Lemon Raspberry Cookies: The Ultimate Soft-Baked Citrus and Berry Recipe

Introduction

Experience the perfect balance of bright citrus and sweet berries with these Lemon Raspberry Cookies. Thick, soft, and bursting with fresh lemon zest and raspberry swirls, they make a delightful treat for any occasion.

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: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Step 2: In a large bowl, cream the softened butter and granulated sugar together for about 3 minutes until the mixture is pale and fluffy.
3. Step 3: Add the egg and lemon zest to the butter mixture, mixing until fully combined.
4. Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.
6. Step 6: Gently fold in the chopped fresh raspberries, being careful not to crush them.
7. Step 7: Drop small spoonfuls of raspberry jam onto the dough, then use a knife to swirl the jam into the dough for a marbled effect.
8. Step 8: Scoop 2-tablespoon mounds of dough onto the prepared baking sheet, spacing them evenly.
9. Step 9: Bake for 10-12 minutes, or until the edges are a pale golden brown.
10. Step 10: Let the cookies cool on the baking sheet for 5 minutes, then dust with powdered sugar and additional lemon zest before serving.

Tips & Variations

• Use frozen raspberries if fresh are unavailable, but thaw and drain them well to avoid excess moisture in the dough.
• For an extra lemony kick, add 1/2 teaspoon of lemon extract to the wet ingredients.
• Try swapping raspberry jam for strawberry or apricot jam for a different fruity twist.
• To keep cookies soft longer, store them with a slice of bread in an airtight container.

Storage

Store cooled cookies in an airtight container at room temperature for up to 3 days. To keep them fresh longer, refrigerate for up to a week or freeze for up to 2 months. Reheat gently in a microwave for 10-15 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. Let it come to room temperature briefly before scooping and baking.

What if my raspberries make the dough too wet?

If the dough feels too soft or wet from the raspberries, add an extra tablespoon or two of flour until you achieve a scoopable consistency.

Lemon Raspberry Cookies: The Ultimate Soft-Baked Citrus and Berry Recipe

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★★★★★

4.8 from 112 reviews

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

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Description

These Lemon Raspberry Cookies are a perfect balance of bright citrus and sweet berry flavors, offering a thick, ultra-soft texture that is simultaneously moist and chewy. With a tender, shortbread-like base and swirls of fresh raspberry jam, these cookies are ideal for those who love a flavorful, soft-baked treat bursting with freshness and vibrant sweetness.

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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)

Dry Ingredients

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

Additional

• 1/2 cup Fresh Raspberries (Finely chopped, 65g)
• 3 tbsp Raspberry Jam (Seedless preferred, 60g)
• 1/4 cup Powdered Sugar (For dusting)

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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 or a silicone baking mat to prepare for baking.
2. Creaming: In a large bowl, cream the softened unsalted butter and granulated sugar together for about 3 minutes until the mixture is pale and fluffy. This aerates the butter, helping create a light texture. Then add the egg and lemon zest and continue to mix until fully combined and smooth.
3. Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, cornstarch, baking soda, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, mixing until a thick dough forms. Be careful not to overmix to maintain tenderness.
4. The Swirl: Gently fold in the finely chopped fresh raspberries, taking care not to crush them too much. Drop small spoonfuls of raspberry jam onto the dough at intervals, then use a knife to swirl the jam once through the dough blobs to create a pretty marbling effect within the cookies.
5. Baking: Using a tablespoon or small cookie scoop, drop mounds of dough about 2 tablespoons each onto the prepared baking sheet spacing them apart. Bake in the preheated oven for 10-12 minutes, or until the edges are just turning pale golden brown—the centers will remain soft.
6. Finishing: Once baked, allow the cookies to cool on the baking sheet for 5 minutes to set properly. Then transfer them to a cooling rack. Before serving, lightly dust the cookies with powdered sugar and sprinkle a few extra lemon zest specks for enhanced citrus aroma and visual appeal.

Notes

• Use fresh raspberries to get the best flavor and texture; frozen raspberries will be too watery.
• Make sure the butter is softened to room temperature for better creaming and a tender cookie.
• Do not overbake the cookies; they should be soft in the center for a chewy texture.
• This dough is delicate—handle and fold the raspberries gently to avoid bleeding.
• For a stronger lemon flavor, add a teaspoon of fresh lemon juice along with the zest.
• Cookies keep well in an airtight container for up to 3 days, or freeze for longer storage.

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

Keywords: Lemon Raspberry Cookies, soft baked cookies, citrus cookies, berry cookies, chewy cookies, lemon zest cookies, raspberry swirl, homemade cookies