Do not overmix the dough after adding the flour to avoid tough cookies.
If fresh raspberries are used, add them chilled but dry to minimize moisture content.
For a zestier lemon flavor, increase the lemon zest up to 1 1/2 tablespoons.
Cookies can be stored in an airtight container for up to 3 days to maintain freshness.

Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft cookies, fruity cookies, baked cookies, lemon zest cookies