Description
These Lemon Raspberry Cookies combine the bright, zesty flavor of fresh lemon with juicy raspberries for a delightful, sweet treat. Soft and slightly chewy, these cookies are perfect for spring and summer gatherings or a refreshing everyday snack.
Ingredients
Scale
Wet 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
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Additional Ingredients
- 1 cup fresh raspberries (or frozen, if unavailable)
- 1/2 cup powdered sugar (for dusting, optional)
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare the Cookie Dough: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy. Beat in the eggs, lemon zest, and lemon juice until well combined. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Take care not to overmix to keep the cookies tender.
- Fold in Raspberries: Gently fold fresh raspberries into the dough, being careful not to crush the berries to maintain bursts of fruity flavor inside the cookies.
- Bake the Cookies: 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 turn lightly golden. The centers may appear slightly underbaked but will firm up as the cookies cool.
- Cool and Serve: Allow the cookies to cool on the baking sheet for about 5 minutes to set, then transfer them to a wire rack to cool completely. Optionally, dust the cooled cookies with powdered sugar before serving for an elegant finish.
Notes
- Use fresh raspberries if possible for the best texture, but frozen raspberries can be substituted if thawed and drained.
- Do not overmix the dough after adding the flour to avoid tough cookies.
- Cookies may seem soft when removed from the oven but will firm up during cooling.
- Powdered sugar dusting is optional but adds a nice sweetness and aesthetic appeal.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, lemon zest cookies, soft cookies, fruit cookies, easy cookie recipe
