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Lemon Raspberry Cookies

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Lemon Raspberry Cookies are soft, chewy treats bursting with zesty lemon flavor and sweet-tart raspberries. Easy to make with fresh or frozen berries, they’re perfect for spring and summer, yet delightful year-round.

  • Author: Julia
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Total Time: 27 minutes
  • Yield: 18–24 cookies
  • Category: Cookies, Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (gently chopped if large)
  • Optional: ½ cup white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Beat in egg, lemon zest, lemon juice, and vanilla extract until combined.
  5. Gradually mix in dry ingredients until just combined.
  6. Gently fold in raspberries (and white chocolate chips if using).
  7. Scoop dough onto the prepared baking sheet, spacing a few inches apart.
  8. Bake for 10–12 minutes, until edges are golden and centers are just set.
  9. Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Notes

  • Use frozen raspberries straight from the freezer to reduce bleeding.
  • Chill dough for 15–20 minutes if too soft before baking.
  • For added sweetness, drizzle cookies with a lemon glaze made from powdered sugar and lemon juice.
  • Freeze cookies for up to 2 months; thaw at room temp or microwave briefly.
  • For a tropical twist, substitute lime for lemon.

Nutrition

Find it online: https://juliameals.com/lemon-raspberry-cookies/