The Ultimate Lemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies? They taste like someone baked a summer picnic into a cookie. Tart lemon, bursts of raspberry, and a soft, chewy center that feels like a hug from the inside out.
Servings: 7 Large cookies
Calories: 270kcal
Ingredients
- ½ cup 115g unsalted butter, softened
- 1 teaspoon pure vanilla extract
- 1 cup 200g granulated sugar
- 1 tablespoon freshly squeezed lemon juice
- Zest of 2 lemons about 2 tablespoons, packed
- 1 large egg
- 1½ cups 180g all-purpose flour
- ¼ teaspoon baking soda
- ½ teaspoon baking powder
- ⅔ cup frozen raspberries roughly chopped into smaller pieces
Instructions
- In a large bowl, beat the softened butter and sugar together until the mixture is smooth, light, and fluffy, this step builds the base of your cookies, so take your time with it.
- Once it’s nicely creamed, mix in the egg, vanilla extract, and fresh lemon juice until everything is fully combined and the batter looks silky.
- Carefully fold in the flour, lemon zest, baking powder, and baking soda, mixing just until everything is mostly combined, avoid overmixing.
- If your raspberries are frozen and whole, break them into smaller bits.
- Carefully fold them into the dough, just a few folds, so you keep those beautiful raspberry streaks running through.
- Chill the dough in the fridge for about 20 minutes to help it firm up and reduce spreading.
- Use the chill time to heat your oven to 350°F (175°C) in preparation for baking. Line a baking sheet with parchment paper.
- Once the dough is ready, scoop it out and place the cookie balls on the sheet, leaving space between each one to let them spread.
- Bake for 10–12 minutes, or until the edges look slightly golden and puffed.
- Allow the cookies to cool slightly on the tray before placing them on a wire rack to finish cooling. Whether warm or cooled, they’re absolutely irresistible!
Notes
- Don’t crowd the pan, give each cookie room to spread and shine.
- These make cute edible gifts, wrap a few in parchment and twine once they’ve cooled completely.
- If you're baking on a hot day, pop the dough back in the fridge between batches to keep it firm.