Description
Bright, zesty, and bursting with juicy raspberries, these Lemon Raspberry Cookies are soft, chewy, and downright irresistible. Each bite is filled with fresh lemon flavor and sweet-tart raspberry goodness, making them the perfect treat for spring, summer, or anytime you crave a fruity dessert!
Ingredients
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Zest of 1 lemon
2 tablespoons lemon juice
1 and 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup fresh raspberries (or frozen, but not thawed)
1/4 cup powdered sugar (optional, for dusting)
Instructions
Preheat Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Make the Dough:
In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
Beat in the egg, vanilla extract, lemon zest, and lemon juice until combined.
Add Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry ingredients to the wet mixture, mixing until a soft dough forms.
Fold in Raspberries:
Gently fold the raspberries into the dough, being careful not to crush them too much.
Scoop and Bake:
Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges are lightly golden.
Cool and Serve:
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Optionally, dust with powdered sugar once cooled.
Notes
Frozen Berries: If using frozen raspberries, add them straight from the freezer to prevent bleeding.
Flavor Boost: Add a bit more lemon zest if you want a stronger lemon flavor.
Storage: Store cookies in an airtight container at room temperature for up to 3 days.
Optional Add-Ins: White chocolate chips pair beautifully with the lemon and raspberry flavors!
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American