Name: Lemon Raspberry Cookies Recipe
Prep time: 10 min
Cook time: 16 min
Total time: 26 min
Cuisine: American
Ingredients: 1/2 cup butter (softened); 1 cup granulated sugar; 1/2 teaspoon pure vanilla extract; 1 large egg (at room temperature); 1 lemon (zested and juiced); 1/4 teaspoon salt; 1/4 teaspoon baking powder; 1/4 teaspoon baking soda; 1.5 cups all-purpose flour; 1.5 cup raspberries (frozen)

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If you have been searching for a delightful treat that combines the bright, zesty freshness of lemon with the sweet burst of juicy raspberries, look no further. This Lemon Raspberry Cookies Recipe is an absolute showstopper, perfect for those moments when you want a cookie that is bursting with flavor yet tender and soft on the inside. These cookies offer a perfect balance of tart and sweet, with raspberries that provide a lovely pop of color and texture. Whether you’re baking for a cozy afternoon tea or a joyful gathering, these cookies will quickly become a favorite you’ll be eager to share again and again.

Ingredients You’ll Need

A large white bowl sits in the center filled with dry white flour and small piles of white sugar and baking powder, with a gold whisk resting inside touching the ingredients. To the bottom left of the bowl, a wooden board holds one whole brown egg and a small white bowl with an egg yolk. Nearby are three small white bowls, one with a light liquid (possibly oil), one with a dark amber liquid (likely vanilla), and another with grated yellow zest. In the top left corner, a bowl with bright red raspberries is partly visible. All items rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Lemon Raspberry Cookies Recipe is both simple and essential, playing a key role in building the cookie’s perfect flavor, texture, and appearance. From the creamy butter to the tangy lemon zest, everything comes together to create a truly irresistible cookie experience.

Butter (1/2 cup, softened): Adds richness and a tender crumb to every bite.
Granulated sugar (1 cup): Sweetens the dough while helping to create a light texture.
Pure vanilla extract (1/2 teaspoon): Enhances the overall flavor with a warm, subtle depth.
Large egg (1, room temperature): Binds ingredients together and contributes to the cookie’s structure.
Salt (1/4 teaspoon): Balances sweetness and elevates the lemon flavor.
Lemon (1, zested and juiced): The star of the show, delivering vibrant citrus notes.
Baking powder (1/4 teaspoon): Helps the cookies rise just enough for a soft texture.
Baking soda (1/4 teaspoon): Works alongside baking powder for the perfect lift.
All-purpose flour (1.5 cups): The foundation of the cookie’s tender body.
Raspberries (1.5 cups, frozen): Adds a juicy burst of sweetness and lovely color contrast.

How to Make Lemon Raspberry Cookies Recipe

Step 1: Prep the Oven and Baking Sheets

Start by preheating your oven to 350 degrees Fahrenheit. While it warms up, line two cookie sheets with parchment paper. This little prep step prevents sticking and makes cleanup so much easier, setting you up for smooth baking ahead.

Step 2: Cream Butter and Sugar

In a stand mixer bowl, beat together the softened butter and sugar on medium speed until the mixture looks light and fluffy, which takes about three minutes. This creaming process is crucial because it traps air, helping your cookies become tender and airy.

Step 3: Add Wet Ingredients

Lower the mixer speed, then add the vanilla extract, egg, salt, lemon zest, and fresh lemon juice. Mix everything thoroughly, making sure to scrape down the bowl’s sides occasionally to combine all flavors evenly. The lemon’s brightness will start to shine through here, teasing your senses.

Step 4: Combine Dry Ingredients

In another bowl, sift together the baking powder, baking soda, and all-purpose flour. Sifting helps remove lumps and blends these ingredients evenly, which is essential for consistent texture in your cookies.

