Description

These soft, chewy Lemon Raspberry Cookies are a delightful combination of bright lemon flavor and juicy raspberries, perfect for a sweet treat that adds a burst of freshness to any occasion.

Ingredients

2 1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

3/4 cup unsalted butter, softened

3/4 cup granulated sugar

1/4 cup brown sugar

1 large egg

1 large egg yolk

2 tablespoons lemon zest

2 tablespoons lemon juice

1 teaspoon pure vanilla extract

1 cup fresh raspberries

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add the egg, egg yolk, lemon zest, lemon juice, and vanilla extract, then beat until well combined.
Gradually mix the dry ingredients into the wet ingredients, being careful not to overmix.
Gently fold in the fresh raspberries, taking care not to break them apart.
Scoop tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden.
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Add a glaze: For a little extra sweetness, drizzle a lemon glaze over the cookies after they cool.

Use frozen raspberries: If fresh raspberries aren’t available, you can use frozen raspberries. Just make sure to thaw and drain them to avoid excess moisture in the dough.

Try different berries: Blueberries or blackberries provide a nice variation while still offering a fruity burst of flavor.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 14g
Sodium: 70mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 2g
Cholesterol: 20mg