Raspberry Lemon Cookies
These Raspberry Lemon Cookies strike the perfect balance of sweet and tart with fresh raspberries, zesty lemon, and a soft, chewy texture. A crowd-pleasing cookie that’s just as beautiful as it is delicious.
Equipment
- Mixing bowls
- Electric mixer
- Microplane zester
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients
- 1 cup 226g unsalted butter, room temperature
- 1 1/4 cups 250g granulated sugar
- Zest of 2 lemons
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups 345g all-purpose flour
- 2 tsp cornstarch
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 1/4 cups fresh or frozen raspberries if fresh, lightly dusted with flour; if frozen, use straight from freezer
Optional Variations:
- 1/2 cup white chocolate chips
- 2 oz cream cheese for a tangy, soft texture
- Lemon glaze: 1 cup powdered sugar + 1–2 tbsp lemon juice + 1 tsp zest
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter, sugar, and lemon zest. Rub zest into sugar first for extra flavor.
- Add eggs and vanilla. Beat until smooth and fluffy.
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually mix dry ingredients into the wet mixture until just combined.
- Gently fold in raspberries using a spatula. Handle with care to avoid breaking them.
- Scoop dough into even portions using a cookie scoop and place on prepared baking sheets.
- Bake for 10–12 minutes, rotating pans halfway through.
- Cookies are done when edges are set and centers look slightly underbaked.
- Cool on baking sheet for 5 minutes, then transfer to a cooling rack.
- Optional: Drizzle with lemon glaze once completely cooled.
Notes
Use frozen raspberries for better structure and less color bleeding.
For added elegance, drizzle cooled cookies with lemon glaze.
Dough can be frozen for up to 3 months. Bake from frozen with 1–2 minutes extra.
Store in airtight container for up to 7 days.