Go Back
–+ servings
Lemon Raspberry Cookies

Irresistible Lemon Raspberry Cookies You’ll Love to Bake

Delight in the soft and chewy Lemon Raspberry Cookies, a perfect blend of citrus and berry flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar Substitute with coconut sugar for a less refined option.
  • 1 tablespoon Lemon Zest Fresh zest is best.
  • 1/2 cup Butter Use unsalted butter for better salt control.
  • 1/2 cup Brown Sugar Light brown sugar is preferable.
  • 1 large Egg Yolk Avoid substitutions with whole eggs.
  • 1 tablespoon Lemon Juice Freshly squeezed juice is ideal.
  • 1 teaspoon Vanilla Extract Pure vanilla is best.
  • 1/4 teaspoon Salt Use fine sea salt for the best results.
  • 1 teaspoon Baking Powder Check freshness.
  • 1/2 teaspoon Baking Soda Check freshness.
  • 1 cup All-Purpose Flour Can be swapped with gluten-free flour.
  • 1 cup Frozen Raspberries Use them straight from the freezer.
  • 1 teaspoon Flaked Salt For sprinkling on top.

Equipment

  • mixing bowl
  • Cookie Scoop
  • Baking sheets
  • Parchment Paper
  • Oven

Method
 

Step‑by‑Step Instructions
  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Mix granulated sugar with lemon zest in a large mixing bowl, rubbing the zest into the sugar for about a minute.
  3. Add softened butter and brown sugar; beat on medium-high speed for 3-4 minutes until light and fluffy.
  4. Incorporate egg yolk, vanilla extract, and lemon juice; beat until well combined.
  5. Gradually mix in salt, baking powder, baking soda, and flour until no dry flour remains.
  6. Fold in frozen raspberries until evenly distributed.
  7. Portion dough onto the baking sheets using a cookie scoop, leaving space between each scoop, and sprinkle flaked salt on top.
  8. Bake for 12-15 minutes until edges are light golden brown and centers are still soft.
  9. Let cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 15mgSodium: 80mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 150IUVitamin C: 3mgCalcium: 10mgIron: 0.5mg

Notes

Enjoy freshly baked cookies with a cup of tea while warm for the best experience.

Tried this recipe?

Let us know how it was!