Description
These Lemon Raspberry Cookies are soft, chewy, and bursting with fresh lemon zest and juicy raspberries. Perfectly sweet and tart, they’re a quick, no-chill cookie that’s ready in under 30 minutes—ideal for spring and summer baking.
Ingredients
½ cup granulated sugar
1 ||lemon zest
½ cup unsalted butter, room temperature
2 tablespoons brown sugar
1 egg yolk
1 tablespoon lemon juice
½ teaspoon vanilla extract
¼ teaspoon salt
¼ teaspoon baking powder
⅛ teaspoon baking soda
1 cup all-purpose flour
½ cup frozen raspberries, chopped
Flaked salt, for sprinkling (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, combine granulated sugar and lemon zest, rubbing with fingers to release oils.
- Add butter and brown sugar, then cream together until light and fluffy, about 3–4 minutes.
- Mix in egg yolk, lemon juice, and vanilla extract until well combined.
- Stir in salt, baking powder, baking soda, and flour until just combined. Do not overmix.
- Gently fold in chopped frozen raspberries.
- Use a 3-tablespoon cookie scoop to portion dough onto baking sheets (about 5 per tray). Sprinkle with flaked salt.
- Bake for 12–15 minutes until edges are lightly golden. Let cool on the tray for a few minutes before transferring to a wire rack.
Notes
- Use frozen raspberries to minimize bleeding into the dough.
- White chocolate chips add a sweet complement to the tart berries.
- Fresh berries or mixed frozen berries can be substituted.
- For smaller cookies, use a 1.5-tablespoon scoop and reduce bake time to 9–11 minutes.
- Chill dough briefly if it’s too soft, but no chilling is required.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 90mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
