Lemon raspberry cookies combine the bright zestiness of citrus with the sweet tartness of berries in one irresistible treat. If you’re looking for a fresh twist on your classic cookie recipe, these lemon raspberry cookies are the answer. With vibrant lemon zest and juicy raspberry bits, each bite is bursting with refreshing flavor. Whether you’re baking for a summer party, a festive gathering, or just a cozy night in, these cookies offer the perfect balance of soft, chewy texture and a pop of fruity brightness. They’re as delightful to look at as they are to eat.
Why You’ll Love This Lemon Raspberry Cookies Recipe
These cookies offer a bakery-quality taste without the fuss. The zingy lemon zest infuses each bite with brightness, while the frozen raspberries add natural sweetness and a delicate tartness. The dough is easy to prepare and doesn’t require chilling, meaning you can have fresh-baked cookies in under 30 minutes. Plus, the sprinkle of flaked salt on top creates a gourmet finish that elevates the entire experience. These cookies are great for gifting, sharing, or simply treating yourself.
Ingredients
- 1/2 cup (100 g) granulated sugar
- Zest of 1 large lemon
- 1/2 cup (113.5 g) butter, at room temperature
- 1/4 cup (55 g) brown sugar
- 1 large egg yolk
- 1 tablespoon fresh lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/4 cups (175 g) all-purpose flour
- 3/4 cup (75 g) frozen raspberries, chopped
- Flaked salt for sprinkling
Step-by-Step: How to Make Lemon Raspberry Cookies
- Set your oven to 350 F (175 C) and prepare two baking sheets by lining them with parchment paper.
- In a large mixing bowl, rub together the granulated sugar and lemon zest to release the citrus oils and enhance the flavor.
- Add the butter and brown sugar, then beat the mixture on medium-high speed for 3 to 4 minutes until it becomes light and airy.
- Mix in the egg yolk, vanilla extract, and fresh lemon juice until smooth.
- Gradually incorporate the salt, baking powder, baking soda, and flour. Mix just until everything is combined to keep the dough tender.
- Chop the frozen raspberries into small pieces and gently fold them into the dough, being careful not to overmix.
- Scoop the dough using a 3-tablespoon cookie scoop and place five balls per sheet. Sprinkle with flaked salt.
- Bake for 12 to 15 minutes, or until the edges turn a light golden brown. Allow the cookies to rest on the baking sheet to finish baking internally before transferring them to a rack.
Helpful Tips
- Keep raspberries in the freezer until you’re ready to use them to avoid discoloring the dough.
- For the most precise results, especially when measuring flour, use a kitchen scale.
- Let the cookies cool on the baking tray to ensure a soft, chewy center.
- A light sprinkle of flaked salt before baking enhances the flavors and adds a gourmet touch.
Substitutions And Variations
- Fresh raspberries: These can be used, but they may release more juice than frozen, making the dough wetter.
- Citrus swap: Try lime or orange zest and juice for a twist.
- Gluten-free: Substitute all-purpose flour with a 1:1 gluten-free baking flour blend.
- Vegan option: Use a plant-based butter and substitute the egg yolk with 1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water.
- White chocolate chips: Add 1/3 cup for an extra sweet and creamy touch.
Storage Instructions
Once cooled, store your lemon raspberry cookies in an airtight container at room temperature for up to 3 days. For extended freshness, refrigerate them for up to one week. You can also freeze cookie dough balls and bake them straight from frozen by adding an extra 2 minutes to the baking time.
Nutritional Information
- Calories: 233 kcal
- Carbohydrates: 32 g
- Protein: 2 g
- Fat: 11 g
- Saturated Fat: 7 g
- Cholesterol: 48 mg
- Sodium: 267 mg
- Sugar: 18 g
- Fiber: 1 g
- Vitamin C: 3 mg
- Calcium: 29 mg
- Iron: 1 mg
Serving Suggestions
Pair lemon raspberry cookies with a chilled glass of iced tea or lemonade for the ultimate sunny day indulgence. These cookies also shine when served with a scoop of vanilla ice cream or as part of a colorful dessert platter for guests.
Frequently Asked Questions About Lemon Raspberry Cookies
Can I use fresh raspberries instead of frozen? Yes, you can, but fresh raspberries may release more juice and change the dough’s texture and color. Frozen raspberries are recommended for best results.
Do I need to chill the dough? No, this recipe is designed to be quick and easy without the need for chilling.
Can I make these cookies ahead of time? Absolutely. You can make the dough ahead and refrigerate for up to 48 hours or freeze it for longer storage.
Why is there salt sprinkled on top? Flaked salt enhances the sweet and tart flavors of the cookie and gives a pleasant contrast in taste and texture.
Can I make smaller cookies? Yes, use a smaller scoop and adjust the baking time to around 9 to 11 minutes.
Conclusion
Thank you for trying this lemon raspberry cookies recipe. These cookies are a personal favorite because they’re quick to make, bursting with flavor, and always a hit at gatherings. The combination of lemon and raspberry creates a refreshing twist that’s hard to resist. I hope you enjoy baking and sharing these as much as I do. Happy baking, and thank you for being part of this food-loving community!
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Lemon Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 10 cookies 1x
- Category: Dessert
Description
Lemon Raspberry Cookies are soft, chewy, and packed with bright citrus zest and juicy berry flavor. A quick and easy treat perfect for any occasion.
Ingredients
1/2 cup (100 g) granulated sugar
Zest of 1 large lemon
1/2 cup (113.5 g) butter, at room temperature
1/4 cup (55 g) brown sugar
1 large egg yolk
1 tbsp lemon juice (about half a lemon)
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 cups (175 g) all-purpose flour
3/4 cup (75 g) frozen raspberries, chopped
Flaked salt for sprinkling
Instructions
- Set your oven to 350 F (175 C) and prepare two baking sheets by lining them with parchment paper.
- In a large mixing bowl, rub together the granulated sugar and lemon zest to release the citrus oils and enhance the flavor.
- Add the butter and brown sugar, then beat the mixture on medium-high speed for 3 to 4 minutes until it becomes light and airy.
- Mix in the egg yolk, vanilla extract, and fresh lemon juice until smooth.
- Gradually incorporate the salt, baking powder, baking soda, and flour. Mix just until everything is combined to keep the dough tender.
- Chop the frozen raspberries into small pieces and gently fold them into the dough, being careful not to overmix.
- Scoop the dough using a 3-tablespoon cookie scoop and place five balls per sheet. Sprinkle with flaked salt.
- Bake for 12 to 15 minutes, or until the edges turn a light golden brown. Allow the cookies to rest on the baking sheet to finish baking internally before transferring them to a rack.
Notes
Keep raspberries frozen until ready to use to prevent the dough from turning purple. For best results, use a kitchen scale to measure flour. Cookies can be stored for 3 days at room temperature or a week refrigerated.
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18 g
- Carbohydrates: 32 g
- Protein: 2 g
