Lemon Raspberry Cookies
Bright and chewy cookies bursting with lemon and raspberry flavor, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 2–3 large lemons (approx. 2 tbsp)
- 2 tbsp fresh lemon juice
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1–1 ½ cups chopped frozen raspberries
- Optional Glaze: 1 ½ cups powdered sugar, 2-3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream the softened butter and granulated sugar until fluffy, about 2-3 minutes.
- Add the eggs, one at a time, mixing well after each addition. Pour in the vanilla extract.
- Incorporate the lemon zest and fresh lemon juice.
- Mix the flour, baking powder, and salt in a separate bowl, then gradually add to the wet mixture until just combined.
- Fold in the chopped frozen raspberries gently.
- Scoop the dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool the cookies on the baking sheets for 5 minutes before transferring to a wire rack.
- Optional: Whisk together powdered sugar and lemon juice for the glaze and drizzle over cooled cookies.
Notes
Serve with tea or iced lemonade for a refreshing experience.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 8g
- Sodium: 60mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: <1g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon cookies, raspberry cookies, chewy cookies, dessert recipes, baking