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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.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • Zest of 23 large lemons (approx. 2 tbsp)
  • 2 tbsp fresh lemon juice
  • 2 ¾ cups all-purpose flour
  • 1 tsp baking powder
  • ½ tsp salt
  • 11 ½ cups chopped frozen raspberries
  • Optional Glaze: 1 ½ cups powdered sugar, 2-3 tbsp fresh lemon juice

Instructions

  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the butter and sugar in a large mixing bowl until light and fluffy (about 2-3 minutes).
  3. Add the eggs one at a time, then the vanilla extract, ensuring each egg is incorporated before adding the next.
  4. Incorporate the lemon zest and lemon juice into the batter; mix until combined.
  5. Mix the flour, baking powder, and salt in a separate bowl, then gradually fold this mixture into the wet ingredients.
  6. Add the frozen raspberries carefully, folding them into the dough without breaking them.
  7. Scoop rounded balls of dough onto the baking sheets, spacing them about 2 inches apart.
  8. Bake for 12-15 minutes until the edges are lightly golden.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. 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

Keywords: cookies, lemon, raspberry, dessert, baking, summer treats