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Lemon Raspberry Cookies That Are Bursting with Flavor

Zesty lemon and fresh raspberries make these cookies a delightful treat, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter, softened this adds richness and tenderness to your cookies.
  • 1 cup Granulated Sugar provides necessary sweetness and structure.
  • 1 cup Powdered Sugar ensures a soft, delicate texture in your cookies.
  • 2 large Eggs essential for adding structure and moisture.
  • 2 tablespoons Lemon Zest elevates the lemon flavor for that zesty touch.
  • 1/4 cup Lemon Juice, freshly squeezed adds acidity for an extra flavor depth.
  • 3 cups All-Purpose Flour the base for your cookie structure.
  • 1 teaspoon Baking Powder acts as a leavening agent, making your cookies fluffy.
  • 1/2 teaspoon Baking Soda assists in leavening and helps with browning.
  • 1/4 teaspoon Salt balances the sweetness beautifully.
For the Add-ins
  • 1 cup Fresh Raspberries these add tartness and moisture, making your cookies extra delicious.

Equipment

  • mixing bowl
  • Electric mixer
  • baking sheet
  • parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). While the oven heats, line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine 1 cup of softened butter, 1 cup of granulated sugar, and 1 cup of powdered sugar. Cream together on medium speed for about 3-4 minutes until light and fluffy.
  3. Beat in 2 large eggs one at a time, then mix in 2 tablespoons of lemon zest and 1/4 cup of freshly squeezed lemon juice until well combined.
  4. In a separate bowl, whisk together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of salt.
  5. Gradually fold the dry ingredients into the wet mixture using a spatula until just combined.
  6. Carefully fold in 1 cup of fresh raspberries into the cookie dough, ensuring they remain intact.
  7. Drop balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  8. Bake for 10 to 12 minutes until the edges are lightly golden and the centers look soft.
  9. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

Notes

Use only fresh raspberries; if they're too juicy, pat them dry. Store cookies in an airtight container for up to three days.