Lemon Raspberry Cookies
Soft, fluffy lemon cookies studded with tart raspberries—like a bite of raspberry lemonade in cookie form!
Equipment
- Mixer
- Baking Sheet
- Parchment Paper
Ingredients
Cookie Dough
- 1/2 cup unsalted butter softened
- 1/2 cup packed light brown sugar
- 1/4 cup granulated sugar
- 2 tsp lemon zest from 2 lemons
- 1 large egg room temperature
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 3/4 cup frozen raspberries coarsely chopped
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Cream butter and both sugars until light and fluffy.
- Add lemon zest, egg, lemon juice, and vanilla; beat until combined.
- Whisk together flour, baking powder, baking soda, and salt; gradually mix into wet ingredients.
- Gently fold in the frozen raspberries, just until streaks appear.
- Scoop dough (~2 tbsp) onto prepared sheets, 2″ apart. Bake 12 minutes or until edges are golden.
- Cool on sheets 5 minutes, then transfer to wire racks to cool completely.
Notes
Use frozen raspberries to prevent bleeding; do not overmix. Dough can be chilled 10 minutes before baking for thicker cookies.