Lemon Raspberry Cookies Recipe – Bright & Chewy!
If you’re craving a delightful treat that combines refreshing citrus and vibrant berries, look no further than these Lemon Raspberry Cookies! Each bite offers the perfect chewy texture, blending zesty lemon and sweet-tart raspberries into a cookie that feels like sunshine on your palate. Ideal for sharing at gatherings or enjoying during cozy nights at home, this easy recipe is a hit for bakers of all skill levels. With bright colors and flavors, these cookies will quickly become a favorite in your baking repertoire.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 2–3 large lemons (approx. 2 tbsp)
- 2 tbsp fresh lemon juice
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1–1 ½ cups chopped frozen raspberries
Instructions
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- In a bowl, cream together butter and sugar until fluffy. Mix in eggs one at a time, then add vanilla extract, lemon zest, and lemon juice.
- In another bowl, whisk together flour, baking powder, and salt. Gradually combine with wet ingredients until just mixed.
- Fold in frozen raspberries gently.
- Scoop dough onto prepared sheets, spacing about 2 inches apart. Bake for 10-12 minutes until edges are lightly golden.
- Cool on sheets for 5 minutes before transferring to wire racks.
Nutrition
- Serving Size: 1 serving
- Calories: 120
- Sugar: 10g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: <1g
- Protein: <1g
- Cholesterol: 20mg