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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Sweet Spring Bites of Joy

Lemon Raspberry Cookies are a delightful blend of sweet and tart, perfect for spring gatherings and easy to make.
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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: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup granulated sugar
  • 1 tbsp lemon zest
  • 1/2 cup butter (softened) bring to room temperature
  • 1/2 cup brown sugar
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • 1 tbsp lemon juice
For the Dry Ingredients
  • 1/2 tsp salt
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/2 cups all-purpose flour
For the Fruity Touch
  • 1 cup frozen raspberries (chopped)
  • 1 tsp flaked salt for sprinkling

Equipment

  • Mixing bowl
  • Cookie scoop
  • Baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine the granulated sugar and lemon zest, rubbing the zest into the sugar for about a minute.
  3. Add softened butter and brown sugar, then beat until light and fluffy, around 3-4 minutes. Incorporate the egg yolk, vanilla extract, and lemon juice.
  4. Gradually add in the salt, baking powder, baking soda, and all-purpose flour, mixing gently until just combined.
  5. Fold in the chopped frozen raspberries gently, avoiding breaking them apart.
  6. Portion out dough balls onto the baking sheets, spacing them about two inches apart. Sprinkle with flaked salt.
  7. Bake for 12-15 minutes or until the edges are lightly golden, then cool on the baking sheets for a few minutes before transferring to a cooling rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 1gCholesterol: 25mgSodium: 80mgPotassium: 30mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

For best results, use frozen raspberries and measure flour accurately. Store cookies in an airtight container for up to 2 days or freeze for up to 2 months.

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