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Mark Anthony

Lemon Raspberry Cookies

These soft and chewy lemon raspberry cookies are packed with zesty lemon flavor and bursts of juicy raspberry in every bite. Quick to prep and perfect for summer, they’re an easy fruit-forward treat you’ll want to bake again and again!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Core Ingredients
  • 2 cups all-purpose flour
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar plus 2 tbsp for dusting
  • 1 large egg
  • Zest of 1 lemon ~1 tablespoon
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or thawed raspberries

Method
 

  1. Prep the oven and pans. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt.
  3. Cream the butter and sugar. In a large bowl, beat butter and sugar with a hand mixer until light and fluffy, about 2 minutes.
  4. Add wet ingredients. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
  5. Add dry to wet. Slowly add the dry ingredients into the wet mixture, mixing just until combined.
  6. Fold in raspberries. Gently fold in the raspberries using a spatula. Try to keep them as whole as possible.
  7. Scoop and bake. Drop dough by rounded tablespoons onto baking sheets. Leave 2 inches between each. Sprinkle tops lightly with remaining sugar.
  8. Bake. Bake for 10–12 minutes or until edges are lightly golden and centers are just set.
  9. Cool. Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to cool completely.

Notes

Lemon Raspberry Cookies – Helpful Tips

Cooking Tips & Techniques
Use fresh raspberries for the best burst of flavor—freeze them slightly before mixing to prevent bleeding into the dough.
Zest your lemon first and use fresh-squeezed juice for bold citrus flavor.
Cream the butter and sugar until light and fluffy to create soft, tender cookies.
Chill the dough for 30 minutes before baking to keep the cookies from spreading too much.
Line your baking sheets with parchment paper for even baking and easy cleanup.
Serving Suggestions
Dust with powdered sugar or drizzle with lemon glaze for a bakery-style finish.
Perfect for spring and summer desserts, brunch tables, or afternoon tea.
Pair with lemonade, berry iced tea, or a scoop of vanilla bean ice cream.
Serve chilled for a firmer texture or warm for a soft, melty center.
Display in a clear jar or tin for gifting or party favors!
Make-Ahead & Storage
Make-Ahead: Prepare and chill the dough up to 2 days ahead, or freeze dough balls for longer storage.
Refrigerator: Store baked cookies in an airtight container for up to 5 days.
Freezer: Freeze unbaked dough balls for up to 2 months—bake straight from frozen, adding 1–2 minutes to the time.
Reheat: Warm cookies in a 300°F oven for 5 minutes or microwave for 10 seconds to refresh softness.
Tasty Variations to Try
White Chocolate Chip: Fold in white chocolate chips for creamy sweetness that complements the tart berries.
Lemon Poppyseed: Add 1 tsp of poppy seeds for texture and a bakery-style twist.
Almond Raspberry: Replace vanilla with almond extract for a nutty note that pairs beautifully with raspberry.
Gluten-Free Option: Use a 1:1 gluten-free flour blend—just chill the dough a little longer for easier handling.
Berry Swap: Try blueberries or blackberries in place of raspberries for a fruity variation.