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Lemon Raspberry Cookies

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Lemon Raspberry Cookies are a delicious combination of zesty lemon and sweet raspberries, creating a perfect balance of bright and fruity flavors. Soft, chewy, and bursting with fresh ingredients, these cookies are a delightful treat for any occasion.

Ingredients

1 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

2 tablespoons lemon juice (freshly squeezed)

1 tablespoon lemon zest

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh raspberries (or frozen, thawed and drained)

1/4 cup powdered sugar (for dusting)

Instructions

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, lemon juice, and lemon zest until fully incorporated.
  4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  5. Gently fold in the raspberries, being careful not to crush them too much.
  6. Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The center should still be soft.
  8. Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  9. Once the cookies have cooled, dust with powdered sugar before serving.

Notes

For a more intense lemon flavor, add an extra tablespoon of lemon zest.

If using frozen raspberries, make sure they are fully thawed and well-drained to prevent excess moisture in the dough.

These cookies can be stored in an airtight container for up to 3 days.

Nutrition

Find it online: https://yumntasty.com/lemon-raspberry-cookies/