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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Brighten Your Day

Lemon Raspberry Cookies are a delightful treat that celebrates spring with their sweet tang and chewy texture, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter room temperature
  • 1 cup Sugar can substitute half with brown sugar
  • 1 large Egg or flax egg for vegan option
  • 2 cups All-purpose Flour or gluten-free flour blend
  • 2 tablespoons Lemon Zest finely grated
  • 1 cup Raspberries fresh or frozen
  • 1 teaspoon Baking Powder ensure freshness
  • 1/2 teaspoon Salt

Equipment

  • Electric Mixer
  • Baking Sheet
  • Parchment Paper
  • mixing bowls
  • whisk
  • Cookie scoop

Method
 

Step-by-Step Instructions for Lemon Raspberry Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheet with parchment paper.
  2. Cream the softened butter and sugar together until light and fluffy, about 3 to 5 minutes.
  3. Beat in the egg and lemon zest until completely combined.
  4. Whisk together the all-purpose flour, baking powder, and salt in a separate bowl, then fold into the wet mixture.
  5. Gently fold in the raspberries without crushing them.
  6. Drop spoonfuls of dough onto the prepared baking sheet, spacing them 2 inches apart.
  7. Bake for 12-15 minutes until the edges are golden brown and the centers are soft.
  8. Cool on the baking sheet for 5 minutes before transferring to wire racks to cool completely.
  9. Optional: Drizzle a raspberry glaze over cooled cookies for extra flavor before serving.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 25mgSodium: 50mgPotassium: 50mgSugar: 8gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Store cookies in an airtight container at room temperature for up to 1 week, or refrigerate for up to 2 weeks.

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