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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Are Soft, Chewy, and Irresistible

Delight in these soft and chewy Lemon Raspberry Cookies, perfect for any occasion and bursting with vibrant flavor.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Granulated Sugar
  • 1 tablespoon Lemon (zested)
  • 1/2 cup Butter (room temperature) Can be substituted with margarine for dairy-free version.
  • 1/2 cup Brown Sugar
  • 1 large Egg Yolk Omitting the egg white helps to keep moisture balanced.
  • 2 tablespoons Lemon Juice Fresh juice is preferable but bottled juice works in a pinch.
  • 1 teaspoon Vanilla Extract Omit if unavailable.
  • 1/2 teaspoon Salt
  • 1 teaspoon Baking Powder Make sure it's fresh for optimal results.
  • 1/2 teaspoon Baking Soda Make sure it's fresh for optimal results.
  • 1 cup All-Purpose Flour Gluten-free alternative may alter texture.
For the Raspberries
  • 1 cup Frozen Raspberries Chop them small to minimize bleeding into the dough.
For the Finish
  • 1 teaspoon Flaked Salt Optional finishing touch.

Equipment

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

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and freshly zested lemon. Rub the mixture until fragrant.
  3. Add softened butter and brown sugar, mixing with an electric mixer on medium-high speed for 3-4 minutes.
  4. Mix in the egg yolk, vanilla extract, and lemon juice until just combined.
  5. Gradually sift in the salt, baking powder, baking soda, and all-purpose flour. Combine on low speed.
  6. Fold in chopped frozen raspberries gently with a spatula.
  7. Using a cookie scoop, portion the dough and place five balls on each prepared baking sheet.
  8. Bake the cookies for 12-15 minutes or until edges turn a light golden brown.
  9. Let them cool on the baking sheet for a few minutes before transferring them to wire racks.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 30mgSodium: 75mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 250IUVitamin C: 5mgCalcium: 10mgIron: 0.4mg

Notes

Using fresh lemon juice and zest enhances flavor. Avoid thawing raspberries before mixing. Let cookies cool to maintain shape.

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