Description
Lemon raspberry cookies are soft, slightly chewy treats bursting with tangy lemon and juicy raspberries. They’re made with a lemon-forward sugar cookie base that’s gently folded with either fresh or frozen raspberries. You get a cookie that’s sweet, tart, and juicy—with a hint of that homemade magic.
Ingredients
Scale
- ½ cup unsalted butter or vegan butter, softened
- ¾ cup granulated sugar
- Zest of 1 large lemon
- 1 large egg (or flax egg for egg-free)
- 1 tbsp fresh lemon juice
- 1 ½ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup raspberries (fresh or frozen, unthawed)
- Optional: ½ cup white chocolate chips
Instructions
- Cream butter and sugar with lemon zest until light and fluffy.
- Whisk in the egg and lemon juice until smooth.
- Mix flour, baking soda, and salt in a separate bowl.
- Stir dry ingredients into the wet mixture until just combined.
- Gently fold in raspberries (frozen or fresh) and optional white chocolate chips.
- Chill dough for 20–30 minutes.
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Scoop dough into balls and place 2 inches apart on the sheet.
- Bake for 10–12 minutes until edges are golden.
- Cool on baking sheet for 5 minutes, then transfer to a wire rack.
Notes
Use frozen raspberries straight from the freezer to prevent overly juicy dough. Avoid overmixing after adding berries. Chill dough for thicker cookies. Store at room temp for 3 days, fridge for 5, or freeze for up to 3 months. White chocolate chips add a delicious creamy twist!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 8g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 15mg
Keywords: lemon, raspberry, cookies, summer, baking, white chocolate