Go Back

Lemon Raspberry Cookies

These Lemon Raspberry Cookies combine bright lemon flavor with tart raspberries, resulting in bakery-style bites that are quick, easy, and addictive.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 10 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 103
Ingredients Method Notes

Ingredients
  

For the cookie dough
  • 1/2 cup granulated sugar
  • 1 zest of 1 large lemon
  • 1/2 cup butter, room temperature
  • 1/4 cup brown sugar
  • 1 large egg yolk
  • 1 Tbsp lemon juice
  • 1 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1 1/4 cups all-purpose flour
  • 3/4 cup frozen raspberries, chopped
  • for sprinkling flaked salt

Method
 

Preparation
  1. Preheat the oven to 350F (175C) and line baking sheets with parchment paper.
  2. Rub the granulated sugar and lemon zest together until fragrant.
  3. Cream in the butter and brown sugar on medium high speed for 3 to 4 minutes until light and fluffy.
  4. Mix in the egg yolk, lemon juice, and vanilla extract.
  5. Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
  6. Fold in the frozen chopped raspberries gently.
  7. Scoop the dough into 3 tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt.
Baking
  1. Bake for 12 to 15 minutes until edges begin to turn golden.
  2. Let cool on the baking sheet to finish baking.

Notes

Serve warm, ideally paired with a hasty pot of espresso or sparkling lemonade. Store cookies in an airtight container for up to 2 days at room temperature, or refrigerate for up to 5 days. Dough can be made ahead and chilled for up to 48 hours.