Lemon Raspberry Cookies
These soft, chewy cookies taste just like raspberry lemonade! Made with real lemon zest, fresh lemon juice, and frozen raspberries, they are the perfect balance of sweet and tart. A quick small-batch recipe that requires no chilling.
Equipment
- Baking Sheets: You will need two light-colored aluminum baking sheets for even baking.
- Parchment Paper: Essential for preventing the fruit from sticking to the pan.
- Electric Mixer: A stand mixer with a paddle attachment or a hand mixer to cream the butter and sugar properly.
- Large Cookie Scoop: A #20 scoop (approx. 3 tablespoons) is best for getting that large, bakery-style size.
- Kitchen Scale: Highly recommended for weighing the flour (175g) to prevent the cookies from becoming too thick or cakey.
- Wire Cooling Rack: To allow air to circulate around the cookies as they cool.
Ingredients
- ½ cup 113g butter, room temperature
- ½ cup 100g granulated sugar
- ¼ cup 55g brown sugar
- 1 large lemon zested
- 1 large egg yolk room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1 ¼ cups 175g all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup 75g frozen raspberries, chopped small
- Flaked sea salt for sprinkling, optional
Instructions
- Preheat & Prep: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Keep your raspberries in the freezer until Step 5!
- Infuse Sugar: In a large mixing bowl (or stand mixer bowl), combine the granulated sugar and lemon zest. Rub them together with your fingers until the sugar is yellow and fragrant.
- Cream Butter: Add the room temperature butter and brown sugar to the lemon sugar. Mix on medium-high speed for 3-4 minutes until light and fluffy.
- Wet Ingredients: Add the egg yolk, vanilla extract, and lemon juice. Mix until combined.
- Dry Ingredients: Add the flour, baking powder, baking soda, and salt. Mix on low speed just until streaks of flour disappear. Do not overmix.
- The Raspberry Step (Work Quickly!): Remove raspberries from the freezer. Chop them into small pieces if they are large. Gently fold them into the dough. Tip: Work fast so the berries don't thaw and bleed into the dough.
- Scoop: Using a large cookie scoop (approx. 3 tablespoons), scoop dough into balls. Place 5-6 cookies per sheet to allow for spreading. Sprinkle tops with flaked salt if desired.
- Bake: Bake for 12-15 minutes. You are looking for the edges to be a light golden brown, while the centers remain slightly soft.
- Cool: Let the cookies sit on the hot baking pan for at least 5-10 minutes to finish setting (they are fragile when hot). Transfer to a wire rack to cool completely.
Notes
Prevent Spreading: The most common reason these spread is that the raspberries thawed before baking. Keep berries frozen until the very last moment and get the cookies into the oven immediately after scooping.
Storage: Store in an airtight container at room temperature. Due to the moisture from the fruit, these are best enjoyed within 1-2 days.
Measuring: For best results, weigh your flour (175g). If using cups, spoon the flour into the cup and level it off; do not pack it down.
Variation: Add ½ cup of white chocolate chips in Step 6 for a sweeter, creamy contrast.
Tried this recipe?Let us know how it was!