Lemon Raspberry Cookies

Why You’ll Love This Recipe

I adore this recipe because it captures the essence of summer in a single cookie. The tangy lemon flavor adds freshness, while the raspberries bring a subtle tartness that complements the sweetness perfectly. I also love how easy these cookies are to make — no chilling time, no complicated steps, just simple ingredients coming together beautifully. Whether I’m baking for a quick dessert or to share at a brunch, these cookies always impress.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup granulated sugar
Zest of 1 large lemon
½ cup butter, room temperature
¼ cup 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 all-purpose flour
¾ cup frozen raspberries, chopped small
Flaked salt for sprinkling

Directions

1. I preheat the oven to 350°F and line two baking sheets with parchment paper.

2. In a large mixing bowl, I combine granulated sugar and lemon zest, rubbing them together with my fingers to release the lemon oils.

3. I add the butter and brown sugar, then beat on medium-high speed for about 3–4 minutes until the mixture becomes light and fluffy.

4. I mix in the egg yolk, vanilla, and lemon juice until smooth.

5. Gradually, I add the salt, baking powder, baking soda, and flour, mixing just until combined. I stop as soon as I see a bit of flour left around the edges to avoid overmixing.

6. I chop the frozen raspberries into small pieces and gently fold them into the dough. I’m careful not to overmix so the color doesn’t bleed too much.

7. Using a 3-tablespoon cookie scoop, I portion out the dough into large balls and place five on each baking sheet. I sprinkle the tops with flaked salt.

8. I bake the cookies for 12–15 minutes, until the edges are lightly golden brown. Then, I let them rest on the pan for a few minutes to finish baking through the centers.

Servings and Timing

This recipe makes about 9 large cookies. Prep time takes around 10 minutes, and baking takes 12–15 minutes per batch. In total, I can have a fresh batch ready in about 22 minutes.

Variations

• I sometimes use fresh raspberries instead of frozen, though I prefer frozen because they bleed less into the dough.

• For an extra citrusy touch, I add a bit of lemon extract or drizzle a lemon glaze on top once the cookies have cooled.

• I occasionally mix in a handful of white chocolate chips for a sweet contrast to the tart raspberries.

• To make smaller cookies, I use a 1½ tablespoon scoop and reduce the baking time to about 10 minutes.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I refrigerate them for up to a week or freeze them for up to 2 months. To reheat, I pop a cookie in the microwave for about 10–15 seconds — it brings back that just-baked softness.

FAQs

How do I keep the raspberries from bleeding into the dough?

I keep the raspberries frozen until the very moment I fold them into the dough and bake immediately afterward. This prevents the juice from coloring the dough too much.

Can I use lemon extract instead of fresh lemon juice?

Yes, I can substitute ½ teaspoon of lemon extract for the lemon juice if I want a stronger lemon flavor, but I prefer the natural brightness of fresh juice.

Do I have to chill the dough?

No, I don’t chill the dough for this recipe. The cookies bake perfectly soft and chewy without any chilling time.

What type of butter works best?

I use unsalted butter at room temperature. This lets me control the salt content and helps the dough cream properly with the sugars.

Can I double the recipe?

Absolutely! I often double it when baking for a crowd. The cookies freeze beautifully, so having extras on hand is always a win.

Conclusion

I love how these lemon raspberry cookies combine bright citrus with bursts of berry flavor in every soft, chewy bite. They’re quick to make, easy to bake, and always a hit whether I’m serving them fresh from the oven or saving some for later. With their sweet-tart balance and beautiful aroma, these cookies are a delightful treat any time of year.

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