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Lemon Raspberry Cookies

Delightfully balanced cookies featuring tart lemons and sweet raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Batter
  • 1 cup granulated sugar Aim for a fine granulated sugar for best mixing.
  • 1/2 cup unsalted butter, room temperature Make sure it’s really soft to help the mixture become fluffy.
  • 1 large egg, room temperature Let it sit out for about 30 minutes before using.
  • 1 tablespoon lemon juice, freshly squeezed Nothing beats fresh for this recipe!
  • 1 teaspoon vanilla extract Using pure vanilla extract, like Nielsen-Massey, enhances flavor.
  • 1 1/2 cups all-purpose flour Spoon and level for accuracy.
  • 2 tablespoons lemon zest (about 1 large lemon) Zesting before juicing is easiest!
  • 1/2 teaspoon baking powder Helps give the cookies their lift.
  • 1/4 teaspoon baking soda Balances the acidity from the lemon juice.
  • 2/3 cup frozen raspberries, roughly chopped No need to thaw; they add great texture.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  2. In a large mixing bowl, combine the granulated sugar and softened butter. Beat until light and fluffy, around 2-3 minutes.
  3. Add the egg, lemon juice, and vanilla to the mixture. Beat until well combined.
  4. Slowly add the all-purpose flour, lemon zest, baking powder, and baking soda. Mix on low speed until just combined, then fold in the frozen raspberries.
  5. Cover the mixing bowl with plastic wrap and chill the dough in the refrigerator for about 10 minutes.
  6. Using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
  7. Bake the cookies for 12-13 minutes until the edges are lightly golden brown; they should still be soft in the middle.
  8. Allow the cookies to cool for 5-10 minutes on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to 3 days; refrigerate for up to a week. Freeze dough for fresh cookies anytime!