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Lemon Raspberry Cookies Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Fold in Raspberries: Gently fold in the frozen raspberries, taking care not to crush them to keep bursts of fruit intact within the dough.
  8. 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.
  9. 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.
  10. 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

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