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Lemon Raspberry Cookies

These delicious Lemon Raspberry Cookies combine bright lemon flavor with sweet-tart raspberries for a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar Choose high-quality sugar for maximum sweetness.
  • 1/2 cup unsalted butter, room temperature Makes it easier to cream with sugar.
  • 1 large egg, room temperature At room temperature for better incorporation.
  • 1 tablespoon freshly squeezed lemon juice Opt for fresh lemon juice for the best flavor.
  • 1 teaspoon vanilla extract Enhances overall flavor.
  • 1 1/2 cups all-purpose flour Spoon into the measuring cup and level for accuracy.
  • 2 tablespoons lemon zest About 1 large lemon.
  • 1/2 teaspoon baking powder Helps cookies rise slightly.
  • 1/4 teaspoon baking soda Essential for perfect texture.
  • 2/3 cup frozen raspberries, roughly chopped Frozen berries keep their shape during baking.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Line 2 large baking sheets with parchment paper.
  2. In a large bowl, add the granulated sugar and room temperature butter. Beat until light and fluffy—about 2-3 minutes.
  3. Crack in the egg, followed by the freshly squeezed lemon juice and vanilla extract. Beat until smooth.
  4. In a separate bowl, whisk together all-purpose flour, lemon zest, baking powder, and baking soda. Slowly mix this into the wet ingredients until just combined.
  5. Gently fold in the chopped frozen raspberries with a spatula.
  6. Cover the bowl with plastic wrap and chill the dough in the refrigerator for about 10 minutes.
  7. Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie. Bake for 12-13 minutes, until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheets for 5-10 minutes before transferring them to a cooling rack.

Notes

Store leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep in the fridge for a week or freeze for up to 2 months. You can also prepare the dough ahead of time and freeze it before baking.