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Lemon Raspberry Cookies

These bright and tasty Lemon Raspberry Cookies mix fresh raspberries with lemon zest and juice for a refreshing treat, ideal for sharing or a quick dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 110
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Main Add-ins
  • 1 cup fresh raspberries

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg, lemon zest, and lemon juice until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Gently fold in the raspberries.
  7. Drop tablespoon-sized amounts of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are lightly golden.
  9. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Serve cookies at room temperature for best texture. Pair with Greek yogurt or fresh fruit for a balanced snack. Store in an airtight container with a slice of bread to keep soft.