Lemon Raspberry Cookies Recipe: Soft, chewy cookies bursting with fresh lemon zest, juicy raspberries, and a sweet glaze. Ready in 30 minutes—no chill needed!
Irresistible Lemon Raspberry Cookies: Your New Obsession!
Hey baking besties! 🍋✨ If you’re craving a cookie that’s equal parts tangy, sweet, and insta-worthy, you’ve hit the jackpot. These Lemon Raspberry Cookies are like sunshine in bite form—perfect for picnics, brunches, or battling Monday blues. Forget basic sugar cookies; we’re combining zesty citrus, jammy raspberries, and a dreamy glaze for a treat that’ll make your taste buds dance. Ready to bake magic? Let’s go!
What Makes These Lemon Raspberry Cookies Special?
Psst: These aren’t your average cookies. My recipe tackles common frustrations (soggy berries, flat cookies) while packing max flavor. Here’s why you’ll love them:
- 30-Minute Wonder: No chilling! From bowl to bliss in under half an hour.
- Flawless Texture: Cornstarch + precise baking = soft centers with lightly chewy edges.
- Berry-Perfect Hack: Toss frozen raspberries in flour to prevent bleeding (no mushy cookies!).
- Built-In Flexibility: Easily adapt for gluten-free, vegan, or eggless diets (details below!).
- Double Lemon Power: Zest and extract for a bright, sunny kick.
(Translation: You get bakery-quality cookies without the fuss!)
Ingredient Notes:
Quality matters, friends! Here’s the lowdown:
- Lemons: Fresh zest is non-negotiable! Skip bottled juice—real zest = explosive flavor.
- Raspberries: Frozen work better than fresh (less watery!). Toss in flour pre-folding.
- Butter: Unsalted + room temp. Melted butter = flat cookies (trust me, I’ve cried over it).
- Cornstarch: Our “secret” for cloud-like softness. Don’t sub it!
- White Chocolate Chips: Optional but highly recommended for sweet contrast.
- Flour: Spooned & leveled! Packing = dense cookies. For gluten-free, use 1:1 GF flour + ¼ tsp xanthan gum.
How To Make Lemon Raspberry Cookies
Follow these steps for cookie perfection:
WANT TO SAVE THIS RECIPE?
- Prep: Preheat oven to 350°F. Line trays with parchment.
- Cream Butter & Sugars: Whip ¾ cup butter, ¾ cup granulated sugar, and ¼ cup brown sugar until fluffy (2 mins).
- Wet Ingredients: Beat in 1 egg + 1 yolk, 1 tbsp lemon zest, 1 tsp lemon extract, and 1 tsp vanilla.
- Dry Mix: Whisk 2¼ cups flour, 1½ tsp cornstarch, ¾ tsp baking soda, and ½ tsp salt. Fold into wet mix.
- Fold Raspberries: Toss 1 cup frozen raspberries in 1 tbsp flour. GENTLY fold in (+ white chocolate if using).
- Bake: Scoop 2-tbsp balls. Bake 10-12 mins (edges set, centers soft). Cool 5 mins before transferring.
- Glaze: Whisk 1 cup powdered sugar + 2 tbsp lemon juice. Drizzle over cooled cookies.
Pro Tips for No-Fail Cookies
- Frozen Berries = MVP: They hold shape! Fresh raspberries bleed too easily.
- Underbake Slightly: Cookies firm up while cooling.
- Gentle Folding: Use a spatula—no mixer!—to keep berries intact.
- Room Temp Eggs: Prevents dough from seizing.
Storage & Reheating
Keep ’em fresh and fabulous:
- Room Temp: In airtight container (layered with parchment) for 3 days.
- Freeze Unglazed Dough: Scoop balls → freeze → bake straight from freezer (+1 min bake time).
- Freeze Baked Cookies: Store glazed cookies in freezer bags for 2 months. Thaw overnight.
- Reheat: 5 secs in microwave = gooey center revival!
Variations & Substitutions
Make these cookies YOURS:
- Dietary Twist:
- Vegan: Use vegan butter + flax egg (1 tbsp flaxseed + 2.5 tbsp water = 1 egg).
- Gluten-Free: Swap AP flour for 1:1 GF blend + ¼ tsp xanthan gum.
- Eggless: ¼ cup Greek yogurt or applesauce per egg.
- Flavor Fun:
- Citrus Swap: Try lime or orange zest!
