Go Back
–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Will Brighten Your Day!

These Lemon Raspberry Cookies combine vibrant flavors of lemon and raspberry for a delightful treat.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Provides sweetness and helps with browning.
  • 1 large Lemon Zest Adds bright, aromatic citrus flavor.
  • ½ cup Butter Contributes richness and moisture.
  • ¼ cup Brown Sugar Enhances chewiness and adds a caramel-like flavor.
  • 1 large Egg Yolk Adds richness and moisture.
  • 1 Tbsp Lemon Juice Enhances lemon flavor with acidity.
  • 1 tsp Vanilla Extract Deepens the warm flavor profile.
  • ½ tsp Salt Balances and enhances overall flavor.
  • ½ tsp Baking Powder Provides leavening for a soft texture.
  • ¼ tsp Baking Soda Assists with spread and browning.
  • 1¼ cups All-Purpose Flour Creates the structural base of the cookies.
For the Fruity Twist
  • ¾ cup Frozen Raspberries Adds juicy flavor pockets.
  • Flaked Salt For sprinkling, enhances sweetness.

Equipment

  • mixing bowls
  • Baking sheets
  • Parchment Paper
  • Cookie scoop

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. In a mixing bowl, combine granulated sugar with lemon zest, rubbing the zest into the sugar for about 2 minutes.
  3. Cream together butter and brown sugar on medium-high speed for 3 to 4 minutes until light and fluffy.
  4. Mix in one egg yolk, lemon juice, and vanilla extract until well incorporated.
  5. Gradually add salt, baking powder, baking soda, and flour, mixing gently until some flour is still visible.
  6. Fold in the chopped frozen raspberries gently to avoid color bleeding.
  7. Scoop dough onto prepared baking sheets, spacing them about 2 inches apart, and sprinkle with flaked salt.
  8. Bake for 12 to 15 minutes or until the edges are lightly golden and centers remain soft.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 50mgFiber: 1gSugar: 9gVitamin A: 2IUVitamin C: 4mgCalcium: 1mgIron: 3mg

Notes

Using frozen raspberries helps maintain cookie structure. Be careful not to overmix, and allow cookies to cool on baking sheets before transferring.

Tried this recipe?

Let us know how it was!