I perfected a soft, chewy lemon raspberry cookie made from a sweet lemon base using both zest and juice and studded with raspberries in every bite, a new take on cookies with lemon.

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I never thought a cookie could make me stop mid bite but these lemon raspberry cookies did. The base sings of lemon zest and is studded with fresh raspberries in every bite.

They stay soft and chewy yet somehow keep a bright tartness that pulls you back for another. I like that they’re not overly precious, you can press in a raspberry and still call it art.

Makes me want to bake all afternoon and then hide the tray. This is the kind of Cookies With Lemon recipe that you’ll pretend is for guests but really isnt

Ingredients

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All purpose flour: Gives structure and chew, mostly carbs and little fiber, plain pantry staple.
Unsalted butter: Adds richness, tender crumb and fat, mostly saturated fats and flavor, makes cookies soft.
Granulated and brown sugar: Sweetens, caramel notes from brown sugar, mostly simple carbs, helps spread and browning.
Egg plus yolk: Binds dough, adds protein and richness, yolk makes cookies chewier and tender.
Lemon zest and juice: Bright citrus tang, adds acid and aroma, cuts sweetness with fresh sour notes.
Fresh raspberries: Juicy bursts, natural fruit sugars and fiber, add tartness and pretty pink speckles.
Cornstarch: Helps tenderize, makes a softer crumb, mostly starch so no protein or fiber.

Ingredient Quantities

2 1/4 cups (280 g) all purpose flour

2 tablespoons cornstarch

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon fine salt

1 cup (226 g) unsalted butter, softened (about 2 sticks)

3/4 cup (150 g) granulated sugar

1/2 cup (100 g) packed light brown sugar

1 large egg plus 1 large egg yolk

2 tablespoons fresh lemon juice (about 1 lemon)

2 tablespoons lemon zest (from about 2 lemons)

1 teaspoon vanilla extract

1 cup (about 120 g) fresh raspberries

How to Make this

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1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.

2. Whisk together 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl and set aside.

3. In a stand mixer or with a hand mixer cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl.

4. Beat in 1 large egg plus 1 large egg yolk until combined, then add 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest and 1 teaspoon vanilla extract. Mix just until homogenous.

5. Add the dry ingredients gradually on low speed and mix until just combined. Don’t overmix or the cookies will get tough.

6. Gently fold in 1 cup fresh raspberries with a spatula, trying not to break them up too much. If the berries start to get mashed and the dough becomes very loose, chill the dough 20 to 30 minutes so it firms up and is easier to shape.

7. Scoop rounded 2 tablespoon balls of dough (or use a medium cookie scoop), place them about 2 inches apart on the prepared sheets, and if you want slightly flatter cookies press each ball gently with your palm or the bottom of a glass.

8. Bake one sheet at a time for 9 to 12 minutes, until edges are set and centers still look a touch soft. Rotate the sheet halfway through for even baking.

9. Let cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. They’ll be soft and chewy once cooled.

10. Store cooled cookies in an airtight container at room temperature up to 3 days, or freeze baked cookies or dough balls for longer storage. Tip: cornstarch helps keep them tender and the lemon juice plus zest gives that bright tart-sweet balance, so don’t skimp on either.

Equipment Needed

1. oven, preheat to 350°F (175°C)
2. two baking sheets plus parchment paper
3. mixing bowls (large and medium)
4. whisk
5. stand mixer or handheld electric mixer (or a good bowl and strong arm)
6. measuring cups and measuring spoons
7. rubber spatula for folding and scraping
8. 2-tablespoon cookie scoop (or a tablespoon and some patience)
9. wire cooling rack

FAQ

Q: Can I use frozen raspberries instead of fresh?
A: Yes, you can. For best results keep them mostly frozen and fold in gently so they dont turn to mush, or thaw briefly and drain on paper towels. If they still bleed toss them with a teaspoon of flour before adding to the dough.

Q: My cookies turn pink and the raspberries make the dough soggy, how do I stop that?
A: Try freezing the berries for 20 to 30 minutes before folding them in, or coat the fruit lightly with a little flour. Another trick is to press whole raspberries onto the tops after scooping, that way less juice gets worked into the dough.

Q: Can I make the dough ahead or freeze it?
A: Yep. You can chill the dough in the fridge up to 3 days. For longer storage scoop dough balls onto a tray, freeze until firm, then stash in a bag for up to 3 months. Bake from frozen, add 1 to 3 minutes to the bake time.

Q: I want soft chewy cookies or crispy cookies, how do I control texture?
A: For soft chewy cookies use the brown sugar, dont overbake, and let them cool on the sheet for a few minutes so the centers set. For crisper cookies bake a couple minutes longer and cool on a wire rack so air circulates.

Q: Any easy ingredient swaps if I dont have cornstarch or need gluten free?
A: Cornstarch can be replaced with arrowroot or tapioca starch in the same amount. For gluten free use a 1-to-1 cup gluten free flour blend that contains xanthan or guar gum. If you need an egg substitute try a flax egg but know the cookies will be a bit less rich.

