Lemon Raspberry Cookies Recipe

Bright, buttery, and bursting with fresh flavor, these Lemon Raspberry Cookies are the kind of treat you’ll want to make again and again. Each bite combines zesty lemon with sweet-tart raspberries for a cookie that’s crisp at the edges, soft in the middle, and as pretty as a summer day. If you’re looking for a cookie recipe that’s both simple and showstopping, you’ve found your new favorite! Let’s dive in and make these irresistible cookies together.

Ingredients You’ll Need

What I love most about Lemon Raspberry Cookies is how a handful of familiar ingredients can create something so special. Each ingredient plays an important part—think zesty citrus brightness, buttery richness, and juicy pockets of raspberry in every bite!

• Granulated sugar: Lends just the right amount of sweetness and helps the cookies turn beautifully golden.
• Lemon zest: Don’t skip this! Rubbing the zest with sugar releases the essential oils for a punch of citrus flavor.
• Butter (room temperature): Gives these cookies their signature soft and rich texture.
• Brown sugar: Adds a subtle caramel note and gives a lovely chewiness to the cookie’s center.
• Egg yolk: Provides structure and extra richness, ensuring tender cookies.
• Lemon juice: Brings tang that brightens the dough and pairs perfectly with the raspberries.
• Vanilla: Rounds out the flavor and adds depth you’ll taste in every bite.
• Salt: Balances the sweetness and lifts all the flavors.
• Baking powder & baking soda: Work together for just the right rise and soft, puffy texture.
• All-purpose flour: The perfect backbone for thick, chewy Lemon Raspberry Cookies.
• Frozen raspberries (chopped small): Their tartness turns into juicy bursts, making every cookie pop with color and flavor.
• Flaked salt (for sprinkling): A finishing touch that highlights the sweetness and makes these cookies completely crave-worthy!

How to Make Lemon Raspberry Cookies

Step 1: Prep Your Oven and Baking Sheets

Start by preheating your oven to 350 F. I always line two baking sheets with parchment paper to prevent sticking and make cleanup super easy. It’s a step that keeps cookies from spreading too much and helps the bottoms bake perfectly golden!

Step 2: Infuse the Sugar with Lemon Zest

In a large bowl, add your granulated sugar and lemon zest. Here’s the fun part—use your fingers to rub the zest into the sugar until it’s fragrant and zippy. This quick step unlocks a wave of lemon aroma that’ll shine through in every bite of your Lemon Raspberry Cookies.

Step 3: Cream the Butter and Sugars

Add the room-temperature butter and brown sugar to your bowl. Mix everything together with a hand or stand mixer on medium-high speed for 3 to 4 minutes. You want to see the mixture become light and fluffy—this is your cookie foundation!

Step 4: Mix in Wet Ingredients

To the creamed mixture, add the egg yolk, vanilla extract, and lemon juice. Blend everything well until fully incorporated. The mixture should look creamy and slightly glossy, promising soft, tender cookies ahead.

Step 5: Add Dry Ingredients (Carefully!)

Sprinkle in the salt, baking powder, and baking soda, then add the flour. Mix on low speed just until the streaks of flour almost disappear. Over-mixing here can make cookies tough, so I usually stop when there’s still a faint dusting of flour left.

Step 6: Gently Fold in Raspberries

Chop your frozen raspberries into small pieces (don’t thaw—they’ll be much easier to handle frozen!). Gently fold them into your cookie dough by hand, being careful not to over-mix. You want beautiful pink swirls, not all-pink dough!

Step 7: Scoop and Sprinkle

Scoop the dough into generous balls—using a 3-tablespoon cookie scoop makes things extra easy. Place about five dough balls per prepared baking sheet for even spacing. Sprinkle each cookie with flaked salt for that irresistible sweet-salty finish.

Step 8: Bake to Perfection

Slide the trays into the oven and bake for 12 to 15 minutes. Look for edges that are just starting to turn light golden brown. Let your Lemon Raspberry Cookies cool on the pan for a few minutes after baking—they’ll finish setting up perfectly without getting overbaked.

How to Serve Lemon Raspberry Cookies

Garnishes

For a little extra flair, dust your Lemon Raspberry Cookies with a light sprinkle of powdered sugar or add a touch of extra lemon zest on top before serving. A drizzle of melted white chocolate can also add both beauty and sweetness.

Side Dishes

Pair your cookies with a tall glass of cold milk, a hot cup of tea, or even some tangy Greek yogurt for a contrast in textures. If you’re entertaining, a platter of fresh berries and a bowl of lemon curd make for a delightful afternoon treat alongside these cookies.

Creative Ways to Present

These Lemon Raspberry Cookies are gorgeous when stacked on a tiered dessert tray for brunch, wrapped in parchment and tied with twine for homemade gifts, or served as mini ice cream sandwiches with raspberry or lemon ice cream squished in the middle. The sky’s the limit!

Make Ahead and Storage

Storing Leftovers

To keep Lemon Raspberry Cookies soft and fresh, store them in an airtight container at room temperature. They’re best enjoyed within 2 to 3 days, but you can always pop a slice of white sandwich bread in the container to maintain moistness.

Freezing

These cookies freeze beautifully! Once cooled, place them in a single layer in a freezer-safe bag or container. For longer storage, you can also freeze balls of unbaked dough—just bake straight from frozen, adding an extra minute or two.

Reheating

For that fresh-from-the-oven magic, quickly reheat cookies in a 300 F oven for 3 to 5 minutes. If you’re in a hurry, 10 to 15 seconds in the microwave works well too, giving you a warm, gooey center every time.

FAQs

Can I use fresh raspberries instead of frozen?

You can, but frozen raspberries hold their shape better when mixed into the dough. Fresh berries may break apart and release more juice, which can make the cookies a little softer and messier—but still delicious.

Why only use the egg yolk and not the whole egg?

The egg yolk gives Lemon Raspberry Cookies extra richness and helps keep the texture soft and tender. Using a whole egg would make the cookies cakier rather than chewy, which is why the yolk alone works so well here.

Can I double the recipe?

Absolutely! This recipe doubles nicely—just be sure to work in batches when folding in the raspberries, so the dough mixes evenly and gently.

What type of lemon works best?

Any fresh, unwaxed lemon will work beautifully. Meyer lemons add a subtle floral note, while standard lemons give a bright, classic zest and juice flavor.

How do I prevent my cookies from spreading too much?

Make sure your butter isn’t too soft or melted, and always start with cold, frozen raspberries. Chilling the dough for 20-30 minutes before baking can also help the cookies hold their shape better in the oven.

Final Thoughts

Whether you’re baking for a party, gifting to friends, or treating yourself on a cozy afternoon, these Lemon Raspberry Cookies never fail to make the moment sweeter. I hope you enjoy them as much as I do—don’t be surprised if they become your new favorite cookie to share and savor!

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