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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft Chewy Bliss in 30 Minutes

Lemon Raspberry Cookies combine tangy lemon zest with sweet raspberries for a delightful dessert in under 30 minutes.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Granulated Sugar Provides essential sweetness; no substitutions necessary!
  • 1 tablespoon Lemon Zest Enhances flavor; use fresh for best results.
  • 1 stick Butter (room temperature) Unsalted is preferred unless you want a salty contrast.
  • 1/2 cup Brown Sugar Light brown is ideal, but dark brown adds more depth.
  • 1 large Egg Yolk Acts as a binding agent.
  • 1 tablespoon Lemon Juice About half a lemon’s worth; fresh is key!
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for richness.
  • 1/2 teaspoon Salt Essential for balancing sweetness.
  • 1 teaspoon Baking Powder Make sure it's fresh.
  • 1/2 teaspoon Baking Soda Crucial for that perfect bite.
  • 1 cup All-Purpose Flour Stick to this for the best texture.
For the Fruity Touch
  • 1 cup Frozen Raspberries (chopped) Adds fruity goodness; frozen minimizes bleeding.
For Topping (Optional)
  • to taste Flaked Salt Sprinkle on top before baking.

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) and line baking sheets with parchment paper.
  2. In a bowl, combine granulated sugar with lemon zest, rubbing until fragrant.
  3. Add room-temperature butter and brown sugar; cream until light and fluffy.
  4. Mix in egg yolk, lemon juice, and vanilla extract until combined.
  5. Whisk together flour, baking powder, baking soda, and salt in another bowl.
  6. Gradually add dry ingredients to wet mixture, mixing just until combined.
  7. Gently fold in frozen raspberries using a spatula.
  8. Scoop 3-tablespoon-sized balls of dough onto prepared baking sheets, spacing apart.
  9. Bake for 12-15 minutes until edges are golden; cool on sheets before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 80mgPotassium: 40mgSugar: 9gVitamin A: 200IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container for optimal freshness; freeze cookies for up to 3 months.

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