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Lemon Raspberry Cookies

These soft, chewy cookies combine bright lemon zest and sweet-tart fresh raspberries for a delightful treat 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: 138
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup butter, softened Use unsalted butter for best results.
  • 1 cup granulated sugar
  • 1 cup powdered sugar
  • 2 large eggs Make sure they are at room temperature.
  • 2 tablespoons lemon zest Freshly grated for the best flavor.
  • 1/4 cup lemon juice Freshly squeezed is recommended.
  • 3 cups all-purpose flour Sifted before measuring.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Gently folded in.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and powdered sugar until smooth.
  3. Beat in the eggs, lemon zest, and lemon juice until well blended.
  4. In another bowl, combine the flour, baking powder, and salt. Gradually add to the creamed mixture and mix until just combined.
  5. Gently fold in the raspberries.
Baking
  1. Drop spoonfuls onto ungreased baking sheets.
  2. Bake for 10-12 minutes or until edges are lightly golden.
  3. Let cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Store in an airtight container at room temperature for up to a week. For freezing, place in a single layer on a baking sheet before transferring to a freezer-safe bag.