Description

These lemon raspberry cookies are a delightful blend of zesty citrus and sweet-tart berries, offering a soft, chewy texture with bursts of fresh fruit flavor in every bite. Perfect for spring gatherings, summer picnics, or anytime you need a bright, refreshing treat.

Ingredients

Scale

2¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
¾ cup granulated sugar
½ cup packed brown sugar
1 large egg
2 teaspoons vanilla extract
Zest of 2 large lemons
2 tablespoons fresh lemon juice
1 cup fresh or frozen raspberries

Instructions

Preheat oven to 350°F and line two baking sheets with parchment paper. Position oven racks in upper and lower thirds.
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy, about 3-4 minutes.
Add egg and vanilla extract. Mix until combined.
Stir in lemon zest and lemon juice. Mix well.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
Gently fold in raspberries, being careful not to overmix.
Scoop tablespoon-sized portions of dough onto baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, rotating pans halfway through. Edges should be set; centers slightly soft.
Let cookies cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.

Notes

Use frozen raspberries straight from the freezer to prevent bleeding. For more lemon flavor, increase zest or add lemon extract. Dough can be made ahead and refrigerated for up to 24 hours.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 145
Sugar: 11g
Sodium: 95mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 19g
Fiber: 1g
Protein: 1g
Cholesterol: 20mg

Keywords: lemon raspberry cookies, fruity cookies, spring dessert, soft cookies, citrus cookies