Description
Bright, zesty, and soft, these Lemon Raspberry Cookies combine the tang of fresh lemon with bursts of juicy raspberries. Perfect for summer desserts, work treats, or gifting, they’re easy to make and irresistibly fruity.
Ingredients
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
Zest of 2 lemons
2 tbsp fresh lemon juice
1 cup fresh raspberries
Optional Add-ins:
White chocolate chips
Slivered almonds
Powdered sugar or lemon glaze
Instructions
Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream butter and sugars until smooth.
Beat in eggs and vanilla, then add lemon zest and juice.
Mix flour, baking powder, and salt separately; gradually combine with wet mixture.
Gently fold in fresh raspberries.
Scoop dough onto baking sheet, spacing about 2 inches apart.
Bake 10–12 minutes until edges are set but centers remain soft.
Cool on baking sheet 5 minutes, then transfer to a wire rack.
Optional: drizzle with glaze or sprinkle powdered sugar.
Notes
Handle raspberries gently to avoid turning the dough pink.
For thicker cookies, chill dough for 30 minutes before baking.
Store in an airtight container for up to 4 days or freeze for later.
Try adding white chocolate chips or nuts for a creative twist.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
Nutrition
- Serving Size: 24 cookies