Lemon Raspberry Cookies

Why You’ll Love This Recipe

I adore how these cookies blend zesty lemon and tangy raspberries for a flavor-packed bite. They’re quick to prepare—no chilling required—and come together in under 30 minutes. The texture is perfect: soft in the center with lightly golden edges, and that pinch of flaked salt on top brings it all together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ½ cup granulated sugar

• Zest of 1 large lemon

• ½ cup (113 g) room‑temperature butter

• ¼ cup brown sugar

• 1 large egg yolk

• 1 tablespoon lemon juice (about half a lemon)

• 1 teaspoon vanilla extract

• ½ tsp salt

• ½ tsp baking powder

• ¼ tsp baking soda

• 1¼ cups (175 g) all‑purpose flour

• ¾ cup (≈75 g) frozen raspberries, chopped small

• Flaked salt, for sprinkling

Directions

1. Preheat the oven to 350 °F and line two baking sheets with parchment.

2. Rub the lemon zest into the granulated sugar using your fingers—this helps the zest release its fragrance.

3. Beat in the butter and brown sugar on medium-high until light and fluffy (around 3–4 minutes).

4. Mix in the egg yolk, vanilla, and lemon juice until combined.

5. Gently add the salt, baking powder, baking soda, and flour, stopping once just a few flour streaks remain—don’t overmix.

6. Fold in the frozen raspberries carefully so their juice doesn’t bleed into the dough.

7. Scoop out 3-tablespoon dough balls (I use a cookie scoop), place five per baking sheet with space, and sprinkle lightly with flaked salt.

8. Bake for 12–15 minutes until the edges are just golden. Let cookies rest on the pan for a couple of minutes post-bake.

9. Transfer to a wire rack to cool completely.

Servings and timing

• Servings: 9 large cookies (yield can vary with scoop size)

• Prep time: ~10 minutes

• Cook time: 12–15 minutes

• Total time: ~22 minutes

Variations

• I’ve stirred in ½ cup white chocolate chips for an extra sweet twist—delicious contrast with the tart raspberries.

• Instead of raspberries, I’ve tried mixed berries (strawberries, blackberries) and it worked beautifully.

• For deeper lemon flavor, I sometimes add extra zest or swap frozen for fresh raspberries—just be prepared for more moisture in the dough.

Storage/reheating

I keep these cookies in an airtight container at room temperature for 1–2 days. Because of the raspberries, they soften more quickly than other cookies but remain delicious. To freeze, I layer them in a freezer-safe container and let them thaw to room temperature before eating; sometimes I enjoy them slightly chilled.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, I sometimes do—but frozen works better because it bleeds less into the dough. If using fresh, fold them in gently and bake immediately.

Why only egg yolk, not the whole egg?

Since I add lemon juice, I skip the egg white to prevent the dough from getting too wet and losing its texture.

Why chop the raspberries small?

Smaller pieces prevent the cookies from getting soggy and ensure even distribution without big wet spots.

Do I need to chill the dough before baking?

Normally no chill needed, but chilling for 30 minutes can help the dough hold shape better and produce slightly chewier edges.

Can I make the dough ahead of time?

I don’t recommend it—pre-mixing the raspberries with leavening agents can affect the color and texture over time.

Conclusion

These Lemon Raspberry Cookies have quickly become a favorite for bright, easy baking. With minimal effort and no chill time, I can whip up a tray in under half an hour. If I want a burst of refreshing citrus and berry in a soft-as-can-be cookie, this always fits the bill.

Lemon Raspberry Cookies

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These lemon raspberry cookies are soft, buttery, and bursting with tangy citrus and juicy berry flavor—no chill time needed and ready in under 30 minutes.

• Author: Sarah
• Prep Time: 10 minutes
• Cook Time: 12–15 minutes
• Total Time: 22–25 minutes
• Yield: 9 large cookies
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

½ cup granulated sugar

Zest of 1 large lemon

½ cup (113 g) room-temperature butter

¼ cup brown sugar

1 large egg yolk

1 tablespoon lemon juice (about half a lemon)

1 teaspoon vanilla extract

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

1¼ cups (175 g) all-purpose flour

¾ cup (≈75 g) frozen raspberries, chopped small

Flaked salt, for sprinkling

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Instructions

Preheat oven to 350 °F and line two baking sheets with parchment.

Rub lemon zest into granulated sugar to release oils.

Beat in butter and brown sugar on medium-high for 3–4 minutes until light and fluffy.

Add egg yolk, lemon juice, and vanilla; mix until combined.

Add salt, baking powder, baking soda, and flour. Mix until just combined.

Gently fold in frozen chopped raspberries.

Scoop 3-tablespoon dough balls and place 5 per sheet, spacing them out. Sprinkle with flaked salt.

Bake for 12–15 minutes until edges are golden.

Let cookies rest on pan for 2 minutes before transferring to a cooling rack.

 

Notes

Add ½ cup white chocolate chips for a sweet twist.

Substitute with fresh raspberries, but handle carefully to avoid excess moisture.

No chilling required, but optional 30-minute chill helps shape and texture.

Don’t prepare dough too far in advance—raspberries and leaveners can affect color and texture.