Description
These lemon raspberry cookies are soft, chewy, and burst with bright citrus and berry flavor. This easy recipe requires no dough chilling and is ready in under 30 minutes.
Ingredients
- ½ cup granulated sugar
- ½ cup light brown sugar
- Zest of 1 large lemon
- ½ cup unsalted butter, softened
- 1 large egg yolk
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 1¼ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup frozen raspberries, roughly chopped
- Flaked sea salt for topping
- ½ cup white chocolate chips (Optional Add-In)
Instructions
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, rub the lemon zest into the granulated sugar with your fingers until fragrant.
- Add softened butter and brown sugar. Beat for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla until smooth.
- Add flour, baking powder, baking soda, and salt. Mix just until combined. Do not overmix.
- Gently fold in the chopped frozen raspberries. Keep them frozen to prevent the dough from turning pink.
- Scoop the dough into 3-tablespoon balls and place 2 inches apart on the baking sheets. Sprinkle lightly with flaked salt.
- Bake 12–14 minutes, until edges are lightly golden and centers are just set.
- Let cookies rest on the baking sheet for 5 minutes before transferring to a rack. Serve warm or cooled.
Notes
- Keep raspberries frozen until ready to use for best texture.
- For a bakery-style finish, press a few extra raspberry pieces into the tops before baking.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American