Lemon Raspberry Cookies: A Bright Chewy Delight for You

Lemon Raspberry Cookies combine tart and sweet flavors for a delightful treat, perfect for a quick and guilt-free indulgence.

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Prep Time 10

Cook Time 15

Cooling Time 5

Total Time 30

Servings: 12 cookies

Course: Dessert

Cuisine: American

Calories: 120

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cookie Base

1 cup Granulated Sugar Adds sweetness; limit replacements as other sugars alter texture.
1 large Lemon, zested Provides fresh citrus flavor and aroma; fresh lemon is preferred for optimum flavor.
½ cup Butter, room temperature Contributes to softness and rich flavor; use unsalted for better control of saltiness.
¼ cup Brown Sugar Adds moisture and a slight caramel note; light or dark brown sugar can be used interchangeably.
1 large Egg Yolk Provides richness and helps bind cookie ingredients; do not use the egg white to maintain intended texture.
1 tablespoon Lemon Juice Enhances lemon flavor; use juice from about half a fresh lemon.
1 teaspoon Vanilla Extract Adds depth to flavor; pure extract is preferred over artificial.
½ teaspoon Salt Balances sweetness; essential to enhance flavor.
½ teaspoon Baking Powder Acts as a leavening agent for slightly risen cookies.
¼ teaspoon Baking Soda Helps in browning and rise; works with acidic lemon juice.
1¼ cups All-purpose Flour Provides structure; can be substituted with a gluten-free blend if desired.

For the Raspberries

¾ cup Frozen Raspberries, chopped small Offers bursts of tart flavor; frozen is recommended to minimize bleeding in dough.

For Finishing Touches

Flaked Salt Adds a touch of savory contrast to the sweet cookie.

Equipment

Electric mixer
Mixing bowls
Baking sheets
Parchment Paper
Cookie scoop

Method

Step‑by‑Step Instructions for Lemon Raspberry Cookies

Preheat your oven to 350°F (175°C) while preparing baking sheets lined with parchment paper.
Combine granulated sugar and lemon zest in a large mixing bowl, rubbing the zest into the sugar until fragrant.
Cream together butter and brown sugar in the lemon-sugar mixture for about 3-4 minutes until light and fluffy.
Add egg yolk, vanilla extract, and lemon juice to the creamed mixture, mixing on low speed until well combined.
Sift in salt, baking powder, baking soda, and all-purpose flour gradually, folding gently until just combined.
Fold in chopped frozen raspberries carefully to avoid smashing them.
Scoop out the dough using a 3-tablespoon cookie scoop and place it on lined baking sheets, spaced about 2 inches apart.
Bake the cookies for 12-15 minutes until edges are lightly golden and the center is soft.
Allow cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 19gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 20mgSodium: 50mgPotassium: 40mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

Ensure frozen raspberries are used without thawing to prevent bleeding into the dough. Measure flour accurately for the right texture.

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