Introduction

These Lemon Raspberry Cookies offer a delightful balance of sweet and tart flavors with a chewy texture. The bright lemon zest combines beautifully with juicy raspberries, making each bite a fresh and tasty treat perfect 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 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 lemon zest and juice for the brightest flavor, but bottled lemon juice can work in a pinch.
For a softer texture, slightly underbake the cookies and allow them to finish setting while cooling.
If frozen raspberries are not available, fresh raspberries can be used but handle them gently to avoid breaking.
Sprinkling flaked salt on top enhances the sweet-tart balance and adds a subtle crunch.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in a low oven or microwave just until soft.

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, but handle them gently when folding into the dough to avoid breaking and turning the dough purple.

Why do the cookies need to chill before baking?

Chilling the dough firms it up, which helps prevent spreading during baking and allows the flavors to develop for a better texture and taste.

Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe

Print Recipe

★★★★★

4.8 from 133 reviews

Enjoy these delightful Lemon Raspberry Cookies that perfectly balance sweet and tart flavors with a chewy texture. Infused with fresh lemon zest and juicy raspberries, these cookies are a refreshing treat that’s easy to prepare and ideal for any occasion.

Author: Lila
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: 24 cookies 1x
Category: Cookies
Method: Baking
Cuisine: American
Diet: Vegetarian

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 large lemon, zested
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla extract

Additional

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 the mixture is pale and fluffy, which ensures a light cookie texture.
Add Egg Yolk and Flavorings: Beat in the egg yolk until fully combined. Then add the lemon zest, lemon juice, and vanilla extract. Mix gently until just combined to preserve the texture.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda to distribute the leavening agents evenly.
Combine Wet and Dry: Gradually add the dry ingredients into the wet mixture, mixing only until just combined to avoid overworking the dough which can cause toughness.
Fold in Raspberries: Carefully fold in the chopped frozen raspberries using a spatula, distributing them evenly throughout the dough without mashing, to maintain bursts of raspberry flavor.
Chill Dough: Cover the dough and refrigerate it for at least 30 minutes, preferably 1-2 hours. Chilling firms the dough which helps prevent spreading during baking.
Preheat Oven and Prepare Baking Sheet: Preheat the oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and place rounded balls of dough spaced apart to allow for spreading.
Bake Cookies: Sprinkle the cookie dough balls with flaked salt for an enhanced flavor contrast. Bake for 10-12 minutes until the edges are lightly golden and the centers appear set but remain slightly soft.
Cool: Let the cookies cool on the baking sheets for 5 minutes to set further, then transfer to a wire rack to cool completely before serving to enjoy the best texture.

Notes

Using frozen raspberries helps to keep the dough firm and reduces moisture compared to fresh berries.
Do not overmix the dough once the flour is added, to avoid tough cookies.
Chilling the dough is crucial for texture and helps control spreading in the oven.
Flaked salt on top enhances the tartness and balances sweetness.
For softer cookies, bake on the lower end of the time range; for slightly crispier edges, bake a bit longer.

Keywords: lemon raspberry cookies, chewy cookies, tart sweet cookies, lemon zest cookies, raspberry desserts, easy baked cookies