Ingredients

1 cup unsalted butter (softened)

1 cup granulated sugar

1/2 cup brown sugar (packed)

2 large eggs

1 tablespoon lemon zest (freshly grated)

2 tablespoons lemon juice

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh raspberries (or frozen, if unavailable)

1/2 cup powdered sugar (for dusting, optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, lemon zest, and lemon juice until well combined. In another bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

Step 3: Gently fold in the fresh raspberries, being careful not to crush them.

Step 4: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10–12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, which is fine as they will firm up while cooling.

Step 5: Allow the cookies to cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. If desired, dust the cooled cookies with powdered sugar before serving.

Tips & Variations

For a brighter lemon flavor, add an extra teaspoon of lemon zest to the dough.

If fresh raspberries are not available, frozen raspberries can be used, but fold them in gently to avoid excess juice.

To make these cookies extra festive, sprinkle coarse sugar on top before baking for a slight crunch.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries can be used if fresh ones aren’t available. Just fold them in gently while still frozen to avoid the dough becoming too wet.

Why do the cookies look underbaked in the center?

The centers often appear slightly underbaked because of the moisture from the raspberries. They will firm up as they cool, resulting in a soft and chewy texture.