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Delicious Lemon Raspberry Cookies with a citrusy flavor and vibrant raspberry pieces.

Lemon Raspberry Cookies

Bright, tart lemon brightens soft, tender cookies while juicy raspberries add bursts of fruit and color. A perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 28 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 1/2 cups all-purpose flour Measure by spooning into the cup and leveling; too much makes dry cookies.
  • 1 tsp baking powder
  • 1/4 tsp salt
Wet Ingredients
  • 3/4 cup butter, softened Use unsalted for full control over salt.
  • 3/4 cup sugar
  • 1/4 cup brown sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 tbsp lemon zest Use unwaxed lemons.
  • 2 tbsp lemon juice, freshly squeezed
Fruit and Optional Ingredients
  • 1 cup raspberries Pick firm, deeply colored berries.
  • 1/2 cup white or dark chocolate chips Optional for a sweet contrast.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line baking trays with parchment paper.
  2. Beat the softened butter with the granulated and brown sugar until light and fluffy.
  3. Add the egg, lemon zest, lemon juice, and vanilla extract to the creamed butter and sugars, mixing until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking powder, and salt, then fold into the wet mixture gently until no flour streaks remain.
  5. Gently fold in raspberries and chocolate chips to avoid crushing the berries.
  6. Scoop dough onto prepared trays about 2 inches apart.
  7. Bake for 11 to 13 minutes until edges turn golden and centers look set but still soft.
  8. Remove from oven and cool completely on a wire rack before serving.

Notes

Store cooled cookies in an airtight container for up to 3 days; freeze for longer storage.