Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies are a delightful combination of bright citrus and sweet berries, perfect for any occasion. Soft and tender with a hint of tangy lemon zest, they make a refreshing treat that’s easy to bake at home.

Ingredients

• ½ cup granulated sugar
• 1 large lemon, zested
• 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

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Step 2: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant.
3. Step 3: Add the butter and brown sugar to the bowl. Mix on medium-high speed for 3 to 4 minutes until the mixture is light and fluffy.
4. Step 4: Mix in the egg yolk, vanilla extract, and lemon juice until well combined.
5. Step 5: Gradually add the salt, baking powder, baking soda, and flour. Mix gently, stopping when some flour remnants remain to avoid overmixing.
6. Step 6: Chop the frozen raspberries into small pieces and fold them lightly into the dough, taking care not to overmix.
7. Step 7: Using a 3-tablespoon cookie scoop or spoon, form large dough balls. Place five balls on each lined baking sheet. Sprinkle the tops with flaked salt.
8. Step 8: Bake for 12 to 15 minutes, until the edges turn a light golden brown. Let the cookies rest on the baking sheets after baking to finish cooking in the center before transferring to a wire rack.

Tips & Variations

• For a brighter lemon flavor, add an extra teaspoon of lemon zest or a bit more lemon juice to the dough.
• Try substituting fresh raspberries if available, but handle gently to avoid too much juice bleeding into the dough.
• Chilling the dough for 30 minutes before baking can help maintain the cookie shape and improve texture.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. Reheat briefly in a low oven or microwave 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 work well but should be chopped and folded in gently to avoid too much juice bleeding into the dough, which can affect texture.

How do I prevent the cookies from spreading too much?

Make sure not to overmix the dough, especially once the flour is added. Chilling the dough before baking also helps the cookies hold their shape better.

Lemon Raspberry Cookies Recipe

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★★★★★

4.9 from 120 reviews

• Author: Lila
• Total Time: 25 minutes
• Yield: 9 cookies 1x

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Description

These Lemon Raspberry Cookies are a delightful blend of tangy lemon zest, juicy raspberries, and a touch of sweetness, baked to a perfect light golden brown. Soft and flavorful, these cookies are ideal for a refreshing treat or an elegant dessert.

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Ingredients

Scale 1x2x3x

Main Ingredients

• ½ cup granulated sugar
• 1 large lemon, zested
• 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

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Instructions

1. Preheat oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix sugar and lemon zest: In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers to release the lemon’s fragrant oils, enhancing the cookie’s aroma.
3. Add wet ingredients: Add the softened butter and brown sugar to the sugar and zest mixture. Mix on medium-high speed for 3-4 minutes until the mixture is light and fluffy. Then incorporate the egg yolk, vanilla extract, and lemon juice, mixing until combined.
4. Incorporate dry ingredients: Gradually add the salt, baking powder, baking soda, and flour to the wet mixture. Mix gently and stop as soon as you notice some flour remnants in the bowl to avoid overmixing and ensure tender cookies.
5. Fold in raspberries: Chop the frozen raspberries into small pieces and fold them lightly into the dough, taking care not to overmix to prevent the juice from bleeding throughout the dough.
6. Form cookie dough balls: Using a 3-tablespoon cookie scoop, portion the dough into large balls. Place 5 dough balls on each lined baking sheet and sprinkle with flaked salt for added texture and flavor.
7. Bake cookies: Bake the cookies in the preheated oven for 12-15 minutes, until the edges are lightly golden brown. After removing from the oven, let the cookies sit on the baking sheet to finish cooking through the residual heat, ensuring a soft and chewy center.

Notes

• Use frozen raspberries directly without thawing to minimize juice bleeding and maintain dough consistency.
• Do not overmix the dough once the flour is added to keep cookies tender.
• Scooping dough into larger balls yields soft, chewy cookies with a slightly gooey center.
• Flaked salt on top enhances the lemon and raspberry flavors by adding a subtle crunch and saltiness.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Raspberry Cookies, Lemon Cookies, Raspberry Cookies, Baked Cookies, Soft Cookies, Citrus Cookies, Summer Cookies, Dessert Recipe