There’s something magical about the combination of tangy lemon and sweet raspberries that creates an irresistible flavor profile. These Lemon Raspberry Cookies capture that perfect balance in a soft, chewy treat that’s bright enough for summer but comforting enough for any time of year.
I developed this recipe after craving something that would bring a little sunshine to my afternoon tea. The vibrant lemon zest and bursts of raspberry create a cookie that’s both sophisticated and nostalgic, reminding me of homemade jam thumbprints but with a modern twist that everyone will love.
Why You’ll Love This
- Easy 45-minute recipe perfect for beginner bakers
- Bright, balanced flavors that aren’t overly sweet
- Soft, chewy texture with pops of jammy raspberry
- Makes a modest batch of 12 cookies (perfect for small households)
- Impressive enough for gifting but simple enough for weeknight baking
Ingredients
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) 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
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a large mixing bowl, mix granulated sugar and lemon zest with your fingers to release fragrance.
- Add butter and brown sugar. Mix on medium-high speed for 3-4 minutes until light and fluffy.
- Add egg yolk, vanilla extract, and lemon juice to the mixture. Stir until combined.
- Slowly mix in salt, baking powder, baking soda, and flour. Stop mixing when some flour remnants remain to avoid overmixing.
- Chop frozen raspberries into small pieces. Gently fold them into the cookie dough. Avoid overmixing to prevent the juice from bleeding.
- Scoop the dough into large balls (about 3 tablespoons each). Place five dough balls on each prepared baking sheet. Sprinkle with flaked salt.
- Bake for 12-15 minutes until edges are lightly golden brown. Let cookies cool on the baking sheet to finish cooking internally.
Tips & Variations
- For a more intense lemon flavor, add 1/4 teaspoon of lemon extract along with the vanilla.
- Frozen raspberries can be substituted, but thaw and drain them first to avoid excess moisture.
- Try with blackberries or blueberries for a different berry twist.
- For a crunchier cookie, add 1/3 cup of white chocolate chips to the batter.
- The dough can be made ahead and refrigerated for up to 24 hours before baking.
- If your kitchen is warm, chill the dough for 20 minutes before baking to prevent spreading.
Serving Suggestions
These Lemon Raspberry Cookies are delightful on their own with a cup of tea or coffee, but they also make a wonderful addition to a dessert platter. For an extra special treat, sandwich two cookies with a scoop of vanilla ice cream or lemon sorbet for a refreshing ice cream sandwich.
They also pair beautifully with a glass of prosecco or champagne for an elegant afternoon gathering or brunch dessert.
Notes
- Store in an airtight container at room temperature for up to 3 days.
- Cookies will soften slightly overnight due to the moisture from the raspberries.
- For best results, enjoy within 24 hours of baking when the contrast between crisp edges and soft centers is at its peak.
- These cookies freeze well for up to 1 month; thaw at room temperature before serving.
FAQs
Can I use bottled lemon juice instead of fresh?
Fresh lemon juice provides the best flavor, but bottled can work in a pinch. Just be sure to use fresh zest as that’s where most of the lemon flavor comes from.
Why did my cookies spread too much?
This could be due to butter that’s too soft or warm. If your kitchen is hot, chill the dough for 20-30 minutes before baking.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture may be slightly different but still delicious.
How do I know when the cookies are done?
The edges should be just turning golden, while the centers remain soft. They will continue to set as they cool on the baking sheet.
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