Lemon Raspberry Cookies

A delightful treat that blends the tartness of lemon with the sweetness of fresh raspberries, perfect for any occasion.

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Prep Time 15

Cook Time 12

Total Time 35

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American

Calories: 145

Ingredients Method Notes

Ingredients

Dry Ingredients

2.5 cups all-purpose flour Sift if lumps are present. Can substitute gluten-free flour.
1 teaspoon baking powder Ensure it’s fresh for effective leavening.
0.25 teaspoon salt Use fine salt for better distribution.

Wet Ingredients

0.75 cups softened butter Do not melt; allow to sit at room temperature.
0.75 cups granulated sugar Provides crisp texture.
0.25 cups brown sugar Adds chewiness.
1 large egg Can be substituted with a flax egg for vegan.
1 tablespoon lemon zest Use fresh lemons for the best flavor.
2 tablespoons fresh lemon juice Avoid bottled for best taste.
1 teaspoon vanilla extract Use pure extract for richer flavor.

Add-ins

1 cup fresh raspberries Gently wash and pat dry before adding.
0.5 cups chocolate chips Optional, can use mini chips for distribution.

Method

Preparation

Preheat your oven to 350°F (175°C).
In a large bowl, combine flour, baking powder, and salt. Whisk until well mixed.
In another bowl, mix softened butter, granulated sugar, and brown sugar until creamy.
Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
Gradually add the dry ingredients to the butter mixture, stirring until just combined.
Fold in the fresh raspberries gently to avoid breaking them.
Drop cookie dough onto a lined baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes or until the edges are lightly golden. Let cool.

Notes

Serve cookies on a colorful plate or tiered stand. Pair with whipped cream or vanilla ice cream for indulgence. Store in an airtight container for up to 3 days.