These lemon raspberry cookies offer the perfect balance of tart and sweet, with a soft and chewy texture that makes them irresistible. The combination of lemon zest, juice, and fresh raspberries creates a delightful treat for any occasion, whether you’re serving them at a gathering or enjoying a quiet snack. The added touch of flaked salt on top elevates the flavors, giving you the best of both worlds.

Lemon Raspberry Cookies

Why You’ll Love This Recipe

Lemon and raspberry are a match made in dessert heaven, and when combined in these soft, chewy cookies, they create a flavor experience that’s both bright and comforting. The lemon zest and juice bring a fresh, citrusy zing to the cookies, while the raspberries provide bursts of sweet and tart goodness. These cookies are also surprisingly easy to make, with a simple dough that doesn’t require any chilling time. The light golden edges and tender centers of these cookies make every bite a true delight.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup (100 g) granulated sugar
1 large lemon zested
½ cup (113.5 g) butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped small
Flaked salt for sprinkling

Directions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers to release the lemon’s fragrance.
Add the butter and brown sugar to the bowl, mixing on medium-high speed for about 3-4 minutes, or until the mixture is light and fluffy.
Add the egg yolk, vanilla, and lemon juice to the mixture, continuing to mix until fully incorporated.
Gradually add the salt, baking powder, baking soda, and flour, being careful not to overmix. Stop when you still see a few flour remnants.
Gently fold in the chopped frozen raspberries, taking care not to overmix to avoid the juice bleeding into the dough.
Scoop the dough into large balls (about 3 tablespoons per cookie) and place 5 cookie dough balls on each prepared baking sheet. Sprinkle with flaked salt.
Bake for 12-15 minutes, or until the cookies are lightly golden brown around the edges. Let them sit on the pan for a few minutes to finish cooking before transferring them to a cooling rack.

Servings and Timing

Servings: 9 cookies
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes

Variations

Fresh Raspberries: If you prefer fresh raspberries, you can substitute them for frozen, but be aware that fresh raspberries may cause the dough to become a bit more delicate.
Add-ins: Feel free to mix in a handful of white chocolate chips for extra sweetness or a sprinkle of chopped nuts for added crunch.
Gluten-Free Option: Swap out the all-purpose flour for a gluten-free all-purpose flour blend to make these cookies gluten-free.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 4-5 days. If you’d like to extend their shelf life, you can freeze the cookies for up to 3 months.
Reheating: To enjoy warm cookies, place them in the microwave for about 10-15 seconds, or heat them in the oven at 300°F (150°C) for 5-7 minutes.

FAQs

1. Can I use fresh raspberries instead of frozen ones?

Yes, you can use fresh raspberries, but frozen raspberries tend to work better as they maintain their shape during mixing and prevent the dough from turning a red or purple hue.

2. How can I prevent the cookies from spreading too much while baking?

To prevent excessive spreading, make sure the cookie dough is not too soft before baking. You can also chill the dough for 10-15 minutes before scooping if you prefer.

3. Can I substitute the egg yolk with a whole egg?

For this recipe, using only the egg yolk helps achieve a chewier texture. However, you can use a whole egg as a substitute, but the texture might be slightly different.

4. How do I know when the cookies are done baking?

The cookies should be lightly golden brown around the edges. They will continue to cook a bit on the baking sheet once removed from the oven, so it’s important not to overbake them.

5. Can I make the dough ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours. Just be sure to let the dough sit at room temperature for a few minutes before scooping and baking.

6. What type of flour should I use for this recipe?

Use all-purpose flour for the best results. If you want a gluten-free version, use a gluten-free all-purpose flour blend instead.

7. Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Scoop the dough into balls and freeze them on a baking sheet before transferring them to an airtight container or freezer bag. When ready to bake, place the frozen dough balls directly on a baking sheet and bake for a few extra minutes.

8. Can I use a hand mixer instead of a stand mixer?

Yes, you can use a hand mixer. Just make sure to mix the dough until it’s light and fluffy, but avoid overmixing once the flour is added.

9. How do I keep the raspberries from making the dough too soggy?

It’s best to chop the frozen raspberries into small pieces and fold them in gently at the end of mixing. This prevents excess juice from bleeding into the dough.

10. Can I add other fruits to this recipe?

Yes, you can add other berries such as blueberries or blackberries, or even try diced strawberries for a different twist. Just make sure to chop larger fruits into smaller pieces.

Conclusion

These lemon raspberry cookies are the perfect treat for any occasion, offering a bright citrus flavor and a burst of tart raspberries in each bite. Soft, chewy, and simple to make, they’re sure to become a favorite in your baking rotation. Whether you enjoy them fresh from the oven or stored for later, they’ll definitely satisfy your sweet and fruity cravings!