Introduction

Lemon Raspberry Cookies offer a perfect balance of sweet and tart flavors with a chewy texture that’s simply delightful. These bright, fruity treats combine fresh lemon zest and juicy raspberries for a refreshing twist on classic cookies.

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 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 frozen raspberries straight from the freezer to prevent the dough from becoming too wet.
For an extra burst of lemon flavor, add a teaspoon of lemon extract along with the vanilla.
Substitute fresh raspberries if preferred, but gently fold them in to avoid crushing.
Sprinkling flaked salt on top enhances the sweet-tart balance and adds a pleasant crunch.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm them gently in the oven at 300°F (150°C) for a few minutes to regain softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but add them gently to avoid crushing and excess moisture in the dough. Frozen raspberries are preferred for better texture.

Why do I need to refrigerate the dough before baking?

Refrigerating the dough firms it up, helping the cookies keep their shape during baking and enhancing the flavors.

Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe

Print Recipe

★★★★★

4.9 from 90 reviews

Lemon Raspberry Cookies are a delightful combination of sweet and tart flavors, featuring chewy textures with bursts of fresh raspberry and bright lemon zest. These cookies are perfect for a refreshing dessert or an afternoon treat with tea, balancing sweetness and citrus tang beautifully.

Author: Maya
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: 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

Additional Ingredients

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. This step is crucial to incorporate air for light texture.
Add Wet Ingredients: Beat in the egg yolk until combined, then add the lemon zest, lemon juice, and vanilla extract. Mix until just combined to maintain the delicate flavor.
Mix Dry Ingredients: 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 to avoid overworking the dough.
Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, distributing them evenly without mashing, preserving their shape and tartness.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes, or preferably 1-2 hours, to firm up, which helps prevent spreading during baking.
Prepare for Baking: 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 to enhance flavor.
Bake and Cool: 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, ensuring optimal texture.

Notes

For best results, do not overmix the dough once the flour is added to prevent toughness.
Using frozen raspberries helps maintain the cookie shape and prevents the berries from bleeding too much color.
Chilling the dough is important to prevent excessive spreading during baking, resulting in chewy cookies.
Sprinkling flaked salt on top enhances the sweet and tart flavors.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Lemon Raspberry Cookies, chewy cookies, sweet and tart cookies, lemon zest cookies, raspberry dessert, homemade cookies