Print

Lemon Raspberry Cookies

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Delightful lemon raspberry cookies perfectly balance sweet and tart flavors, making them ideal for any occasion.

Ingredients

Scale
  • 1 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1 tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C) to ensure your cookies bake evenly and develop that perfect golden edge.
  2. Cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg, lemon juice, and lemon zest until well combined.
  4. Whisk together the flour, baking powder, and salt, then gradually add this to the wet ingredients, mixing gently.
  5. Fold in the fresh raspberries, taking care not to crush them too much.
  6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are lightly golden.
  8. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack.

Notes

Store leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, chill in the fridge for up to a week or freeze for up to 3 months.

Nutrition

Find it online: https://doughgirlbylea.com/lemon-raspberry-cookies-2/

Scroll to Top