These Lemon Raspberry Cookies are the perfect balance of tart and sweet, combining the bright, refreshing flavor of lemon with juicy raspberries in every bite. Soft, chewy, and bursting with citrusy goodness, they’re a delightful treat for any occasion, whether it’s a casual snack or a special dessert.

Why You’ll Love This Recipe

These cookies are everything you could want in a treat—soft, chewy, and packed with bright lemon and fresh raspberry flavors. The lemon zest and juice bring a refreshing citrusy tang, while the raspberries add a burst of sweetness and tartness. The flaked salt on top is the perfect finishing touch, giving these cookies an irresistible sweet-salty combination. They’re easy to make and absolutely delicious!

Lemon Raspberry Cookies

Ingredients

½ cup (100 g) granulated sugar
1 large lemon, zested
½ cup (113.5 g) butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped small
Flaked salt for sprinkling

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

Directions

Preheat the oven: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Mix sugar and zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar, releasing the fragrant oils from the zest.
Cream butter and sugars: Add the butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes, or until the mixture is light and fluffy.
Add egg and flavorings: Add the egg yolk, vanilla, and lemon juice to the butter mixture. Mix until everything is combined.
Combine dry ingredients: Slowly add the salt, baking powder, baking soda, and flour, mixing until just combined. Be careful not to overmix; stop when there are still a few flour remnants around the bowl.
Fold in raspberries: Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Be gentle to avoid the juice from bleeding into the dough.
Shape the cookies: Scoop about 3 tablespoons of dough for each cookie, forming large dough balls. Place about five dough balls on each lined baking sheet, spaced out evenly. Sprinkle the tops with flaked salt for an extra burst of flavor.
Bake the cookies: Bake for 12-15 minutes, or until the edges are lightly golden brown. Let the cookies sit on the pan for a few minutes to continue cooking in the center.
Cool: Allow the cookies to cool completely on a wire rack before serving.

Servings and Timing

Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 9 cookies

Variations

Lemon-Blueberry Cookies: Substitute raspberries with blueberries for a delicious twist on this recipe.
Add Nuts: Fold in chopped pistachios or almonds for a crunchy contrast to the chewy texture.
Make Them Vegan: Replace butter with a non-dairy butter substitute and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of the egg yolk.
Lemon Poppy Seed Cookies: Add a tablespoon of poppy seeds to the dough for an extra burst of flavor and texture.

Storage/Reheating

Storage: Store the cookies in an airtight container at room temperature for up to 5 days.
Freezing: Freeze cookie dough balls for up to 3 months. Bake directly from frozen, adding a couple of minutes to the baking time.
Reheating: Gently reheat cookies in the microwave for 10-15 seconds to restore their softness.

FAQs

1. Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but be careful not to overmix them into the dough to avoid excess juice bleeding into the cookies.

2. Can I make these cookies gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free flour blend that measures 1:1 to create a gluten-free version of these cookies.

3. Can I substitute lemon zest with lemon extract?

Yes, you can use lemon extract as a substitute for lemon zest, but lemon zest gives a more natural, bright flavor. Use about ½ teaspoon of lemon extract.

4. How do I prevent the raspberries from falling apart in the dough?

Make sure to chop the raspberries into small pieces and fold them gently into the dough. Using frozen raspberries helps reduce juiciness, which can make the dough soggy.

5. Can I double this recipe to make more cookies?

Yes, you can easily double the recipe to make more cookies. Just be sure to adjust the baking time slightly if you bake more than one sheet at a time.

6. Can I use margarine instead of butter?

Yes, margarine can be used in place of butter, though it may slightly alter the taste and texture of the cookies.

7. How do I get my cookies to be extra soft?

Be sure to not overmix the dough, and don’t bake the cookies too long—remove them from the oven when they are still slightly soft in the center. Let them cool on the pan for a few minutes to set.

8. Can I freeze the baked cookies?

Yes, you can freeze the baked cookies. Store them in an airtight container or a zip-top bag for up to 3 months. Let them thaw at room temperature before serving.

9. How do I know when the cookies are done?

The cookies are done when the edges are golden brown, but the center is still slightly soft. They will firm up as they cool.

10. How do I make the cookies chewier?

For chewier cookies, ensure you don’t overbake them. A slightly underbaked cookie will remain chewy and soft once cooled.

Conclusion

These Lemon Raspberry Cookies are a delightful blend of sweet, tart, and citrusy flavors with a chewy texture that’s hard to resist. Whether you’re baking for a special occasion or just a treat to enjoy with your afternoon tea, these cookies are sure to be a hit. With their bright lemon flavor and bursts of raspberry, they’re the perfect summer cookie to brighten up your day!