Description
Lemon Raspberry Cookies are bright, sweet, and bursting with fruity flavor—a perfect balance of tart lemon and juicy raspberries in every chewy bite.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 tbsp lemon zest (from 1 lemon)
- 1 tbsp lemon juice
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup fresh or frozen raspberries (if frozen, do not thaw)
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream butter and sugar together until light and fluffy.
- Add egg, lemon zest, and lemon juice, mixing until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until just combined.
- Gently fold in raspberries—be careful not to overmix to avoid streaking the dough too much.
- Scoop about 2 tablespoons of dough per cookie and place them 2 inches apart on the baking sheet.
- Bake for 10–12 minutes, until edges are lightly golden and centers are soft.
- Cool on the pan for 5 minutes before transferring to a wire rack. Serve fresh for the best texture!
Notes
- If using frozen raspberries, do not thaw to prevent color bleeding.
- Dough can be chilled for 20–30 minutes for easier handling.
- Store cookies in an airtight container at room temperature for 2–3 days for best texture (or freeze for longer).
- For a stronger lemon flavor, add an extra 1/2 teaspoon zest.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (approx.)
Keywords: Lemon Raspberry Cookies, lemon cookies, raspberry cookies, citrus cookies, tart cookies, fruity cookies, spring dessert