Can I freeze Lemon Raspberry Cookies?

Yes. Once completely cooled, place the cookies in an airtight freezer-safe container or freezer bag and freeze for up to 3 months. Thaw them at room temperature before serving to enjoy their soft texture.

Why should I use frozen raspberries instead of fresh?

Frozen raspberries generally hold their shape better during mixing and release less juice into the dough. This helps prevent the cookie dough from becoming overly wet or turning pink, resulting in more evenly baked Lemon Raspberry Cookies .

How do I keep Lemon Raspberry Cookies soft?

Store the cookies in an airtight container at room temperature. Avoid overbaking them, as they will continue to set while cooling. Keeping the centers slightly soft when removing them from the oven helps maintain their chewy texture.

Easy Lemon Raspberry Cookies

Name: Lemon Raspberry Cookies
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Cuisine: American
Ingredients: 1/2 cup (100 g) granulated sugar; Zest of 1 large lemon; 1/2 cup (113 g) salted or unsalted butter, softened; 1/4 cup (55 g) light brown sugar; 1 large egg yolk; 1 tbsp fresh lemon juice; 1 tsp vanilla extract; 1/2 tsp salt; 1/2 tsp baking powder; 1/4 tsp baking soda; 1 1/4 cups (175 g) all-purpose flour; 3/4 cup (75 g) frozen raspberries, chopped into small pieces; Flaky sea salt, for sprinkling (optional)

Description

Lemon Raspberry Cookies are soft, chewy homemade cookies bursting with fresh lemon zest, tangy lemon juice, and juicy raspberries in every bite. These bakery-style cookies come together with simple pantry ingredients, require no chilling, and are ready in about 30 minutes, making them perfect for spring, summer, holidays, or whenever you’re craving a bright and fruity dessert.

Ingredients

Scale

1/2 cup (100 g) granulated sugar
Zest of 1 large lemon
1/2 cup (113 g) salted or unsalted butter, softened
1/4 cup (55 g) light brown sugar
1 large egg yolk
1 tbsp fresh lemon juice
1 tsp vanilla extract
1/2 tsp salt
1/2 tsp baking powder
1/4 tsp baking soda
1 1/4 cups (175 g) all-purpose flour
3/4 cup (75 g) frozen raspberries, chopped into small pieces
Flaky sea salt, for sprinkling (optional)

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Instructions

Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
Combine the granulated sugar and lemon zest in a large bowl, rubbing them together with your fingertips until fragrant.
Add the softened butter and brown sugar, then beat for 3-4 minutes until light and fluffy.
Mix in the egg yolk, vanilla extract, and fresh lemon juice until fully incorporated.
Add the flour, baking powder, baking soda, and salt, mixing just until combined without overworking the dough.
Keep the raspberries frozen, chop them into small pieces, and gently fold them into the cookie dough.
Scoop large portions of dough onto the prepared baking sheets, leaving space between each cookie.
Lightly sprinkle the tops with flaky sea salt if desired.
Bake for 12-15 minutes, or until the edges are lightly golden while the centers remain soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Keep the raspberries frozen until just before mixing to minimize color bleeding.
Do not overmix the dough after adding the flour to keep the cookies tender.
Measure flour accurately using a kitchen scale or the spoon-and-level method.
Fresh lemon zest provides much more flavor than bottled lemon products.
Do not overbake; the cookies continue to set as they cool.
Add 1/2 cup white chocolate chips for a sweeter variation.
Store in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze baked cookies or unbaked cookie dough for up to 3 months.

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