Description
These Lemon Raspberry Cookies are a perfect blend of sweet and tart flavors with a soft and chewy lemon-infused dough filled with juicy raspberries. Quick to make and full of bright flavor, they’re ideal for a refreshing treat in under thirty minutes.
Ingredients
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 tbsp lemon juice (about half a lemon)
- 1 tsp vanilla
- ½ tsp salt
- ½ tsp baking powder
- ⅓ tsp baking soda
- 1¼ cups (175 g) all‑purpose flour
- ¾ cup (75 g) frozen raspberries, chopped small
- Flaked salt, for sprinkling
Instructions
- Preheat oven to 350 °F and line baking sheets with parchment paper.
- Rub lemon zest into granulated sugar with fingers until fragrant.
- Cream in butter and brown sugar on medium-high until light and fluffy (about 3–4 minutes).
- Mix in egg yolk, vanilla, and lemon juice until just combined.
- Gently mix salt, baking powder, baking soda, and flour into the wet ingredients—do not overmix.
- Fold in chopped frozen raspberries quickly to minimize bleeding.
- Using a 3-tbsp scoop, drop cookie dough balls onto the sheet (about 5 per sheet) and sprinkle with flaked salt.
- Bake for 12–15 minutes, until edges are lightly golden. Let cookies rest on the pan to finish baking in the center.
Notes
- White chocolate chips (½ cup) can be added for extra sweetness.
- Increase lemon zest or add a teaspoon of lemon extract for a stronger lemon flavor.
- Blackberries or mixed berries can be used instead of raspberries.
- Store in an airtight container at room temperature for 1–2 days.
- Cookies can be frozen and thawed at room temperature before serving.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
