Name: Lemon Raspberry Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: ½ cup (100 g) granulated sugar; Zest of 1 large lemon; ½ cup (113 g) butter, room temperature; ¼ cup (55 g) brown sugar; 1 large egg yolk; 1 Tbsp lemon juice (about half a lemon); 1 tsp vanilla extract; ½ tsp salt; ½ tsp baking powder; ¼ tsp baking soda; 1¼ cups (175 g) all-purpose flour; ¾ cup (75 g) frozen raspberries, chopped; Flaked salt, for sprinkling

I’m delighted to share a recipe that delivers soft, chewy cookies bursting with bright lemon zest and tangy raspberries—perfect for a spring or summer treat.

Lemon Raspberry Cookies

Why You’ll Love This Recipe

I love how these cookies balance sweet and tart so beautifully: the lemon zest and juice perk up the dough, while raspberries add juicy pockets with every bite. Plus, they’re easy to whip up—no chilling required—so I can have them ready in under 30 minutes.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup (100 g) granulated sugar
Zest of 1 large lemon
½ cup (113 g) butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 Tbsp lemon juice (about half a lemon)
1 tsp vanilla extract
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped
Flaked salt, for sprinkling

Directions

I preheat the oven to 350°F and line baking sheets with parchment paper.
I rub the granulated sugar and lemon zest between my fingers until the mixture becomes fragrant.
I cream in the butter and brown sugar on medium-high speed for about 3–4 minutes until light and fluffy.
I mix in the egg yolk, lemon juice, and vanilla extract.
Slowly, I add in the salt, baking powder, baking soda, and flour, stopping when a bit of flour remains visible.
I gently fold in the frozen chopped raspberries, keeping them frozen to prevent bleeding into the dough.
I scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet and sprinkling the tops with flaked salt.
I bake for 12–15 minutes, until the edges are just beginning to turn golden. Then I let the cookies sit on the baking sheet to finish baking as they cool.

Servings and timing

This recipe makes 9 large cookies.
Prep time is about 10 minutes, and bake time is 12 minutes, for a total of approximately 22 minutes.

Variations

I like adding ½ cup of white chocolate chips for a creamy sweetness.
I sometimes use fresh raspberries instead of frozen, but frozen raspberries help preserve the cookie’s color and structure better.
I adjust the cookie size if I want more servings—smaller scoops can yield up to 16 cookies. I just reduce the baking time slightly.

Storage/Reheating

I store these cookies in an airtight container at room temperature for 1 to 2 days. They do get softer over time due to the moisture from the raspberries.
For longer storage, I freeze them and let them come to room temperature before eating. That way, they return to their soft and chewy texture.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, I can use fresh raspberries, but I prefer frozen because they bleed less and keep the dough from getting too wet.

Why do you only use an egg yolk?

I use just the yolk to avoid too much moisture since the lemon juice already adds liquid to the dough. It also helps keep the cookies chewy.

Why chop the raspberries?

I chop them so the raspberry flavor is spread throughout the cookies, and to avoid large moist spots that might make the texture too soft.

Can I chill the dough?

Chilling isn’t necessary, but if I want to make the dough ahead of time, chilling it won’t hurt. It might also make the dough easier to handle.

Can I make more than 9 cookies?

Absolutely. I just use smaller scoops and reduce the baking time. This way, I can get up to 16 cookies per batch.

Conclusion

These lemon raspberry cookies are one of my favorite quick bakes. I love how bright and fruity they taste, and how easily they come together without needing special tools or long prep times. Whether I keep them simple or dress them up with chocolate, they always turn out delicious.