Description
These Lemon Raspberry Cookies are soft, chewy, and bursting with fresh lemon zest and juicy raspberries. A sweet-tart springtime cookie perfect for picnics, parties, or everyday indulgence.
Ingredients
Scale
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- 1 egg
- 2 tbsp fresh lemon juice
- 1 tbsp lemon zest
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup fresh or frozen raspberries
- Optional: ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Cream butter and sugar until light and fluffy, about 2 minutes.
- Beat in the egg, lemon juice, and lemon zest until smooth.
- In another bowl, whisk together flour, baking soda, and salt.
- Gradually mix the dry ingredients into the wet mixture until combined.
- Gently fold in raspberries and white chocolate chips, if using.
- Scoop dough by tablespoons onto the prepared baking sheet, spacing 2 inches apart.
- Bake for 10–12 minutes or until edges are set. Centers should remain soft.
- Let cookies cool on the sheet for 5 minutes before transferring to a wire rack.
Notes
Use frozen raspberries straight from the freezer to prevent excess moisture. For extra tang, add ¼ tsp lemon extract. These cookies freeze well—baked or unbaked!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145
- Sugar: 10g
- Sodium: 60mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 25mg
Keywords: lemon raspberry cookies, spring cookie recipe, lemon dessert, raspberry cookie, citrus cookie, berry cookie