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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft, Chewy Bliss in Every Bite

Enjoy vibrant Lemon Raspberry Cookies that are soft, chewy, and bursting with flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Essential for sweetening the cookie base.
  • 1 tablespoon Lemon (zested) Fresh lemon zest adds vibrant taste.
  • 1/2 cup Butter (room temperature) Use unsalted for better flavor control.
  • 1/2 cup Brown Sugar Adds sweetness and moisture.
  • 1 large Egg Yolk Contributes to a rich texture.
  • 2 tablespoons Lemon Juice Use about half a lemon for tang.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
  • 1/4 teaspoon Salt Balances flavor; kosher salt is a suitable substitute.
  • 1 teaspoon Baking Powder Helps cookies rise.
  • 1/2 teaspoon Baking Soda Aids in browning.
  • 2 cups All-Purpose Flour Provides structure; gluten-free flour blends work.
For the Raspberry Filling
  • 1 cup Frozen Raspberries (chopped) Keep them frozen until mixing.
For the Finishing Touch
  • 1 teaspoon Flaked Salt for Sprinkling Adds a delightful savory balance.

Equipment

  • Mixing bowl
  • Electric Mixer
  • 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 and lemon zest.
  3. Add the room temperature butter and brown sugar, mixing until light and fluffy.
  4. Add the egg yolk, vanilla extract, and freshly squeezed lemon juice.
  5. Gradually add in the salt, baking powder, baking soda, and all-purpose flour.
  6. Gently fold in the chopped frozen raspberries into the cookie dough.
  7. Using a 3-tablespoon cookie scoop, portion the dough onto the prepared baking sheets.
  8. Sprinkle flaked salt on top of each cookie dough ball.
  9. Place the baking sheets in the oven and bake for about 12-15 minutes.
  10. Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For best results, measure flour correctly and avoid overmixing to maintain the soft, chewy texture.

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