Lemon Raspberry Cookies

Introduction & Inspiration

Lemon and raspberry are two flavors that always feel like sunshine in dessert form. Bright, tart, and just sweet enough, they’re a match made in heaven. That’s why I created these Lemon Raspberry Cookies—to capture the essence of summer in one soft, tangy, buttery bite.

I made these on a whim one day when I had a lemon on the counter and a bag of frozen raspberries in the freezer. The result? A cookie so soft and flavorful, I immediately wrote down the recipe and have been making them ever since.

They’re not your average cookies. They’re soft and chewy with crisp edges, fragrant with fresh lemon zest, and bursting with juicy raspberry bits in every bite. Perfect for tea time, dessert, or gifting to someone who needs a little pick-me-up.

Nostalgic Appeal

These cookies take me back to baking with my mom in the kitchen, where we always had fresh lemons in a bowl and a drawer full of baking odds and ends. We used to make simple sugar cookies and add a touch of citrus when we felt fancy.

Raspberries came into the picture later for me. They were always a treat—picked in the summer or found frozen during the off-season. I remember folding them into muffins, cakes, and eventually cookies. Their color and flavor always made desserts feel just a little more special.

Lemon Raspberry Cookies are now one of my favorite spins on those early baking memories. They combine the ease of a classic cookie with the joy of those summery ingredients that always bring me back.

Homemade Focus

There’s something extra satisfying about making cookies from scratch. These are simple, yes—but every step is intentional. Creaming the butter with sugar and lemon zest helps build flavor from the very beginning. Folding in the raspberries at the end keeps them distinct and vibrant.

I love using frozen raspberries because they break up easily into pieces and hold their shape better than fresh ones. They don’t bleed too much color, and they leave behind little pockets of jammy fruit in every cookie.

You don’t need any fancy equipment here. Just a bowl, a hand mixer, and a good cookie scoop. In under an hour, you’ll have warm, fragrant cookies cooling on your counter, ready to share—or not.

Flavor Goal

My goal was to create a cookie that was soft and buttery, yet bright and fruity. I didn’t want a heavy dough or anything too sugary. I wanted something refreshing—something that you crave when the weather is warm or when you need a little citrusy pick-me-up.

The lemon zest is rubbed into the sugar, releasing essential oils and infusing the whole dough with a citrusy fragrance. The lemon juice adds brightness and just enough acidity to balance the butter and sugar.

The raspberries are chopped and folded in carefully so they don’t overwhelm the dough or turn it into mush. You get pockets of sweet-tart berry in every bite, with a beautiful marbled look.

A sprinkle of flaked salt on top finishes them off, cutting through the sweetness and enhancing the lemon flavor even more.

Ingredient Insights

Granulated sugar sweetens the dough and serves as the base for infusing the lemon zest. Rubbing them together releases all those flavorful oils and boosts the lemony punch.

Lemon zest is key. It gives the cookies their fragrant, citrus-forward aroma. I use a fine grater to avoid any bitterness from the white pith.

Butter gives the cookies richness and structure. I use unsalted so I can control the salt in the recipe.

Brown sugar adds moisture and a subtle molasses depth, which complements the tart raspberries beautifully.

Egg yolk provides richness without adding too much moisture. It also contributes to the cookie’s chewy texture.

Lemon juice brings acidity and brightness. It softens the flavor of the butter and adds a fresh citrus note.

Vanilla extract gives warmth and rounds out the citrus. It ties all the flavors together.

Salt, baking powder, and baking soda work together to balance and leaven the cookies. The combination creates a soft yet lightly crisp texture.

All-purpose flour provides structure and keeps the cookies from spreading too much.

Frozen raspberries are chopped into small pieces and folded in at the end. They add color, moisture, and a sweet-tart pop without turning the dough wet.

Flaked sea salt on top is optional, but I love the contrast it gives. Just a pinch enhances every other flavor.

Essential Equipment

A large mixing bowl and a hand mixer (or stand mixer) make creaming the butter and sugars easy. A rubber spatula helps fold in the flour and raspberries without overworking the dough.

You’ll also need a baking sheet lined with parchment paper to prevent sticking and make cleanup easy.

