Raspberry Lemon Cookies
Soft and chewy Raspberry Lemon Cookies bursting with tangy citrus and sweet berry flavors. Perfect easy summer treats.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheets
- Parchment paper
- Cookie scoop
- Wire cooling rack
Ingredients
- 1 cup granulated sugar 200g
- 0.5 cup unsalted butter softened, 113g
- 1 large egg room temperature
- 1 tablespoon fresh lemon juice
- 1 teaspoon pure vanilla extract
- 1.5 cups all-purpose flour 188g
- 2 tablespoons fresh lemon zest about 1 large lemon
- 0.5 teaspoon baking powder
- 0.25 teaspoon baking soda
- 0.67 cup frozen raspberries roughly chopped, 100g
- 1 pinch salt
Instructions
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper and set aside.
- In a large bowl, cream together butter and sugar using a hand mixer on medium speed until light and fluffy, about 3 minutes.
- Add egg, lemon juice, and vanilla. Beat until smooth and well combined, scraping down the sides of the bowl as needed.
- In a separate bowl, whisk together flour, lemon zest, baking powder, baking soda, and salt.
- Gradually add dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix.
- Gently fold in frozen raspberries with a spatula until evenly distributed. Dough will be slightly sticky.
- Scoop dough using a 2-tablespoon cookie scoop onto prepared baking sheets, spacing cookies 2 inches apart.
- Bake for 12-13 minutes until edges are lightly golden. Centers may look slightly soft.
- Cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Use frozen raspberries for best results and to prevent mushy cookies
- Chill dough 10 minutes if your kitchen is warm to prevent spreading
- Don't overmix after adding flour to keep cookies tender
- Cookies are done when edges turn golden, even if centers look soft