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–+ servings
Lemon Raspberry Cookies

Deliciously Soft Lemon Raspberry Cookies to Brighten Your Day

These Lemon Raspberry Cookies are vibrant and chewy, combining citrus zing with fruity sweetness in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 3/4 cup Granulated Sugar Sweetness is essential for balancing tartness and providing structure.
  • 1 large Lemon Zest and juice offer bright citrus flavor; fresh is best for maximum taste.
  • 1/2 cup Butter (room temperature) Adds moisture and richness; you can substitute with margarine for a dairy-free option.
  • 1/4 cup Brown Sugar Introduces moisture and deeper flavor; can be replaced with white sugar for a lighter taste.
  • 1 each Egg Yolk Contributes richness and helps bind the ingredients together; avoid using the egg white to maintain moisture.
  • 2 tablespoons Lemon Juice Enhances flavor and moisture; freshly squeezed juice gives the best results.
  • 1 teaspoon Vanilla Extract Adds a warm, sweet note; always opt for pure vanilla for optimal flavor.
  • 1/4 teaspoon Salt Balances sweetness and elevates flavor; it's essential in any baked good.
  • 1/2 teaspoon Baking Powder Acts as a leavening agent for a light texture; consider pairing with baking soda for extra lift.
  • 1 cup All-Purpose Flour Provides structure; you can use gluten-free flour to make these cookies suitable for gluten-free diets.
For the Raspberry Addition
  • 1 cup Frozen Raspberries (chopped) Offers flavor and texture; using frozen minimizes bleeding into the dough, so avoid thawing them.
For Finishing Touches
  • 1 teaspoon Flaked Salt A sprinkle on top before baking enhances flavor contrast and gives a delightful crunch.

Equipment

  • mixing bowl
  • Baking Sheets
  • parchment paper
  • spatula
  • Measuring cups
  • whisk

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 the zest of one large lemon. Rub together until fragrant.
  3. Add room-temperature butter and brown sugar. Beat on medium-high speed for about 3-4 minutes until light and fluffy.
  4. Add egg yolk, vanilla extract, and fresh lemon juice. Mix until fully combined and smooth.
  5. Gradually mix in salt, baking powder, and all-purpose flour until just combined.
  6. Chop frozen raspberries and gently fold them into the cookie dough.
  7. Scoop dough into large balls, about 3 tablespoons each, and place them on the prepared baking sheets.
  8. Sprinkle the tops of the cookie dough balls with flaked salt and bake for 12-15 minutes.
  9. Cool the cookies on the baking sheet for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 95mgPotassium: 50mgFiber: 0.5gSugar: 9gVitamin A: 150IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Use frozen raspberries to prevent bleeding, and consider chilling the dough for 30 minutes for better shape and texture.

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