Lemon Raspberry Cookies (Printable)

Soft cookies featuring zesty lemon and fresh raspberries for a bright, summery treat.

# What goes in:

→ Wet Ingredients

01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - ½ teaspoon baking powder
09 - ¼ teaspoon baking soda
10 - ¼ teaspoon salt

→ Mix-Ins

11 - ⅔ cup fresh raspberries, halved if large

→ Optional Topping

12 - 2 tablespoons coarse sugar or powdered sugar for dusting

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.
06 - Gently fold in the raspberries, trying to keep them as whole as possible.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking, if desired.
09 - Bake for 11–13 minutes, or until the edges are just turning golden. The centers should remain soft.
10 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • These cookies strike that perfect balance between tart and sweet without being too cloying or heavy
  • The texture is incredible—soft and tender with little bursts of fresh raspberry in every bite
  • They come together quickly but taste like something from a fancy bakery window
02 -
  • Overmixed dough creates tough cookies, so stop as soon as flour disappears
  • Frozen raspberries work without thawing, but fresh ones give better texture and flavor
  • These spread more than expected, so give them adequate space on the baking sheet
03 -
  • Zest your lemon directly into the sugar mixture and rub together to infuse thoroughly
  • Use raspberries that are slightly underripe for better structural integrity during baking

Return