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–+ servings

Lemon Raspberry Cookies

Soft and chewy cookies that blend bright lemon flavors with sweet-tart raspberries, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 1¼ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
Wet Ingredients
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • ½ cup butter (room temperature)
  • 1 large egg yolk
  • 1 tablespoon lemon juice about half a lemon
  • 1 teaspoon vanilla
  • 1 large lemon zested
Add-ins
  • ¾ cup frozen raspberries, chopped small
  • to taste flaked salt for sprinkling on top

Method
 

Preparation
  1. Preheat oven to 350 F and line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and lemon zest by mixing with your fingers to release the aroma.
  3. Add butter and brown sugar; beat on medium-high speed for 3-4 minutes until light and fluffy.
  4. Mix in egg yolk, vanilla, and lemon juice until combined.
Mixing Dough
  1. Gradually add in salt, baking powder, baking soda, and flour. Mix until some flour remains visible to avoid over mixing.
  2. Gently fold in chopped frozen raspberries being careful not to break them too much.
Baking
  1. Scoop the dough into large balls (about 3 tablespoons each) and place 5 balls on each baking sheet.
  2. Sprinkle tops with flaked salt and bake for 12-15 minutes or until lightly golden around the edges.
  3. Allow cookies to cool on the pan for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 50mgSugar: 8g

Notes

Store cookies in an airtight container at room temperature for up to one week. They can be frozen with parchment paper in between each cookie.

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