Lemon Raspberry Cookies Recipe

Introduction

Lemon Raspberry Cookies are a delightful combination of tangy citrus and sweet berries, perfect for any occasion. These soft, flavorful cookies offer a refreshing twist on traditional treats, blending fresh lemon zest and juicy raspberries for a burst of bright flavor.

Ingredients

• 1/2 cup (100 g) granulated sugar
• 1 tablespoon fresh lemon zest (from about 2 lemons)
• 1/2 cup (113 g) unsalted butter, softened
• 1/4 cup (50 g) light brown sugar, packed
• 1 large egg yolk
• 2 tablespoons fresh lemon juice
• 1 teaspoon vanilla extract
• 1 1/2 cups (190 g) all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 3/4 cup (100 g) frozen raspberries

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
3. Step 3: Add the softened butter and brown sugar, then beat until light and fluffy, about 3–4 minutes.
4. Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
5. Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
6. Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
7. Step 7: Gently fold in the frozen raspberries, taking care not to crush them.
8. Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the baking sheets.
9. Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
10. Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Keep raspberries frozen until mixing to prevent them from breaking and turning the dough pink.
• For extra lemon flavor, drizzle a simple lemon glaze over cooled cookies.
• Swap frozen raspberries with fresh blueberries or blackberries for a different berry twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. They can also be frozen for up to 1 month; thaw at room temperature before serving. Reheat briefly in the microwave for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Fresh raspberries can be used, but they may release more juice and make the dough wetter. It’s best to fold them in gently and consider chilling the dough before baking.

What if I don’t have lemon zest?

If you don’t have lemon zest, you can use a few drops of lemon extract or an extra teaspoon of lemon juice, though the zest adds essential oils and brightness to the flavor.