These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They're soft and chewy with a perfectly balanced sweet and tart flavor.
These lemon raspberry cookies are such an easy cookie to make using frozen raspberries, one lemon, and some other basic kitchen ingredients. And, with no chilling required you can be enjoying these chewy, flavorful cookies in less than thirty minutes time!
Jump to:
Why You Will Love These Cookies
- Chewy & Soft: These cookies have a the best chewy texture that just melts in your mouth.
- Lemon & Raspberry: A combo that works so well together, both sweet and tart.
- Quick & Easy: These cookies can be made in less than thirty minutes and don't require any difficult steps.
Ingredient Notes
Full ingredient measurements and instructions can be found in the recipe card below.
- Lemon: You will use both the zest and some of the juice from your lemon.
- Butter: I like using salted butter in my recipes, but whatever you have will work great.
- Sugars: You will be using both granulated and brown sugar for these cookies.
- Egg: You will only be using the egg yolk for these cookies.
- Flour: If you have a scale I highly suggest weighing your flour. If you don't, lightly spoon yours into a measuring cup to make sure you don't compact it.
- Raspberries: Frozen raspberries work best for these cookies, and you will want to make sure they're frozen when adding them so help keep the juice from bleeding throughout the dough.
- Salt: I love adding flaked salt to my cookies to help balance the flavors. These cookies would also be good rolled in sugar.
Step by Step Instructions
STEP 1: In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
STEP 2: Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla and lemon juice and mix together.
STEP 3: Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
STEP 4: Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough. You don't want to mix too much or the juice will bleed all through the dough.
STEP 5: Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt.
STEP 6: Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.
Expert Baking Tips
- Do not take the raspberries out of the freezer until you are ready to add them to the cookie dough. And then once added you will want to bake as soon as possible. This will help keep the dough from turning a red or purple hue from the juice.
- These cookies are also be great with ½ cup of white chocolate chips added. And if you prefer one without lemon I have a raspberry white chocolate cookie too!
- I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
FAQ
Yes, but I found that the frozen did seem to bleed less.
Because we are adding extra liquid from the lemon juice to these cookies, omitting the egg white helps keep the flavor strong without having too wet of a cookie dough.
Because of all the moisture that the raspberries give, it's important to chop or break them small so that portions of the cookie don't get too soft or mushy from whole raspberries.
Storing & Freezing
These lemon raspberry cookies will remain fresh for 1-2 days if kept in an airtight container. Because of the raspberries, the cookie will soften more than others.
You can freeze these cookies in an airtight container as well. I would suggest allowing them to come to room temperature again before enjoying.
Other Popular Recipes to Try
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do!
Lemon Raspberry Cookies
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
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) baking powder
- ¼ teaspoon (0.25 teaspoon) baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped small
- flaked salt for sprinkling
Instructions
- Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
- Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla and lemon juice and mix together.
- Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix. I usually stop when I still have some flour remnants around the bowl.
- Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough. You don't want to mix too much or the juice will bleed all through the dough.
- Scoop the dough into large balls, I like to use a 3 tablespoon cookie scoop for these. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt.
- Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on then pan after baking to finish cooking slightly in the middle.
Easy and delicious! Love the smaller batch that it makes as well!
Thank you so much!!
I am generally a chocolate-only cookie lover but these were so good!! They are the perfect texture and blend of sweet and tart.
Deliciousness! So bright with the lemon and raspberries. Love the small batch too!
Just made these yummy cookies today! My boys liked them husband loved them! Delicious treat! Lovely recipe easy to follow 😀
I always love Brooke’s recipes! And this one is no exception! Love the added zing of the raspberries and lemon combo! Fun Spring cookie!
Thank you so much Treasure!! You are always the first to make my new cookies!!❤️
I made these for an anniversary party over the weekend. They were delicious and so fresh tasting, but I would recommend chilling the dough for a couple hours before baking. I didn’t and they were very soft and doughy. Going to try for round two this coming weekend and chill to see if that makes them even better.
Taste delicious - mine were not pretty, but they were delicious. Will try again and hope for a prettier results.
We have another hit!! These are super light and refreshing - perfect for Spring, but will carry into Summer as well. I like my cookies on the smaller side, so this recipe made about 16 cookies for me 🙂 I loved that they weren't overly sweet!
Yay!! Thank you so much Sidney! I love how light they are too!
Everyone in my family really liked these. I opted to add some chopped white chocolate and really liked that addition. Next time I will add a bit more lemon zest to really drive home the lemon flavor. Several people mentioned that the lemon flavor was a little subtle for their taste.
Yum!!! What a fun cookie. I ended up needing to bake them for a few extra minutes, probably because I chilled the dough for a bit before adding the frozen raspberries and baking. The fruity flavor combo reminds me of that slightly-crispy, flavor-packed, best first bite from the top of a muffin! Great recipe for anyone who loves fruity desserts.
I recently tried out this raspberry and lemon cookies recipe, and I must say, it was absolutely fantastic! The combination of tart raspberries and zesty lemon creates a perfect balance of flavors that is both refreshing and satisfying. The texture of the cookies was spot on – crisp on the outside, yet soft and chewy on the inside.
I highly recommend giving this recipe a try. You won't be disappointed!
The perfect spring cookie! I like the tangy raspberries but next time I’m going to try them with just the lemon. So good! Thank you for so many wonderful cookie recipes
These were absolutely amazing! I knew the would be....so much so that I got so excited to make them that I didn't realize I was out of frozen raspberries. I only had frozen mixed berries so the batch I made had blueberries, blackberries & strawberries. Needless to say they were still absolutely delicious! There's a good reason I only bake from Brooke's blog! Her recipes are a hit every time!
Thanks Theresa! And I love knowing they worked just as well with mixed berries!
I have to admit I was a bit skeptical about this recipe as I do not care for lemon. But these smelled so good while mixing. These made 10 cookies for me. The raspberry and lemon were so good together…I didn’t mind the lemon at all. I think the star of cookie besides the frozen raspberries is the flaked salt…I purchased this special for this recipe…I can not wait to use it again! The flavors, crispy edges and soft center! What’s not to love!
I love the flavor combination. It was a little hard for me to make sure they were done. I like soft cookies though!
Our family loved them.
I’m typically a chocolate connoisseur, but these cookies were light, fruity, and delectable!
Not going to lie, I was nervous about putting raspberries in cookie batter and not having it turn out to be a mushy mess, but it actually worked!! I chopped the raspberries first, threw them back in the freezer while I prepared the rest of the steps and literally pulled them out, folded them in the batter, scooped and popped ‘em into the oven as fast as possible to prevent defrosted mushy raspberries. Thanks for yet another “outside the box” cookie recipe! Love this monthly challenge!
Quick and easy recipe bursting with flavor!! This is a perfect cookie for summer!
My family loved these!
The perfect spring cookie! Light, with just the right amount of lemon and raspberry flavors. Would be the perfect addition to any party or celebration.
Love the lemon and raspberry combination in a cookie
Delicious! So good I already made them twice. The first time I undercooked by about a minute (still good). The second time I rolled them in sugar before baking. Took them to book club and everyone loved them!
Another delicious recipe from Brooke. Loved the raspberry/lemon combo-it’s perfect for spring. The cookies baked up perfectly (and the dough was delicious too 😉)