A 3-tablespoon cookie scoop ensures even portions and helps the cookies bake consistently.

A fine grater or microplane is helpful for zesting the lemon, and a sharp knife makes it easy to chop the frozen berries.

And of course, a wire rack for cooling is essential to prevent overbaking on the hot tray.

List of Ingredients (With Measurements)

½ cup (100 g) granulated sugar
Zest of 1 large lemon
½ cup (113.5 g) unsalted butter, room temperature
¼ cup (55 g) 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
Flaked salt, for sprinkling (optional)

Step-by-Step Instructions

Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar until it becomes fragrant and slightly moist.

Step 2: Cream the Butter and Sugars
Add the softened butter and brown sugar to the bowl. Beat on medium-high speed for about 3–4 minutes until light and fluffy.

Add the egg yolk, lemon juice, and vanilla extract. Beat until fully incorporated.

Step 3: Mix the Dry Ingredients
Add the salt, baking powder, baking soda, and flour to the bowl. Mix on low speed or stir by hand until just combined. Avoid overmixing.

Step 4: Fold in the Raspberries
Chop the frozen raspberries into small pieces. Fold them gently into the dough using a spatula. Don’t overmix—the dough should be marbled with pink streaks, not fully pink.

Step 5: Scoop and Sprinkle
Use a 3-tablespoon cookie scoop to portion out the dough. Place 5 to 6 dough balls per tray to allow space for spreading.

Sprinkle a small pinch of flaked salt on top of each cookie if using.

Step 6: Bake and Cool
Bake for 12 to 15 minutes, or until the edges are lightly golden and the centers look just set.

Remove from the oven and let them sit on the tray for 5 minutes before transferring to a wire rack to cool completely.

Troubleshooting

Cookies spreading too much? Make sure your butter isn’t overly soft or melted. The dough should be scoopable, not runny.

Cookies not spreading at all? You may have added too much flour. Spoon and level your flour, or weigh it for accuracy.

Dough turning pink? Overmixing the raspberries can cause the color to bleed. Fold gently and briefly.

Cookies dry or crumbly? Check your baking time. Slightly underbaking gives the best soft texture.

Too tart? You can reduce the lemon juice slightly or use less zest for a milder flavor.

Tips and Variations

Swap the raspberries for chopped strawberries or blueberries for a new twist.

Add white chocolate chips for a sweet, creamy contrast to the berries.

Use almond extract instead of vanilla for a bakery-style finish.

Make smaller cookies for a bite-sized treat—just reduce the baking time by 2–3 minutes.

Drizzle cooled cookies with a lemon glaze (powdered sugar + lemon juice) for extra flavor.

Serving and Pairing Suggestions

Serve these cookies with a cup of Earl Grey or chamomile tea for a citrusy afternoon break.

Pair with a scoop of lemon or raspberry sorbet for a refreshing dessert.

Pack them in a tin for picnics, parties, or holiday gifting.

Serve as part of a spring or Easter dessert table alongside lemon bars or berry trifles.

Enjoy one with your morning coffee—yes, cookies for breakfast can be a thing.

Nutritional Information (Approx. Per Cookie)

Calories: 160
Sugar: 10g
Sodium: 100mg
Fat: 8g
Saturated Fat: 5g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 25mg

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Recipe Summary and Q&A

These Lemon Raspberry Cookies are soft, buttery, and bursting with fresh citrus and berry flavor. With crisp edges, a chewy center, and flaked salt on top, they’re a refreshing twist on classic homemade cookies.

Can I make them ahead of time?
Yes. The dough can be chilled for up to 24 hours, or frozen for up to 2 months.

Can I use fresh raspberries?
You can, but they’ll be more delicate and may release extra moisture. Frozen chopped raspberries are easier to work with.

Do I need to thaw the raspberries first?
No. Use them frozen and chop quickly. They’ll hold their shape better and won’t bleed as much.

Can I double the batch?
Absolutely. These disappear quickly, so a double batch is often a smart move.

How do I store leftovers?
Store in an airtight container at room temperature for 2–3 days, or refrigerate to extend freshness.

These cookies are simple, vibrant, and absolutely delightful. Whether for a gathering or just a quiet moment with tea, they always bring a little burst of sunshine to the day.