Name: Raspberry Lemon Cookies Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: ½ cup butter, softened; 1 cup granulated sugar; ½ teaspoon pure vanilla extract; 1 large egg, at room temperature; 1 lemon, zested and juiced; ¼ teaspoon salt; ¼ teaspoon baking powder; ¼ teaspoon baking soda; 1.5 cups all-purpose flour; 1.5 cups raspberries, frozen

Jump to Recipe· 4.3 from 5 reviews

If you are looking for a delightful treat that balances the perfect blend of tart and sweet, then this Raspberry Lemon Cookies Recipe is your new best friend in the kitchen. These soft and chewy cookies are bursting with fresh lemon zest and juicy raspberries, offering a refreshing twist on a classic cookie. Easy to whip up and impossible to resist, these cookies combine buttery goodness with fruity brightness, making them an absolute crowd-pleaser that you’ll want to bake again and again.

Ingredients You’ll Need

This Raspberry Lemon Cookies Recipe is wonderfully straightforward, featuring simple ingredients that come together to create an extraordinary flavor and texture. Each component plays a special role, from the creamy butter providing richness to the fresh lemon zest giving it that sunny punch, and the raspberries adding juicy, tart pops in every bite.

½ cup butter, softened: Brings a rich, creamy base and helps keep the cookies soft and tender.
1 cup granulated sugar: Sweetens the dough perfectly without overpowering the tartness.
½ teaspoon pure vanilla extract: Enhances the overall flavor with a warm, aromatic note.
1 large egg, at room temperature: Binds the ingredients together and adds moisture.
¼ teaspoon salt: Balances sweetness and emphasizes other flavors.
1 lemon, zested and juiced: Infuses the cookies with bright, citrusy freshness.
¼ teaspoon baking powder: Helps the cookies rise just enough for a soft texture.
¼ teaspoon baking soda: Works with the baking powder to give a slight lift and chewiness.
1.5 cups all-purpose flour: The foundation for the cookie dough’s structure.
1.5 cups raspberries, frozen: Adds juicy bursts of tart flavor and vibrant color throughout.

How to Make Raspberry Lemon Cookies Recipe

Step 1: Prepare Your Oven and Baking Sheets

Start by preheating your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper to ensure your cookies bake evenly and don’t stick. This small prep step can make all the difference when it comes to a perfect bake and easy cleanup.

Step 2: Cream Butter and Sugar

Using a stand mixer fitted with a paddle attachment, cream the softened butter and granulated sugar together on medium speed until the mixture is light, fluffy, and pale in color. This usually takes about three minutes and is crucial for a tender, melt-in-your-mouth cookie texture.

Step 3: Add Wet Ingredients

Lower the mixer speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix everything well, scraping down the sides of the bowl occasionally to make sure all ingredients blend perfectly. The fresh lemon here brightens the dough and wakes up the flavors beautifully.

Step 4: Combine Dry Ingredients

In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour. Gradually add these dry ingredients into the wet mixture on low speed, just until combined. Avoid overmixing here to keep those cookies wonderfully soft.

Step 5: Gently Incorporate Raspberries

Fold in the frozen raspberries carefully using a rubber spatula or wooden spoon. The raspberries are delicate, so mixing gently prevents them from breaking down too much and turning the dough pink, ensuring you get those lovely bursts of fruit in each bite.

Step 6: Scoop and Bake

Use a cookie scoop to drop heaping tablespoons of dough onto your prepared baking sheets. The dough is quite sticky, so the scoop helps keep things neat and makes the process faster. Bake for 14 to 16 minutes until the tops lose their shine and the cookie edges just begin to turn golden brown.

Step 7: Cool Before Enjoying

Once baked, leave the cookies on the baking sheets for 10 minutes to set, then carefully transfer them to a cooling rack to cool completely. This resting time is key for the cookies to firm up just enough without losing their soft center.

How to Serve Raspberry Lemon Cookies Recipe

This image shows several round cookies on a silver cooling rack placed over a white marbled surface. Each cookie is light beige with bright red swirls mixed throughout, giving a marbled look with a soft, crumbly texture. At the top left side, three bright yellow oval fruits with smooth skins and small green stems sit close to the cookies, adding a pop of color. The cookies and fruits are arranged casually, and the image is bright with natural light highlighting the textures. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a beautiful finishing touch, sprinkle a little powdered sugar over the cooled cookies to add a delicate sweetness and an elegant look. Fresh lemon zest or a few extra raspberries on the side also make your presentation pop and bring out the flavors even more.

Side Dishes

These cookies pair wonderfully with a light herbal tea like chamomile or a crisp glass of lemonade for a refreshing treat. If you want to elevate your dessert game, serve the cookies alongside a scoop of vanilla ice cream or a dollop of whipped cream to complement the fruity tang.

Creative Ways to Present

Try stacking the cookies between layers of lemon curd or raspberry jam for a stunning cookie sandwich. Another fun idea is to drizzle white chocolate over the top for an irresistible sweet contrast that visually thrills and tastes divine.

Make Ahead and Storage

Storing Leftovers

You can keep your Raspberry Lemon Cookies fresh for up to three days stored in an airtight container at room temperature. Make sure to layer them with parchment paper if stacking to prevent sticking and preserve that perfect chewy texture.

Freezing

If you want to keep these cookies for longer, they freeze beautifully. Simply place them in a single layer on a baking sheet to freeze, then transfer to a zip-top bag or airtight container. Frozen cookies stay good for up to two months without losing their fresh-baked taste.

Reheating

To enjoy your Raspberry Lemon Cookies warm, simply pop them in a preheated oven at 300 degrees Fahrenheit for 5-7 minutes. This will bring back that fresh-from-the-oven softness. Avoid using a microwave as it can make the cookies tough and chewy in an unpleasant way.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries can be used if they’re in season. Be gentle when folding them into the dough to avoid excessive juice leaking, and you may want to slightly reduce the amount of lemon juice.

Why are my Raspberry Lemon Cookies not soft?

Overmixing or overbaking can cause the cookies to be tough. Make sure to mix the dough just until combined and bake them only until edges start turning golden to maintain softness.

Can I substitute the butter for margarine or oil?

Butter provides a unique flavor and texture that margarine or oil can’t fully replicate. While substitutions are possible, expect some changes in chewiness and taste.

How do I prevent the raspberries from turning the dough pink?

Using frozen raspberries and folding them in gently helps keep the raspberry juice from bleeding too much. You can also chill the dough briefly before baking to reduce color run.

Are these cookies suitable for freezing before baking?

Yes, you can freeze the dough balls on the baking sheet first and then transfer them to a container. When ready, bake straight from frozen, adding a couple of extra minutes to the baking time.

Final Thoughts

This Raspberry Lemon Cookies Recipe is truly a gem that combines simplicity with wow-factor flavor. Trust me, once you bake these soft, tangy, and buttery delights, they’ll quickly become a staple in your recipe collection. Give them a try and prepare for compliments to roll in from everyone lucky enough to taste one!