Lemon Raspberry Cookies

Lemon Raspberry Cookies are sweet, buttery treats that combine the bright tang of fresh lemon with bursts of fruity raspberry flavor.

They’re soft on the inside with a slight crisp around the edges—perfect for sharing at parties, gifting, or simply enjoying at home with a cup of tea.

Kitchen Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Baking sheets
• Parchment paper or silicone baking mats
• Measuring cups and spoons
• Whisk
• Spatula

Ingredients Overview

• Flour: All-purpose flour forms the cookie’s base, providing structure.
• Leaveners: Baking powder (and a touch of baking soda, if desired) helps the cookies rise.
• Butter: Unsalted butter gives richness and a tender crumb.
• Sugar: Sweetens the dough while aiding in spreading and browning.
• Egg: Helps bind the ingredients and contributes moisture.
• Lemon: Zest and juice provide bright citrus flavor.
• Raspberries: Fresh raspberries add juicy bursts, while freeze-dried raspberries keep the dough less moist and add extra tartness.
• Salt: Balances sweetness and enhances flavors.

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 3/4 cup (1 1/2 sticks) unsalted butter, softened
• 3/4 cup granulated sugar
• 1 large egg, room temperature
• Zest of 1 large lemon (about 1 tablespoon)
• 1 tablespoon fresh lemon juice
• 1 cup raspberries (fresh or freeze-dried)*
• Optional: 1/4 teaspoon baking soda (for a bit more lift)

Directions

1. Preheat and prepare
   Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. Combine dry ingredients
   In a medium bowl, whisk together the flour, baking powder, salt, and (optionally) baking soda. Set aside.
3. Cream butter and sugar
   In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
4. Add egg and lemon
   Mix in the egg, lemon zest, and lemon juice, scraping down the sides of the bowl as needed.
5. Incorporate dry mixture
   Gradually add the flour mixture, mixing on low speed just until combined. Be careful not to overmix.
6. Fold in raspberries
   Gently fold in the raspberries. If using fresh raspberries, handle them gently to prevent them from breaking apart too much. If the dough seems very soft or sticky (especially if using fresh berries), refrigerate it for 20–30 minutes.
7. Shape the cookies
   Scoop the dough by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake
   Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.

Prep Time

15 minutes

Bake Time

10–12 minutes

Total Time

25–30 minutes (plus optional chilling time)

Nutrition (per cookie, ~24 cookies)

• Calories: ~100
• Protein: ~2g
• Fat: ~5g
• Carbohydrates: ~13g
• Fiber: ~1g
• Sugar: ~6g

Expert Tips

• Choose your raspberries: If you want a more pronounced berry flavor without extra moisture, opt for freeze-dried raspberries. For a juicier bite, use fresh raspberries.
• Chill the dough: If it becomes too soft or sticky (especially with fresh berries), a quick chill helps prevent spreading and keeps the cookies plump.
• Extra lemon punch: Drizzle cookies with a simple lemon glaze (powdered sugar + lemon juice) or add more zest to the dough.

FAQs

Can I use frozen raspberries?
Yes, but thaw and pat them dry to remove excess moisture, and keep in mind they may bleed color into the dough.

How do I store these cookies?
Store in an airtight container at room temperature for up to 3 days. You can also refrigerate or freeze them for longer storage.

Can I make the dough ahead of time?
Absolutely. Keep it covered in the refrigerator for up to 24 hours before baking. If the dough is very firm, let it sit at room temperature for a few minutes before scooping.

Storing & Reheating

• Storing: Keep cookies in an airtight container at room temperature. They stay fresh for up to 3 days.
• Freezing: Freeze baked cookies in a sealed container or freezer bag for up to 2 months. Thaw at room temperature.
• Reheating: Enjoy cookies at room temperature or warm them for a few seconds in the microwave for a freshly baked feel.

Substitutions & Variations

• Gluten-free: Use a 1:1 gluten-free baking flour blend and monitor texture.
• Vegan: Replace butter with vegan butter sticks, use a flax egg (1 tablespoon ground flax + 3 tablespoons water), and ensure sugar is vegan-friendly.
• Flavor twists: Mix in white chocolate chips, chopped almonds, or a splash of vanilla extract for added complexity.

Lemon Raspberry Cookies

Lemon Raspberry Cookies are sweet, buttery treats that combine the bright tang of fresh lemon with bursts of fruity raspberry flavor.

Print Recipe Pin Recipe

Equipment

• Mixing bowls
• - Hand or stand mixer
• - Baking sheets
• - Parchment paper or silicone baking mats
• Measuring cups and spoons
• Whisk
• Spatula

Ingredients

  

• - 2 1/4 cups all-purpose flour
• - 1 teaspoon baking powder
• - 1/4 teaspoon salt
• - 3/4 cup 1 1/2 sticks unsalted butter, softened
• - 3/4 cup granulated sugar
• - 1 large egg room temperature
• - Zest of 1 large lemon about 1 tablespoon
• - 1 tablespoon fresh lemon juice
• - 1 cup raspberries fresh or freeze-dried*
• - Optional: 1/4 teaspoon baking soda for a bit more lift

Instructions

 

• **Preheat and prepare**
• Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
• **Combine dry ingredients**
• In a medium bowl, whisk together the flour, baking powder, salt, and (optionally) baking soda. Set aside.
• **Cream butter and sugar**
• In a large mixing bowl, beat the softened butter and granulated sugar with a hand or stand mixer on medium speed until light and fluffy, about 2–3 minutes.
• **Add egg and lemon**
• Mix in the egg, lemon zest, and lemon juice, scraping down the sides of the bowl as needed.
• **Incorporate dry mixture**
• Gradually add the flour mixture, mixing on low speed just until combined. Be careful not to overmix.
• **Fold in raspberries**
• Gently fold in the raspberries. If using fresh raspberries, handle them gently to prevent them from breaking apart too much. If the dough seems very soft or sticky (especially if using fresh berries), refrigerate it for 20–30 minutes.
• **Shape the cookies**
• Scoop the dough by rounded tablespoons (or use a cookie scoop) onto the prepared baking sheets, spacing them about 2 inches apart.
• **Bake**
• Bake for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly soft but will firm up as they cool. Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack to cool completely.