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Lemon Raspberry Cookies

Lemon Raspberry Cookies

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!
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Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 12 minutes
Total Time: 22 minutes
Servings: 9

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

  • 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.
  • 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.
  • 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.
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