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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft, Chewy Bliss in Every Bite

Delight in these Lemon Raspberry Cookies, a perfect combination of tangy lemon and sweet raspberries, achieving bliss in every bite.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Granulated Sugar Adds sweetness and helps create a soft texture
  • 1 zest and juice Lemon Provides bright flavor and acidity; fresh is preferred
  • 1/2 cup Butter Room temperature; substitute with margarine for dairy-free options
  • 1/2 cup Brown Sugar Adds moisture and a slight caramel flavor
  • 1 large Egg Yolk Helps bind the dough; substitute with 1 tablespoon of applesauce for vegan
  • 1 teaspoon Vanilla Extract Enhances flavors; a must-have
  • 1/2 teaspoon Salt Balances sweetness
  • 1 teaspoon Baking Powder Provides leavening
  • 1/2 teaspoon Baking Soda Provides leavening
  • 1 1/2 cups All-Purpose Flour Forms the main structure; can use gluten-free flour
For the Fruity Delight
  • 1 cup Frozen Raspberries Adds fruity flavor and moisture; don’t thaw
For the Finishing Touch
  • 1 teaspoon Flaked Salt Optional but recommended for an extra pop

Equipment

  • oven
  • mixing bowl
  • cookie scoop
  • baking sheets
  • parchment paper

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 the granulated sugar and lemon zest, rubbing the zest into the sugar.
  3. Add the room temperature butter and brown sugar; mix on medium-high speed for 3-4 minutes until fluffy.
  4. Incorporate the egg yolk, vanilla extract, and lemon juice, mixing until smooth.
  5. Gradually add the salt, baking powder, baking soda, and all-purpose flour; mix on low speed until just combined.
  6. Gently fold in the chopped frozen raspberries using a spatula.
  7. Using a cookie scoop, drop generous balls of dough onto the prepared baking sheets.
  8. Sprinkle the cookie dough balls lightly with flaked salt.
  9. Bake for 12-15 minutes until the edges are golden and centers are soft.
  10. Allow to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 21gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 30mgFiber: 0.5gSugar: 9gVitamin A: 200IUVitamin C: 2mgCalcium: 15mgIron: 0.5mg

Notes

Use fresh ingredients for the best flavor. Adjust dough consistency with flour if needed and do not thaw raspberries to avoid color bleeding.

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