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–+ servings

Lemon Raspberry Cookies

Deliciously tangy and sweet cookies infused with lemon zest and fresh raspberries.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 90
Ingredients Method Nutrition Notes

Ingredients
  

Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Wet Ingredients
  • 1/2 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest freshly grated
  • 2 tablespoons lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
Add-ins
  • 1 cup fresh raspberries lightly crushed

Method
 

Prepare the Oven and Baking Sheet
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix Dry Ingredients
  1. In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar
  1. In another bowl, cream the softened butter and granulated sugar until light and fluffy.
Combine Wet Ingredients
  1. Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture and mix until well combined.
Combine Mixtures
  1. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in Raspberries
  1. Gently fold in the crushed raspberries, being careful not to overmix.
Scoop and Bake
  1. Using a cookie scoop, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10-12 minutes or until the edges are lightly golden.
Cool and Serve
  1. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 90kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 2gSugar: 5g

Notes

Store cookies in an airtight container at room temperature for up to a week.

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