Lemon Raspberry Cookies (Printable)

Soft, tender citrus treats with juicy berries for a bright summery delight.

# What You’ll Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tbsp freshly squeezed lemon juice
05 - 1 tsp lemon zest
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - ½ tsp baking powder
09 - ¼ tsp baking soda
10 - ¼ tsp salt

→ Mix-Ins

11 - ⅔ cup fresh raspberries, halved if large

→ Optional Topping

12 - 2 tbsp coarse sugar or powdered sugar for dusting

# Steps:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.
06 - Gently fold in the raspberries, trying to keep them as whole as possible.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking.
09 - Bake for 11–13 minutes, or until the edges are just turning golden. The centers should remain soft.
10 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of zesty lemon and sweet-tart raspberries feels like sunshine in every bite
  • These cookies stay incredibly soft for days, making them perfect for sharing or keeping all to yourself
02 -
  • Overmixing the dough will make these cookies tough, so stop as soon as the flour disappears
  • Frozen raspberries work perfectly fine, just dont thaw them first or theyll turn the dough pink
03 -
  • Room temperature ingredients incorporate better, so set everything out about 30 minutes before baking
  • Zest your lemons before juicing them, its much easier to handle the fruit while its still firm

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