🎉 Introduction
These Lemon Raspberry Cookies are the perfect blend of sweet, tangy, and fruity. The bright lemon zest and juice bring a refreshing citrus flavor, while the frozen raspberries melt into beautiful pockets of berry sweetness as they bake.
The texture is soft and tender with slightly crisp edges — a bakery-style cookie that feels light, fresh, and deliciously different from your typical cookie recipes.
Perfect for spring, Valentine’s Day, afternoon tea, or any time you want a dessert that tastes like sunshine with a hint of berry charm.
🧰 Equipment Needed
- Mixing bowls
- Hand or stand mixer
- Measuring cups & spoons
- Rubber spatula
- Baking sheet
- Parchment paper
- Cooling rack
- Zester
🛒 Ingredients
Fruits & Vegetables
- Zest of 1 large lemon
- 3/4 cup Frozen raspberries, small pieces
Fresh Products
- 1 Large egg yolk
Condiments
- 1 tbsp Fresh lemon juice
Dry & Flavoring Ingredients
- 1 1/4 cups All-purpose flour
- 1/2 tsp Baking powder
- 1/4 tsp Baking soda
- 1/4 cup Brown sugar
- 1/2 cup Granulated sugar
- 1/2 tsp Salt
- Pinch of Flaked salt (optional, for topping)
- 1 tsp Vanilla extract
Dairy
- 1/2 cup Butter, softened
👩🍳 Directions
step1:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
step2:
In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
step3:
In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.
step4:
Add the egg yolk, vanilla extract, lemon juice, and lemon zest. Mix until smooth and creamy.
step5:
Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
step6:
Gently fold in the frozen raspberries. Do not overmix — you want raspberry streaks, not a fully pink dough.
step7:
Scoop the dough into 1.5-tablespoon balls and place on the prepared baking sheet.
step8:
If desired, sprinkle the tops lightly with flaked salt for a gourmet touch.
step9:
Bake for 10–12 minutes, or until edges are set and centers are still soft.
step10:
Allow cookies to cool for 10 minutes on the sheet before transferring to a cooling rack.
🍽️ Servings & Timing
- Yield: 14–16 cookies
- Prep time: 15 minutes
- Bake time: 10–12 minutes
- Total time: ~25 minutes
🧊 Storage & Reheating
- Store in an airtight container at room temperature for 3–4 days.
- Refrigerate for up to 1 week.
- Freeze (baked or unbaked dough balls) for 2 months.
- To reheat, microwave one cookie for 7–8 seconds for a freshly baked feel.
🥄 Variations
- White Chocolate Lemon Raspberry: Fold in 1/2 cup white chocolate chips.
- Lemon Glaze: Drizzle with a glaze made from powdered sugar + lemon juice.
- Berry Mix: Replace some raspberries with blueberries for a lemon-berry twist.
- Extra Lemon: Add 1–2 drops lemon extract for stronger citrus flavor.
- Gluten-Free Option: Use a gluten-free flour blend (1:1).
❓ 10 FAQs
1. Can I use fresh raspberries instead of frozen?
Frozen raspberries work best because they don’t turn the dough mushy.
2. Why only one egg yolk?
It keeps the cookies extra soft and tender without puffing too much.
3. Can I make these ahead?
Yes — refrigerate the dough for up to 48 hours.
4. Can I freeze the dough?
Absolutely — freeze dough balls and bake from frozen.
5. Why did my cookies turn too wet?
Your raspberries may have thawed — always use frozen.
6. Can I make them bigger?
Yes — increase the bake time by 1–2 minutes.
7. Can I add nuts?
Walnuts or sliced almonds pair beautifully with lemon.
8. How do I make them more lemony?
Increase lemon zest or add a drop of lemon extract.
9. Do they spread a lot?
A moderate spread — chill dough for 15 minutes for thicker cookies.
10. Can I glaze them?
Yes! Lemon icing makes them bakery-style.
🏁 Conclusion
These Lemon Raspberry Cookies are soft, bright, fruity, and absolutely irresistible. The mix of tangy lemon and sweet raspberries creates a refreshing cookie that feels fancy yet incredibly easy to make.
Perfect for spring gatherings, gifting, or anytime you want a cookie that stands out from the rest.
Lemon Raspberry Cookies – Soft, Bright & Bursting with Real Fruit Flavor
Adem Recipes Daily App 🍽️
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Ingredients
Adem Recipes Daily App
Discover more than 1700+ delicious recipes you can cook at home. Easy, step-by-step instructions with new recipes added every day.
Coming Soon
Equipment
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy — about 2–3 minutes.
- Add the egg yolk, vanilla extract, lemon juice, and lemon zest. Mix until smooth and creamy.
- Gradually add the dry ingredients to the wet mixture and mix until a soft dough forms.
- Gently fold in the frozen raspberries. Do not overmix — you want raspberry streaks, not a fully pink dough.
- Scoop the dough into 1.5-tablespoon balls and place on the prepared baking sheet.
- If desired, sprinkle the tops lightly with flaked salt for a gourmet touch.
- Bake for 10–12 minutes, or until edges are set and centers are still soft.
- Allow cookies to cool for 10 minutes on the sheet before transferring to a cooling rack.
Notes
Frozen raspberries work best because they don’t turn the dough mushy. 2. Why only one egg yolk?
It keeps the cookies extra soft and tender without puffing too much. 3. Can I make these ahead?
Yes — refrigerate the dough for up to 48 hours. 4. Can I freeze the dough?
Absolutely — freeze dough balls and bake from frozen. 5. Why did my cookies turn too wet?
Your raspberries may have thawed — always use frozen. 6. Can I make them bigger?
Yes — increase the bake time by 1–2 minutes. 7. Can I add nuts?
Walnuts or sliced almonds pair beautifully with lemon. 8. How do I make them more lemony?
Increase lemon zest or add a drop of lemon extract. 9. Do they spread a lot?
A moderate spread — chill dough for 15 minutes for thicker cookies. 10. Can I glaze them?
Yes! Lemon icing makes them bakery-style. 🏁 Conclusion These Lemon Raspberry Cookies are soft, bright, fruity, and absolutely irresistible. The mix of tangy lemon and sweet raspberries creates a refreshing cookie that feels fancy yet incredibly easy to make. Perfect for spring gatherings, gifting, or anytime you want a cookie that stands out from the rest.
