Go Back
–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Will Brighten Your Day

Delightful Lemon Raspberry Cookies that combine chewy goodness with vibrant flavors, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 3/4 cup Granulated Sugar Try using brown sugar for a richer flavor.
  • 1 tablespoon Lemon (zested) Fresh lemon juice enhances flavor intensity.
  • 1/2 cup Butter (room temperature) You can substitute with margarine.
  • 1/4 cup Brown Sugar Contributes moisture and caramel sweetness.
  • 1 large Egg Yolk Omitting the egg white keeps the dough firm.
  • 1 tablespoon Lemon Juice Fresh juice is preferred for best results.
  • 1 teaspoon Vanilla Extract Feel free to explore with almond extract.
  • 1/4 teaspoon Salt Balances the sweetness.
  • 1 teaspoon Baking Powder Provides necessary leavening.
  • 1/2 teaspoon Baking Soda Ensures cookies are fluffy.
  • 1 1/2 cups All-Purpose Flour Use gluten-free flour for gluten-free cookies.
  • 1 cup Frozen Raspberries (chopped) Fresh berries work well too, especially if in season.
For Finishing Touch
  • a pinch Flaked Salt (for sprinkling) Enhances the sweetness.

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). Line two baking sheets with parchment paper.
  2. Mix granulated sugar and lemon zest in a bowl, rubbing zest into sugar.
  3. Cream softened butter and brown sugar with the lemon-sugar mixture until light and fluffy.
  4. Add egg yolk, vanilla extract, and lemon juice to the mixture and mix until smooth.
  5. Sift in salt, baking powder, baking soda, and flour, stirring until just blended.
  6. Fold in chopped frozen raspberries gently.
  7. Use a cookie scoop to drop dough balls on the baking sheet, leaving space between them. Sprinkle flaked salt.
  8. Bake for 12-15 minutes until edges are golden and center is soft. Cool on the pan before transferring.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 50mgSugar: 9gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Use fresh ingredients for the best flavor, and avoid over-mixing to maintain the raspberries' shape.

Tried this recipe?

Let us know how it was!