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Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft Chewy Fruity Bliss for All

Lemon Raspberry Cookies, a delightful balance of zesty lemon and sweet raspberries, create soft, chewy treats perfect for any occasion.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 30 minutes
Total Time 1 hour 12 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 160
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Butter Provides richness and moisture; substitute with coconut oil for a dairy-free version.
  • 1 cup Sugar Sweetens the cookies and contributes to texture; adjust based on raspberry tartness.
  • 1 large Egg Binds ingredients together; for a vegan version, use a flax egg.
  • 2 cups All-Purpose Flour Gives structure to the cookies; substitute with a gluten-free flour blend if needed.
  • 1 teaspoon Baking Powder Helps the cookies rise for a soft texture; ensure it’s fresh for optimal results.
  • 1 tablespoon Lemon Zest Adds bright citrus flavor; fresh zest delivers the best taste.
For the Fruit Filling
  • 1 cup Fresh Raspberries Provides natural sweetness and color; best used fresh.

Equipment

  • mixing bowl
  • Electric mixer
  • spatula
  • Baking sheet
  • Parchment paper
  • Refrigerator

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream softened butter with sugar for about 3–5 minutes until light and fluffy.
  3. Add the egg, or flax egg mixture, and beat for another 1–2 minutes until fully combined and smooth.
  4. Gently fold in the fresh lemon zest using a spatula until just combined.
  5. In a separate bowl, whisk together the all-purpose flour and baking powder, then gradually add to the wet ingredients.
  6. Gently fold in fresh raspberries into the cookie dough, ensuring they are evenly distributed.
  7. If sticky, cover with plastic wrap and chill in the refrigerator for 20–30 minutes.
  8. Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  9. Bake for 12 minutes or until the edges are lightly golden. Allow to cool on the baking sheet.
  10. Transfer to a wire rack to cool completely before enjoying.

Nutrition

Serving: 1cookieCalories: 160kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 70mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 390IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Using fresh ingredients will maximize flavor. Store in an airtight container for up to 3 days at room temperature or refrigerate for up to a week.

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