Description
| Soft, chewy lemon raspberry cookies with zesty citrus flavor and juicy raspberries, perfect for summer gatherings or tea parties. |
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Ingredients
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1 cup unsalted butter (softened)
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1 cup granulated sugar
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2 tbsp lemon zest
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2 tbsp fresh lemon juice
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2 large eggs (or flaxseed eggs for vegan)
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2 ¾ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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1 cup fresh or freeze-dried raspberries
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Optional: ½ cup white chocolate chips or lemon glaze
Instructions
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Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
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Cream butter and sugar until fluffy.
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Mix in eggs, lemon zest, and lemon juice.
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Whisk dry ingredients separately, then combine with wet mixture.
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Gently fold in raspberries (coat fresh ones in flour first).
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Scoop dough onto baking sheet, spacing 2 inches apart.
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Bake for 10–12 minutes until edges are golden and centers are soft.
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Cool for 5 minutes, then transfer to a wire rack.
Notes
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Chill dough for chewier cookies.
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Use frozen raspberries straight from the freezer to prevent excess moisture.
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Drizzle with lemon glaze for a bakery-style finish.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American, Fusion
Nutrition
- Calories: 140
- Sugar: 10g
- Sodium: 85mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg