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Raspberry Lemon Cookies

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Raspberry Lemon Cookies are a delightful combination of tangy lemon and sweet raspberries, wrapped in a soft, chewy, buttery cookie. These quick and easy-to-make treats are perfect for satisfying your sweet tooth.

  • Author: Tina
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 18 cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

½ cup butter, softened

1 cup granulated sugar

½ teaspoon pure vanilla extract

1 large egg, at room temperature

¼ teaspoon salt

1 lemon, zested and juiced

¼ teaspoon baking powder

¼ teaspoon baking soda

1 ½ cups all-purpose flour

1 ½ cups frozen raspberries

Instructions

  1. Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
  2. In the bowl of a stand mixer, cream together the softened butter and granulated sugar on medium speed for about 3 minutes, or until light and fluffy.
  3. Reduce the mixer speed to low, then add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl as needed.
  4. In a separate bowl, sift together the baking powder, baking soda, and flour.
  5. With the mixer on low, slowly add the dry ingredients to the wet ingredients. Mix until just combined. Use a rubber spatula or wooden spoon to gently fold in the frozen raspberries. Be careful not to overmix to prevent the dough from becoming too mushy.
  6. Using a cookie scoop, drop about 1 heaping tablespoon of dough onto the prepared cookie sheets. The dough will be sticky, so using a scoop helps keep things neat and easy.
  7. Bake the cookies for 14–16 minutes, or until the tops are no longer shiny and the edges just begin to turn golden brown.
  8. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a cooling rack to cool completely.

Notes

  • Add ¾ cup of white chocolate chips or semi-sweet chocolate chips for a creamy sweetness that complements the raspberry and lemon flavors.
  • To make the cookies vegan, substitute the butter with a vegan butter alternative and use a flax egg or other egg replacer.
  • Swap out raspberries for blackberries, blueberries, or strawberries for a different flavor twist.
  • If using fresh raspberries, handle the dough gently to avoid mushing the berries, as frozen raspberries help prevent this.
  • If you don’t have parchment paper, lightly grease the cookie sheets or use a silicone baking mat.

Nutrition

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