Lemon Raspberry Cookies are a delightful combination of tangy lemon and sweet, juicy raspberries, resulting in a cookie that’s fresh, light, and bursting with flavor. The zesty lemon adds a refreshing citrus note, while the raspberries bring a burst of natural sweetness and a pop of color. These cookies are perfect for any occasion, whether you’re serving them at a summer gathering, as a treat with your afternoon tea, or simply enjoying them as a sweet snack.

Why You’ll Love This Recipe

Lemon Raspberry Cookies are a perfect balance of flavors, with the tartness of lemon and the sweetness of raspberries complementing each other beautifully. The soft, chewy texture of these cookies is enhanced by the little bursts of raspberry in every bite. Whether you’re a fan of lemon or fruit-filled cookies, this recipe is a must-try. It’s an easy-to-make treat that can be enjoyed by kids and adults alike, and they’re sure to brighten up any day with their vibrant flavor.

Ingredients

• 1 1/2 cups all-purpose flour

• 1/2 teaspoon baking soda

• 1/4 teaspoon salt

• 1/2 cup unsalted butter, softened

• 1 cup granulated sugar

• 1 large egg

• 1 tablespoon lemon zest (from about 1 lemon)

• 1 tablespoon fresh lemon juice

• 1 teaspoon vanilla extract

• 1/2 cup fresh raspberries, chopped (or frozen, thawed and drained)

• Optional: Powdered sugar for dusting

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or a silicone baking mat.

2. Prepare Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar: In a large bowl, cream together the softened butter and granulated sugar using an electric mixer or a whisk until light and fluffy, about 3-4 minutes.

4. Add the Wet Ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.

5. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

6. Add the Raspberries: Gently fold in the chopped raspberries, being careful not to crush them too much to maintain their shape.

7. Shape the Cookies: Use a tablespoon or a small cookie scoop to form dough balls and place them about 2 inches apart on the prepared baking sheets. Press each dough ball down slightly to flatten it, as these cookies won’t spread much during baking.

8. Bake: Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The center should look set, and a toothpick should come out clean when inserted into the center of a cookie.

9. Cool and Serve: Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar before serving.

Servings and Timing

• Servings: About 18-20 cookies

• Prep Time: 10 minutes

• Cook Time: 10-12 minutes

• Total Time: 20-25 minutes

Variations

• Add White Chocolate: Fold in some white chocolate chips for a rich and creamy contrast to the tart raspberries.

• Use Frozen Raspberries: If using frozen raspberries, be sure to thaw and drain them to prevent excess moisture in the dough.

• Glaze the Cookies: Drizzle a simple lemon glaze over the cookies after baking for an extra burst of lemon flavor.

• Make it Gluten-Free: Swap the all-purpose flour with a gluten-free flour blend that measures 1:1.

• Herb Twist: Add finely chopped fresh mint to the dough for a refreshing herbal twist.

Storage/Reheating

• Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them fresher for longer, refrigerate them for up to a week.

• Freezing: You can freeze the cookie dough for later. Roll the dough into balls, place them on a baking sheet to freeze for about an hour, then transfer them to a freezer-safe bag. When ready to bake, place the frozen dough balls directly on a baking sheet and bake for 12-14 minutes.

• Reheating: If you prefer warm cookies, microwave them for 10-15 seconds to soften them up again.

FAQs

1. Can I use frozen raspberries in these cookies?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the dough. You can also use them directly without thawing if you like, but they may release more juice as they bake.

2. Can I substitute the lemon juice with lime juice?

Yes, lime juice can be substituted for lemon juice for a slightly different citrus flavor. It will still pair well with the raspberries.

3. Can I make these cookies ahead of time?

Yes, you can make the dough ahead of time and refrigerate it for up to 2-3 days. When ready to bake, simply scoop and bake as usual. You can also freeze the dough as described above.

4. How do I prevent the raspberries from sinking to the bottom?

To prevent the raspberries from sinking, you can toss them in a bit of flour before folding them into the dough. This will help them stay evenly distributed in the cookies.

5. How do I know when these cookies are done baking?

The cookies are done when the edges are lightly golden and the center is set. They should look firm, but still soft to the touch. Be careful not to overbake them, as they can dry out.

6. Can I use frozen raspberries in these cookies?

Yes, you can use frozen raspberries, but make sure to thaw and drain them first to avoid excess moisture in the dough. You can also use them directly without thawing if you like, but they may release more juice as they bake.

7. How do I make these cookies chewy?

To make these cookies chewy, be sure not to overbake them. They should look soft in the center when you take them out of the oven, as they will continue to firm up while cooling. You can also slightly reduce the baking time by 1-2 minutes.

8. Can I use other fruits besides raspberries?

Yes! You can substitute raspberries with other berries like blackberries, blueberries, or strawberries. You could also try other fruits, such as diced peaches or cherries.

9. Can I add a glaze on top?

Yes, a simple glaze made with powdered sugar and lemon juice or zest would be a delicious addition to these cookies. Drizzle it over the cookies once they have cooled.

10. Can I make this recipe vegan?

Yes, to make this recipe vegan, replace the butter with a plant-based butter or margarine, and substitute the egg with a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). You can also use a non-dairy yogurt instead of Greek yogurt if desired.

Conclusion

Lemon Raspberry Cookies are the perfect combination of sweet, tart, and refreshing flavors, with a soft, chewy texture that makes them irresistible. Whether you’re a fan of lemon desserts or fruity cookies, these are sure to become a favorite. They’re easy to make and versatile, perfect for any occasion, and a great way to brighten up your day with their vibrant color and delicious taste.

Print