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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies That Melt in Your Mouth

Delightful Lemon Raspberry Cookies combine zesty lemon and tart raspberries for a sweet treat perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar Essential for tenderness and sweetness balance.
  • 1 tablespoon Lemon Zest Use zest from a large lemon for maximum flavor enhancement.
  • 1/2 cup Butter Provides moisture and richness; ensure it's soft for better creaming.
  • 1/2 cup Brown Sugar Adds a hint of caramel flavor; can substitute with additional granulated sugar if needed.
  • 1 large Egg Yolk Binds ingredients and adds richness; using a whole egg may alter texture.
  • 1 tablespoon Lemon Juice Freshly squeezed juice adds acidity and moisture (about half a lemon is ideal).
  • 1 teaspoon Vanilla Extract Pure extract is preferred for better flavor depth.
  • 1/4 teaspoon Salt Balances sweetness; do not omit, as it enhances the overall flavor.
  • 1 teaspoon Baking Powder Ensure it’s fresh for proper lift as a leavening agent.
  • 1/2 teaspoon Baking Soda Works with the acidity of lemon juice for added leavening.
  • 1 1/2 cups All-Purpose Flour Forms the cookie structure; gluten-free flour can be an alternative but may require adjustments.
For the Raspberry Filling
  • 1 cup Frozen Raspberries Provides juicy pockets of flavor; keeping them frozen minimizes bleeding during baking.
  • to taste Flaked Salt A finishing touch for flavor; sprinkle lightly before baking.

Equipment

  • oven
  • mixing bowl
  • Electric Mixer
  • cookie scoop
  • Baking Sheets
  • parchment paper

Method
 

Step-by-Step Instructions for Lemon Raspberry Cookies
  1. Preheat your oven to 350°F (175°C) while lining two baking sheets with parchment paper.
  2. In a medium bowl, combine granulated sugar with freshly grated lemon zest. Rub the zest into the sugar until fragrant.
  3. In a large mixing bowl, cream together the softened butter and lemon-infused granulated sugar with brown sugar until light and fluffy.
  4. Beat in the large egg yolk along with the freshly squeezed lemon juice and vanilla extract until fully incorporated.
  5. Gradually add salt, baking powder, baking soda, and all-purpose flour, stirring until just combined.
  6. Gently fold in the chopped frozen raspberries, keeping them frozen to prevent bleeding into the dough.
  7. Using a cookie scoop, portion the dough into 3-tablespoon balls on the prepared baking sheets, leaving space between them. Sprinkle tops with flaked salt.
  8. Bake the cookies for 12–15 minutes until the edges turn golden brown. Allow to cool on the baking sheet.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 60mgPotassium: 50mgFiber: 0.5gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 10mgIron: 0.5mg

Notes

For optimal freshness, store cookies in an airtight container at room temperature for up to 2 days. They can also be frozen for up to 3 months.

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