Name: Lemon Raspberry Cookies: The Ultimate Soft-Baked Citrus and Berry Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: American
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)

Introduction

There is a special magic when bright lemon meets sweet raspberries in a soft, thick cookie. These Lemon Raspberry Cookies are moist and chewy with a gentle citrus tang and bursts of berry flavor, perfect for anyone who loves tender, flavorful treats that feel like a cross between shortbread and a muffin top.

A close-up image of a pile of soft, round cookies stacked on each other. Each cookie has a light golden color with cracks on the surface, showing slightly chewy texture. They have bright red spots of raspberry jam embedded in the dough, scattered unevenly on top, and small sprinklings of powdered sugar and tiny yellow lemon zest pieces across the surface. The cookies sit on a white marbled texture, with some powdered sugar granules around them. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

Step 2: In a large bowl, cream the softened butter and granulated sugar together for about 3 minutes until pale and fluffy.

Step 3: Add the egg and lemon zest to the butter mixture, mixing well until fully combined.

Step 4: In a separate bowl, whisk together the flour, cornstarch, baking soda, and salt.

Step 5: Gradually add the dry ingredients to the wet ingredients, stirring until a thick dough forms.

Step 6: Gently fold in the finely chopped raspberries, taking care not to crush them.

Step 7: Drop small spoonfuls (about 2 tablespoons each) of raspberry jam onto the dough and swirl once with a knife to create a marbled effect.

Step 8: Scoop 2-tablespoon mounds of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Step 9: Bake for 10-12 minutes, or until the edges are just turning pale golden brown but the centers remain soft.

Step 10: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack.

Step 11: Dust the cookies with powdered sugar and, if desired, a little extra lemon zest before serving.

Tips & Variations

Use seedless raspberry jam for a smoother swirl and fewer seeds in the cookies.

For a stronger lemon flavor, add a teaspoon of fresh lemon juice to the dough.

Replace fresh raspberries with frozen ones, thawed and drained, if fresh are unavailable.

For a gluten-free version, substitute all-purpose flour with a 1-to-1 gluten-free baking flour blend.

FAQs

Can I make this dough ahead of time?

Yes, the dough can be refrigerated for up to 24 hours before baking. Let it come to room temperature slightly before scooping and baking.

What if my raspberries get too mushy in the dough?

To prevent raspberries from breaking down too much, fold them in gently and avoid overmixing. Chopping them finely also helps distribute moisture evenly.