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Close-up of lemon raspberry cookies on a wooden board, garnished with fresh raspberries and lemon slices.
Alyssa

Lemon Raspberry Cookies

These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings: 9 cookies
Course: Dessert
Cuisine: American
Calories: 233
Ingredients Method Notes

Ingredients
  

  • 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
  • flaked salt for sprinkling

Method
 

  1. Preheat oven to 350 F. Line 2 baking sheets with parchment paper.
  2. In a large mixing bowl, mix together granulated sugar and lemon zest.
    1 large lemon zested, ½ cup butter (room temperature)
  3. Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes until light and fluffy. Add egg yolk, vanilla, and lemon juice.
  4. Slowly mix in salt, baking powder, baking soda, and flour. Stop mixing when you still have some flour remnants.
  5. Chop or break up frozen raspberries into little pieces and fold into the dough carefully.
  6. Scoop the dough into large balls and place on lined baking sheet. Sprinkle with flaked salt.
  7. Bake cookies for 12-15 minutes until golden brown around the edges.

Notes

These cookies are soft and chewy with a sweet and tart flavor.