Description
Soft, chewy lemon raspberry cookies with a bright citrusy flavor and tart raspberry bursts. Quick to make, easy to love, and perfect for any occasion.
Ingredients
Scale
- ½ cup (100g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5g) butter, room temperature
- ¼ cup (55g) brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups (175g) all-purpose flour
- ¾ cup (75g) frozen raspberries, chopped small
- Flaked salt, for sprinkling
Instructions
1. Preheat oven to 350°F and line two baking sheets with parchment paper.
2. Rub lemon zest into granulated sugar until fragrant.
3. Add butter and brown sugar to the lemon sugar. Beat 3–4 minutes until light and fluffy.
4. Mix in egg yolk, lemon juice, and vanilla until well combined.
5. Add salt, baking powder, baking soda, and flour. Mix until just combined.
6. Fold in frozen raspberries gently. Do not overmix.
7. Scoop dough into 3-tablespoon portions on lined sheets. Sprinkle with flaked salt.
8. Bake 12–15 minutes until edges are lightly golden. Cool on pan before transferring.
Notes
- Use frozen raspberries to prevent bleeding into the dough.
- Avoid overmixing to maintain a soft texture.
- Chill shaped dough balls for 10–15 minutes if your kitchen is warm.
- Cookies keep well in an airtight container for up to a week.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18g
- Sodium: 267mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 38mg