Introduction

These Lemon Raspberry Cookies offer a delightful balance of sweet and tart flavors with a chewy texture that’s sure to please. Bursting with fresh lemon zest and juicy raspberries, they make a perfect treat for any occasion.

Lemon Raspberry Cookies - Sweet Tart Chewy Delight Recipe - Recipe Image

Ingredients

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 extract
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
Flaked salt for sprinkling

Instructions

Step 1: Cream together the softened butter with the granulated sugar and brown sugar using an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy.
Step 2: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined.
Step 3: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Step 4: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing.
Step 5: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up.
Step 6: Preheat oven to 375°F (190°C). Drop rounded balls of dough onto parchment-lined baking sheets, leaving space between them. Sprinkle with flaked salt.
Step 7: Bake for 10-12 minutes, until edges are lightly golden and centers are set but slightly soft. Cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Tips & Variations

Use fresh raspberries if available, but freeze them briefly before chopping to reduce juice release in the dough.
For extra lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Sprinkling flaked salt enhances the sweet-tart balance and adds a nice crunchy texture.
If you prefer a softer cookie, reduce baking time by a minute or two and monitor closely.

Storage

Store cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 2 months. Reheat 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. To prevent the dough from becoming too wet, gently freeze them for a short time before chopping and folding into the dough.

Why do these cookies need to be chilled before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much and ensures a chewy, tender texture with well-distributed raspberries.

Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe

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★★★★★

4.9 from 101 reviews

These Lemon Raspberry Cookies are a perfect blend of sweet and tart flavors with a chewy texture. Infused with fresh lemon zest and juice, and studded with juicy frozen raspberries, these cookies offer a refreshing citrus bite balanced by the sweetness of brown and granulated sugar. Topped with a sprinkle of flaked salt, they deliver a delightful contrast that enhances the overall flavor. Easy to make and perfect for springtime or any occasion, these cookies bake up soft with lightly golden edges, making them both delicious and visually appealing.

Author: Cleo
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: About 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

1¼ cups (175 g) all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda

Wet Ingredients

½ cup (113.5 g) butter, room temperature
½ cup (100 g) granulated sugar
¼ cup (55 g) brown sugar
1 large egg yolk
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla extract
1 large lemon, zested

Add-ins and Toppings

¾ cup (75 g) frozen raspberries, chopped
Flaked salt for sprinkling

Instructions

Cream Butter and Sugars: Cream together the softened butter with granulated sugar and brown sugar using an electric mixer on medium-high speed for 3-5 minutes until pale and fluffy.
Add Egg and Flavorings: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined to preserve the texture.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to ensure even distribution.
Mix Dry and Wet Ingredients: Gradually add the dry ingredients to the wet mixture and mix until just combined to avoid overworking the dough.
Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing to maintain their texture.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up for easier handling and better cookie shape.
Preheat Oven and Prepare Baking Sheet: Preheat oven to 375°F (190°C). Drop rounded balls of dough onto parchment-lined baking sheets, leaving space between them. Sprinkle cookies with flaked salt to enhance flavor.
Bake Cookies: Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still slightly soft for chewy texture.
Cool: Cool cookies on baking sheets for 5 minutes before transferring to a wire rack to cool completely, allowing them to set properly.

Notes

Use frozen raspberries instead of fresh to prevent the dough from becoming too wet.
Do not overmix the dough after adding the flour to keep the cookies tender.
Chilling the dough solidifies the butter, helping the cookies keep their shape during baking.
Flaked salt on top adds a pleasant contrast to the sweetness and highlights the lemon flavor.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Lemon raspberry cookies, chewy lemon cookies, tart and sweet cookies, lemon zest cookies, raspberry dessert, citrus cookies