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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft Chewy Bliss for Every Craving

Delight in these Lemon Raspberry Cookies, a soft and chewy treat that combines zesty citrus and juicy berries.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Cookie Base
  • 1.5 cups all-purpose flour or gluten-free flour for a gluten-free option
  • 0.5 cups butter softened, or use coconut oil for dairy-free version
  • 1 cups granulated sugar adjust based on raspberry tartness
  • 1 large egg or 1 flax egg for vegan option
  • 1 teaspoon baking powder
Flavor Boost
  • 1 cup fresh raspberries or thawed, drained frozen raspberries
  • 1 tablespoon lemon zest from fresh lemons

Equipment

  • Mixing Bowl
  • Baking sheet
  • Parchment paper
  • cookie scoop

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together ½ cup of softened butter and 1 cup of granulated sugar until light and fluffy.
  3. Beat in 1 large egg and the zest of 1 lemon until well combined.
  4. Gradually add 1 ½ cups of all-purpose flour and 1 teaspoon of baking powder to the wet mixture.
  5. Fold in 1 cup of fresh raspberries gently.
  6. Cover the bowl with plastic wrap and refrigerate for 20-30 minutes.
  7. Scoop mounds of dough onto the prepared baking sheet, 2 inches apart, and bake for 12 minutes.
  8. Let cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 50mgPotassium: 70mgFiber: 1gSugar: 9gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For best results, use fresh raspberries and chill the dough before baking.

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