Lemon Raspberry Cookies Recipe

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These easy and delicious Lemon Raspberry Cookies are the perfect mix of sweet and tart with lemon juice and zest and fresh raspberries.

Prep Time15

Cook Time12

Total Time27

Course: Dessert

Cuisine: American

Servings:

Calories: 140kcal

Preheat your oven to 350 degrees. Prepare cookie sheets with parchment paper.
In a large bowl, add softened butter, light brown sugar, granulated sugar, lemon zest, and cream together for about 2 minutes.
Add the egg to the butter mixture and stir to combine. Add the lemon juice and mix again. Then add the vanilla and mix again. (It's important to add these ingredients separately to prevent the lemon juice from curdling the egg or vanilla.)
Add flour, salt, baking powder, and baking soda in a medium bowl and whisk together. Then, add the flour mixture to the butter mixture and mix it together with a wooden spoon just until the flour is worked in. Add raspberries and fold into batter with a wooden spoon.
With a cookie scoop, scoop a level amount of cookie batter and place it on a cookie sheet about 2 inches apart.
Bake in the oven for about 12-14 minutes until they start to turn golden brown around the edges.

You can use freeze-dried or frozen raspberries; try to remove some moisture from frozen ones and break them up before adding them to the batter.

If you don’t have a cookie scoop, use a large tablespoon and make your cookie balls about the size of a ping pong ball.

To store, place cookies in an airtight container and keep them at room temperature for up to 3 days or in the refrigerator for up to 5 days.