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–+ servings
Lemon Raspberry Cookies

Chewy Lemon Raspberry Cookies for a Bright Summer Treat

Delight in these Lemon Raspberry Cookies, a perfect blend of sweet and tart, capturing summer's essence.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Adds sweetness and contributes to texture.
  • 1 large Lemon (zested) Provides bright acidity.
  • 1/2 cup Butter (room temperature) Infuses rich flavor.
  • 1/2 cup Brown Sugar Contributes deeper sweetness.
  • 1 large Egg Yolk Adds richness.
  • 2 tbsp Lemon Juice Intensifies lemon flavor.
  • 1 tsp Vanilla Extract Introduces aromatic sweetness.
  • 1/4 tsp Salt Balances flavors.
  • 1 tsp Baking Powder Helps with texture.
  • 1/2 tsp Baking Soda Works with baking powder.
  • 1 1/2 cups All-Purpose Flour Provides main structure.
For the Fruity Burst
  • 1 cup Frozen Raspberries (chopped small) Adds delightful fruity flavor.
  • to taste Flaked Salt for sprinkling Enhances flavor.

Equipment

  • Mixing bowl
  • Baking Sheets
  • Parchment Paper
  • Cookie Scoop
  • Spatula

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 mixing bowl, combine granulated sugar and zest of lemon. Rub zest into sugar for about a minute.
  3. Add butter and brown sugar to the mixture. Beat on medium-high speed for 3-4 minutes until light and fluffy.
  4. Add egg yolk, vanilla extract, and lemon juice. Beat until fully combined, about 1-2 minutes.
  5. Gradually add salt, baking powder, baking soda, and flour. Mix on low speed until just combined.
  6. Fold in chopped frozen raspberries gently to distribute evenly.
  7. Drop balls of dough (about 3 tbsp each) onto prepared baking sheets. Leave space between each ball.
  8. Sprinkle a pinch of flaked salt on each dough ball. Bake for 12-15 minutes until edges are golden.
  9. Cool on the pan for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 75mgPotassium: 30mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container. Freshness tips included for room temperature, fridge, and freezer storage.

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