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; ½ tsp salt; ½ tsp baking powder; ⅓ tsp baking soda; 1¼ cups (175 g) all‑purpose flour; ¾ cup (75 g) frozen raspberries, chopped small; Flaked salt, for sprinkling

These Lemon Raspberry Cookies are everything I want in a homemade treat—soft, chewy, sweet, and tangy, all in one bite. The bright flavor of lemon mixed with juicy raspberries creates a refreshing cookie that’s perfect for spring and summer… or anytime I need a fruity pick-me-up.

Why You’ll Love This Recipe

I love this recipe because it comes together quickly and doesn’t require any chilling time. The combination of lemon zest and juice makes the dough super fragrant, and the raspberries add a burst of color and flavor. The texture is spot-on—soft and slightly chewy, with just enough crisp around the edges. Plus, these cookies look as pretty as they taste.

Ingredients

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

½ cup granulated sugar
Zest of 1 large lemon
½ cup butter, room temperature
¼ cup brown sugar
1 large egg yolk
1 tablespoon lemon juice
1 teaspoon vanilla
½ teaspoon salt
½ teaspoon baking powder
⅓ teaspoon baking soda
1¼ cups all-purpose flour
¾ cup frozen raspberries, chopped
Flaked salt, for sprinkling

Directions

I start by preheating the oven to 350°F and lining a baking sheet with parchment paper.
In a small bowl, I rub the lemon zest into the granulated sugar until it becomes fragrant and slightly moist.
Then I cream the butter, lemon sugar, and brown sugar together until light and fluffy, about 3–4 minutes.
I mix in the egg yolk, vanilla, and lemon juice until smooth.
In a separate bowl, I whisk together the salt, baking powder, baking soda, and flour. I gradually add this to the wet mixture and mix until just combined.
I gently fold in the chopped frozen raspberries.
Using a large cookie scoop (about 3 tablespoons), I portion the dough and place it on the baking sheet, giving each cookie enough space.
I sprinkle each dough ball with a bit of flaked salt, then bake for 12–15 minutes until the edges turn golden.
I let them cool on the pan for a few minutes to set before transferring to a wire rack.

Servings and Timing

Servings: 9 large cookies
Prep time: 10 minutes
Bake time: 12–15 minutes
Total time: 22–25 minutes

Variations

I sometimes mix in white chocolate chips—they add creaminess that pairs so well with the tart berries.
If I want a stronger lemon flavor, I double the lemon zest or add a touch of lemon extract.
Instead of raspberries, I’ve used chopped strawberries or blueberries for a different twist—they work great.

Storage / Reheating

I keep these cookies in an airtight container at room temperature for up to 2 days, but because of the fresh fruit, I usually eat them the same day. For longer storage, I freeze them in a single layer, then transfer to a sealed bag. To enjoy again, I let them thaw at room temperature—no reheating needed unless I want them warm, then I microwave for about 10 seconds.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, I can use fresh raspberries, but I prefer frozen because they’re firmer and mix in more easily without making the dough too wet.

Why does this recipe use only an egg yolk?

Using just the yolk makes the cookies richer and softer. It also keeps the dough from becoming too runny.

Do I need to chill the dough?

Nope! That’s one of my favorite things about this recipe—I can mix and bake right away without waiting.

Can I make smaller cookies?

Absolutely. I just use a smaller scoop and reduce the baking time to around 10 minutes. I keep an eye on them to avoid overbaking.

Why add flaked salt on top?

I love the contrast the flaked salt brings—it enhances the sweet and tangy flavors and gives the cookies a little gourmet touch.

Conclusion

These Lemon Raspberry Cookies are the kind of treat I keep coming back to. They’re simple, vibrant, and full of fresh flavor. Whether I bake them for guests or just want a midweek treat, they never last long in my kitchen.