Go Back
–+ servings
Freshly baked Lemon Raspberry Cookies with tart raspberries and lemon zest

Lemon Raspberry Cookies

Soft, slightly tangy cookies studded with fresh raspberries and bright lemon flavor, perfect for a fruity treat.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Use room-temperature for best results.
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs Use room temperature.
  • 1 tablespoon lemon zest Zest before juicing.
  • 3 tablespoons lemon juice Fresh is preferred; reduce if using bottled.
Dry Ingredients
  • 2 ½ cups all-purpose flour For variations, consider whole wheat or gluten-free.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
Add-ins
  • 1 cup fresh raspberries Fold in gently to avoid crushing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and prepare baking sheets.
  2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually blend the dry mixture into the wet mixture.
  6. Gently fold in the raspberries without crushing them.
Baking
  1. Drop spoonfuls of dough onto ungreased baking sheets.
  2. Bake for 10-12 minutes, or until edges are lightly golden.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 80mgSugar: 8g

Notes

Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze cookies for up to 3 months. Allow to come to room temperature before serving. Rotate baking sheets halfway through for even baking.

Tried this recipe?

Let us know how it was!