Lemon Raspberry Cookies (Printable)

Soft cookies featuring zesty lemon and fresh raspberries for a bright, summery dessert.

# What You'll Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - ½ teaspoon baking powder
09 - ¼ teaspoon baking soda
10 - ¼ teaspoon salt

→ Mix-Ins

11 - ⅔ cup fresh raspberries, halved if large

→ Optional Topping

12 - 2 tablespoons coarse sugar or powdered sugar for dusting

# How to Make It:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.
06 - Gently fold in the raspberries, trying to keep them as whole as possible.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking, if desired.
09 - Bake for 11–13 minutes, or until the edges are just turning golden. The centers should remain soft.
10 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Advice:

01 -
  • The lemon zest cuts through the sweetness so these never feel cloying, just perfectly bright
  • Fresh raspberries create these little jammy pockets that make every bite feel like a surprise
02 -
  • Raspberries release moisture as they bake, so slightly underbaked cookies will finish cooking on the hot pan without drying out
  • Frozen raspberries work in a pinch, but do not thaw them first or they will bleed into the dough and make it gummy
03 -
  • Chill the dough for 30 minutes if your kitchen is warm to prevent excessive spreading
  • Use a cookie scoop for uniform sizing so they bake evenly

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