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Raspberry Lemon Cookies with fresh raspberries and lemon slices
Olivia

Raspberry Lemon Cookies

Discover Raspberry Lemon Cookies with soft centers, fresh lemon zest, and juicy raspberries. Follow this simple recipe and bake a batch today!
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Prep Time 10 minutes
Cook Time 12 minutes
10 minutes
Total Time 32 minutes
Servings: 14 cookies
Course: Dessert
Cuisine: American
Calories: 170
Ingredients Method Notes

Ingredients
  

  • 1 cup granulated sugar
  • ½ cup unsalted butter softened
  • 1 large egg room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 2 tablespoons fresh lemon zest
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ⅔ cup frozen raspberries roughly chopped

Method
 

  1. Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. Beat the softened butter and granulated sugar until light and creamy.
  3. Add the egg, fresh lemon juice, and vanilla extract. Mix until smooth.
  4. Add the flour, lemon zest, baking powder, and baking soda. Mix on low speed just until combined.
  5. Gently fold the frozen raspberries into the dough. Avoid overmixing so the berries keep some of their shape.
  6. Refrigerate the cookie dough for about 10 minutes, or slightly longer if it feels very soft.
  7. Scoop approximately 2 tablespoons of dough for each cookie. Arrange the portions on the prepared baking sheets, leaving about 2 inches between them.
  8. Bake for 12 to 13 minutes, until the edges are set and lightly golden while the centers remain soft.
  9. Let the cookies rest on the baking sheet for 5 to 10 minutes. Transfer them to a wire rack to cool completely.

Notes

Nutrition Facts
Nutrition values are approximate and calculated per cookie based on a batch of 14.
Nutrient
 Amount Per Cookie
Calories
 Approximately 170 kcal
Total Fat
 Approximately 7 g
Saturated Fat
 Approximately 4 g
Cholesterol
 Approximately 30 mg
Sodium
 Approximately 45 mg
Total Carbohydrates
 Approximately 26 g
Dietary Fiber
 Approximately 1 g
Total Sugars
 Approximately 15 g
Protein
 Approximately 2 g
Actual nutrition values may vary depending on ingredient brands, raspberry quantity, cookie size, and any substitutions or optional additions.
Notes
  • Keep frozen raspberries in the freezer until you are ready to fold them into the dough.
  • Do not overmix the raspberries. A few pink swirls are ideal.
  • For stronger lemon flavor, add more zest instead of extra lemon juice.
  • If the cookies spread too much, chill the remaining dough for another 15 to 30 minutes.
  • Fresh raspberries can be used, but they should be firm and thoroughly dried.
  • Freeze-dried raspberries can also be used for a stronger berry flavor with less added moisture.
  • Store cooled cookies in an airtight container at room temperature for about 3 to 5 days.