Introduction

These Lemon Raspberry Cookies are a perfect blend of sweet and tart, with a chewy texture that delights the palate. Bursting with fresh lemon flavor and studded with juicy raspberries, they make an irresistible 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 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 and chop them gently to avoid turning the dough pink.
For extra lemony flavor, add a little lemon extract or increase the lemon zest slightly.
Sprinkle with coarse sugar instead of flaked salt for a sweeter finish.
For a dairy-free option, substitute butter with a plant-based alternative.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and thaw at room temperature before serving. If the cookies become firm, warm briefly in a low oven to restore their chewy texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but since they are softer, they may release more juice and make the dough wetter. Handle them gently and consider reducing the liquid slightly in the recipe.

Why should I refrigerate the dough before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking and allows the flavors to meld for a better taste and texture.

Lemon Raspberry Cookies – Sweet Tart Chewy Delight Recipe

Print Recipe

★★★★★

4.9 from 73 reviews

These Lemon Raspberry Cookies are a perfect balance of sweet and tart with a chewy texture. Combining fresh lemon zest and juice with juicy frozen raspberries, these cookies deliver a bright, refreshing flavor. The dough is easy to prepare, chilled for firmness, then baked to golden perfection with a sprinkle of flaked salt enhancing the complex flavors. Ideal for a delightful treat or casual dessert.

Author: Kai
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 1 hour 30 minutes
Yield: About 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cookie Dough

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

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, creating a light base for the dough.
Add Wet Ingredients: Beat in the egg yolk until combined, then incorporate the lemon zest, lemon juice, and vanilla extract. Mix just until everything is evenly combined to maintain the dough’s texture.
Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined to avoid overworking the dough.
Fold in Raspberries: Gently fold in the chopped frozen raspberries using a spatula, ensuring even distribution without mashing the berries to keep bursts of flavor in the cookies.
Chill Dough: Cover the dough and refrigerate for at least 30 minutes, preferably 1-2 hours, allowing the dough to firm up for easier handling and better baking results.
Preheat and Prepare Baking Sheet: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper to prevent sticking and ease cleanup.
Shape and Sprinkle Salt: Drop rounded balls of dough onto the prepared baking sheets, spacing them apart to allow for spreading. Lightly sprinkle each cookie with flaked salt to enhance the flavor complexity.
Bake Cookies: Bake for 10-12 minutes until the edges are lightly golden and the centers are set but still slightly soft, achieving the perfect chewy texture.
Cool Cookies: Allow the cookies to cool on the baking sheets for 5 minutes to set further before transferring them to a wire rack to cool completely, ensuring they maintain their shape and texture.

Notes

Freezing raspberries before adding helps them stay intact and not bleed excessively into the dough.
Chilling the dough is crucial to prevent excessive spreading during baking.
Flaked salt sprinkling contrasts the sweetness, adding depth to the flavor.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
For stronger lemon flavor, increase zest by 1 teaspoon or add a bit more lemon juice carefully.

Keywords: Lemon Raspberry Cookies, chewy cookies, tart cookies, lemon zest cookies, berry cookies, easy cookie recipe, dessert cookies