If you’re searching for a delightful treat that perfectly balances bright citrus and sweet berry flavors, you’ve got to try this Lemon Raspberry Cookies Recipe. These cookies are soft yet slightly crisp on the edges, bursting with fresh lemon zest and juicy raspberry streaks that make every bite a refreshing celebration. Whether you’re baking for a sunny afternoon tea or an easy dessert to impress friends, this recipe is your ticket to irresistible homemade cookies that feel both cozy and invigorating.
Ingredients You’ll Need
The beauty of this Lemon Raspberry Cookies Recipe lies in its simplicity. Each ingredient plays a unique role, whether it’s adding richness, texture, or that zesty pop of flavor. From the soft butter giving tenderness to crumbly frozen raspberries adding those pretty red bursts, these components combine beautifully without fuss.
- Unsalted butter (½ cup/113g): Softened butter is essential for that tender, melt-in-your-mouth cookie texture.
- Light brown sugar (½ cup/110g): Adds a subtle caramel depth and moisture to keep cookies chewy.
- Granulated sugar (¼ cup/50g): Balances sweetness and helps achieve that delicate crunch at the edges.
- Freshly grated lemon zest (2 tsp): This is where the lemon flavor truly shines, infusing the dough with vibrant citrus notes.
- Large egg (1): Provides structure and binds the ingredients together for perfect consistency.
- Lemon juice (1 tsp): Adds fresh tang and enhances the lemon zest’s brightness.
- Pure vanilla extract (1 tsp): Rounds out flavors, bringing warmth and subtle sweetness.
- All-purpose flour (1 ½ cups/215g): The base of the cookie, giving it body and chewy softness.
- Salt (½ tsp): Elevates the flavors and balances the sweetness.
- Baking powder (½ tsp): Helps the cookies rise slightly, keeping them tender but not cakey.
- Baking soda (¼ tsp): Adds a touch of leavening for lightness and browning.
- Frozen raspberries (¾ cup/85g): Crumbled and gently folded in for bursts of juicy berry flavor and those beautiful red spots within the dough.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Creaming the Butter and Sugars
Start by beating the softened butter with both the light brown and granulated sugars along with the freshly grated lemon zest. Using an electric mixer on medium speed for about 1 to 2 minutes, whip this mixture until it’s pale and fluffy. This step is crucial because it incorporates air that helps create a light texture while infusing the cookie dough with that wonderful lemony aroma. Next, mix in the egg thoroughly, followed by the lemon juice and vanilla extract, ensuring each ingredient is evenly blended for a smooth, fragrant base.
Step 2: Mixing the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until well combined. This dry mix will lend the proper rise and structure to your cookies. Carefully fold these dry ingredients into the butter mixture by hand. The key here is gentle folding — overmixing can lead to tougher cookies. You want just enough mixing so the flour disappears but your dough stays light and tender.
Step 3: Incorporating the Raspberries
Take your frozen raspberries and crumble them up before gently folding them into the dough. Be very careful not to overmix; your goal is to keep pretty red streaks throughout the lemon-colored dough rather than fully blending the berries. This technique ensures those juicy pockets remain distinct, delivering bursts of raspberry flavor and beautiful visual contrast with every bite. Once the raspberries are folded in, pop the dough into the fridge while your oven heats up. Chilling firms the dough, making it easier to scoop out later.
Step 4: Baking to Perfection
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper for easy cleanup and even baking. Use a medium spring-loaded ice cream scoop or two large spoons to drop generous mounds of dough onto the sheets, leaving space for spreading. Bake for 12 to 14 minutes until the edges turn golden brown and the tops sport that warm, sun-kissed hue. Allow them to cool on the sheets for a minute before transferring to a wire rack, where they’ll finish cooling to the perfect texture.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
To elevate your Lemon Raspberry Cookies Recipe, consider a light dusting of powdered sugar right before serving for a delicate, snow-kissed finish. You can also drizzle a thin glaze made from lemon juice and powdered sugar to enhance the citrus zing. Fresh lemon zest curls or a few whole raspberries on the side add charm and invite guests to enjoy the full spectrum of flavors.
Side Dishes
These cookies pair beautifully with a cup of hot tea—try a delicate chamomile or a vibrant green tea to complement the lemon notes. For a more indulgent treat, serve them alongside a scoop of vanilla ice cream or a dollop of freshly whipped cream. The creamy elements balance the tartness of the raspberries and brighten the lemon, creating a well-rounded dessert experience.
Creative Ways to Present
Think beyond the plate by layering your Lemon Raspberry Cookies Recipe in a glass jar with alternating layers of whipped cream and fresh berries. This turns a humble cookie into a visually stunning parfait perfect for parties. You can also sandwich two cookies together with lemon curd or raspberry jam for a charming handheld dessert that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store your cookies in an airtight container at room temperature. They’ll stay fresh and soft for up to 3 days. To keep that wonderful chewy texture, add a slice of bread to the container—the moisture helps maintain softness without making the cookies soggy.
