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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft, Chewy Bites of Spring Bliss

These Lemon Raspberry Cookies are soft, chewy, and perfect for spring—a delightful blend of zesty lemon and juicy raspberries.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Granulated Sugar
  • 1 large Lemon (zested) Fresh lemons preferred for optimal zesting
  • 1/2 cup Room Temperature Butter Can be substituted with unsalted butter
  • 1/2 cup Brown Sugar Light or dark brown sugar can be used interchangeably
  • 1 large Egg Yolk Egg white is omitted for optimal texture
  • 2 tablespoons Lemon Juice Freshly squeezed is ideal
  • 1 teaspoon Vanilla Extract Substitute with almond extract for a different flavor
  • 1/4 teaspoon Salt Essential for flavor
  • 1 teaspoon Baking Powder Leavening agent that promotes rising
  • 1/2 teaspoon Baking Soda Leavening agent that promotes rising
  • 2 cups All-Purpose Flour May substitute with gluten-free flour
For the Fruity Filling
  • 1 cup Frozen Raspberries (chopped small) Fresh raspberries can be used, but frozen prevents juice bleeding into the dough
For the Finishing Touch
  • 1 teaspoon Flaked Salt For sprinkling on top

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 granulated sugar with the zest of one large lemon, rubbing together for about 2 minutes.
  3. Add softened room-temperature butter and brown sugar, beat on medium-high speed for 3-4 minutes until light and fluffy.
  4. Mix in the egg yolk, vanilla extract, and lemon juice, beating for another 1-2 minutes until fully combined.
  5. Gradually add salt, baking powder, baking soda, and all-purpose flour into the wet mixture, stirring gently until combined.
  6. Gently fold in the chopped frozen raspberries.
  7. Using a 3-tablespoon cookie scoop, place rounded dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes until light golden edges and soft center, then let cool on the pan for 5 minutes.
  9. Sprinkle a pinch of flaked salt on top before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 50mgPotassium: 30mgFiber: 0.5gSugar: 9gVitamin A: 2IUVitamin C: 6mgCalcium: 1mgIron: 2mg

Notes

Store cookies in an airtight container at room temperature for up to 2 days, or freeze for longer freshness. Thaw at room temperature for about an hour and reheat in the oven if desired.

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