Lemon Raspberry Cookies – Soft, Chewy, and Bursting with Flavor
These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They’re soft and chewy with a perfectly balanced sweet and tart flavor.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- ½ cup (100 g) granulated sugar
- 1 large lemon, zested
- ½ cup (113.5 g) butter, room temperature
- ¼ cup (55 g) 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 (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- Mix sugar and lemon zest with fingers to release fragrance.
- Add butter and brown sugar; beat 3-4 minutes until light and fluffy.
- Mix in egg yolk, vanilla, and lemon juice.
- Slowly incorporate salt, baking powder, baking soda, and flour, being careful not to overmix.
- Fold in raspberries gently.
- Scoop dough into balls, place 5 per baking sheet, sprinkle with flaked salt.
- Bake 12-15 minutes until edges are lightly golden. Let sit on pan briefly, then cool on wire rack.
Notes
- Keep raspberries frozen until adding to dough to prevent bleeding.
- Frozen raspberries work better than fresh for even texture.
- Use grams for precise flour measurement; lightly spoon flour into measuring cup.
Nutrition
- Serving Size: 1 cookie
- Calories: 233
- Sugar: 18 g
- Sodium: 267 mg
- Fat: 11
- Saturated Fat: 7