Freezing
This Lemon Raspberry Cookies Recipe freezes beautifully. After baking and cooling completely, place the cookies in a single layer on a baking sheet and freeze for about an hour. Then transfer them to a freezer-safe container or zip-top bag. Frozen cookies can last up to 3 months, making them a perfect make-ahead treat for unexpected guests or quick desserts.
Reheating
When you’re ready to enjoy frozen cookies, simply thaw them at room temperature for 15-20 minutes. For that just-baked warmth, pop them in a preheated oven at 300°F (150°C) for 5 minutes. This gentle reheating brings back the velvety freshness and revives the lemon and raspberry flavors as if they were baked moments ago.
FAQs
Can I use fresh raspberries instead of frozen in this Lemon Raspberry Cookies Recipe?
Yes, fresh raspberries can be used, but be gentle when folding them into the dough as they are more delicate and juicy. Frozen raspberries tend to hold their shape better and create those beautiful red streaks without turning the entire dough pink.
What type of lemon zest works best for this recipe?
Freshly grated lemon zest from organic lemons is ideal because the oils are more fragrant and flavorful. Avoid using pre-packaged or dried zest as it lacks that fresh, vibrant punch essential to the Lemon Raspberry Cookies Recipe.
How can I make the cookies more lemony?
To boost the lemon flavor, increase the lemon zest by half a teaspoon or add a little extra lemon juice (up to 2 teaspoons) in the dough. Just be cautious not to add too much liquid or it might affect the cookie texture.
Can I substitute the butter with a non-dairy alternative?
Yes, you can substitute butter with a plant-based margarine or coconut oil. Keep in mind this might slightly change the texture and flavor, but your cookies will still be delicious. Make sure the alternative you use is solid and can be creamed properly.
Why do the raspberries sometimes make the dough turn completely red?
This happens if you overmix the raspberries into the dough, breaking them down too much. To avoid this, gently fold them in just until distributed, preserving those delightful red streaks rather than a uniform pink dough.
Final Thoughts
I sincerely hope you fall in love with this Lemon Raspberry Cookies Recipe as much as I have. Its bright, fresh flavors paired with that tender texture make it a standout in any cookie lineup. Whether you’re baking for a special occasion or a cozy afternoon treat, these cookies bring smiles and a touch of sunshine to your kitchen. So grab your ingredients, get baking, and enjoy each flavorful bite!
Print
Lemon Raspberry Cookies Recipe
- Prep Time: 8 minutes
- Cook Time: 14 minutes
- Total Time: 22 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies combine the bright, zesty flavor of fresh lemon with the sweet tartness of raspberries, creating a delightful soft cookie with beautiful red streaks. Perfectly balanced with a light brown sugar sweetness and a tender crumb, these cookies are easy to make and great for any occasion.
Ingredients
Wet Ingredients
- ½ cup (113g) unsalted butter, softened
- ½ cup (110g) packed light brown sugar
- ¼ cup (50g) granulated sugar
- 2 tsp freshly grated lemon zest
- 1 large egg
- 1 tsp (5ml) lemon juice
- 1 tsp (5ml) pure vanilla extract
Dry Ingredients
- 1 ½ cups (215g) all-purpose flour
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
Fruit
- ¾ cup (85g) frozen raspberries, crumbled
Instructions
- Prepare the Butter and Sugar Mixture: In a large bowl, combine the softened unsalted butter, light brown sugar, granulated sugar, and freshly grated lemon zest. Using an electric hand mixer or stand mixer, beat on medium speed for 1-2 minutes until the mixture becomes pale and fluffy. Then beat in the egg until fully incorporated. Mix in the lemon juice and pure vanilla extract until evenly combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, salt, baking powder, and baking soda until evenly blended. This ensures the leavening agents and salt are properly distributed throughout the flour.
- Mix Dry Ingredients into Wet Mixture: Add the dry flour mixture to the butter mixture and gently fold in by hand until mostly incorporated, taking care not to overmix to maintain a tender cookie texture.
- Fold in Raspberries: Carefully crumble the frozen raspberries and fold them gently into the dough. Be cautious not to over-mix so that the dough retains pretty red streaks rather than turning completely pink. The berries will distribute more as you portion the dough.
- Chill the Dough: Place the dough bowl into the refrigerator to chill while you preheat the oven. Chilling helps the cookies hold their shape better during baking.
- Preheat Oven and Prepare Baking Sheets: Set your oven to 350°F (175°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Scoop and Bake: Using a medium spring-loaded ice cream scoop or two large spoons, scoop mounds of dough onto the prepared baking sheets, spacing them evenly. Bake for 12-14 minutes until the edges are golden brown and the tops are lightly golden.
- Cool Cookies: Remove the cookies from the oven and let them cool on the baking sheets for a minute to set, then transfer them to a wire rack to cool completely for the best texture and flavor.
Notes
- Use frozen raspberries crumbled to avoid excess moisture in the dough.
- Do not overmix the raspberries into the dough to maintain vibrant raspberry streaks.
- Chilling the dough improves cookie shape and texture.
- Cookies can be stored in an airtight container at room temperature for up to 3 days.
- For a dairy-free version, substitute butter with a vegan butter alternative.
