Lemon Raspberry Cookies Recipe

Bright, fruity, and truly irresistible, these Lemon Raspberry Cookies deliver everything you love about summer desserts in one soft and dreamy bite. Tangy citrus, bursts of raspberry, and a touch of sea salt come together for the perfect balance of sweet and tart. Whether you’re impressing friends at a garden party or simply treating yourself with your afternoon coffee, these cookies are guaranteed to put a smile on your face!

Ingredients You’ll Need

The beauty of Lemon Raspberry Cookies comes from a handful of simple ingredients, each playing a vital role. From the zing of lemon zest to the pop of frozen berries, every element creates the magical flavor and irresistible texture in every bite.

• Granulated sugar: Adds essential sweetness while helping give the cookies a crisp edge.
• Lemon zest: Infuses the dough with bright, citrusy aroma and flavor—don’t skip this!
• Butter (room temperature): Provides richness and a pleasingly tender crumb.
• Brown sugar: Brings moisture and a slight caramel undertone.
• Egg yolk: Adds richness and helps bind the dough so the cookies don’t spread too much.
• Lemon juice: Fresh juice amplifies the tangy lemon flavor and brings a hint of acidity.
• Vanilla extract: Rounds out the bright lemon and berry notes with cozy flavor.
• Salt: Balances sweetness and enhances all the flavors.
• Baking powder: Lends gentle lift to the cookies, making them soft and fluffy.
• Baking soda: Reacts with the lemon juice for a touch of chewiness.
• All-purpose flour: Gives the cookies structure—always spoon and level for accurate measurement!
• Frozen raspberries (chopped small): Offer tart, jammy fruit pockets throughout the cookies.
• Flaked salt for sprinkling: The finishing touch! Contrasts beautifully with the sweet and tart flavors.

How to Make Lemon Raspberry Cookies

Step 1: Prepare Your Tools and Oven

Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This ensures the cookies bake evenly and lift off the tray with zero sticking. Having your tools ready lets you focus on the fun part—the dough!

Step 2: Infuse Sugar with Lemon Zest

In a large mixing bowl, combine the granulated sugar with the fresh lemon zest. Use your fingers to rub them together until it’s delightfully fragrant and the sugar is tinged with yellow. This simple step unlocks the essential oils from the zest, infusing the entire batch of Lemon Raspberry Cookies with vibrant citrus flavor.

Step 3: Cream the Butter and Sugars

Add the room-temperature butter and brown sugar directly into the lemony sugar mixture. Beat everything together on medium-high for 3 to 4 minutes, until it’s light and fluffy. This process will trap air and set the stage for cookies with an irresistible soft texture.

Step 4: Incorporate Wet Ingredients

Mix in the egg yolk, vanilla extract, and fresh lemon juice. Blend until smooth and fully combined. The yolk brings richness, while the vanilla and citrus juice amplify all the best flavors.

Step 5: Bring in Dry Ingredients Gently

Sprinkle salt, baking powder, baking soda, and flour over the dough. Stir or mix on low, just until you still see a few flour streaks remaining. Overmixing at this stage makes the cookies tough, so a gentle hand is key.

Step 6: Fold in Frozen Raspberries

Chop your frozen raspberries into small pieces. Quickly and gently fold them into the dough—this keeps the berries intact and prevents the dough from turning pink. Those juicy little pockets make every Lemon Raspberry Cookie special!

Step 7: Scoop and Sprinkle

Using a large (three tablespoon) cookie scoop, portion the dough onto your prepared sheets. Space each cookie well apart, as they’ll spread. Sprinkle the tops with flaked salt for a gourmet touch that elevates every bite.

Step 8: Bake and Cool

Pop the cookies into your preheated oven for 12–15 minutes. You’re looking for lightly golden edges—this will ensure the centers stay soft and jammy. Let the cookies sit on the tray for a few minutes after baking so they set up with perfect chewy middles.

How to Serve Lemon Raspberry Cookies

Garnishes

Sprinkle freshly grated lemon zest on top for extra citrus zing, or dust with a little powdered sugar for a pretty, bakery-style finish. Extra frozen raspberries scattered on the serving plate add a pop of color and hint at the surprise inside every cookie.

Side Dishes

Lemon Raspberry Cookies pair beautifully with a scoop of vanilla ice cream or a bowl of fresh berries for a light and festive dessert. For an afternoon treat, serve with a cup of Earl Grey tea or fresh lemonade—the citrus ties everything together in the most delicious way.

Creative Ways to Present

Stack the cookies in a glass jar and tie with a ribbon for a charming homemade gift. Or, arrange them on a tiered dessert stand at your next brunch. For a playful dessert board, include shortbread, macarons, and your Lemon Raspberry Cookies for a sweet spectrum of textures and flavors.

Make Ahead and Storage

Storing Leftovers

Place cooled cookies in an airtight container. At room temperature, they’ll stay soft and delicious for up to three days—if they last that long! Layer parchment between cookies to keep them from sticking together.

Freezing

Both dough and baked cookies freeze well. For dough, scoop and freeze balls on a tray, then transfer to a zip-top bag for up to three months. To freeze baked cookies, cool completely, wrap tightly, and store for up to two months.

Reheating

To revive that just-baked magic, warm cookies in a 300°F oven for a few minutes. This brings back a little crispiness to the edges and softens the centers perfectly. If you’re short on time, a quick 8-10 seconds in the microwave also does the trick!

FAQs

Can I use fresh raspberries instead of frozen?

Frozen raspberries hold their shape better, but fresh can work too! Just be extra gentle when folding them into the dough to avoid too much juice streaking through the cookies. Patting fresh berries dry helps reduce extra moisture.

Why add flaked salt on top?

Flaked salt provides a lovely contrast to the sweetness and tartness in Lemon Raspberry Cookies, making the other flavors pop. It adds a gourmet touch that’s truly worth the extra second of effort.

What if I only have bottled lemon juice?

While fresh juice makes the citrus flavor shine in these cookies, bottled juice can stand in when needed. If possible, try to use real lemon zest though—the oils in the zest are what give these cookies their bright, signature flavor.

Can I make Lemon Raspberry Cookies gluten free?

Absolutely! Swap the all-purpose flour for your favorite 1-to-1 gluten-free flour blend. The texture may be slightly different, but all the wonderful lemon and berry flavors will still be front and center.

How do I keep the raspberries from bleeding too much?

Keep raspberries frozen until just before adding, then fold them in gently with as little mixing as possible. This keeps the cookie dough marbled with whole berry pieces instead of turning completely pink.

Final Thoughts

Lemon Raspberry Cookies truly brighten any day with their tangy-sweet flavor and bursts of juicy fruit. Give them a try, and don’t be surprised if they become a go-to favorite in your kitchen too. Your friends and family will be reaching for seconds in no time—enjoy every bite!

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