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–+ servings
Lemon Raspberry Cookies

Delightfully Chewy Lemon Raspberry Cookies for Spring Snacking

These Lemon Raspberry Cookies are a delightful treat perfect for spring, combining citrus and raspberry flavors for a deliciously chewy snack.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Adds sweetness and helps achieve chewy texture
  • 1 tablespoon Lemon Zest Use freshly zested lemon for best taste
  • 1/2 cup Butter At room temperature for easy mixing
  • 1/2 cup Brown Sugar Light or dark brown sugars work well
  • 1 large Egg Yolk Keeps cookies tender
  • 2 tablespoons Lemon Juice Juice from half a lemon
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best flavor
  • 1/4 teaspoon Salt Kosher or sea salt is ideal
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 cups All-Purpose Flour Measure carefully for best results
For the Raspberry Addition
  • 1 cup Frozen Raspberries Chopped into small pieces
  • 1 pinch Flaked Salt for Sprinkling Enhances sweetness and adds a gourmet touch

Equipment

  • mixing bowl
  • Electric mixer
  • 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 bowl, mix granulated sugar and lemon zest until fragrant, about 1-2 minutes.
  3. Add butter and brown sugar. Beat until light and fluffy, about 3-4 minutes.
  4. Incorporate egg yolk, vanilla extract, and lemon juice until smooth, about 1-2 minutes.
  5. Gradually mix in salt, baking powder, baking soda, and flour without over-mixing.
  6. Gently fold in chopped raspberries, being careful not to crush them too much.
  7. Scoop dough onto prepared baking sheets, leaving space between each cookie.
  8. Sprinkle a pinch of flaked salt on top of each cookie before baking.
  9. Bake for 12-15 minutes until edges are lightly golden but centers remain soft.
  10. Cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 5gSaturated Fat: 3gMonounsaturated Fat: 1gCholesterol: 15mgSodium: 80mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Keep raspberries frozen until you're ready to use them to prevent excess juice. Avoid over-mixing the flour to maintain cookie tenderness.

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