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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: A Chewy Burst of Spring Flavor

Delight in these Lemon Raspberry Cookies, a chewy treat combining zesty lemon and tart raspberries, perfect for spring.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar Can use coconut sugar for a more natural sweetener.
  • 1 tablespoon Lemon Zest Freshly zested for best results.
  • 1/2 cup Butter Use room temperature; vegan butter can be used for dairy-free option.
  • 1/2 cup Brown Sugar Can substitute with additional granulated sugar.
  • 1 large Egg Yolk Avoid substitutions as they can affect texture.
  • 1 tablespoon Lemon Juice Ensure it's fresh for maximum zing.
  • 1 teaspoon Vanilla Extract Almond extract can be used for a different note.
  • 1/4 teaspoon Salt Balances sweetness and enhances flavor.
  • 1 teaspoon Baking Powder Provides leavening for a light, airy texture.
  • 1/2 teaspoon Baking Soda
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for gluten-free version.
For the Fruity Filling
  • 1 cup Frozen Raspberries (chopped small) Don't thaw before adding to dough to prevent bleeding.
For Topping
  • 1 teaspoon Flaked Salt For sprinkling on top to elevate flavor.

Equipment

  • Oven
  • Mixing bowl
  • baking sheet
  • 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 large mixing bowl, combine granulated sugar and lemon zest. Rub them together for about a minute.
  3. Add softened butter and brown sugar to the mix. Beat until light and fluffy, about 3-4 minutes.
  4. Incorporate the egg yolk, vanilla extract, and lemon juice to the creamed mixture. Mix on low until combined.
  5. Sift in salt, baking powder, baking soda, and flour. Mix gently on low speed until just incorporated.
  6. Carefully fold in the frozen chopped raspberries without overmixing.
  7. Scoop generous portions of dough onto the baking sheet, spacing them about 2 inches apart.
  8. Bake in the preheated oven for 12-15 minutes or until edges are lightly golden brown.
  9. Cool cookies slightly on the pan for 5 minutes then transfer to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 25mgSodium: 80mgPotassium: 40mgFiber: 1gSugar: 8gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1-2 days, or refrigerate for up to a week.

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