These Lemon Raspberry Cookies are the perfect balance of soft, chewy, tart, and sweet. Fresh raspberries add bright pops of juicy flavor, while lemon zest brings a refreshing citrus aroma that makes these cookies irresistible. They’re elegant enough for parties but simple enough for everyday baking.
Why You’ll Love This Recipe
✔ Uses fresh raspberries for juicy, natural berry flavor
✔ Soft, chewy texture with lightly crisp edges
✔ Naturally colorful—no food dye needed
✔ Quick dough with no mixer required
✔ Perfect for warm-weather gatherings, gifting, or dessert prep
Recipe Overview
Prep Time: 15 minutes
Chill Time: 30 minutes
Bake Time: 10–12 minutes
Total Time: 55 minutes
Servings: 20 cookies
Ingredients
2 ¼ cups all-purpose flour
½ tsp baking soda
½ tsp baking powder
½ tsp salt
¾ cup unsalted butter, melted and cooled
1 cup granulated sugar
¼ cup light brown sugar
1 large egg
1 large egg yolk
2 tsp vanilla extract
Zest of 1 large lemon
2 tbsp fresh lemon juice
1 cup fresh raspberries, gently patted dry
2 tbsp extra flour (for dusting raspberries)
Instructions
- Prep the raspberries
Gently toss the fresh raspberries with 2 tablespoons of flour. This helps them stay intact and prevents excessive moisture in the dough. - Mix the dry ingredients
In a medium bowl, whisk together flour, baking soda, baking powder, and salt. - Combine the wet ingredients
In a larger bowl, whisk melted butter, granulated sugar, and brown sugar until smooth. Mix in the egg, egg yolk, vanilla, lemon zest, and lemon juice. - Add the dry ingredients
Gently fold the dry mixture into the wet until just combined. Do not overmix. - Fold in raspberries
Add the floured raspberries and fold VERY gently to avoid crushing them too much. A few streaks of berry color is fine. - Chill the dough
Refrigerate for 30 minutes for best shape and texture. - Bake
Preheat oven to 350°F (175°C). Scoop 2-tablespoon balls of dough onto a lined baking sheet. Bake for 10–12 minutes or until edges are lightly golden. - Cool & serve
Let cookies cool on the sheet for 10 minutes before transferring to a rack. Fresh raspberry cookies will be soft and tender — handle carefully.
Tips & FAQs
Can I use frozen raspberries?
Use fresh for best results—frozen berries add too much moisture and bleed aggressively.
Why coat raspberries in flour?
It prevents them from sinking and helps keep the dough from turning soggy.
How do I store them?
Keep in an airtight container for up to 2 days at room temperature or refrigerate for 4–5 days.
Can I freeze them?
Freeze the baked cookies for up to 2 months. Thaw at room temperature.
Nutrition Summary
| Serving Size | Calories | Protein | Carbs | Fat | Sugar | Fiber |
|---|---|---|---|---|---|---|
| 1 cookie | 145 | 2g | 20g | 6g | 11g | 1g |
Approximate values only.
