Lemon Raspberry Cookies Recipe

Introduction

Bright and tangy, these Lemon Raspberry Cookies bring together the fresh zing of lemon with the sweet burst of raspberries. Soft-baked and swirled with raspberry jam, they are perfect for a refreshing treat or afternoon snack.

Ingredients

• 1 cup unsalted butter, softened (227g)
• 1 cup granulated sugar (200g)
• 1 large egg, room temperature
• 2 tbsp lemon zest (approx. 2 lemons, 12g)
• 2.5 cups all-purpose flour (312g)
• 2 tsp cornstarch (5g)
• 1/2 tsp baking soda (3g)
• 1/2 tsp salt (3g)
• 1/2 cup fresh raspberries, finely chopped (65g)
• 3 tbsp raspberry jam, seedless preferred (60g)
• 1/4 cup powdered sugar, for dusting

Instructions

1. Step 1: In a large bowl, cream the softened butter and granulated sugar together for about 3 minutes until the mixture is pale and fluffy.
2. Step 2: Add the egg and lemon zest to the creamed butter and sugar, mixing until fully combined.
3. Step 3: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
4. Step 4: Gradually add the dry ingredients to the wet ingredients, mixing gently until a thick dough forms.
5. Step 5: Fold in the chopped fresh raspberries carefully to avoid breaking them up too much.
6. Step 6: Drop small spoonfuls of raspberry jam onto the dough and swirl once with a knife to create a marbled effect.
7. Step 7: Scoop 2-tablespoon mounds of dough onto a lined baking sheet, spacing them evenly.
8. Step 8: Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, until the edges are lightly golden but the centers remain soft.
9. Step 9: Let the cookies cool on the baking sheet for 5 minutes, then dust with powdered sugar and a little extra lemon zest before serving.

Tips & Variations

• Use seedless raspberry jam to keep the texture smooth and avoid seeds in the swirl.
• For extra lemon flavor, add a teaspoon of lemon juice to the dough along with the zest.
• If fresh raspberries are not available, frozen ones can be used—just thaw and drain well before chopping.
• Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store cookies in an airtight container at room temperature for up to 3 days to maintain freshness. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. Reheat gently in a low oven or microwave for a few seconds to refresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the fresh raspberries with another fruit?

Yes, fresh blueberries or chopped strawberries can be used as alternatives, but keep in mind the flavor and moisture levels may vary slightly.

How do I prevent the raspberry jam from burning during baking?

Swirling the jam gently into the dough rather than spreading it on top helps it stay moist and prevents burning. Also, bake at the recommended temperature and avoid overbaking.

Lemon Raspberry Cookies Recipe

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★★★★★

4.9 from 58 reviews

• Author: Zoe
• Total Time: 32 minutes
• Yield: 18 cookies 1x

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Description

Delight in these soft-baked Lemon Raspberry Cookies that beautifully combine the bright, zesty punch of fresh lemon with the sweet, luscious burst of raspberries. Perfectly tender with a marbled raspberry jam swirl, these cookies are dusted with powdered sugar for an elegant finish. Ideal for a refreshing dessert or an afternoon treat, they deliver a harmonious blend of citrus and berry flavors in every bite.

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Ingredients

Scale 1x2x3x

Wet Ingredients

• 1 cup Unsalted Butter, softened (227g)
• 1 cup Granulated Sugar (200g)
• 1 Large Egg, room temperature
• 2 tbsp Lemon Zest (approx. 2 lemons, 12g)
• 3 tbsp Raspberry Jam (seedless preferred, 60g)

Dry Ingredients

• 2.5 cups All-Purpose Flour (312g)
• 2 tsp Cornstarch (5g)
• 1/2 tsp Baking Soda (3g)
• 1/2 tsp Salt (3g)

Add-ins and Toppings

• 1/2 cup Fresh Raspberries, finely chopped (65g)
• 1/4 cup Powdered Sugar (for dusting)
• Additional lemon zest for garnishing

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Instructions

1. Cookie Preparation: Gather all ingredients and preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prepare for baking.
2. Creaming Butter and Sugar: In a large bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer for about 3 minutes until the mixture is pale and fluffy. This aerates the dough and ensures a light texture.
3. Incorporate Egg and Lemon Zest: Add the room temperature egg and freshly grated lemon zest to the creamed butter and sugar. Mix thoroughly until all ingredients are well combined, adding brightness and moisture to the dough.
4. Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt to evenly distribute the leavening agents and seasonings in the flour.
5. Make the Dough: Gradually add the dry ingredients to the wet mixture, mixing gently after each addition. Continue until a thick, cohesive dough forms, taking care not to overmix which could toughen the cookies.
6. Add Fresh Raspberries: Gently fold in the finely chopped fresh raspberries. Their delicate texture needs to be handled carefully to prevent excessive crushing.
7. Form the Swirl: Drop small spoonfuls of raspberry jam onto the dough and use a knife to swirl the jam lightly into the dough, creating a beautiful marbled effect throughout the cookies.
8. Shape the Cookies: Using a spoon or cookie scoop, drop mounds of dough approximately 2 tablespoons each onto the prepared baking sheet, spacing them evenly to allow spreading during baking.
9. Bake: Place the baking sheet in the preheated oven and bake for 10 to 12 minutes. The cookies are done when the edges turn a pale golden brown, but centers remain soft and tender.
10. Cool and Finish: Allow the cookies to cool on the baking sheet for about 5 minutes to set. Once cooled, dust generously with powdered sugar and sprinkle some additional lemon zest on top for an extra burst of citrus aroma and flavor before serving.

Notes

• Use room temperature ingredients to ensure even mixing and better texture.
• Handle fresh raspberries gently to avoid breaking them apart and making the dough too wet.
• Swirling the raspberry jam lightly prevents overpowering the cookie but adds a lovely flavor contrast.
• Do not overbake; cookies should remain soft in the center for the best texture.
• For extra lemon flavor, consider adding a teaspoon of lemon juice along with the zest.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Lemon Raspberry Cookies, Soft-Baked Cookies, Citrus Cookies, Berry Cookies, Sweet and Tangy Cookies, Homemade Cookies, Dessert Recipes, Baking with Fruit