Welcome to your new favorite cookie recipe! These Lemon Raspberry Cookies are the perfect blend of sweet and tangy, with a delightfully soft, chewy texture that melts in your mouth. We’ve crafted this recipe to be incredibly straightforward, ensuring you get perfect, bakery-quality results right in your own kitchen. Whether you’re baking for a special occasion or just craving a bright, flavorful treat, these cookies are a guaranteed hit.
Packed with zesty lemon flavor and studded with vibrant raspberries, each bite is a burst of sunshine. This recipe is designed to be foolproof, guiding you through every step to achieve that perfect balance of flavors and a wonderfully tender crumb. Forget complicated steps; we’re focusing on simple techniques and high-quality ingredients to let the natural deliciousness of lemon and raspberry shine. Get ready to bake a batch (or two!) of these irresistible cookies.
Why You’ll Love This Lemon Raspberry Cookies Recipe
There are countless reasons to adore these cookies, but here are just a few that make this recipe a standout:
Perfect Texture: We use a combination of creamed butter, sugar, and a secret ingredient—cornstarch—to create a cookie that is unbelievably soft and chewy without being cakey.
Incredible Flavor: By using both fresh lemon zest and juice, we ensure a bright, authentic citrus flavor that perfectly complements the sweet-tart raspberries.
Visually Stunning: The beautiful contrast between the pale cookie and the vibrant pink raspberries makes these treats as beautiful as they are delicious. They are perfect for parties, bake sales, or simply brightening your day.
Simple & Approachable: This recipe uses common pantry staples and a straightforward process. No chilling required! You can go from craving to cookie in under 30 minutes.
Ready for the oven! This dough is packed with zesty lemon and fresh raspberries.
Essential Ingredients
At the heart of these amazing Lemon Raspberry Cookies are simple, high-quality ingredients. Here’s what you’ll need to create these zesty treats.
All-Purpose Flour: The foundation of our cookie, providing structure.
Cornstarch: Our secret weapon for an exceptionally soft and tender texture.
Baking Soda: Gives the cookies the perfect amount of lift.
Salt: Balances the sweetness and enhances all the flavors.
Unsalted Butter: Make sure it’s softened to room temperature for a smooth, creamy base.
Granulated Sugar: Provides sweetness and contributes to that classic chewy texture.
Egg: Binds the ingredients together. Use a room temperature egg for best results.
Lemon: We’ll use both the zest and the juice for a powerful, bright citrus flavor.
Vanilla Extract: Adds a layer of warmth and complexity.
Fresh Raspberries: While you can use frozen, fresh raspberries are recommended as they hold their shape better. If using frozen, do not thaw them.
For those interested in exploring more fruit-forward desserts, our Lemon Blueberry Tart is a fantastic next bake!
Step-by-Step Instructions
Follow these simple steps to bake the most delicious Lemon Raspberry Cookies you’ve ever tasted. Precision is key, so read through each step before you begin.
1. Prepare Your Baking Station
First, preheat your oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent the cookies from sticking. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt. Set this dry mixture aside.
2. Cream the Butter and Sugar
In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl with a hand mixer, beat the softened butter and granulated sugar together on medium-high speed for about 2-3 minutes, until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl as needed.
3. Add Wet Ingredients
Add the room temperature egg, fresh lemon zest, lemon juice, and vanilla extract to the creamed butter mixture. Beat on medium speed until everything is well combined, about 1 minute. The mixture should look smooth and smell wonderfully fragrant.
4. Combine Wet and Dry Ingredients
Turn the mixer to low speed and gradually add the dry flour mixture to the wet ingredients. Mix until just combined—be careful not to overmix, as this can lead to tough cookies. A few streaks of flour remaining are perfectly fine.
5. Fold in the Raspberries
Gently fold the fresh raspberries into the cookie dough using a rubber spatula. Be gentle to avoid crushing the berries too much. Some breakage is okay and will create beautiful pink swirls in your cookies.
Look at that perfectly soft and chewy texture!
6. Scoop and Bake
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. For a bakery-style look, you can press a few extra raspberry pieces gently onto the tops of the dough balls. Bake for 10-12 minutes, or until the edges are lightly golden brown and the centers look set. The cookies might appear slightly underbaked in the middle, which is key to a soft center.
7. Cool and Enjoy
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. This resting period allows them to set up properly. Once cool, they are ready to be devoured!
Tips for the Best Lemon Raspberry Cookies
Want to elevate your cookie game? Here are some expert tips to ensure flawless Lemon Raspberry Cookies every time.
Use Room Temperature Ingredients: For a smooth, emulsified dough, ensure your butter and egg are at room temperature. This is crucial for achieving a light, fluffy texture.
