Print

Lemon Raspberry Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Bright and chewy Lemon Raspberry Cookies that combine tangy lemon zest and juicy raspberries for a delightful treat.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 tablespoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the softened butter and sugar in a large bowl until light and fluffy (2-3 minutes).
  3. Beat in the egg and vanilla extract until well combined.
  4. Whisk together the flour, baking powder, and salt in a separate bowl. Gradually add this to the butter mixture, mixing until just combined.
  5. Stir in the lemon zest and lemon juice, followed by the fresh raspberries, being gentle not to smash them.
  6. Drop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them apart.
  7. Bake for 12-15 minutes or until the edges are lightly golden.
  8. Allow cookies to cool slightly on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container for up to a week at room temperature; freeze for up to two months.

Nutrition

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