Description

These Lemon Raspberry Cookies combine zesty lemon flavor with sweet-tart raspberries embedded in a soft, buttery cookie. Perfect for a refreshing treat, they balance citrus brightness with fruity bursts, offering a delightful texture and aroma that’s simple to bake and irresistible to enjoy.

Ingredients

Scale

Dry Ingredients

1 1/2 cups (190 g) all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt

Wet Ingredients

1/2 cup (113 g) unsalted butter, softened
1/2 cup (100 g) granulated sugar
1/4 cup (50 g) light brown sugar, packed
1 large egg yolk
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract

Flavorings and Add-ins

1 tablespoon fresh lemon zest (from about 2 lemons)
3/4 cup (100 g) frozen raspberries

Instructions

Preheat Oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Prepare Lemon Sugar: In a large bowl, use your fingers to rub the granulated sugar and lemon zest together until fragrant, which helps release the citrus oils and flavor into the sugar.
Cream Butter and Sugars: Add the softened butter and light brown sugar to the lemon sugar mixture, then beat with an electric mixer until the mixture is light and fluffy, about 3 to 4 minutes, incorporating air for a tender cookie.
Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully combined, which adds moisture and enhances flavor.
Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasoning.
Combine Ingredients: Gradually add the dry ingredients to the wet ingredients while mixing gently until a soft dough forms; avoid overmixing to keep cookies tender.
Fold in Raspberries: Carefully fold in the frozen raspberries to the dough, taking care not to crush them to preserve their shape and prevent excess bleeding of juice.
Shape Cookies: Using a cookie scoop or spoon, form dough balls about 3 tablespoons each, placing them 2 to 3 inches apart on the prepared baking sheets to allow spreading during baking.
Bake: Bake in the preheated oven for 12 to 15 minutes until the edges are set and lightly golden but the centers remain soft, indicating perfect doneness.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which helps them firm up properly.

Notes

Keep raspberries frozen until mixing to prevent excess bleeding of juice into the cookie dough.
Do not overbake; cookies will continue to firm up as they cool for the right texture.
For extra lemon flavor, drizzle a light lemon glaze over the cooled cookies.
Store cookies in an airtight container at room temperature for up to 2 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Lemon Raspberry Cookies, lemon cookies, raspberry cookies, citrus cookies, soft cookies, lemon zest, baked cookies