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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Burst with Flavor and Sunshine

Chewy Lemon Raspberry Cookies are a delightful blend of sweet and tangy flavors, perfect for any gathering.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar Provides sweetness; swap with coconut sugar for a unique flavor.
  • 1 tablespoon Lemon (Zest and Juice) Delivers vibrant citrus notes; fresh lemon is key for the best taste.
  • 1/2 cup Butter (Room Temperature) Adds richness and creaminess; use vegan butter for a dairy-free alternative.
  • 1/2 cup Brown Sugar Adds moisture and a hint of caramel flavor; complements the granulated sugar beautifully.
  • 1 large Egg Yolk Provides richness and structure; omitting the egg white creates a denser cookie.
  • 1 teaspoon Vanilla Extract Boosts the overall flavor profile of the cookies.
  • 1/2 teaspoon Salt Balances sweetness and brings out the flavors in the cookies.
  • 1 teaspoon Baking Powder Works as a leavener to ensure the cookies rise.
  • 1/2 teaspoon Baking Soda Works as a leavener to ensure the cookies rise.
  • 1 cup All-Purpose Flour Offers structure; a gluten-free flour blend can be used as a substitute.
  • 1 cup Frozen Raspberries (Chopped) Introduces fruity bursts; keep them frozen until ready to mix to avoid color bleeding.
For the Topping
  • 1 teaspoon Flaked Salt For a final sprinkle on top before baking; enhances flavor contrast in the finished cookies.

Equipment

  • Mixing Bowl
  • electric mixer
  • cookie scoop
  • baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar.
  3. Add the softened butter and brown sugar into the sugar mixture. Beat them together until light and fluffy.
  4. Crack in the egg yolk, followed by the vanilla extract and fresh lemon juice. Mix on low speed until well combined.
  5. Gradually add the salt, baking powder, baking soda, and all-purpose flour into the bowl. Mix on low speed just until combined.
  6. Gently fold in the chopped frozen raspberries with a spatula.
  7. Using a large cookie scoop, portion out the dough onto the lined baking sheets, placing about five cookie balls on each sheet.
  8. Sprinkle each ball of dough with a touch of flaked salt. Bake for 12-15 minutes, or until the edges turn lightly golden.
  9. Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 60mgFiber: 1gSugar: 10gVitamin A: 100IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Keep raspberries frozen until just before mixing to avoid color bleeding. Accurately measure flour to prevent dense cookies.

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