Don’t Overmix the Dough: Once you add the flour, mix only until it’s just incorporated. Overmixing develops gluten, resulting in tougher, denser cookies instead of the soft, tender crumb we’re aiming for.
Fresh vs. Frozen Raspberries: Fresh raspberries are best as they have less moisture. If you must use frozen, do not thaw them before adding to the dough to prevent excess moisture from making the dough too wet. For another delicious berry treat, try these White Chocolate Blueberry Cupcakes.
Measure Flour Correctly: The most accurate way to measure flour is by weight. If you don’t have a scale, use the “spoon and level” method: spoon the flour into your measuring cup and then level it off with a straight edge.
Variations and Add-Ins
While this Lemon Raspberry Cookies recipe is fantastic as is, it’s also a wonderful base for customization. Here are a few ideas to get you started:
White Chocolate Chips: The sweetness of white chocolate pairs beautifully with the tartness of lemon and raspberry. Fold in 1 cup of white chocolate chips along with the raspberries.
Lemon Glaze: For an extra pop of lemon flavor, whisk together 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice. Drizzle the glaze over the cooled cookies.
Macadamia Nuts: Add a delightful crunch by mixing in 1/2 cup of chopped macadamia nuts.
If you enjoy experimenting with baking, you’ll find great inspiration in our collection of healthy baking recipes.
How to Store Your Cookies
Proper storage is key to keeping your Lemon Raspberry Cookies fresh and delicious. Store the cooled cookies in an airtight container at room temperature for up to 3 days. Due to the fresh fruit, they have a shorter shelf life than other cookies. If you need to store them longer, you can refrigerate them for up to a week, though this may slightly alter their texture. For longer storage, freeze the baked cookies in a single layer on a baking sheet before transferring them to a freezer-safe bag for up to 3 months.
Yes, you can use frozen raspberries. Do not thaw them before adding them to the dough. This prevents them from releasing too much moisture and making the dough sticky. Fold them in gently at the end.
To prevent spreading, ensure your butter is softened but not melted. Also, measuring your flour correctly is crucial—too little flour can cause cookies to spread. If your kitchen is very warm, you can chill the dough for 15-30 minutes before baking.
Store the cooled cookies in an airtight container at room temperature for up to 3 days. Because they contain fresh fruit, they are best enjoyed fresh. You can also freeze them for up to 3 months.
Absolutely! White chocolate is a delicious addition. Gently fold in 1 cup of white chocolate chips when you add the raspberries. The sweetness pairs wonderfully with the tart fruit and zesty lemon.
A cakey texture is often caused by over-creaming the butter and sugar for too long, which incorporates too much air. Cream them just until they are light and fluffy (about 2-3 minutes). Also, ensure you do not overmix the flour.
Your New Favorite Summer Cookie
We are confident that these Lemon Raspberry Cookies will become a staple in your baking rotation. Their bright, zesty flavor and incredibly soft texture make them a truly special treat for any occasion. We can’t wait for you to try this recipe and share it with the people you love. If you bake these cookies, please leave a comment below and let us know how they turned out! For more delicious recipes, be sure to follow us on Pinterest.
There's nothing better than the bright, zesty flavor of homemade lemon raspberry cookies!
FL Recipes
Lemon Raspberry Cookies: The Ultimate Soft and Chewy Treat
The ultimate Lemon Raspberry Cookies recipe! These soft and chewy cookies are packed with zesty lemon flavor and fresh raspberries, making them the perfect easy-to-bake treat. Simple instructions for a foolproof, delicious result every time.
Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper. In a medium bowl, whisk together the flour, cornstarch, baking soda, and salt.
In a large bowl using a hand or stand mixer, beat the softened butter and granulated sugar together on medium-high speed until light and fluffy, about 2-3 minutes.
Add the egg, lemon zest, lemon juice, and vanilla extract. Beat on medium speed until combined, about 1 minute.
Reduce mixer speed to low and gradually add the flour mixture, mixing until just combined. Do not overmix.
Gently fold in the fresh raspberries with a spatula.
Drop rounded tablespoons of dough 2 inches apart onto the prepared baking sheets. Bake for 10-12 minutes, or until the edges are lightly golden. The centers will look soft.
Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
Calories: 120kcalProtein: 1.5gFat: 6gFiber: 0.5g
Notes
For best results, use room temperature butter and egg to ensure a smooth dough. If using frozen raspberries, do not thaw them before adding to the dough to avoid excess moisture. A simple lemon glaze can be added by mixing 1 cup of powdered sugar with 2-3 tablespoons of fresh lemon juice and drizzling over cooled cookies.
Keyword chewy cookies,lemon raspberry cookies,soft cookies
Hi, I’m Emily Carter, and welcome to FL Recipes! I share simple, healthy recipes that make cooking easy, fun, and delicious for everyone. more about me »
