These lemon raspberry cookies are made in one bowl and have zero chill time! Just like my blueberry lemon cookies, these raspberry lemon cookies are super easy to make. They're packed with zingy fresh lemon and raspberries, giving us all the raspberry lemonade vibes.
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After making my popular blueberry lemon cookies last year, I knew I had to make a raspberry version! The combination of raspberries and lemon is giving me serious raspberry lemonade vibes, so it's perfect to make in the Summer!
Just like my blueberry lemon cookies, I'm mixing the granulated sugar and lemon zest to make lemon sugar, making these cookies super lemony and zingy! I then tested rolling the cookie dough balls in sugar just before baking, giving you a sparkly cookie, which I love.
If you're a raspberry lover, then you have to try my raspberry white chocolate blondies and raspberry loaf cake!
Ingredients Needed
- Raspberries: I've tested this recipe with fresh raspberries, if you want to use frozen raspberries I would just make sure not to thaw them.
- Fresh Lemons: you'll need fresh lemons for the lemon juice and lemon zest!
- Lemon Extract: this is optional but it gives you a nice lemon boost!
Let's Make Some Cookies!
Step 1: Preheat your oven to 350° and line a baking sheet with parchment paper. In a large mixing bowl, whisk the lemon zest with the sugar until it releases its oils. This is giving you lemon sugar! You can also do this with your hands.
Step 2: Using a stand mixer or a handheld mixer, mix the lemon sugar with the butter until light and fluffy.
Step 3: Add the egg, vanilla extract, lemon extract and lemon juice. Beat on medium speed until combined.
Step 4: Add the flour, baking powder, baking soda and salt. Mix until just combined.
Step 5: Pour in the raspberries and gently stir them in with a rubber spatula. I like to keep a few to the side to add on top!
Step 6: Scoop out 3 tablespoons of cookie dough with a tablespoon or cookie scoop. Roll in the extra granulated sugar and top with extra fresh raspberries. Place on the baking sheet and bake for 14-16 minutes.
My Top Cookie Baking Tips!
- Room Temperature: Make sure the egg and butter are at room temperature before you get started. It's going to be much easier to mix the ingredients if you do that.
- Kitchen Scale: I love using a kitchen scale to weigh out my ingredients. Way less dishes and much more accurate! It's really easy to add too much flour if you use measuring cups, which is going to give you dry cookies.
- Bakery Style Cookies: my fave cookie hack? Use a biscuit cutter or large mug to gently scoot the cookies into the perfect round shape!
- Don't Thaw: if you're using frozen raspberries, don't thaw them before adding to the cookie dough. They'll release too much moisture and just end up soggy.
Try these raspberry recipes next!
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Thank you!
Ella
Recipe
Lemon Raspberry Cookies
Ingredients
- ¾ cup (150 grams) sugar
- zest of 1 lemon
- 1 stick (113 grams) unsalted butter room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon lemon extract
- 1 tablespoon lemon juice
- 1 large egg room temperature
- 2 cups (240 grams) all purpose flour
- ½ teaspoon kosher salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¾ cup (111 grams) fresh raspberries
- ½ cup (100 grams) sugar for rolling
Instructions
- Preheat the oven to 350°Fahrenheit/175°Celsius and line a baking sheet with parchment paper. Set aside.
- In a large bowl or in a stand mixer bowl fitted with the whisk attachment, whisk the sugar with the lemon zest until the sugar turns a very pale yellow. You can also do this with your hands instead. You want to release the lemon oils from the zest!¾ cup (150 grams) sugar, zest of 1 lemon
- Add the room temperature butter and beat on medium-high speed with a handheld mixer or a stand mixer fitted with the paddle attachment until light and fluffy - about 3-4 minutes.1 stick (113 grams) unsalted butter
- Add the egg, vanilla extract, lemon extract and lemon juice. Beat on medium-high speed until well combined.1 teaspoon vanilla extract, 1 teaspoon lemon extract, 1 large egg, 1 tablespoon lemon juice
- Add in the flour, baking soda, baking powder and salt and mix on low speed until just combined.2 cups (240 grams) all purpose flour, ½ teaspoon baking soda, ¼ teaspoon baking powder, ½ teaspoon kosher salt
- Pour in ½ cup of raspberries and use a rubber spatula to stir the raspberries into the cookie dough.¾ cup (111 grams) fresh raspberries
- Scoop out 3 tablespoons of dough and roll into a ball. Place a few extra raspberries on top of the cookie dough ball and roll in the white sugar. Place on the baking sheet and repeat with the remaining dough. Make sure you have space between each cookie dough ball.½ cup (100 grams) sugar
- Bake in the preheated oven for 14-16 minutes. The sides should have set and turned very light brown. Let the cookies cool on the baking sheet before enjoying!
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Megha says
Can I use any other berry instead of Raspberry..thanks in advance
Ella says
Hi there! You could definitely use blueberries, I've tested it with those and it works well. I maybe wouldn't try strawberries as they have too much moisture.