SweetLemon Raspberry Cookies
Bright and zesty lemon raspberry cookies with jammy berry pockets and a touch of flaked salt. These easy, bakery-style cookies come together quickly and are perfect for summer treats, parties, or everyday baking.
Equipment
- Mixing bowl
- Hand or stand mixer
- Baking sheets
- Parchment paper
- spatula
- Cookie scoop
Ingredients
Sugar & Zest Base
- ½ cup Granulated sugar
- 1 lemon Lemon zest from 1 large lemon
Fats
- ½ cup Butter room temperature
- ¼ cup Brown sugar
Wet Ingredients
- 1 Egg yolk large
- 1 tbsp Lemon juice
- 1 tsp Vanilla extract
Dry Ingredients
- ½ tsp Salt
- ½ tsp Baking powder
- ¼ tsp Baking soda
- 1 ¼ cups All-purpose flour
Mix-Ins & Topping
- ¾ cup Frozen raspberries chopped
- Flaked salt for sprinkling
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Rub granulated sugar and lemon zest together in a bowl for about 30 seconds to release citrus oils.
- Add butter and brown sugar, then beat until light and fluffy. Mix in egg yolk, vanilla, and lemon juice.
- Add salt, baking powder, baking soda, and flour. Mix on low speed until just combined.
- Gently fold in chopped frozen raspberries without overmixing.
- Scoop dough into balls, place on baking sheets, and sprinkle with flaked salt.
- Bake for 12–15 minutes until edges are lightly golden. Let cool on the pan before serving.
Notes
Use frozen raspberries to prevent excess moisture and color bleeding. Do not overmix the dough after adding flour or berries. For best texture, use properly softened butter. Add white chocolate chips or drizzle with lemon glaze for variations.