Can I use fresh raspberries instead of frozen?

You can, but it’s not recommended. Fresh raspberries release more juice, which may lead to soggy dough and uneven baking. Frozen berries hold their shape better and prevent the dough from turning grey.

Why did my cookie dough look grey?

Overmixing raspberries—especially if using fresh—can cause them to break down and mix with baking soda, altering the dough’s color. To avoid this, gently fold frozen raspberries in at the end.

How long do lemon raspberry cookies stay soft?

When stored in an airtight container, they remain soft for up to 3 days at room temperature or up to 6 days if refrigerated. You can also freeze them for up to two months.

Can I make these cookies gluten-free or vegan?

Yes. Use a 1:1 gluten-free flour blend and a dairy-free butter substitute. For egg-free versions, use a flax egg or other plant-based binder. The texture may vary slightly, but the flavor remains vibrant.

Lemon Raspberry Cookies: Chewy, Easy – 1 Irresistible Recipe

Description

Soft, chewy lemon cookies studded with tart raspberries—zesty, sweet, and bursting with spring flavor in every bite.

Ingredients

Scale

½ cup (100 g) granulated sugar

1 large lemon, zested

½ cup (113.5 g) unsalted butter, room temperature

¼ cup (55 g) brown sugar

1 large egg yolk

1 tbsp (15 ml) lemon juice

1 tsp (5 ml) vanilla extract

½ tsp (3 g) salt

½ tsp (2 g) baking powder

¼ tsp (1.5 g) baking soda

1¼ cups (175 g) all-purpose flour

¾ cup (75 g) frozen raspberries, chopped small

Flaked salt, for sprinkling

Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.

2. Mix sugar and lemon zest in a bowl, rubbing together to release oils.

3. Add butter and brown sugar; beat on medium-high until light and fluffy, about 3–4 minutes.

4. Mix in egg yolk, vanilla, and lemon juice until combined.

5. Slowly add salt, baking powder, baking soda, and flour; mix until just combined.

6. Gently fold in raspberries, taking care not to bleed color.

7. Use a 3-tbsp cookie scoop to form balls; place five per sheet and sprinkle tops with flaked salt.

8. Bake 12–15 minutes until edges are lightly golden.

9. Let cookies rest on the sheet to finish baking, then cool on a rack.

Notes

Keep raspberries frozen until folding in to prevent dough discoloration.

If using fresh berries, fold in gently at the end.

Lightly spoon flour into the cup for accuracy, or weigh for best results.

Prep Time: 10 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 233 kcal
Sugar: 18 g
Sodium: 267 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0.4 g
Carbohydrates: 32 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 48 mg

Keywords: Lemon Raspberry Cookies, lemon cookies, raspberry cookies