How to Make Delicious Lemon Raspberry Cookies at Home
These Lemon Raspberry Cookies are soft, chewy, and bursting with the perfect balance of tangy lemon and sweet raspberry flavors. The cookies have a delicate crumb, a beautiful marbled effect from the raspberries, and a light drizzle of lemon glaze for an extra zesty touch. Perfect for spring and summer gatherings or as a refreshing treat any time of the year!
Ingredients
For the Cookies:
- ½ cup 100 g granulated sugar
- 1 large lemon zested
- ½ cup 113.5 g unsalted butter, room temperature
- ¼ cup 55 g brown sugar
- 1 large egg yolk
- 1 tablespoon fresh lemon juice about half a lemon
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups 175 g all-purpose flour
- ¾ cup 75 g frozen raspberries, chopped into small pieces
- Flaked salt for sprinkling optional
For the Lemon Glaze:
- ½ cup 60 g powdered sugar
- 1 tablespoon fresh lemon juice
- 1 teaspoon milk adjust for consistency
- 1 teaspoon lemon zest optional, for extra flavor
Instructions
1. Prepare the Oven and Baking Sheets
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
2. Infuse the Sugar with Lemon Zest
- In a large mixing bowl, combine granulated sugar and lemon zest. Use your fingers to rub them together until the sugar becomes fragrant. This step enhances the citrus aroma and flavor.
3. Cream the Butter and Sugars
- Add butter and brown sugar to the lemon-sugar mixture. Beat with a hand mixer or stand mixer on medium-high speed for 3–4 minutes until the mixture is light and fluffy.
4. Incorporate the Wet Ingredients
- Mix in the egg yolk, vanilla extract, and lemon juice. Beat until fully combined and smooth.
5. Combine the Dry Ingredients
- In a separate bowl, whisk together salt, baking powder, baking soda, and flour. Slowly add this to the wet mixture, mixing just until combined. Be careful not to overmix, as this can make the cookies dense.
6. Fold in the Raspberries
- Chop frozen raspberries into small pieces and gently fold them into the dough using a spatula. Be cautious not to overmix to avoid too much color bleeding into the dough.
7. Shape the Cookie Dough
- Use a 3-tablespoon cookie scoop to form dough balls. Place 5 cookies per baking sheet, spacing them apart as they will spread slightly.
8. Sprinkle with Flaked Salt (Optional)
- For a sweet-salty contrast, lightly sprinkle flaked sea salt on top of each cookie before baking.
9. Bake the Cookies
- Bake for 12–15 minutes, or until the edges are slightly golden brown. The centers should still be soft. Let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Making the Lemon Glaze
- While the cookies cool, prepare the glaze:
- In a small bowl, whisk together powdered sugar, lemon juice, and milk until smooth. Adjust the consistency by adding more milk if needed.
- Drizzle the glaze over the cooled cookies using a spoon or piping bag.
- Sprinkle with lemon zest for extra flavor and decoration.
Notes
Storage & Serving Suggestions
- Room Temperature: Store cookies in an airtight container for up to 3 days.
- Refrigeration: Keeps fresh for 5–7 days in the fridge.
- Freezing: Freeze unglazed cookies in an airtight bag for up to 3 months. Thaw and glaze before serving.
Customization Ideas
- Add White Chocolate Chips for extra sweetness.
- Swap Raspberries for Blueberries or Blackberries for a different flavor.
- Make it Dairy-Free by using coconut oil or dairy-free butter.