Lemon Raspberry Cookies (Printable)
Soft, tender citrus treats with fresh raspberries and zesty lemon flavor. Ready in just 32 minutes.
# What's Needed:
→ Wet Ingredients
01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 1 teaspoon vanilla extract
→ Dry Ingredients
07 - 2 cups all-purpose flour
08 - ½ teaspoon baking powder
09 - ¼ teaspoon baking soda
10 - ¼ teaspoon salt
→ Mix-Ins
11 - ⅔ cup fresh raspberries, halved if large
→ Optional Topping
12 - 2 tablespoons coarse sugar or powdered sugar for dusting
# How to Make It:
01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.
06 - Gently fold in the raspberries, trying to keep them as whole as possible.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking, if desired.
09 - Bake for 11–13 minutes, or until the edges are just turning golden. The centers should remain soft.
10 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.
# Tips for Success:
01 -
- The combination of bright lemon and sweet raspberries tastes like sunshine in cookie form
- These stay incredibly soft for days, making them perfect for sharing or keeping all to yourself
02 -
- Overmixing once you add the flour makes these cookies tough, so stop as soon as the flour disappears
- Frozen raspberries work fine but do not thaw them first or they will turn your dough pink and soggy
03 -
- Zest your lemons before juicing them, it is so much easier to handle
- Chill your dough for 15 minutes if your kitchen is warm to prevent spreading