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–+ servings
Freshly baked lemon raspberry cookies on a cooling rack.

Lemon Raspberry Cookies

These delightful cookies beautifully combine the tartness of fresh lemons with the sweetness of juicy raspberries, making them a perfect treat for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Nutrition Notes

Ingredients
  

Cookie Ingredients
  • 1 cup unsalted butter, softened Make sure your butter is softened to room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs Can be substituted with flaxseed meal and water for a vegan option.
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 ½ cups all-purpose flour Can substitute with whole wheat flour for a healthier option.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup fresh raspberries Use fresh, ripe raspberries for the best flavor.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs one at a time, then stir in the lemon zest and lemon juice.
  4. In another bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt.
  5. Gradually blend the dry mixture into the wet mixture.
  6. Gently fold in the fresh raspberries.
  7. Drop spoonfuls of dough onto ungreased baking sheets.
  8. Bake for 10-12 minutes, or until the edges are lightly golden.

Nutrition

Serving: 1Calories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gSodium: 60mgFiber: 1gSugar: 8g

Notes

To store, let the cookies cool completely before keeping them in an airtight container. In the refrigerator, they will stay fresh for up to a week. For longer storage, freeze for up to three months, layering between parchment paper to prevent sticking.

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