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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Burst with Flavor in Every Bite

These Lemon Raspberry Cookies are soft, chewy, and packed with flavor, perfect for a quick treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Adds sweetness and helps with browning
  • 1 tablespoon Lemon Zest Provides bright citrus flavor
  • 1/2 cup Butter (room temperature) Offers richness and affects texture
  • 1/2 cup Brown Sugar Adds moisture and deeper flavor
  • 1 large Egg Yolk Aids in moisture and makes cookies chewier
  • 2 tablespoons Lemon Juice Enhances lemon flavor
  • 1 teaspoon Vanilla Extract Adds depth of flavor
  • 1/4 teaspoon Salt Balances flavors
  • 1 teaspoon Baking Powder A leavening agent
  • 1/2 teaspoon Baking Soda Works with baking powder for rising
  • 1 1/2 cups All-Purpose Flour Provides structure
For the Fruity Filling
  • 1 cup Frozen Raspberries (chopped) Adds juiciness
For the Finish
  • optional Flaked Salt (for sprinkling) Adds a slight salty touch

Equipment

  • Oven
  • Mixing bowl
  • electric mixer
  • Cookie scoop
  • baking sheets
  • Parchment paper

Method
 

Step-by-Step Instructions for Lemon Raspberry Cookies
  1. Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
  2. Combine granulated sugar with fresh lemon zest in a mixing bowl. Rub together for about 2 minutes.
  3. Add room temperature butter and brown sugar to the bowl. Cream on medium speed for 3-4 minutes.
  4. Gently mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
  5. Gradually sift in the flour, baking powder, baking soda, and salt. Mix until just combined.
  6. Fold in the chopped frozen raspberries with a spatula.
  7. Scoop the dough onto prepared baking sheets, leaving 2-3 inches apart.
  8. Bake for 12-15 minutes until edges are golden brown and centers are soft.
  9. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Use only egg yolk for a chewy texture and keep raspberries frozen until added to avoid moisture bleeding.

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