Description

These Easy Lemon Raspberry Cookies are the perfect blend of sweet and tart, featuring a soft and chewy texture that’s sure to delight your taste buds.

Ingredients

Scale

½ cup (100 g) granulated sugar

Zest of 1 large lemon

½ cup (113.5 g) butter

room temperature

¼ cup (55 g) brown sugar

1 large egg yolk

1 tablespoon lemon juice (about half a lemon)

1 teaspoon vanilla

½ teaspoon salt

½ teaspoon baking powder

¼ teaspoon baking soda

1¼ cups (175 g) all-purpose flour

¾ cup (75 g) frozen raspberries

chopped small

Flaked salt

for sprinkling

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a bowl, cream together the granulated sugar, brown sugar, and butter until light and fluffy.
Add the egg yolk, lemon juice, lemon zest, and vanilla; mix until combined.
In a separate bowl, whisk together the flour, salt, baking powder, and baking soda.
Gradually add the dry ingredients to the wet ingredients and mix until just combined.
Fold in the chopped raspberries gently to avoid smashing them.
Drop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
Sprinkle a little flaked salt on top of each cookie.
Bake for 10-12 minutes, until the edges are lightly golden but the centers are still soft.
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

For an extra lemony flavor, consider adding more lemon juice or zest. These cookies are best enjoyed fresh but can be stored in an airtight container for a few days.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Dessert
Method: baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 140 kcal
Sugar: 10 g
Sodium: 90 mg
Fat: 6 g
Saturated Fat: 3.5 g
Unsaturated Fat: 2 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 25 mg

Keywords: lemon cookies, raspberry cookies, easy dessert, soft cookies, chewy cookies