Lemon Raspberry Cookies: Soft, Chewy Bliss in Every Bite

Enjoy these Lemon Raspberry Cookies, a delightful treat that combines the tang of lemon with the sweetness of raspberries.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 12 cookies

Course: Desserts

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Dough

3/4 cup Granulated Sugar Classic foundation for sweetness; ensures a balanced flavor profile.
2 tablespoons Lemon Zest Provides bright, authentic lemon aroma; do not substitute for best results.
1/2 cup Unsalted Butter Softened to create richness and tenderness; always unsalted to control saltiness.
1/4 cup Brown Sugar Adds a hint of molasses flavor, contributing to the soft and chewy texture.
1 large Egg Yolk Crucial for binding and enriching the dough; only use the yolk for ideal texture.
2 tablespoons Fresh Lemon Juice Brightens the flavor with acidity, enhancing the overall taste.
1 teaspoon Pure Vanilla Extract Adds warmth that complements the citrus and berry flavors.
1/4 teaspoon Salt Just a pinch to enhance other flavors and balance sweetness.
1 teaspoon Baking Powder Leavening agent ensuring the cookies rise correctly.
1/2 teaspoon Baking Soda Works with acidic ingredients for proper lift and texture.
1 1/2 cups All-Purpose Flour Provides structure; measured lightly for the best results.
1 cup Frozen Raspberries Main flavor source; use frozen to prevent excess moisture and color bleeding.

Optional Topping

1/2 teaspoon Flaked Sea Salt Adds contrast to sweetness before baking for an extra flavor punch.

Equipment

Oven
Mixing Bowl
baking sheets
Parchment paper
hand mixer
spatula

Method

Step‑by‑Step Instructions for Lemon Raspberry Cookies

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, rub together the granulated sugar and lemon zest using your hands for about 2-3 minutes.
Add the softened unsalted butter and brown sugar to the lemon-sugar mixture. Beat until light and fluffy, about 3-4 minutes.
Add the egg yolk, vanilla extract, and fresh lemon juice, mixing on low speed until just combined.
Gradually sift in the salt, baking powder, baking soda, and all-purpose flour, mixing slowly until incorporated.
Gently fold in the frozen raspberries with a spatula, being careful not to break them apart.
Using a 3-tablespoon scoop, portion out the cookie dough on the baking sheets, leaving about 2 inches apart.
If desired, sprinkle flaked sea salt on top of the dough. Bake for 12-15 minutes until the edges are lightly golden.
Allow the cookies to cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gCholesterol: 20mgSodium: 50mgPotassium: 40mgSugar: 8gVitamin A: 100IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use fresh ingredients and ensure proper mixing techniques.

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