Lemon Raspberry Cookies
Brighten up your dessert table with these irresistibly soft and zesty Lemon Raspberry Cookies! Bursting with the tangy citrus flavor of fresh lemon zest and juice, paired with the sweet, juicy pop of raspberries, these cookies are a delightful twist on classic treats. Perfectly tender with a hint of chewiness, they’re easy to prepare in just 20 minutes and bake to golden perfection. The secret to their charm lies in the balance of buttery richness and fruity freshness, while the option to garnish with powdered sugar adds an elegant touch. Whether you're hosting a summer soirée or craving a light and flavorful snack, these cookies are sure to impress. Perfect for lemon dessert lovers, raspberry fanatics, and anyone looking for a refreshing baking recipe!
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Recipe Information
Ingredients
- 115 grams unsalted butter
- 150 grams granulated sugar
- 50 grams brown sugar
- 1 large egg
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 240 grams all-purpose flour
- 1 teaspoon baking soda
- 0.25 teaspoons salt
- 100 grams raspberries (fresh or frozen)
- 30 grams powdered sugar (optional for garnish)
Instructions
Preheat your oven to 180°C (350°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the unsalted butter, granulated sugar, and brown sugar using a hand or stand mixer until light and fluffy (about 2-3 minutes).
Mix in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft dough forms.
Gently fold in the raspberries, ensuring they are evenly distributed throughout the dough. Be careful not to overmix to avoid crushing the raspberries.
Using a tablespoon or cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges of the cookies are lightly golden. The centers should still be slightly soft.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Optional: Once cooled, dust the cookies lightly with powdered sugar for a decorative touch.
Nutrition Facts
Calories |
2766 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 109.4 g | 140% | |
| Saturated Fat | 59.9 g | 300% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 474 mg | 158% | |
| Sodium | 1994 mg | 87% | |
| Total Carbohydrate | 428.5 g | 156% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 234.9 g | ||
| Protein | 33.6 g | 67% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 161 mg | 12% | |
| Iron | 13.1 mg | 73% | |
| Potassium | 623 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
