Description
Bright, zesty, and bursting with berry flavor, these lemon raspberry cookies are the perfect soft and chewy treat for spring and summer. Easy to make in under 30 minutes with no chilling required, they’re a delightful combo of citrus and sweet-tart raspberries that’s ideal for cookie lovers and fruit dessert fans alike.
Ingredients
- Salted butter
- Granulated sugar
- Brown sugar
- Lemon zest
- Lemon juice
- Egg yolk
- Vanilla extract
- All-purpose flour
- Baking powder
- Baking soda
- Frozen raspberries
- Flaked salt (optional)
Instructions
- Rub lemon zest into granulated sugar until fragrant.
- Beat butter, granulated sugar, and brown sugar until light and fluffy (3–4 minutes).
- Mix in egg yolk, vanilla extract, and lemon juice until combined.
- Stir in flour, baking powder, and baking soda until just combined.
- Gently fold in frozen raspberries broken into small pieces.
- Scoop dough into large balls and place on a lined baking sheet.
- Bake at 350°F (175°C) for 12 minutes, until edges are set and centers slightly underdone.
- Cool on the sheet for 5 minutes, then transfer to a wire rack.
Notes
- Do not overmix the dough after adding raspberries to prevent bleeding color.
- Use a 1:1 gluten-free flour blend for gluten-free cookies.
- Swap in vegan butter and a flax egg for a vegan version.
- Add white chocolate chips or shredded coconut for a twist.
- Freeze-dried raspberries are a great alternative to frozen ones.
