Bright & Chewy Lemon Raspberry Cookies
Delightful soft and chewy lemon raspberry cookies that are perfect for any occasion, bursting with flavor and easy to make.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 2–3 large lemons (approx. 2 tbsp)
- 2 tbsp fresh lemon juice
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1–1 ½ cups chopped frozen raspberries
- Optional Glaze: 1 ½ cups powdered sugar, 2-3 tbsp fresh lemon juice
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the butter and sugar in a large mixing bowl until light and fluffy (about 2-3 minutes).
- Add the eggs one at a time, then the vanilla extract, ensuring each egg is incorporated before adding the next.
- Incorporate the lemon zest and lemon juice into the batter; mix until combined.
- Mix the flour, baking powder, and salt in a separate bowl, then gradually fold this mixture into the wet ingredients.
- Add the frozen raspberries carefully, folding them into the dough without breaking them.
- Scoop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes until the edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Make the glaze by whisking powdered sugar and lemon juice until smooth, then drizzle over cooled cookies.
Notes
Experiment with different fruits or add white chocolate chips for a twist! Store in an airtight container for freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Keywords: cookies, lemon, raspberry, dessert, baking, summer treats