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–+ servings
Lemon Raspberry Cookies

Delicious Lemon Raspberry Cookies Ready in Under 30 Minutes

Make delightful Lemon Raspberry Cookies that are soft, chewy, and quick to prepare in under 30 minutes, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 1 cup Granulated Sugar Adds sweetness; can be reduced for less sweetness.
  • 1 tablespoon Lemon Zest Enhances flavor and aroma; use organic lemons for better zest.
  • 1/2 cup Butter (room temperature) Provides richness and helps with texture; unsalted butter can be used.
  • 1/2 cup Brown Sugar Contributes moisture and a subtle caramel flavor.
  • 1 large Egg Yolk Binds ingredients and adds richness.
  • 2 tablespoons Lemon Juice Adds acidity and brightness; freshly squeezed juice is recommended.
  • 1 teaspoon Vanilla Extract Enhances overall flavor profile.
  • 1/4 teaspoon Salt Balances sweetness; essential for flavor enhancement.
  • 1 teaspoon Baking Powder Provides leavening, making cookies rise.
  • 1/2 teaspoon Baking Soda Helps with browning and spread of cookies.
  • 1 cup All-Purpose Flour Forms the structure of the cookies.
  • 1 cup Frozen Raspberries (chopped) Adds tartness and moisture.
For Topping
  • 1 teaspoon Flaked Salt For sprinkling on top; adds a delightful crunch.

Equipment

  • Mixing bowls
  • Electric mixer
  • 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 medium mixing bowl, combine granulated sugar with lemon zest.
  3. In a large mixing bowl, cream together the softened butter, brown sugar, and lemon-sugar mixture for about 3-4 minutes.
  4. Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
  5. Gradually add in flour, salt, baking powder, and baking soda. Gently fold until just combined.
  6. Carefully fold in your chopped frozen raspberries using a spatula.
  7. Using a large cookie scoop, portion out about 3 tablespoons of dough for each cookie and place them on the prepared baking sheets.
  8. Bake the cookies for 12-15 minutes, until the edges are golden and the centers are soft.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to wire racks.
  10. Enjoy them fresh or store in an airtight container at room temperature for up to two days.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 15gProtein: 1gFat: 4gSaturated Fat: 2gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 90mgPotassium: 50mgSugar: 8gVitamin A: 5IUVitamin C: 3mgCalcium: 1mgIron: 3mg

Notes

For best results, do not overmix the dough and consider adjusting the scoop size for desired cookie size. Frozen raspberries help maintain color.

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