Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon salt; 3/4 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/4 cup brown sugar; 1 large egg; 1 large egg yolk; 2 tablespoons lemon zest; 2 tablespoons lemon juice; 1 teaspoon pure vanilla extract; 1 cup fresh raspberries

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These soft, chewy Lemon Raspberry Cookies are a delightful combination of bright lemon flavor and juicy raspberries. Perfect for a sweet treat, they’re ideal for adding a burst of freshness to any occasion. With a balance of tart and sweet, these cookies are guaranteed to become a favorite in your dessert repertoire!

Lemon Raspberry Cookies

Ingredients

2 ¼ cups all-purpose flour

½ teaspoon baking soda

½ teaspoon salt

¾ cup unsalted butter, softened

¾ cup granulated sugar

¼ cup brown sugar

1 large egg

1 large egg yolk

2 tablespoons lemon zest

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

1 cup fresh raspberries

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.

Add the egg, egg yolk, lemon zest, lemon juice, and vanilla extract, then beat until well combined.

Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.

Gently fold in the fresh raspberries, taking care not to break them apart.

Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

Servings: 24 cookies

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes

Variations

Add a glaze: For a little extra sweetness, you can drizzle a lemon glaze over the cookies after they cool.

Use frozen raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the dough.

Try different berries: I’ve also made these cookies with blueberries or blackberries, which provide a nice variation while still offering a fruity burst of flavor.

Storage/reheating

Storage: Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them. Place the cookies in a single layer in a freezer-safe container and store them for up to 2 months.

Reheating: If you’d like to enjoy them warm, reheat the cookies in the oven at 350°F for about 5 minutes or in the microwave for 10-15 seconds.

FAQs

Can I use bottled lemon juice instead of fresh?

While fresh lemon juice and zest provide the best flavor, you can use bottled lemon juice in a pinch. However, I find that fresh lemon zest really enhances the flavor of the cookies.

Can I make these cookies ahead of time?

Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just scoop the dough onto baking sheets before refrigerating, and bake them when you’re ready.

Can I substitute the raspberries with other fruits?

Absolutely! While raspberries give these cookies their unique flavor, you can use other berries like blueberries, blackberries, or even chopped strawberries as a replacement.

Why are my cookies spreading too much in the oven?

If your cookies are spreading too much, make sure the dough is chilled before baking. If you’re using very soft butter, that can cause the cookies to spread more than desired. Chilling the dough for 10-15 minutes before baking can help control spreading.

How do I keep my cookies soft?

To keep these cookies soft, I recommend storing them in an airtight container as soon as they cool. You can also slightly underbake them to ensure they stay chewy.

Conclusion

These Lemon Raspberry Cookies are the perfect treat to enjoy with a cup of tea or to brighten up any occasion. With the refreshing taste of lemon and the burst of sweetness from the raspberries, these cookies are a delightful dessert that everyone will love. Whether you're baking for a family gathering or just indulging in a little sweetness for yourself, these cookies are sure to be a hit!

Recipe:

Lemon Raspberry Cookies

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Author: Cheryl
Total Time: 27 minutes
Yield: 24 cookies
Diet: Vegetarian

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Description

These soft, chewy Lemon Raspberry Cookies are a delightful combination of bright lemon flavor and juicy raspberries, perfect for a sweet treat that adds a burst of freshness to any occasion.

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, egg yolk, lemon zest, lemon juice, and vanilla extract, then beat until well combined.
Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
Gently fold in the fresh raspberries, taking care not to break them apart.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Add a glaze: For a little extra sweetness, drizzle a lemon glaze over the cookies after they cool.

Use frozen raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the dough.

Try different berries: Blueberries or blackberries provide a nice variation while still offering a fruity burst of flavor.