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Chewy Lemon Raspberry Cookies

Soft and chewy cookies bursting with zesty lemon flavor and fresh raspberries, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup butter, softened Make sure it's at room temperature.
  • 1 cup sugar Granulated sugar works best.
  • 1 large egg
  • 2 tablespoons lemon juice Freshly squeezed is recommended.
  • 1 tablespoon lemon zest Zest from about 1 lemon.
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
Add-ins
  • 1 cup fresh raspberries Gently fold in to avoid crushing.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, about 3-5 minutes.
  3. Add in the egg, lemon juice, and lemon zest, mixing until well combined.
  4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined. Avoid overmixing.
  6. Gently fold in the fresh raspberries.
  7. Using a cookie scoop or tablespoon, drop the cookie dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  2. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Serving
  1. Serve warm or store in an airtight container for later enjoyment.

Notes

For a vegan option, substitute the butter with a plant-based alternative. To maintain freshness, store cookies in an airtight container at room temperature for up to one week, or freeze for up to three months.