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Raspberry Lemon Cookies Recipe

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Soft and buttery cookies bursting with fresh lemon zest and juicy raspberries, offering a perfect balance of sweet and tangy flavors. Ideal for a refreshing treat or seasonal dessert.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries
  • 1/4 cup powdered sugar (optional, for dusting or glaze)

Instructions

  1. Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a separate bowl, cream the softened butter and sugar until light and fluffy.
  4. Add the egg, lemon zest, lemon juice, and vanilla extract, mixing until well combined.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. Gently fold in the raspberries, being careful not to overmix.
  7. Scoop spoonfuls of dough onto the prepared baking sheet, spacing them slightly apart.
  8. Bake for 12–15 minutes, until edges are lightly golden and centers are set.
  9. Cool on the baking sheet briefly, then transfer to a wire rack to cool completely.
  10. Dust with powdered sugar or drizzle with lemon glaze if desired.

Notes

  • Use frozen raspberries without thawing to prevent excess moisture.
  • Chill the dough for 20–30 minutes if it becomes too soft.
  • Try blueberries or strawberries as a variation.
  • Add white chocolate chips for extra sweetness.
  • Store in an airtight container for up to 3 days or freeze for longer storage.

Nutrition

Find it online: https://thefamilycooking.com/raspberry-lemon-cookies-recipe/