These chewy lemon raspberry cookies are a burst of sunshine in every bite! They combine the tangy taste of fresh lemon with sweet, juicy raspberries, making them fun and fruity.
Who wouldn’t love a cookie that tastes like summer? I bake a batch and watch them disappear—everybody can’t resist these tasty treats! 🍋❤️
I enjoy serving them warm from the oven with a glass of milk. They are simple to whip up and just so delicious—perfect for any snack time!
Key Ingredients & Substitutions
Unsalted Butter: This adds richness to the cookies. If you need a dairy-free option, try using coconut oil or a non-dairy butter substitute. Just remember that the texture may change slightly!
Granulated Sugar: Provides sweetness and helps create that chewy texture. You can swap it with brown sugar for a deeper flavor and softer cookie. Maple syrup can work too, but adjust the flour to maintain the dough consistency.
Lemon Juice & Zest: Fresh lemon juice brightens the flavor. If lemons are out of season, bottled juice is an okay substitute, but fresh is always better for zing!
All-Purpose Flour: The foundation of the cookies. For a gluten-free alternative, a 1:1 gluten-free baking blend can work well. You might need to experiment a little!
Raspberries: Fresh raspberries bring a tart sweetness. If fresh isn’t available, frozen can be used but they might release more juice. You can also substitute other berries, like blueberries or strawberries.
How Do I Get the Perfect Chewy Texture?
The secret to chewy cookies lies in two factors: the butter and flour ratio, and the baking time. Here are some tips to ensure you nail that chewiness:
- Start with softened butter. This creates air pockets that help with chewiness when baked!
- Mix the butter and sugar well—this should take a good 3 minutes. This extra effort keeps them soft.
- Don’t overmix when incorporating flour. Only mix until just combined to avoid activating gluten too much.
- Take them out of the oven when they still look soft, around 10-12 minutes. They’ll firm up as they cool.
Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 teaspoon vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups fresh raspberries
For Topping (Optional):
- Coarse sugar or sanding sugar for sprinkling
- Flaky sea salt for topping
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and about 10-12 minutes to bake. Be sure to allow an extra 5 minutes for cooling on the baking sheet before transferring the cookies to a wire rack. Overall, you’ll need roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepping Your Oven and Baking Sheets:
Start by preheating your oven to 350°F (175°C). This ensures your cookies bake evenly. While the oven heats up, line your baking sheets with parchment paper or silicone baking mats to prevent sticking later on.
2. Making the Cookie Dough:
In a large bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture becomes light and fluffy—this should take about 3 minutes. It’s crucial to get enough air in there! Next, add the egg, fresh lemon juice, lemon zest, and vanilla extract, mixing until everything is nicely combined.
3. Combining Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This helps evenly distribute all the dry ingredients so your cookies rise perfectly.
4. Mix Wet and Dry Ingredients:
Slowly add the flour mixture into the wet ingredients, stirring gently until just combined. Avoid overmixing to keep your cookies tender.
5. Adding the Raspberries:
Now it’s time for the star ingredient! Gently fold in the fresh raspberries, being careful not to crush them too much so they hold their beautiful shape and juice.
6. Forming the Cookies:
Using a cookie scoop or spoon, drop balls of dough about 1.5 inches in diameter onto your lined baking sheets. Make sure to leave about 2 inches of space between each dough ball, so they have room to spread as they bake.
7. Optional Toppings:
If you want to add a little extra sparkle to your cookies, sprinkle the tops with coarse or sanding sugar and a tiny pinch of flaky sea salt.
8. Baking the Cookies:
Pop your baking sheets into the oven and bake for 10-12 minutes. The edges should turn a lovely golden brown while the centers remain slightly soft. Don’t worry; they will firm up as they cool!
9. Cooling the Cookies:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After that, carefully transfer them to a wire rack to cool completely.
10. Enjoying Your Cookies:
These chewy lemon raspberry cookies are best enjoyed warm or at room temperature. Each bite will give you a delightful burst of bright lemon flavor mixed with the sweet tartness of raspberries. Perfect for a snack or dessert!
Enjoy these delightful chewy lemon raspberry cookies that are tart, sweet, and full of flavor!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be aware they may release more juice during baking, which can slightly change the texture. Make sure to fold them in gently to avoid breaking them apart too much!
Can I Substitute Coconut Oil for Butter?
Absolutely! Coconut oil is a great dairy-free alternative. Use solid coconut oil (not melted) for the best results, and keep in mind that it may give a slight coconut flavor to your cookies.
How Can I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them in a freezer-safe container for up to a month. Just thaw at room temperature before enjoying!
What Can I Use Instead of Lemon Juice?
If you don’t have lemon juice, lime juice is a suitable substitute that will still add a nice citrusy flavor. You can also use a little bit of vinegar mixed with water, but it won’t give the same brightness as lemon!
