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Lemon Raspberry Cookies

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These Lemon Raspberry Cookies are soft, chewy, and bursting with bright, citrusy flavor and tangy raspberries. Perfect for spring gatherings, tea time, or just as a refreshing dessert treat. With a hint of lemon zest and juicy raspberries, these cookies are as delicious as they are beautiful.

Ingredients

Scale

For the Cookies:

  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, at room temperature
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon lemon zest (from 1 large lemon)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups (190g) all-purpose flour
  • 3/4 cup (100g) frozen raspberries, kept frozen

Optional Lemon Glaze:

  • 1 cup (120g) powdered sugar
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon unsalted butter, melted

Instructions

  1. Preheat Oven:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Cream Butter and Sugar:
    In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
  3. Add Wet Ingredients:
    Mix in the egg, vanilla extract, lemon juice, and lemon zest until fully combined.
  4. Mix Dry Ingredients:
    In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Gradually add this mixture to the wet ingredients, mixing until just combined.
  5. Incorporate Raspberries:
    Gently fold in the frozen raspberries, being careful not to overmix to prevent the dough from becoming too wet.
  6. Scoop and Bake:
    Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden.
  7. Cool:
    Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  8. Optional Lemon Glaze:
    Combine powdered sugar, lemon juice, and melted butter in a bowl. Drizzle over cooled cookies for an extra burst of flavor.

Notes

  • Frozen Raspberries: Use them frozen to keep their shape during mixing and baking.
  • Storage: Store cookies in an airtight container for up to 3 days at room temperature, 1 week refrigerated, or 3 months frozen.