Lemon Raspberry Cookies
These lemon raspberry cookies are soft, buttery, and bursting with tangy citrus and juicy berry flavor—no chill time needed and ready in under 30 minutes.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Total Time: 22–25 minutes
- Yield: 9 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
½ cup granulated sugar
Zest of 1 large lemon
½ cup (113 g) room-temperature butter
¼ cup brown sugar
1 large egg yolk
1 tablespoon lemon juice (about half a lemon)
1 teaspoon vanilla extract
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (≈75 g) frozen raspberries, chopped small
Flaked salt, for sprinkling
Instructions
Preheat oven to 350 °F and line two baking sheets with parchment.
Rub lemon zest into granulated sugar to release oils.
Beat in butter and brown sugar on medium-high for 3–4 minutes until light and fluffy.
Add egg yolk, lemon juice, and vanilla; mix until combined.
Add salt, baking powder, baking soda, and flour. Mix until just combined.
Gently fold in frozen chopped raspberries.
Scoop 3-tablespoon dough balls and place 5 per sheet, spacing them out. Sprinkle with flaked salt.
Bake for 12–15 minutes until edges are golden.
Let cookies rest on pan for 2 minutes before transferring to a cooling rack.
Notes
Add ½ cup white chocolate chips for a sweet twist.
Substitute with fresh raspberries, but handle carefully to avoid excess moisture.
No chilling required, but optional 30-minute chill helps shape and texture.
Don’t prepare dough too far in advance—raspberries and leaveners can affect color and texture.
Find it online: https://allrecipesmade.com/lemon-raspberry-cookies/
