Simple Lemon Raspberry Cookie Recipe

5 from 1 vote

When it comes to making a colorful treat that’s simple and fun, these Easy and Chewy Sprinkle Sugar Cookies are the perfect cookie recipe. They’re soft, chewy, and loaded with sprinkles for a funfetti-inspired look that’s sure to brighten any occasion.

Prep Time20

Cook Time10

Total Time1 30

Servings: 20 cookies

Equipment

1 Electric mixer
1 medium bowl
1 Cookie sheet
1 sheet parchment paper

Ingredients

2 1/4 cups all-purpose flour spooned and leveled
1 tablespoon cornstarch
3/4 teaspoons baking powder
1 teaspoon salt
1/2 cup brown sugar packed
3/4 cup granulated sugar
2 tablespoons lemon zest
3/4 cup unsalted butter room temperature
1 large egg room temperature
1 large egg yolk room temperature
2 tablespoons lemon juice freshly squeezed
1 teaspoon pure vanilla extract
1 cup fresh and firm raspberries washed and dried

Instructions

To get started, line your cookie sheet with parchment paper and set it aside. Whisk together the dry ingredients in a medium bowl, then set them aside.
2 1/4 cups (281.25 g) all-purpose flour, 1 tablespoon cornstarch, 3/4 teaspoons (0.75 teaspoons) baking powder, 1 teaspoon salt
In a large mixing bowl, combine the sugars and lemon zest, massaging the zest into the sugar for about 30 seconds using your fingertips. This releases the oils for a stronger lemon flavor.
1/2 cup (110 g) brown sugar, 3/4 cup (150 g) granulated sugar, 2 tablespoons lemon zest
Add the room-temperature butter and cream it with the sugar mixture at medium-high speed for 3 minutes using an electric mixer with a paddle attachment.
3/4 cup (170.25 g) unsalted butter
Next, whisk in the egg, egg yolk, lemon juice, and vanilla extract until smooth, scraping the sides of the bowl as needed.
1 large egg, 1 large egg yolk, 2 tablespoons lemon juice, 1 teaspoon pure vanilla extract
Gradually add the flour mixture to the wet ingredients, mixing at low speed until just combined. Avoid over-mixing; a few streaks of flour are fine.
Gently fold in the fresh raspberries using a rubber spatula, being careful not to break them into smaller pieces.
1 cup (120 g) fresh and firm raspberries
Scoop cookie dough into dough balls using a large cookie scoop and place them on a prepared baking sheet lined with parchment paper. Cover with plastic wrap and refrigerate for at least 1 hour or up to 24 hours for the best results.
Preheat your oven to 350°F (175°C) when ready to bake. Place the chilled dough balls on the baking sheet, spacing them 4 inches apart.
Bake for 10-15 minutes, or until the edges are golden brown and the centers look slightly underbaked.
Let the cookies cool completely on the baking sheet before transferring them to a cooling rack to avoid breaking them.

Notes

Add-ons & Substitutions

Frozen raspberries: Swap fresh raspberries with frozen ones. Do not thaw before using!
Strawberries: Swap the raspberries for fresh, firm strawberries for a new cookie flavor: lemon strawberry cookies!
White chocolate chips: They pair beautifully with tart raspberries and add a touch of sweetness.
Lemon curd filling: Spread a little lemon curd between two cookies for a sandwich-style treat
Buttercream: Spread a thin layer of this vanilla buttercream recipe or a more original goat cheese frosting recipe for a creamy finish

Expert Tips

For perfectly round cookies, swirl them inside a round cookie cutter while still warm. Let the baked cookies cool on the sheet before transferring them to a cooling rack.
Use firm raspberries to prevent them from breaking down and bleeding too much into the batter.
Room temperature ingredients mix more evenly, so let your butter and eggs sit out before baking.
Chilling the dough helps the cookies hold their shape and develop a better flavor.