Lemon Raspberry Cookies (Printable Version)

Soft, tender treats with zesty lemon and juicy raspberries. Perfect for summer.

# What You Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tablespoons freshly squeezed lemon juice
05 - 1 teaspoon lemon zest
06 - 1 teaspoon vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - ½ teaspoon baking powder
09 - ¼ teaspoon baking soda
10 - ¼ teaspoon salt

→ Mix-Ins

11 - ⅔ cup fresh raspberries, halved if large

→ Optional Topping

12 - 2 tablespoons coarse sugar or powdered sugar for dusting

# Directions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in the egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
05 - Gradually add the dry ingredients to the wet mixture, mixing until just combined; do not overmix.
06 - Gently fold in the raspberries, trying to keep them as whole as possible.
07 - Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
08 - Sprinkle with coarse sugar or dust lightly with powdered sugar before baking, if desired.
09 - Bake for 11–13 minutes, or until the edges are just turning golden. The centers should remain soft.
10 - Allow cookies to cool on the tray for 5 minutes, then transfer to a wire rack to cool completely.

# Expert Tips:

01 -
  • The way the tart berries burst against sweet buttery dough creates this perfect moment of sunshine in every single bite
  • These cookies strike that magical balance where they are substantial enough to feel satisfying but somehow still light and refreshing
02 -
  • When creaming the butter and sugar, really take your time because rushing this step is the number one reason cookies turn out flat and dense instead of light and airy
  • The cookies might look slightly underdone when you pull them out but trust the process because they continue cooking on the hot baking sheet and will set up perfectly
03 -
  • Zest your lemons before juicing them because it is nearly impossible to zest a squeezed lemon and you need every bit of that fragrant yellow oils for maximum flavor
  • If your raspberries are giant, cut them in half before folding them in so you get better distribution throughout the dough instead of giant berry pockets that make the cookies fall apart

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