Easy Lemon Raspberry Cookies Recipe – Soft, Chewy, Sweet & Tart Treat

why make this recipe

Easy Lemon Raspberry Cookies are a delightful treat that brings together the bright flavors of lemon and the tartness of raspberries. They are soft, chewy, and perfect for any occasion. Whether you’re baking for a special event, a family gathering, or just a cozy night in, these cookies are a sweet way to please everyone. The combination of zesty lemon and fruity raspberries creates a unique taste that’s refreshing and satisfying.

how to make Easy Lemon Raspberry Cookies

Ingredients:

• 1/2 cup (100 g) granulated sugar
• Zest of 1 large lemon
• 1/2 cup (113.5 g) butter, room temperature
• 1/4 cup (55 g) brown sugar
• 1 large egg yolk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups (175 g) all-purpose flour
• 3/4 cup (75 g) frozen raspberries, chopped small
• Flaked salt for sprinkling

Directions:

1. Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
2. In a large mixing bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
3. Add the butter and brown sugar to the bowl and mix on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
4. Mix in the egg yolk, vanilla, and lemon juice until well combined.
5. Slowly add the salt, baking powder, baking soda, and flour, mixing just until combined—be careful not to overmix.
6. Chop the frozen raspberries into small pieces and gently fold them into the dough.
7. Scoop large balls of dough (about 3 tablespoons each) and place 5 balls on each baking sheet. Sprinkle with flaked salt.
8. Bake for 12–15 minutes or until the edges are lightly golden. Let the cookies rest on the pan before transferring them to a wire rack.

how to serve Easy Lemon Raspberry Cookies

These cookies can be served warm right out of the oven or at room temperature. They are great on their own or can be paired with a glass of milk or a cup of tea for a lovely afternoon treat. For an extra special touch, dust them with powdered sugar before serving.

how to store Easy Lemon Raspberry Cookies

Store your cookies in an airtight container at room temperature for up to a week. If you want to keep them fresh for a longer time, you can also freeze the cookies. Just make sure they are completely cooled before placing them in a freezer-safe bag or container.

tips to make Easy Lemon Raspberry Cookies

1. Make sure your butter is at room temperature for easy mixing.
2. Don’t overmix the dough once you add the flour to keep the cookies soft.
3. Use frozen raspberries for the best texture—fresh ones can make the dough too wet.
4. Feel free to adjust the amount of lemon zest based on your taste preferences.

variation

You can try adding white chocolate chips or nuts into the dough for a different flavor twist. If you prefer, you can substitute blueberries for the raspberries for a different fruity cookie option.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but be careful not to overmix as they can make the dough wetter.

How can I make these cookies more lemony?
To make them more lemony, increase the amount of lemon zest and juice to your taste.

Can I double this recipe?
Absolutely! Just double all the ingredients and bake them in batches if needed. Make sure your mixing bowl is large enough to handle the extra dough.

Easy Lemon Raspberry Cookies

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 12 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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Description

Delightful cookies combining bright lemon flavors and tart raspberries, perfect for any occasion.

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Ingredients

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• 1/2 cup (100 g) granulated sugar
• Zest of 1 large lemon
• 1/2 cup (113.5 g) butter, room temperature
• 1/4 cup (55 g) brown sugar
• 1 large egg yolk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1 1/4 cups (175 g) all-purpose flour
• 3/4 cup (75 g) frozen raspberries, chopped small
• Flaked salt for sprinkling

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Instructions

1. Preheat your oven to 350°F (175°C) and line 2 baking sheets with parchment paper.
2. Rub the granulated sugar and lemon zest together with your fingers until fragrant.
3. Add the butter and brown sugar to the bowl and mix on medium-high speed for 3–4 minutes until light and fluffy.
4. Mix in the egg yolk, vanilla, and lemon juice until well combined.
5. Slowly add the salt, baking powder, baking soda, and flour, mixing just until combined—be careful not to overmix.
6. Chop the frozen raspberries into small pieces and gently fold them into the dough.
7. Scoop large balls of dough (about 3 tablespoons each) and place 5 balls on each baking sheet. Sprinkle with flaked salt.
8. Bake for 12–15 minutes or until the edges are lightly golden. Let them rest on the pan before transferring to a wire rack.

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Notes

For an extra special touch, dust the cookies with powdered sugar before serving. Store in an airtight container at room temperature for up to a week.

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Nutrition

• Serving Size: 1 cookie
• Calories: 180
• Sugar: 10g
• Sodium: 100mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 20mg