These soft and tangy lemon raspberry cookies are the perfect balance of citrusy zest and sweet fruitiness. With fresh lemon juice and raspberries, they offer a refreshing treat that is sure to brighten your day. Whether you’re baking for a special occasion or just because, these cookies bring a touch of summer with every bite.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg
2 tablespoons fresh lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, lightly mashed
(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). Line a baking sheet with parchment paper or a silicone mat.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Gently fold in the mashed raspberries, being careful not to overwork the dough.
Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the center is set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Servings and Timing
Servings: 18 cookies
Prep Time: 15 minutes
Cooking Time: 12 minutes
Total Time: 27 minutes
Variations
Add-ins: I sometimes mix in white chocolate chips or chopped nuts like pistachios for an extra flavor boost.
Lemon Glaze: For a tangy finish, drizzle a lemon glaze on top of the cooled cookies. Just combine powdered sugar with a bit of fresh lemon juice for a smooth, sweet topping.
Frozen Raspberries: If fresh raspberries aren’t available, frozen raspberries work just fine. Be sure to thaw and gently drain them before mashing to prevent excess moisture in the dough.
Storage/Reheating
I store these cookies in an airtight container at room temperature for up to 3 days. They stay soft and flavorful, perfect for snacking throughout the week. If I want to keep them longer, I freeze them for up to 3 months. Just place them in a freezer-safe bag or container. When ready to enjoy, I let them thaw at room temperature or warm them in the microwave for a few seconds.
FAQs
How can I prevent the dough from spreading too much during baking?
To avoid excessive spreading, I recommend chilling the dough for 30 minutes before baking. This helps the cookies hold their shape better.
Can I use frozen raspberries instead of fresh?
Yes! I sometimes use frozen raspberries, but make sure to thaw them and drain off any excess moisture to keep the dough from becoming too wet.
Can I make these cookies gluten-free?
I haven’t tried making them gluten-free yet, but I imagine substituting a good gluten-free flour blend should work. I’d recommend ensuring it’s one that can substitute 1:1 for all-purpose flour.
Can I use lemon extract instead of fresh lemon juice?
If I don’t have fresh lemons on hand, I occasionally use lemon extract. I’d suggest using about 1 teaspoon of extract to replace the lemon juice, but fresh lemon zest is always best for flavor.
Can I make the dough ahead of time?
Yes! I sometimes make the dough a day ahead and store it in the fridge. When I’m ready to bake, I let the dough soften slightly before scooping and baking.
Conclusion
Lemon raspberry cookies are the perfect balance of tart and sweet, and they make an excellent treat for any occasion. Whether you’re enjoying them with a cup of tea or sharing them with friends, these cookies are a crowd-pleaser every time. Their soft, chewy texture combined with the refreshing lemon and berry flavors makes them a must-try recipe. Happy baking!
📖 Recipe:
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Lemon Raspberry Cookies
- Total Time: 27 minutes
- Yield: 18 cookies
- Diet: Vegetarian
Description
These soft and tangy lemon raspberry cookies are the perfect balance of citrusy zest and sweet fruitiness. With fresh lemon juice and raspberries, they offer a refreshing treat that is sure to brighten your day.
Ingredients
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1/2 cup sugar
1 large egg
2 tablespoons fresh lemon juice
Zest of 1 lemon
1/2 teaspoon vanilla extract
1/2 cup fresh raspberries, lightly mashed
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 2-3 minutes.
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the mashed raspberries, being careful not to overwork the dough.
- Drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the center is set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Notes
If fresh raspberries aren’t available, you can use frozen raspberries. Just thaw and drain them before mashing.
For an extra flavor boost, add white chocolate chips or chopped pistachios.
A lemon glaze can be added to the cooled cookies for a tangy finish. Just mix powdered sugar with a bit of lemon juice.
Chill the dough for 30 minutes before baking to prevent spreading.
If making ahead, store the dough in the fridge overnight and let it soften slightly before baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 9g
- Sodium: 30mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg
