Lemon Raspberry Cookie

These lemon raspberry cookies have become my summer baking staple, combining bright citrus notes with bursts of berry sweetness. The perfect balance of tart and sweet makes these cookies irresistible, with their soft centers and lightly crisp edges providing the ultimate cookie texture experience.

I first baked these cookies for a garden party last summer, and they disappeared faster than any dessert I had ever served. Now my family requests them weekly, especially when fresh lemons are abundant at the farmers market.

Ingredients

• Granulated sugar: Infused with lemon zest creates the aromatic foundation
• Room temperature butter: Ensures proper creaming for the ideal texture
• Brown sugar: Adds depth and moisture for the perfect chewy bite
• Egg yolk: Provides richness without making cookies cakey
• Fresh lemon juice: Brightens the dough with true citrus flavor
• Vanilla extract: Balances the tartness with warm undertones
• Salt: Enhances all flavors and provides balance to the sweetness
• Baking powder and baking soda: Work together for perfect rise and texture
• All-purpose flour: Provides structure while maintaining tenderness
• Frozen raspberries: Stay intact during mixing and create beautiful pockets of fruit
• Flaked salt: Finish elevates the cookies with a sophisticated sweet-salty contrast

Step-by-Step Instructions

Prep Your Workspace:

Preheat your oven to 350°F and line two baking sheets with parchment paper. Having everything ready ensures you can work quickly once the raspberries are added.

Create Lemon Sugar:

Combine granulated sugar and lemon zest by rubbing them together with your fingertips. This crucial step releases the essential oils from the zest, infusing the sugar with intense lemon flavor that will distribute throughout the cookie.

Cream The Base:

Beat the lemon sugar with room temperature butter and brown sugar on medium high speed for a full 3-4 minutes until truly light and fluffy. This incorporates air that gives your cookies structure and texture.

Add Wet Ingredients:

Mix in egg yolk, vanilla, and lemon juice until fully incorporated. The mixture may look slightly curdled, which is perfectly normal at this stage.

Incorporate Dry Ingredients:

Gently mix in the salt, leavening agents, and flour just until a few flour streaks remain. Undermixing slightly at this stage prevents tough cookies and leaves room for the final fold.

Add Raspberries:

Working quickly, fold in the chopped frozen raspberries with just a few strokes. The minimal mixing prevents the berries from bleeding and turning your dough pink.

Shape And Season:

Use a 3 tablespoon cookie scoop to portion dough onto prepared sheets, leaving ample space between each. Sprinkle with flaked salt to enhance the sweet-tart contrast.

Bake To Perfection:

Bake for 12-15 minutes until edges are light golden brown. The centers may look slightly underdone, but they will continue cooking on the hot pan after removal from the oven.

Pin it

The lemon zest is truly the star ingredient in these cookies. I discovered after many test batches that taking the extra minute to rub the zest into the sugar makes an extraordinary difference in flavor distribution. My daughter now asks to help with this step every time, calling it "lemon magic" as the sugar transforms into a fragrant yellow mixture.

Storage Solutions

These cookies maintain their freshness in an airtight container at room temperature for up to 3 days. For maximum enjoyment, slightly warm them in the microwave for 8-10 seconds before serving to restore that fresh baked texture. If storing longer, place them in the freezer for up to 3 months in a sealed container with parchment between layers. The frozen cookies taste nearly identical to fresh when allowed to thaw for 20 minutes at room temperature.

Perfect Raspberry Selection

Frozen raspberries work exceptionally well in this recipe because they hold their shape during mixing and baking. When using frozen berries, keep them in the freezer until the exact moment you need them. Chopping them while frozen creates cleaner cuts with less juice release. If using fresh raspberries, place them in the freezer for 30 minutes before chopping to achieve similar results. Avoid using raspberry pieces larger than 1/4 inch to ensure even distribution throughout the cookies.

Lemon Variations

The intensity of lemon can be easily adjusted to suit your taste preferences. For a more subtle lemon flavor, reduce the zest to half a lemon. For intense citrus lovers, add an additional teaspoon of lemon juice and the zest of one and a half lemons. You can also experiment with Meyer lemons when in season for a sweeter, more floral citrus note that pairs beautifully with the raspberries. The cookies will spread slightly more with additional juice, so consider adding an extra tablespoon of flour to compensate.

Pin it

Frequently Asked Questions

→ Can I use fresh raspberries instead of frozen?

Yes, you can use fresh raspberries, but frozen raspberries work better as they release less juice, keeping the dough from turning red or purple.

→ Why should I mix sugar and lemon zest with my fingers?

Mixing sugar and zest with your fingers helps release the lemon's natural oils, enhancing the flavor and aroma of your cookies.

→ How do I prevent overmixing the dough?

Stop mixing once you see a few patches of flour remaining. Folding in the raspberries later will mix the dough just enough.

→ What size should I scoop the cookie dough?

Use a 3-tablespoon cookie scoop for evenly sized cookies. This ensures even baking and a consistent texture.

→ How do I keep the cookies soft and chewy?

Let the cookies cool on the baking sheet after removing from the oven. They will finish baking gently and maintain their soft texture.