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The Boat Shed Kitchen

Lemon Raspberry Cookies

Lemon raspberry cookies combine buttery dough, zesty lemon, and tart raspberries for a bakery-style cookie that’s soft, vibrant, and irresistible. With a sprinkle of flaked salt and a chewy center, these cookies are a refreshing twist on your usual sweet.
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Prep Time 15 minutes
Bake Time 15 minutes
Total Time 30 minutes
Servings: 10 large cookies
Calories: 180
Ingredients Method Notes

Ingredients
  

  • ½ cup 100 g granulated sugar
  • 1 large lemon zested
  • ½ cup 113.5 g butter, room temperature
  • ¼ cup 55 g brown sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice about half a lemon
  • 1 teaspoon vanilla
  • 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 small
  • Flaked salt for sprinkling

Method
 

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. In a bowl, rub together sugar and lemon zest with your fingers until fragrant.
  3. Add butter and brown sugar. Mix on medium-high speed for 3–4 minutes until fluffy.
  4. Add egg yolk, lemon juice, and vanilla. Mix to combine.
  5. Slowly add salt, baking powder, baking soda, and flour. Mix just until combined.
  6. Fold in chopped frozen raspberries gently. Don’t overmix.
  7. 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.