Description
Lemon raspberry cookies are soft, chewy, and filled with tart-sweet flavor that tastes like raspberry lemonade in cookie form. Each bite has buttery dough, bright lemon, and juicy bits of real raspberry. Perfect for spring and summer baking!
Ingredients
1 3/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract (optional)
1 tablespoon fresh lemon zest
2 tablespoons fresh lemon juice
3/4 cup fresh or frozen raspberries, roughly chopped
Instructions
1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a small bowl, whisk together the flour, baking powder, baking soda, and salt.
3. In a large mixing bowl, beat the butter and sugar until light and fluffy, about 2–3 minutes.
4. Add the egg, lemon zest, lemon juice, and vanilla (if using); mix until smooth.
5. Stir the dry ingredients into the wet ingredients just until a soft dough forms—do not overmix.
6. Gently fold in the raspberries, being careful not to crush them too much.
7. Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
8. Bake for 11–15 minutes, until edges are lightly golden and centers are just set.
9. Let the cookies cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Use fresh lemon zest and juice for the best flavor—avoid bottled juice.
If using frozen raspberries, keep them frozen and handle gently to avoid bleeding into the dough.
For a pretty finish, drizzle cooled cookies with a lemon glaze made from powdered sugar and lemon juice.
Chill the dough for 20–30 minutes before baking if it feels too soft or sticky.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 115
- Sugar: 8g
- Sodium: 55mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 20mg