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Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft, Chewy Delight in 30 Minutes

Lemon Raspberry Cookies are a soft, chewy treat that combines lemony goodness with sweet raspberries, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar You can use brown sugar for a subtle caramel flavor.
  • 1 tablespoon Lemon (Zest) Provides fresh, vibrant tartness.
  • 1/2 cup Butter (softened) Vegan butter is a great alternative for dairy-free cookies.
  • 1/2 cup Brown Sugar Can exchange for all granulated sugar if desired.
  • 1 yolk Egg Yolk Leaving out the egg white helps maintain moisture balance.
  • 1 teaspoon Vanilla Extract For an intense flavor, replace it with a pure vanilla bean.
  • 1/2 teaspoon Salt It's a key component in cookie success.
  • 1 teaspoon Baking Powder Helps cookies rise.
  • 1/2 teaspoon Baking Soda Helps cookies rise.
  • 1 cup All-Purpose Flour Feel free to swap in gluten-free or almond flour for a gluten-free option.
For the Fruity Punch
  • 1 cup Frozen Raspberries (chopped) Fresh raspberries can be used but may bleed more.
For the Finishing Touch
  • 1 pinch Flaked Salt A sprinkle on top adds a savory kick.

Equipment

  • Mixing bowl
  • Electric mixer
  • cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Combine granulated sugar and lemon zest in a large mixing bowl; rub the zest into the sugar to release the oils.
  3. Add softened butter and brown sugar; beat on medium speed for about 3-4 minutes until light and fluffy.
  4. Mix in egg yolk, vanilla extract, and lemon juice until just combined.
  5. Gradually sift in salt, baking powder, baking soda, and flour; mix until just combined to avoid overmixing.
  6. Fold in chopped frozen raspberries gently, ensuring even distribution.
  7. Scoop out dough portions of about 3 tablespoons and place on baking sheets with space between them.
  8. Bake for 12-15 minutes until edges are lightly golden; let cool on the baking sheets before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gMonounsaturated Fat: 3gCholesterol: 20mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Chill the dough for 15-30 minutes for firmer cookies. Measure flour accurately for best results. Store cookies in an airtight container.

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