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Lemon Raspberry Cookies

Delightful cookies that combine zesty lemon with sweet raspberries for a refreshing burst of flavor in every bite.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 120
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries If unavailable, frozen raspberries can be used

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the softened butter with the granulated sugar and powdered sugar until the mixture is light and fluffy; this should take about 3-4 minutes.
  3. Add the eggs, lemon juice, and lemon zest to the bowl, mixing until everything is well combined.
  4. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
  5. Gently fold in the fresh raspberries, taking care not to break them.
  6. Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, ensuring they’re spaced about 2 inches apart.
Baking
  1. Bake in the preheated oven for 12-15 minutes until the edges are slightly golden.
  2. Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze in a freezer-safe container for up to three months. To reheat, microwave for about 10 seconds or warm in a preheated oven at 300°F (150°C) for 5 minutes.