Go Back

Lemon Raspberry Cookies

These cookies combine the zesty flavor of lemon with the sweetness of fresh raspberries, creating a delightful treat perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1 cup unsalted butter, softened Ensure butter is at room temperature
  • 1 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg Room temperature
  • 1 tablespoon lemon zest Add more for extra flavor
  • 2 tablespoons lemon juice
  • 2 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Use fresh for best flavor

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add in the egg, lemon zest, and lemon juice, mixing until well combined.
  4. In another bowl, whisk together the flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the butter mixture until just combined.
  6. Gently fold in the fresh raspberries, taking care not to crush them.
  7. Drop rounded tablespoons of dough onto the prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes, until the edges are lightly golden.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3-5 days, or freeze for up to 3 months. For a twist, try adding white chocolate chips or different berries.