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Lemon Raspberry Cookies

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Delightful cookies combining fresh lemon zing and sweet-tart raspberries for a sunshine-filled treat.

  • Author: daniel-kim
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 45 minutes
  • Yield: 24 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh or frozen raspberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
  3. Add the egg, vanilla extract, lemon zest, and lemon juice, mixing until well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add to the wet mixture, folding gently until just combined.
  5. Fold in the raspberries gently, being careful not to break them apart.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes.
  7. Line your baking sheet with parchment paper, scoop tablespoon-sized dough portions onto the sheet spaced about 2 inches apart, and bake for 10–12 minutes until lightly golden at the edges.

Notes

For best results, avoid overmixing the dough and ensure your butter is at room temperature before starting.

Nutrition

Find it online: https://daytasty.com/lemon-raspberry-cookies/