Lemon Raspberry Cookies
Bright, buttery cookies bursting with fresh lemon and sweet-tart raspberries. The perfect easy summer treat.
- Prep Time: 10 min
- Cook Time: 12 min
- Total Time: 22 min
- Yield: 9 servings 1x
- Category: Main Course
- Method: Baked
- Cuisine: American
Ingredients
Scale
½ cup (100 g) granulated sugar
Zest of 1 large lemon
½ cup (113 g) butter, room temperature
¼ cup (55 g) brown sugar
1 large egg yolk
1 Tbsp lemon juice (about half a lemon)
1 tsp vanilla extract
½ tsp salt
½ tsp baking powder
¼ tsp baking soda
1¼ cups (175 g) all-purpose flour
¾ cup (75 g) frozen raspberries, chopped
Flaked salt, for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Rub the granulated sugar and lemon zest together until fragrant.
- Cream in the butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract.
- Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in the frozen chopped raspberries gently.
- Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt.
- Bake for 12–15 minutes until edges begin to turn golden. Let cool on the baking sheet to finish baking.
Notes
- Use frozen raspberries and chop while frozen to prevent the dough from turning pink.
- Do not overmix the dough after adding the flour for a tender texture.
- Cookies are done when edges are just golden; centers will be soft.
Nutrition
- Calories: 210 calories
- Sugar: 14g
- Sodium: 105mg
- Fat: 10g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
Find it online: https://bakingrecipeideas.com/lemon-raspberry-cookies/