When it comes to cookie flavors that instantly brighten your day, nothing beats the vibrant combination of lemon and raspberry. These Lemon Raspberry Cookies feature a soft, chewy lemon cookie base infused with fresh zest and juice, then studded with bursts of tart, juicy raspberry pieces. Finished with a sprinkle of flaky sea salt, they offer the perfect balance of sweet, sour, and buttery richness.
These cookies are quick to make, don’t require chilling, and deliver big on flavor. Whether you’re looking for a bright summer cookie or a cozy winter treat that adds a citrus zing to your day, these cookies are your answer.
Why You’ll Love These Lemon Raspberry Cookies
- Bright citrus flavor – Uses both lemon zest and juice for maximum lemony punch
- Soft, chewy texture – Tender centers with just the right amount of crisp on the edges
- Real raspberries – No artificial flavoring, just juicy frozen raspberries in every bite
- No chill time – Quick and easy to whip up in under 30 minutes
- Great for any occasion – From tea time to holiday trays, they’re always a hit
Ingredients
Dry Ingredients
- 1 ¼ cups (175g) all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup (100g) granulated sugar
- ½ cup (113.5g) unsalted butter, room temperature
- ¼ cup (55g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
Mix-Ins
- ¾ cup (75g) frozen raspberries, chopped small
- Flaky sea salt, for sprinkling
Instructions
Step 1: Prep and Preheat
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: Flavor the Sugar
In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to massage the zest into the sugar—this releases the oils and intensifies the citrus aroma.
Step 3: Cream Butter and Sugars
Add the room-temperature butter and brown sugar to the lemon sugar mixture. Beat with a mixer on medium-high for 3–4 minutes, until light and fluffy.
Step 4: Mix in Wet Ingredients
Add the egg yolk, vanilla extract, and lemon juice. Mix until fully combined and smooth.
Step 5: Combine Dry Ingredients
Slowly mix in the salt, baking powder, baking soda, and flour. Mix until just combined—stop when you still see a few streaks of flour. This ensures a tender cookie.
Step 6: Fold in Raspberries
Chop or lightly break the frozen raspberries into small chunks. Gently fold them into the dough. Be careful not to overmix, as the raspberries can bleed and turn the dough pink.
Step 7: Scoop and Shape
Using a 3-tablespoon cookie scoop (or a heaping spoonful), scoop dough into large balls. Place 5 balls per baking sheet to give them room to spread. Sprinkle with flaky sea salt.
Step 8: Bake
Bake for 12–15 minutes, or until the edges are lightly golden. The centers may appear soft, but they’ll continue to set as they cool.
Let the cookies sit on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Tips for Success
- Use frozen raspberries: They hold their shape better and are easier to chop
- Don’t overmix: This helps maintain the cookie’s soft texture and prevents raspberry bleeding
- Salt matters: A touch of flaky sea salt elevates the flavors and balances sweetness
- Customize the size: Use a smaller scoop for bite-sized treats, or double up for bakery-style cookies
Flavor Variations
- Add white chocolate chips: For a creamy contrast to the lemon and raspberry
- Substitute lime zest: A tangy twist on the citrus base
- Add chopped pistachios: For a nutty crunch that complements the fruit
- Drizzle with lemon glaze: Mix powdered sugar with lemon juice for an extra zingy topping
Storage Tips
- Room Temperature: Store in an airtight container for up to 3 days
- Refrigerate: Keeps well in the fridge for up to a week
- Freeze: Store baked cookies or raw dough balls in a freezer-safe bag for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes
When to Serve Lemon Raspberry Cookies
These Lemon Raspberry Cookies are incredibly versatile and perfect for:
- Summer picnics and garden parties
- Springtime brunches
- Winter holidays for a citrusy brightness
- Afternoon tea or coffee breaks
- Valentine’s Day – they’re naturally pink-hued and romantic!
Why Lemon and Raspberry Work So Well Together
Lemon’s tart citrus flavor enhances the sweet-tart nature of raspberries, while the butter and sugar in the cookie dough mellow everything out. The combination is refreshing, balanced, and perfect for both fruit lovers and cookie fans alike.
Your New Favorite Cookie Awaits
Whether you’re baking for a celebration or simply want something cheerful to snack on, these Lemon Raspberry Cookies deliver. They’re easy to make, packed with natural flavor, and have a beautiful, rustic charm. Give them a try and see why they’re becoming a reader favorite!
Lemon Raspberry Cookies
Ingredients
Dry Ingredients
- 1 ¼ cups 175g all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet Ingredients
- ½ cup 100g granulated sugar
- ½ cup 113.5g unsalted butter, room temperature
- ¼ cup 55g brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice about half a lemon
- 1 teaspoon vanilla extract
- Zest of 1 large lemon
Mix-Ins
- ¾ cup 75g frozen raspberries, chopped small
- Flaky sea salt for sprinkling
Instructions
Step 1: Prep and Preheat
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Step 2: Flavor the Sugar
- In a large bowl, combine the granulated sugar and lemon zest. Use your fingers to massage the zest into the sugar—this releases the oils and intensifies the citrus aroma.
Step 3: Cream Butter and Sugars
- Add the room-temperature butter and brown sugar to the lemon sugar mixture. Beat with a mixer on medium-high for 3–4 minutes, until light and fluffy.
Step 4: Mix in Wet Ingredients
- Add the egg yolk, vanilla extract, and lemon juice. Mix until fully combined and smooth.
Step 5: Combine Dry Ingredients
- Slowly mix in the salt, baking powder, baking soda, and flour. Mix until just combined—stop when you still see a few streaks of flour. This ensures a tender cookie.
Step 6: Fold in Raspberries
- Chop or lightly break the frozen raspberries into small chunks. Gently fold them into the dough. Be careful not to overmix, as the raspberries can bleed and turn the dough pink.
Step 7: Scoop and Shape
- Using a 3-tablespoon cookie scoop (or a heaping spoonful), scoop dough into large balls. Place 5 balls per baking sheet to give them room to spread. Sprinkle with flaky sea salt.
Step 8: Bake
- Bake for 12–15 minutes, or until the edges are lightly golden. The centers may appear soft, but they’ll continue to set as they cool.
- Let the cookies sit on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
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