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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft, Chewy Bliss in Every Bite

These Lemon Raspberry Cookies blend zesty lemon and tart raspberries, offering a soft, chewy texture perfect for any sweet craving.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 0.75 cup Granulated Sugar Can substitute with coconut sugar for a lower glycemic alternative.
  • 1 large Lemon Zest Use the zest of one large lemon.
  • 0.5 cup Butter (room temperature) Can use unsalted butter and adjust salt if necessary.
  • 0.5 cup Brown Sugar Dark brown sugar can be used for a deeper flavor.
  • 1 large Egg Yolk Do not use the egg white in this recipe.
  • 1 tbsp Lemon Juice About half a lemon yields approximately one tablespoon.
  • 1 tsp Vanilla Extract Pure vanilla extract is recommended for best flavor.
  • 0.25 tsp Salt Can use sea salt for a more complex flavor.
  • 0.5 tsp Baking Powder Make sure they are fresh for optimal results.
  • 0.5 tsp Baking Soda Make sure they are fresh for optimal results.
  • 1.5 cups All-Purpose Flour Lightly spoon into the measuring cup to avoid packing.
Fruity Touch
  • 1 cup Frozen Raspberries (chopped) Do not thaw before adding to avoid bleeding juice into the dough.
Finishing Touch
  • 1 tsp Flaked Salt for Sprinkling Sea salt flakes recommended for presentation.

Equipment

  • Mixing Bowl
  • cookie scoop
  • Baking sheets
  • Parchment paper
  • Spatula
  • mixer

Method
 

Baking 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 lemon zest. Rub the zest into the sugar.
  3. Add room temperature butter and brown sugar to the mixture, beating until light and fluffy.
  4. Incorporate egg yolk, vanilla extract, and lemon juice, mixing until fully combined.
  5. Gradually mix in flour, baking powder, baking soda, and salt until no dry flour remains.
  6. Fold in the frozen raspberries gently without overmixing.
  7. Scoop heaping spoonfuls of dough onto prepared baking sheets, spacing them about 2 inches apart.
  8. Sprinkle the dough balls with flaked salt and bake for 12 to 15 minutes until edges turn light golden brown.
  9. Cool on the baking sheet for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Thicker cookies can be made by chilling the dough for an hour before baking.

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