Q: How should I store leftover cookies and can I freeze baked cookies?
A: Store at room temp in an airtight container for 2 to 3 days, or refrigerate up to 5 days. Baked cookies freeze well for about 2 months, thaw at room temp. To refresh, warm in a 300 F oven for 5 to 8 minutes or zap for 10 to 15 seconds in the microwave.

Lemon Raspberry Cookies Recipe Substitutions and Variations

All purpose flour: swap with cake flour 1:1 for extra tender cookies, or use whole wheat pastry flour 1:1 for a nuttier, denser result (you might need 1-2 tbsp more liquid if the dough seems dry).
Unsalted butter: use salted butter 1:1 but cut the recipe salt to about 1/4 tsp, or use solid coconut oil 1:1 (chill the dough before baking so cookies keep their shape and expect a slight coconut note).
1 large egg + 1 yolk: if you dont want to separate, just use 2 large eggs (the cookies will be a touch less rich), or for egg-free try flax “eggs” — 1 tbsp flaxseed meal + 3 tbsp water per egg, so make 2 tbsp flax mix total, though texture will be a bit different.
Fresh raspberries: frozen raspberries work, toss them in about 1 tbsp flour frozen to keep the color from bleeding and to stop them from sinking into the dough as they bake.

Pro Tips

– Chill the dough if it feels loose or the berries start to mash. A quick 20 to 30 minute rest firms the dough so the cookies keep shape, and scooped balls can be frozen 15 minutes to the same effect. This also helps prevent the raspberries from bleeding into the whole cookie.

– Gently coat the raspberries in a teaspoon of flour or cornstarch before folding them in. That little dusting helps trap excess juice so you get pockets of bright fruit instead of a soggy, pink dough. Be light when stirring though, you dont want to smash them.

– Cream the butter and sugars well but dont overmix once you add the flour. Overworking develops gluten and makes cookies tough. Scrape the bowl often so everything blends evenly, but stop as soon as the dry stuff disappears.

– Watch the bake time and trust the cooling. Pull them when edges are set and centers still look soft, theyll firm as they cool. Bake one sheet at a time on the middle rack and rotate the pan halfway for even browning.

Lemon Raspberry Cookies Recipe

Recipe by Tina Bueller

0.0 from 0 votes

I perfected a soft, chewy lemon raspberry cookie made from a sweet lemon base using both zest and juice and studded with raspberries in every bite, a new take on cookies with lemon.

Servings

servings

Calories

320

kcal

Equipment: 1. oven, preheat to 350°F (175°C)
2. two baking sheets plus parchment paper
3. mixing bowls (large and medium)
4. whisk
5. stand mixer or handheld electric mixer (or a good bowl and strong arm)
6. measuring cups and measuring spoons
7. rubber spatula for folding and scraping
8. 2-tablespoon cookie scoop (or a tablespoon and some patience)
9. wire cooling rack

Ingredients

2 1/4 cups (280 g) all purpose flour
2 tablespoons cornstarch
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon fine salt
1 cup (226 g) unsalted butter, softened (about 2 sticks)
3/4 cup (150 g) granulated sugar
1/2 cup (100 g) packed light brown sugar
1 large egg plus 1 large egg yolk
2 tablespoons fresh lemon juice (about 1 lemon)
2 tablespoons lemon zest (from about 2 lemons)
1 teaspoon vanilla extract
1 cup (about 120 g) fresh raspberries

Directions

Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
Whisk together 2 1/4 cups all purpose flour, 2 tablespoons cornstarch, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt in a bowl and set aside.
In a stand mixer or with a hand mixer cream 1 cup softened unsalted butter with 3/4 cup granulated sugar and 1/2 cup packed light brown sugar until light and a bit fluffy, about 2 to 3 minutes. Scrape the bowl.
Beat in 1 large egg plus 1 large egg yolk until combined, then add 2 tablespoons fresh lemon juice, 2 tablespoons lemon zest and 1 teaspoon vanilla extract. Mix just until homogenous.
Add the dry ingredients gradually on low speed and mix until just combined. Don't overmix or the cookies will get tough.
Gently fold in 1 cup fresh raspberries with a spatula, trying not to break them up too much. If the berries start to get mashed and the dough becomes very loose, chill the dough 20 to 30 minutes so it firms up and is easier to shape.
Scoop rounded 2 tablespoon balls of dough (or use a medium cookie scoop), place them about 2 inches apart on the prepared sheets, and if you want slightly flatter cookies press each ball gently with your palm or the bottom of a glass.
Bake one sheet at a time for 9 to 12 minutes, until edges are set and centers still look a touch soft. Rotate the sheet halfway through for even baking.
Let cookies cool on the baking sheet for 5 minutes so they finish setting, then transfer to a wire rack to cool completely. They’ll be soft and chewy once cooled.
Store cooled cookies in an airtight container at room temperature up to 3 days, or freeze baked cookies or dough balls for longer storage. Tip: cornstarch helps keep them tender and the lemon juice plus zest gives that bright tart-sweet balance, so don’t skimp on either.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.