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Lemon Raspberry Cookies

These Lemon Raspberry Cookies combine the bright, zesty flavor of lemon with sweet-tart raspberries, creating a delightful treat that's both refreshing and comforting.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • ½ cup granulated sugar
  • 1 large lemon (zested)
  • ½ cup butter (room temperature)
  • ¼ cup brown sugar
  • 1 large egg yolk
  • 1 tablespoon lemon juice (about half a lemon)
  • 1 teaspoon vanilla
  • ½ teaspoon salt
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • 1¼ cups all-purpose flour
  • ¾ cup frozen raspberries, chopped small Fresh raspberries can be used as a substitute.
  • Flaked salt for sprinkling

Method
 

Preparation
  1. Preheat your oven to 350°F. Line two baking sheets with parchment paper.
  2. In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers.
  3. Add in the butter and brown sugar. Beat this mixture on medium-high speed for 3-4 minutes until it’s light and fluffy.
  4. Mix in the egg yolk, vanilla, and lemon juice until combined.
  5. Gradually blend in the salt, baking powder, baking soda, and flour. Be careful not to overmix.
  6. Chop up your frozen raspberries into small pieces and fold them gently into the dough.
  7. Scoop the dough into large balls and place 5 dough balls on your lined baking sheets. Sprinkle with flaked salt.
Baking
  1. Bake for 12-15 minutes until the edges are light golden brown.
  2. Let them sit on the pan for a bit to finish cooking in the middle.

Notes

These cookies are best served warm but can also be enjoyed cooled. Store leftovers in an airtight container for up to a week.