There’s something about the mix of tangy lemon and sweet raspberries that just makes me smile.
These lemon raspberry cookies are soft, buttery, and packed with zesty citrus flavor and juicy berry bursts.
I love baking them on rainy afternoons—watching them puff up in the oven while the kitchen fills with their vibrant scent feels like instant sunshine.
Why You’ll Love This Recipe
Zingy, fresh flavor – Lemon zest and juice bring brightness to every bite.
Tender cookie texture – Buttery and soft, with crisp edges.
Real raspberries inside – You’ll taste the berry in every cookie.
No mixer fuss – Just a few bowls and a little care.
Small batch perfection – Just enough to treat yourself and a friend.
Pretty and rustic – Naturally gorgeous with flaked salt on top.
What You’ll Need (Ingredient Highlights)
Granulated sugar & lemon zest – Rubbing them together releases fragrant citrus oils.
Butter – Room temperature for that perfect fluffy base.
Brown sugar – Adds depth and moisture.
Egg yolk – Makes the cookies rich and tender.
Lemon juice – Fresh is best! Adds brightness.
Frozen raspberries – Chopped small so they dot the dough beautifully.
Flaked salt – A sprinkle on top balances the sweetness.
Pro Tips Before You Start
Use frozen raspberries – They hold their shape better than fresh when folded in.
Don’t overmix – Stop mixing when there’s still some flour visible.
Mix lemon zest and sugar by hand – It brings out the best citrus aroma.
Chop raspberries small – So they distribute evenly without bleeding juice.
Scoop large cookies – Bigger cookies mean crisp edges and soft centers.
How to Make Lemon Raspberry Cookies
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C).
Line two baking sheets with parchment paper to prevent sticking.
Step 2: Infuse the Sugar
In a large mixing bowl, combine the granulated sugar and lemon zest.
Use your fingers to rub them together until fragrant—this helps release the citrus oils.
Step 3: Cream the Butter and Sugars
Add the room temperature butter and brown sugar to the lemon sugar.
Beat with a hand mixer (or stand mixer) on medium-high speed for about 3–4 minutes, until light and fluffy.
Step 4: Add Egg Yolk and Flavorings
Mix in the egg yolk, vanilla extract, and lemon juice.
Beat until everything is fully combined.
Step 5: Add Dry Ingredients
Slowly add the salt, baking powder, baking soda, and flour.
Mix just until incorporated—don’t overmix.
It’s okay if a few flour streaks remain.
Step 6: Fold in the Raspberries
Chop the frozen raspberries into small pieces.
Gently fold them into the dough with a spatula, just enough to distribute without turning the dough pink.
Step 7: Scoop and Sprinkle
Using a 3-tablespoon cookie scoop, portion the dough into large balls.
Place 5 cookies per baking sheet to allow room for spreading.
Sprinkle a little flaked salt on top of each ball.
Step 8: Bake and Cool
Bake the cookies for 12–15 minutes, or until the edges are lightly golden.
Let them sit on the pan for a few minutes after baking to finish setting in the center.
What to Serve It With
Iced tea or lemonade – Refreshing and citrusy.
Vanilla ice cream – Sandwich these cookies around a scoop!
A cup of coffee – Perfect balance to the fruity sweetness.
Greek yogurt – Makes it feel like a brunch treat.
Variations / Substitutions
Use white chocolate chips – Add sweetness and creaminess.
Try lime zest – For a tropical twist.
Make them gluten-free – Use a 1:1 GF flour substitute.
Use freeze-dried raspberries – For a more intense flavor without juice.
Swap berries – Chopped strawberries or blueberries also work well.
Storage & Leftovers
Room temperature – Store in an airtight container for up to 3 days.
Refrigerator – Keeps them fresher for up to 5 days. Let come to room temp before serving.
Freeze baked cookies – Wrap well and freeze for up to 2 months.
Reheat gently – Warm in a low oven for 5 minutes to restore texture.
FAQs
Can I use fresh raspberries instead of frozen?
You can, but they’re more delicate and may release too much juice into the dough.
Why use just one egg yolk instead of a full egg?
The yolk adds richness without making the dough too wet, giving perfect texture.
Do I have to use flaked salt on top?
No, but it really balances the sweetness and makes the cookies shine.
Can I chill the dough before baking?
It’s not necessary, but a short chill can help control spreading.
What if I don’t have a cookie scoop?
Use a tablespoon to form dough balls by hand—just aim for about 3 tablespoons each.
Can I double the recipe?
Absolutely! Just make sure to mix gently and don’t overcrowd your pans.
Why chop the raspberries?
Smaller bits distribute better in the dough without bleeding or creating soggy pockets.
Final Thoughts
These lemon raspberry cookies are my go-to for when I want something fruity but comforting.
The burst of lemon with buttery dough and hidden berry gems makes every bite feel like sunshine.
They’re beautiful, easy to make, and impossible to eat just one. I hope they bring as much brightness to your day as they do to mine.
Lemon Raspberry Cookies
Ingredients
Method
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
- In a bowl, rub together sugar and lemon zest with your fingers until fragrant.
- Add butter and brown sugar. Mix on medium-high speed for 3–4 minutes until fluffy.
- Add egg yolk, lemon juice, and vanilla. Mix to combine.
- Slowly add salt, baking powder, baking soda, and flour. Mix just until combined.
- Fold in chopped frozen raspberries gently. Don’t overmix.
- See full steps with tips & photos → https://theboatshedcafe.com/lemon-raspberry-cookies/
Notes
- Use frozen raspberries, not fresh—they hold their shape better.
- For smaller cookies, use a 1.5 tablespoon scoop and reduce baking time to 10–12 minutes.
- You can freeze the dough balls and bake directly from frozen—just add 1–2 minutes to bake time.
