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Lemon raspberry cookies. Soft, homemade cookies with tangy lemon and sweet raspberries.
Lady Maria

Lemon Raspberry Cookies

These Lemon Raspberry Cookies are a delightful symphony of sweet, tart, and buttery goodness. The bright citrusy aroma fills the kitchen as they bake, creating a soft and chewy cookie with a slightly crisp edge that bursts with sunshine in every bite.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons lemon juice
  • 2 teaspoons lemon zest
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries, gently rinsed and patted dry
  • Optional: Powdered sugar, for dusting

Equipment

  • Oven
  • Baking sheets
  • parchment paper
  • Large bowl
  • medium bowl
  • Electric mixer (stand or hand)
  • whisk
  • Measuring cups
  • Measuring spoons
  • Rubber spatula or wooden spoon
  • Cookie scoop or tablespoon
  • wire rack

Method
 

  1. Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar. Beat the butter and sugars together on high speed until pale and creamy, about 2 full minutes.
  3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon juice, and lemon zest. Make sure each egg is fully incorporated before adding the next.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix the dough. Stop mixing as soon as the flour disappears.
  6. Gently fold in the fresh raspberries. Be gentle! You don't want to crush the raspberries, or your dough will turn pink.
  7. Drop by rounded tablespoons onto the prepared baking sheets. Leave about 2 inches between each cookie to allow for spreading.
  8. Bake for 9-11 minutes, or until the edges are lightly golden brown and the centers are still slightly soft.
  9. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  10. Optional: Dust with powdered sugar before serving.

Notes

For best results, use room temperature butter. Avoid overmixing the dough to prevent tough cookies. Gently fold in the raspberries to prevent them from bleeding. Don't overbake the cookies; they should be slightly soft in the center. For thicker cookies, chill the dough for 30 minutes before baking. Store baked cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Try adding 1/2 cup of white chocolate chips for extra sweetness or drizzle with a lemon glaze made from powdered sugar and lemon juice.