Description
Lemon Raspberry Cookies: Bright, buttery, and bursting with berries—these soft lemon raspberry cookies bring the perfect sweet-tart balance in every bite.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh or frozen raspberries (do not thaw if frozen)
- Optional: Powdered sugar for dusting
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg, lemon juice, and lemon zest until combined.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to wet ingredients.
- Gently fold in raspberries, being careful not to crush them too much.
- Scoop dough into tablespoons and place on baking sheet 2 inches apart.
- Bake for 10–12 minutes, or until edges are just lightly golden.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Optional: Dust with powdered sugar once cooled.
Notes
- Do not overmix after adding the flour.
- Use fresh raspberries for the best flavor; frozen raspberries are fine if not thawed before folding in.
- If the dough is too sticky, refrigerate for 15–20 minutes before scooping.
- Store cookies in an airtight container at room temperature for up to 3 days; freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: Approx 123
- Sugar: Approx 7 g
- Sodium: Approx 60 mg
- Fat: Approx 6 g
- Saturated Fat: Approx 3 g
- Unsaturated Fat: Approx 2 g
- Trans Fat: 0 g
- Carbohydrates: Approx 18 g
- Fiber: Approx 1 g
- Protein: Approx 2 g
- Cholesterol: Approx 20 mg
Keywords: Lemon Raspberry Cookies, lemon cookies, raspberry cookies, easy lemon cookies, soft cookies, berry cookies, citrus cookies