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Freshly baked lemon raspberry cookies on a wooden table with lemon wedges and raspberries.
Alyssa

Lemon Raspberry Cookies

These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They're soft and chewy with a perfectly balanced sweet and tart flavor.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 9 cookies
Course: Desserts
Cuisine: American
Calories: 233
Ingredients Method Notes

Ingredients
  

  • ½ cup granulated sugar
  • 1 large lemon zested
  • ½ cup butter (room temperature)
  • ¼ cup brown sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups all-purpose flour
  • ¾ cup frozen raspberries, chopped small
  • flaked salt for sprinkling

Method
 

  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl mix together granulated sugar and lemon zest with fingers, allowing the zest to open up and become more fragrant.
  3. Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. Add egg yolk, vanilla and lemon juice and mix together.
  4. Slowly mix in salt, baking powder, baking soda and flour being careful not to over mix.
  5. Chop or break up frozen raspberries into little pieces and lightly fold into cookie dough.
  6. Scoop the dough into large balls, place 5 cookie dough balls on your lined baking sheet, and sprinkle with flaked salt.
  7. Bake the cookies for 12-15 minutes until they are lightly golden brown at the edges.

Notes

These cookies offer a delightful blend of sweet and tart flavors, perfect for any occasion.