Lemon Raspberry Cookies – Bright, Soft & Chewy Summer Treat
Soft, chewy lemon cookies studded with tart raspberries—zesty, sweet, and bursting with spring flavor in every bite.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
½ cup (100 g) granulated sugar
1 large lemon, zested
½ cup (113.5 g) unsalted butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 tbsp (15 ml) lemon juice
1 tsp (5 ml) vanilla extract
½ tsp (3 g) salt
½ tsp (2 g) baking powder
¼ tsp (1.5 g) baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped small
Flaked salt, for sprinkling
Instructions
1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment.
2. Mix sugar and lemon zest in a bowl, rubbing together to release oils.
3. Add butter and brown sugar; beat on medium-high until light and fluffy, about 3–4 minutes.
4. Mix in egg yolk, vanilla, and lemon juice until combined.
5. Slowly add salt, baking powder, baking soda, and flour; mix until just combined.
6. Gently fold in raspberries, taking care not to bleed color.
7. Use a 3-tbsp cookie scoop to form balls; place five per sheet and sprinkle tops with flaked salt.
8. Bake 12–15 minutes until edges are lightly golden.
9. Let cookies rest on the sheet to finish baking, then cool on a rack.
Notes
Keep raspberries frozen until folding in to prevent dough discoloration.
If using fresh berries, fold in gently at the end.
Lightly spoon flour into the cup for accuracy, or weigh for best results.
Nutrition
- Serving Size: 1 cookie
- Calories: 233 kcal
- Sugar: 18 g
- Sodium: 267 mg
- Fat: 11 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0.4 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 48 mg
Keywords: Lemon Raspberry Cookies, lemon cookies, raspberry cookies
Find it online: https://leasrecipes.com/breakfast/lemon-raspberry-cookies/