Lemon Raspberry Cookies
Lemon Raspberry Cookies are soft cookies with a burst of tangy lemon and sweet-tart raspberries in every bite! They are a fun and fruity twist to classic cookies that would be perfect for a summer treat, picnics, or any time you crave a treat to brighten your day!
Servings: 14 cookies
Calories: 171kcal
Ingredients
- 1 cup (200 g) granulated sugar
- ½ cup (1 stick / 113 g) unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon lemon juice, freshly squeezed
- 1 teaspoon vanilla extract
- 1 ½ cups (187.5 g) all-purpose flour
- 2 tablespoons lemon zest, about 1 large lemon
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ⅔ cup (167 g) frozen raspberries, roughly chopped
Instructions
- Preheat oven to 350°F. Line 2 large baking sheets with parchment paper. Set aside.
- To a large bowl, add sugar and butter. Using a handheld mixer on medium speed, beat the sugar and butter together until light and fluffy.
- Add egg, lemon juice, and vanilla. Beat until smooth.
- Add flour, lemon zest, baking powder, and baking soda. Mix on low until well combined. Fold in raspberries.
- Chill dough in the refrigerator for 10 minutes.
- After chilling, using a 2-tablespoon cookie scoop, drop the dough onto the lined baking sheets, leaving about 2 inches of space between each cookie.
- Bake for 12-13 minutes, or until they are lightly brown on the edges.
- Allow cookies to cool for 5-10 minutes before carefully moving to a cooling rack to completely cool. Serve
Nutrition
Serving: 1cookie | Calories: 171kcal