Easy Lemon Raspberry Cookies
Soft, chewy cookies bursting with zesty lemon flavor and sweet raspberries, perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 12 large cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup granulated sugar
- Zest of 1 large lemon
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup brown sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 tablespoons freshly squeezed lemon juice
- 1/4 teaspoon salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 1 cup frozen raspberries, chopped
- Flaked salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Transfer granulated sugar into a mixing bowl and mix with lemon zest until fragrant.
- Add butter and brown sugar and cream together until light and fluffy, about 3-4 minutes.
- Incorporate the egg yolk, vanilla extract, and lemon juice until well combined.
- Slowly mix in salt, baking powder, baking soda, and flour until just combined.
- Chop the frozen raspberries and gently fold them into the dough.
- Using a scoop, form balls of dough (about 3 tablespoons each) and place them on the baking sheets, sprinkling lightly with flaked salt.
- Slide the cookies into the oven and bake for 12-15 minutes or until edges are golden brown.
Notes
Store cooled cookies in an airtight container at room temperature for up to a week. Freeze unbaked dough for up to three months.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 9g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 30mg