🎉 Introduction
If you love desserts that feel fresh, vibrant, and perfectly balanced between sweet and tangy, these Lemon Raspberry Cookies will instantly win you over. They combine the zesty brightness of lemon with pockets of juicy raspberry in a soft, tender cookie that melts in your mouth. Every bite delivers a refreshing citrus aroma followed by gentle sweetness and a subtle fruity finish.
These cookies are ideal for spring gatherings, afternoon treats, or whenever you want something lighter than rich chocolate desserts but still deeply satisfying. The lemon zest brings natural freshness, while frozen raspberries add beautiful color and flavor without overpowering the cookie. Simple to make and visually stunning, this recipe is perfect for both everyday baking and special occasions.
🧰 Equipment Needed
To make these lemon raspberry cookies, you’ll need:
- Large mixing bowl
- Medium mixing bowl
- Electric hand mixer or whisk
- Silicone spatula
- Measuring cups and spoons
- Microplane or fine grater (for lemon zest)
- Baking sheet
- Parchment paper
- Cookie scoop or tablespoon
- Cooling rack
Optional but helpful:
- Citrus juicer
- Fine sieve
🛒 Ingredients
Dry ingredients:
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
Wet ingredients:
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Flavor and texture:
- Zest of 1 large lemon
- ¾ cup frozen raspberries, kept frozen and chopped into small pieces
- Flaked salt, for finishing
👩🍳 Directions
Step 1: Prepare the Oven and Baking Sheet
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light, fluffy, and pale in color. This step helps create soft cookies with a tender texture.
Step 4: Add Flavor Elements
Mix in the egg yolk, lemon zest, lemon juice, and vanilla extract. Beat until smooth and fully combined. The mixture should be fragrant and creamy.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined. Avoid overmixing to keep the cookies soft.
Step 6: Fold in the Raspberries
Add the frozen raspberries and gently fold them into the dough. Some streaking is normal and gives the cookies a beautiful marbled look.
Step 7: Scoop the Dough
Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
Step 8: Finish and Bake
Lightly sprinkle the tops with flaked salt. Bake for 12–14 minutes, or until the edges are set and the centers look slightly soft.
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
🍽️ Servings & Timing
- Servings: 14–16 cookies
- Prep Time: 15 minutes
- Bake Time: 12–14 minutes
- Total Time: About 30 minutes
🧊 Storage & Reheating
- Store cookies in an airtight container at room temperature for up to 2 days
- Refrigerate for up to 5 days
- Freeze baked cookies for up to 2 months
- Allow frozen cookies to thaw naturally at room temperature
- Reheating is not required
🥄 Variations
These lemon raspberry cookies are easy to adapt:
- Extra Lemon Version: Add more lemon zest for stronger citrus flavor
- Softer Texture Version: Slightly underbake for extra softness
- Crisp Edge Version: Bake 1–2 minutes longer
- Berry Mix Version: Combine raspberries with blueberries
❓ 10 FAQs
- Why use only egg yolk?
Egg yolk adds richness and keeps cookies soft. - Should raspberries be thawed first?
No, keep them frozen to prevent excess moisture. - Can I use fresh raspberries?
Frozen works best for structure, but fresh can be used carefully. - How do I avoid spreading too much?
Chill the dough briefly if your kitchen is warm. - What does lemon zest add?
It provides bright flavor without extra liquid. - Can I double the recipe?
Yes, just fold the raspberries gently. - Why is my dough pink?
Raspberry juices naturally tint the dough. - Are these cookies very sweet?
No, they’re balanced with a fresh citrus bite. - Can kids enjoy these cookies?
Yes, they’re mild, fruity, and soft. - Do these cookies stay soft?
Yes, especially when stored properly.
🏁 Conclusion
These Lemon Raspberry Cookies are a perfect blend of freshness, softness, and vibrant flavor. With zesty lemon, juicy raspberry bursts, and a tender cookie base, they feel light yet indulgent at the same time. Whether you’re baking for guests or treating yourself, this recipe delivers cookies that look beautiful, taste refreshing, and disappear quickly.
Lemon Raspberry Cookies – Soft, Bright, and Bursting with Citrus Flavor
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar together until light, fluffy, and pale in color. This step helps create soft cookies with a tender texture.
- Mix in the egg yolk, lemon zest, lemon juice, and vanilla extract. Beat until smooth and fully combined. The mixture should be fragrant and creamy.
- Gradually add the dry ingredients to the wet mixture. Use a spatula to fold gently until just combined. Avoid overmixing to keep the cookies soft.
- Add the frozen raspberries and gently fold them into the dough. Some streaking is normal and gives the cookies a beautiful marbled look.
- Using a cookie scoop or tablespoon, portion the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Lightly sprinkle the tops with flaked salt. Bake for 12–14 minutes, or until the edges are set and the centers look slightly soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Notes
Egg yolk adds richness and keeps cookies soft. Should raspberries be thawed first?
No, keep them frozen to prevent excess moisture. Can I use fresh raspberries?
Frozen works best for structure, but fresh can be used carefully. How do I avoid spreading too much?
Chill the dough briefly if your kitchen is warm. What does lemon zest add?
It provides bright flavor without extra liquid. Can I double the recipe?
Yes, just fold the raspberries gently. Why is my dough pink?
Raspberry juices naturally tint the dough. Are these cookies very sweet?
No, they’re balanced with a fresh citrus bite. Can kids enjoy these cookies?
Yes, they’re mild, fruity, and soft. Do these cookies stay soft?
Yes, especially when stored properly. 🏁 Conclusion These Lemon Raspberry Cookies are a perfect blend of freshness, softness, and vibrant flavor. With zesty lemon, juicy raspberry bursts, and a tender cookie base, they feel light yet indulgent at the same time. Whether you’re baking for guests or treating yourself, this recipe delivers cookies that look beautiful, taste refreshing, and disappear quickly.