Step 5: Mix Dry and Wet Ingredients

With the mixer running on low, gradually add the dry mixture into the wet ingredients. Once the dough just comes together, stop mixing to avoid over-developing the gluten, which can result in tough cookies. Then, gently fold in the frozen raspberries using a rubber spatula or spoon, being careful not to break them up too much to maintain those delightful bursts of flavor.

Step 6: Scoop the Dough

The dough is a bit sticky, so using a cookie scoop is a huge help here. Drop heaping tablespoons of dough onto your prepped cookie sheets. This method creates evenly sized cookies that bake uniformly, giving you that perfect batch every time.

Step 7: Bake and Cool

Bake your cookies for 14 to 16 minutes or until their tops aren’t shiny anymore and the edges start turning a soft golden brown. Once out of the oven, let them rest on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely. This resting time lets the cookies firm up a bit, so they’re easier to handle and taste even better.

How to Serve Lemon Raspberry Cookies Recipe

A white round plate holds four soft, round cookies stacked in a slightly overlapping way. Each cookie has a light golden color with cracks on the surface, showing bright red raspberries spread throughout. The cookies are lightly dusted with white powdered sugar and have small yellow lemon zest strips scattered on top. The plate is placed on a dark surface with a few fresh raspberries and some powdered sugar and lemon zest scattered around. The background shows parts of another white plate with similar cookies, all on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of elegance and flavor, sprinkle a little powdered sugar over the cooled cookies just before serving. You can also add tiny lemon zest curls or a few fresh raspberries around your serving plate to echo the flavors inside the cookies and make them look irresistible.

Side Dishes

These cookies pair wonderfully with a cup of hot tea—think chamomile or green tea to complement the citrus notes without overpowering them. A light lemon-infused iced tea or a creamy latte also makes a fabulous accompaniment for a relaxed afternoon snack.

Creative Ways to Present

Try stacking the cookies on a pretty tiered tray for parties or package them in clear cellophane bags tied with yellow or pink ribbon as sweet homemade gifts. You might even serve them alongside a scoop of vanilla ice cream for a delightful dessert twist that’s sure to wow guests.

Make Ahead and Storage

Storing Leftovers

Store any leftover cookies in an airtight container at room temperature for up to 3 days. This keeps them soft and fresh without losing their lovely lemon-raspberry flavor.

Freezing

You can freeze baked Lemon Raspberry Cookies Recipe by placing them in a single layer on a baking sheet first, freezing until solid, and then transferring to a freezer-safe bag or container. They hold well for up to 2 months and thaw quickly at room temperature.

Reheating

To enjoy your cookies warm, pop them in a preheated oven at 300 degrees for about 5 minutes, or microwave individually for 10-15 seconds. The heat enhances the flavors, especially bringing out the zesty lemon and juicy raspberries beautifully.

FAQs

Can I use fresh raspberries instead of frozen?

Absolutely! Fresh raspberries work wonderfully as well. Just be gentle when folding them into the dough to avoid crushing them and making the dough too wet.

What if I don’t have a stand mixer?

No problem! You can cream the butter and sugar by hand using a sturdy wooden spoon or electric hand mixer, though it might take a bit more elbow grease to get that fluffy texture.

Can I substitute lemon juice with lemon extract?

You can, but fresh lemon juice adds a brighter, more natural flavor and some moisture, which lemon extract alone won’t provide. If you use extract, consider adding a splash of liquid for moisture.

How can I make the cookies more tart?

Try increasing the lemon zest slightly or adding a touch of lemon juice glaze on top after baking. Both will amp up the tartness beautifully.

Are these cookies gluten-free?

As written, the recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free baking flour blend that works cup-for-cup for all-purpose flour.

Final Thoughts

If you’re ready to fall in love with a cookie that offers the perfect play between tangy lemon and sweet raspberry, this Lemon Raspberry Cookies Recipe is your new best friend in the kitchen. These cookies are not only delicious but also simple to make, bringing sunshine and happiness with every bite. Don’t hesitate to bake a batch today—your taste buds will thank you!