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Lemon Raspberry Cookies

Lemon Raspberry Cookies: Your New Favorite Soft & Chewy Treat

Lemon Raspberry Cookies are a delightful treat with a refreshing balance of sweet lemon flavor and tart raspberry surprises, perfect for spring and summer cravings.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar balances the tartness of the raspberries
  • 1 large Lemon (zested) adds fresh citrus notes
  • 1/2 cup Butter (room temperature) creates rich flavor and tender texture
  • 1/2 cup Brown Sugar adds moisture and contributes to a chewy texture
  • 1 large Egg Yolk acts as a binding agent
  • 2 tablespoons Lemon Juice brings acidity to the mix
  • 1 teaspoon Vanilla Extract enhances overall sweetness and depth
  • 1/2 teaspoon Salt balances the flavors
  • 1 teaspoon Baking Powder helps the cookies rise
  • 1/2 teaspoon Baking Soda helps the cookies rise
  • 1 cup All-Purpose Flour main component for creating the cookie dough
  • 1 cup Frozen Raspberries (chopped small) adds tartness without excess bleeding into the dough
Optional Garnish
  • 1 teaspoon Flaked Salt provides a delightful contrast to the cookie's sweetness

Equipment

  • Mixing Bowl
  • hand mixer
  • Baking Sheets
  • Parchment Paper
  • Spatula
  • 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, rubbing together to release natural oils.
  3. Add room temperature butter and brown sugar to the mixture, and cream together until light and fluffy.
  4. Blend in the egg yolk, vanilla extract, and lemon juice until thoroughly combined.
  5. Gradually mix in the salt, baking powder, baking soda, and all-purpose flour until a few flour streaks remain.
  6. Fold in the small, chopped frozen raspberries carefully.
  7. Use a cookie scoop to portion out dough onto prepared baking sheets, leaving space between each.
  8. If desired, sprinkle flaked salt on top of each cookie before baking.
  9. Bake for 12-15 minutes until edges are light golden brown and centers remain soft.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 50mgPotassium: 45mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use frozen raspberries to maintain texture, avoid overmixing, and consider chilling the dough if it's too soft.

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