Lemon Raspberry Cookies
Looking for a fresh and flavorful cookie recipe that's perfect for spring and summer? These lemon raspberry cookies are the ultimate combination of zesty lemon and sweet, juicy raspberries. Soft in the center with a scone-like texture, they're easy to make and have natural fruit flavor in every bite. Enjoy them as a dessert or as a breakfast treat!
What Makes Lemon Raspberry Cookies So Special?
- Fresh, natural flavors - No artificial extracts or shortcuts here.
- Soft and scone-like texture
- Eye-catching appearance
- Easy to make - One bowl and no chill time.
Ingredients
- All-purpose flour
- Cake flour
- Baking powder
- Baking soda
- Cornstarch
- Salt
- Unsalted butter, softened
- Granulated sugar
- Lemon zest
- Lemon juice
- Eggs
- Vanilla extract
- Frozen raspberries
How to Make Lemon Raspberry Cookies
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Using a stand mixer or hand mixer, cream butter and sugar together until light and fluffy (about 2-3 minutes).
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries.
- Drop 2 tablespoon-sized dough balls onto your baking sheet, leaving space between each.
- Bake for 14-16 minutes, or until the edges are lightly golden and the centers are set.
- Let cool on the pan for 5 minutes before transferring to a wire rack.
Tips & Variations
- Use frozen raspberries to reduce bleeding in the dough and keep raspberries in the freezer until you're ready to add them to the dough.
- Chop or crush the frozen raspberries so that there are smaller pieces in the cookies.
- Add white chocolate chips for a creamy, sweet contrast to the tart fruit.
- Make it vegan: Use a plant-based butter and an egg replacer like flaxseed meal.
- Make it gluten-free: Substitute flour for 1:1 gluten-free flour.
If you're looking for more lemon raspberry inspired desserts- check out our lemon cake with raspberry filling recipe!
Lemon Raspberry Cookies
Looking for a fresh and flavorful cookie recipe that's perfect for spring and summer? These lemon raspberry cookies are the ultimate combination of zesty lemon and sweet, juicy raspberries. Soft in the center with a scone-like texture, they're easy to make and have natural fruit flavor in every bite. Enjoy them as a dessert or as a breakfast treat!
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
Ingredients
Dry Ingredients
- 2½ cups All-purpose flour
- ½ cup Cake flour can subtitute all purpose flour
- ¾ cup Light brown sugar
- ½ cup Granulated sugar
- 1 tablespoon Corn Starch
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ tsp Salt
Wet Ingredients
- ½ cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 tbsp Lemon juice
- 1 Whole lemon zested
- 1 cup Frozen raspberries crushed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In a stand mixer or hand mixer, cream butter and sugar together until light and fluffy (about 2-3 minutes)
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the frozen raspberries.
- Drop 2 tablespoon-sized dough balls onto your baking sheet, leaving space between each.
- Bake for 14-16 minutes, or until the edges are lightly golden and the centers are set.
Tried this recipe?Let us know how it was!
