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Lemon Raspberry Cookies

These Lemon Raspberry Cookies are soft, buttery, and bursting with the refreshing flavors of lemon zest and sweet-tart raspberries, making them a delightful treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Bakery
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup granulated sugar Opt for organic for a richer flavor.
  • 1/2 cup unsalted butter, room temperature Room temperature butter ensures that the cookies achieve that perfect fluffy texture.
  • 1 large egg, room temperature Room-temperature eggs blend more easily.
  • 1 tablespoon lemon juice, freshly squeezed Fresh lemon juice provides the highest flavor impact.
  • 1 teaspoon vanilla extract A touch of vanilla accents the sweetness beautifully.
  • 1 1/2 cups all-purpose flour This keeps the cookies light and fluffy.
  • 2 tablespoons lemon zest, about 1 large lemon A must-have for that burst of brightness!
  • 1/2 teaspoon baking powder This helps the cookies rise.
  • 1/4 teaspoon baking soda Gives the treats the perfect lift.
  • 2/3 cup frozen raspberries, roughly chopped If using fresh raspberries, wash and dry thoroughly.

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and line two large baking sheets with parchment paper.
  2. In a large mixing bowl, beat the granulated sugar and room temperature butter together using an electric mixer until light and fluffy, about 2-3 minutes.
  3. Add in the egg, freshly squeezed lemon juice, and vanilla extract. Beat on medium speed until incorporated and smooth, about 1-2 minutes.
  4. In a separate bowl, mix together the all-purpose flour, lemon zest, baking powder, and baking soda. Gradually add to the wet mixture, mixing until just combined.
  5. Gently fold in the chopped frozen raspberries, being careful not to break them up too much.
  6. Chill the cookie dough in the refrigerator for about 10 minutes.
  7. Using a tablespoon or cookie scoop, drop dollops of dough onto the prepared baking sheets, leaving about 2 inches of space between each.
  8. Bake for 12-13 minutes, or until the edges are lightly golden.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring to a wire rack.

Notes

These cookies stay fresh for up to 1 week in an airtight container at room temperature, and can be frozen for up to 3 months.