The cookies

  • 115 grams (1/2 cup) butter
  • 90 grams (1/2 cup) sugar
  • 1 large egg
  • 230 grams (1 3/4 cups) all-purpose flour
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • 0.5 teaspoon baking powder
  • Pinch of salt
  • 100 grams (3/4 cup) raspberries
  • Powdered sugar (as needed)


  • Mixing Bowls

    Use different sizes for varying tasks to keep your ingredients separate and organized.

  • Electric Mixer

    A stand mixer is ideal, but a hand mixer works well too; ensures your butter and sugar mix to a fluffy perfection.

  • Sifter

    Helps to incorporate air into your flour and baking powder, making your cookies light and fluffy.

  • Cling Film

    Needed to wrap your dough before chilling, which helps in easy handling and better texture.

  • Measuring Cups and Spoons

    Accurate measurements are key to baking success, so always level off your ingredients.

  • Baking Sheet

    Line with parchment paper to prevent sticking and ensure even baking.

  • Cooling Rack

    Allows your cookies to cool evenly and prevent soggy bottoms.


Step 1

Step 1: Combine the softened butter, sugar, and a pinch of salt. Beat until the mixture is light and fluffy. Ensure your butter is at room temperature for easier mixing.

Step 2

Step 2: Add a room temperature egg and continue beating the mixture until well combined. Add the lemon juice and lemon zest, then stir to incorporate everything evenly.

Step 3

Step 3: Sift the flour and baking powder separately in a different bowl. Gradually add the flour mixture to the main batter, mixing gently to form a dough. Sifting the flour helps to remove clumps and adds more air into the mixture, resulting in a lighter dough.

Step 4

Step 4: Cover the dough with cling film and refrigerate for 1 hour. Chilling the dough makes it easier to handle and shape later.

Step 5

Step 5: Meanwhile, wash and dry the raspberries using a napkin. You can add one tablespoon of corn starch or flour to the raspberries to absorb extra moisture.

Step 6

Step 6: Preheat your oven to 374°F (190°C). Take small pieces of dough and shape them into circles. Place a raspberry in the center of each circle, then bring the edges together and roll it into a ball.

Step 7

Step 7: Roll each dough ball generously in powdered sugar and place them on a sheet of parchment paper. Rolling the dough balls well in powdered sugar gives the cookies a nice, sweet coating.

Step 8

Step 8: Bake the cookies for 20-25 minutes, or until they are golden brown. Allow them to cool completely. On the first day, your cookies will be crispy. By the second day, they become soft and juicy. Both textures are delicious!


These Lemon Raspberry Cookies are a real crowd-pleaser and can be enjoyed in countless ways. 🍪 First, try enjoying them with a warm cup of tea or coffee in the morning – they’re perfect for a cozy breakfast or brunch treat.

For a more refreshing option, serve the cookies alongside a scoop of vanilla ice cream or a fresh fruit salad – the contrast between the cool and creamy pairs wonderfully with the vibrant flavors of lemon and raspberry. 🍦

If you're impressing guests, arrange the cookies on a pretty platter and garnish with a few extra fresh raspberries and some lemon zest for a touch of elegance. 🌟 These cookies are also delightful as a midday snack, wrapped up in parchment paper and packed into a lunchbox for a sweet surprise.

Baking these treats for a special occasion? They make an excellent addition to any dessert table or picnic spread. Just imagine the look on your friends' faces when they bite into these soft, juicy cookies! 🧺


Going Gluten-Free 🌾: Simply swap out the all-purpose flour for a gluten-free flour blend in a 1:1 ratio. Make sure to select a blend that contains xanthan gum for the best texture.

Vegan Delight 🌱: Replace the butter with a vegan butter alternative and use a flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) in place of the regular egg. These simple swaps ensure everyone can enjoy these tangy treats!


  • Why do I need to refrigerate the dough?

    Chilling the dough helps to firm it up, making it easier to handle and roll. It also prevents the cookies from spreading too much while baking.

  • How do I know when the cookies are done?

    The cookies should be golden brown around the edges and slightly firm to the touch. They will continue to firm up as they cool.

  • Can I use frozen raspberries?

    Yes, but make sure to thaw and drain them thoroughly to avoid excess moisture that can affect the dough.

  • What other fruits can I use?

    Feel free to experiment with other berries like blueberries or strawberries for a different but equally delicious twist.

  • How can I make sure my cookies stay fresh?

    Store them in an airtight container at room temperature for up to 3 days, or freeze them for longer storage.

  • Can I double the recipe?

    Yes, simply double all the ingredients. Make sure to mix thoroughly and divide the dough into smaller batches if your mixer can't handle it all at once.

Nutrition facts

Lemon raspberry cookies
Recipe Yield:16 servings
Calories:per serving
Calories (Min - Max):150 - 170
Total Fat:8g
Saturated Fat:5g
Total Carbohydrate:20g
Total Sugars:10g