Lemon Raspberry Cookies Recipe

I mixed bright lemon zest and juice into a sweet cookie base studded with raspberries, and in my Cookies with Lemon post I reveal how that perfect sweet and tart balance comes together.

I love the way lemon zest wakes up a cookie, and these Lemon Raspberry Cookies are exactly that. I wanted something soft but with pockets of tartness so I studded the dough with fresh raspberries, every bite a little surprise.

It’s sweet but not cloying, and the texture stays chewy even the next day, which honestly surprised me. If you like Baking Recipes With Lemon or are hunting for Cookies With Lemon to bring to a backyard hangout, these are the kind that look simple but hide a few tricks, you’ll probably end up making them more than once.

Ingredients

• All purpose flour gives structure and carbs, little protein, makes cookies hold together.
• Butter brings rich fat, tenderness, calories and flavor, it’s mostly saturated fat though.
• Granulated sugar adds sweetness and crisp edges, quick energy, no fiber or protein.
• Brown sugar gives depth and chewiness with a hint of molasses, more moisture.
• Lemon zest and juice add bright sourness, vitamin C and aromatic oils, lively flavor.
• Fresh raspberries bring tart sweetness, fiber, antioxidants and soft bursts of juice.
• Egg binds dough, adds protein, moisture and a bit of lift when baked.

Ingredient Quantities

• 2 1/2 cups all-purpose flour (about 312 g)
• 2 tablespoons cornstarch
• 1 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup (2 sticks, 226 g) unsalted butter softened
• 3/4 cup granulated sugar
• 1/2 cup light brown sugar packed
• 1 large egg
• 1 teaspoon vanilla extract
• Zest of 2 lemons (about 2 tablespoons)
• 2 tablespoons fresh lemon juice
• 1 to 1 1/2 cups fresh raspberries
• Optional 1 to 2 tablespoons coarse sugar for sprinkling

How to Make this

1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper and set aside, middle rack is fine.

2. In a bowl whisk together 2 1/2 cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/4 teaspoon baking soda and 1/2 teaspoon fine sea salt until evenly combined.

3. In a separate large bowl beat 1 cup (2 sticks, 226 g) softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and fluffy, about 2 to 3 minutes, scrape the bowl down once or twice.

4. Add 1 large egg, 1 teaspoon vanilla extract, zest of 2 lemons and 2 tablespoons fresh lemon juice to the butter mixture and beat until mixed. It might look slightly loose from the juice, that is ok.

5. Add the dry ingredients to the wet in two additions and mix until just combined, dont overmix or the cookies will be tough.

6. Gently fold in 1 to 1 1/2 cups fresh raspberries with a spatula, try not to mash them. If your berries are very soft toss them with about 1 teaspoon flour first so they dont bleed into the dough.

7. Chill the dough in the fridge for 20 to 30 minutes to make scooping easier and help the cookies keep their shape, this step is optional but recommended.

8. Scoop dough by heaping tablespoon or 2 tablespoonfuls onto the prepared sheets leaving about 2 inches between cookies. Press a few extra raspberries into the tops for a pretty look and sprinkle 1 to 2 tablespoons coarse sugar if you want a crunchy top.

9. Bake one sheet at a time for about 10 to 12 minutes until the edges are set and centers still look a little soft. Rotate the pan halfway if your oven heats unevenly.

10. Let cookies cool on the sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. Store airtight at room temperature up to three days or freeze for longer, warm briefly before serving if you want them soft again.

Equipment Needed

1. Oven, preheat to 350°F (175°C)
2. Two baking sheets lined with parchment paper
3. Mixing bowls, one large for the batter and one medium for dry ingredients
4. Electric mixer or a sturdy wooden spoon for creaming the butter and sugars
5. Whisk to combine the dry ingredients
6. Measuring cups and spoons for flour, sugars, juice, etc.
7. Rubber spatula to fold in raspberries and scrape the bowl
8. Cookie scoop or a heaping tablespoon to portion the dough, whatever you have
9. Wire cooling rack so cookies finish setting without getting soggy

FAQ

Lemon Raspberry Cookies Recipe Substitutions and Variations

• All-purpose flour: swap for whole wheat pastry flour 1:1 for a nuttier, slightly denser cookie, or use a 1:1 gluten-free flour blend (make sure it contains xanthan gum) for GF cookies.
• Unsalted butter: use vegan stick butter or solid coconut oil 1:1 by weight, chill the dough before baking if using coconut oil cause it melts faster and can spread more.
• 1 large egg: replace with a flax egg (1 tbsp ground flaxseed + 3 tbsp water, let sit 5 min) for binding, or 1/4 cup unsweetened applesauce for a softer, chewier result.
• Fresh raspberries: use frozen raspberries (1 to 1 1/2 cups) straight from the freezer, don’t thaw and toss lightly in 1-2 tsp flour to cut down on bleeding, or swap with chopped strawberries same amount if you prefer.

Pro Tips

– Protect the raspberries so they dont turn the dough pink: if theyre very soft toss them with about 1 teaspoon flour first, then fold them in very gently so they stay whole instead of turning to mush.

– Chill the dough longer if you want thicker, less spready cookies, even overnight is fine; if its rock hard let it sit 8 to 10 minutes at room temp before scooping so the edges dont tear.

– Measure flour the right way, spoon it into the cup and level it off or better yet weigh it (about 312 g). Too much flour makes dry crumb, the cornstarch is there to keep them tender so dont skip it.

– Watch the bake not the clock, ovens vary. Pull the tray when the edges look set but centers still seem a bit soft, they firm up on the sheet. Sprinkle coarse sugar for a crunchy top and warm a frozen cookie briefly to get that fresh-baked feel.