- Berry Bliss: Use blueberries or blackberries.
- Nutty Crunch: Add ½ cup sliced almonds.
- Sugar Fix: Swap glaze for coarse sugar sprinkle pre-bake.
Why These Cookies Deserve a Spot in Your Life
Seriously, friends—these are the best lemon raspberry cookies you’ll ever make. They balance tart + sweet like pros, stay impossibly soft, and look straight out of a Parisian patisserie. Whether you’re baking for book club, gifting to a neighbor, or treating yourself (no judgment!), they’re a guaranteed mood-lifter. ✨ Pro tip: Pair with my Easy Mint Iced Tea for peak patio vibes!
FAQ
Can I use fresh raspberries?
You can, but freeze them first! Fresh berries release too much water → soggy cookies.
Why no baking powder?
Baking soda + cornstarch gives lift without spreading. (Baking powder = cakey texture).
Can I skip the glaze?
Sure! Roll dough balls in coarse sugar before baking for sparkle + crunch.
Help—my cookies turned pink!
Raspberries bled? Toss them in EXTRA flour next time + fold gently.
Can I make these ahead?
Yes! Freeze dough balls for 3 months. Bake from frozen (+1 min).
Why are my cookies flat?
Butter was too warm! Use cool room-temp butter (poke test: finger makes dent but doesn’t sink).
Lemon Raspberry Cookies
Ingredients
For the Cookie Base
- 1/2 cup 100g white granulated sugar
- Zest from 1 large lemon freshly grated
- 1/2 cup 113.5g unsalted butter, softened to room temperature
- 1/4 cup 55g light brown sugar, packed
- 1 large egg yolk reserve the white for another use
- 1 tablespoon freshly squeezed lemon juice approximately half a lemon
- 1 teaspoon pure vanilla extract
For the Dry Ingredients
- 1 1/4 cups 175g all-purpose flour
- 1/2 teaspoon 0.5 teaspoon fine sea salt
- 1/2 teaspoon 0.5 teaspoon baking powder
- 1/4 teaspoon 0.25 teaspoon baking soda
For the Mix-ins and Topping
- 3/4 cup 75g frozen raspberries, coarsely chopped
- Flaky sea salt for sprinkling optional but recommended
Instructions
- Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside. Keep raspberries in the freezer until ready to use.
- Infuse the Sugar: In a large mixing bowl, combine the granulated sugar and freshly grated lemon zest. Using your fingertips, massage the zest into the sugar for about 30 seconds. This releases the essential oils from the zest, creating a more aromatic and flavorful base for your cookies.
- Create the Cookie Base: Add the softened butter and brown sugar to the lemon-infused sugar. Beat with an electric mixer on medium-high speed for 3-4 minutes until the mixture becomes light, fluffy, and noticeably paler in color. Add the egg yolk, lemon juice, and vanilla extract, then mix until thoroughly combined and smooth.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the flour, salt, baking powder, and baking soda. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Stop mixing when you still see a few streaks of flour remaining in the dough to avoid overmixing.
- Add Raspberries: Remove the frozen raspberries from the freezer and quickly chop them into smaller pieces. Using a rubber spatula, gently fold the raspberry pieces into the cookie dough with just a few strokes. The goal is to incorporate them without overmixing, which would cause the raspberry juice to bleed throughout the dough and turn it pink.
- Form the Cookies: Using a 3-tablespoon cookie scoop or measuring spoon, portion the dough into balls (approximately 2 inches in diameter). Place 5 dough balls on each prepared baking sheet, leaving ample space between them for spreading. If desired, sprinkle the tops lightly with flaky sea salt to enhance the flavor contrast.
- Bake to Perfection: Bake the cookies for 12-15 minutes, rotating the pans halfway through baking time. Look for a light golden brown color around the edges while the centers remain slightly soft. Remove from the oven and allow the cookies to rest on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Notes
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Raspberry Tip: Keep raspberries frozen until the last possible moment before adding them to the dough. This prevents the juices from bleeding and maintains distinct pockets of berry flavor throughout the cookies.
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Fresh vs. Frozen: While frozen raspberries work best for this recipe, you can substitute fresh raspberries if necessary. Fresh berries may create a slightly different texture but will still be delicious.
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Measuring Flour: For best results, measure flour by weight (175g) if you have a kitchen scale. If measuring by volume, spoon the flour lightly into your measuring cup and level it off without packing it down.
