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Lemon Raspberry Cookies

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These Lemon Raspberry Cookies are soft, chewy, and bursting with citrusy lemon and juicy raspberry flavor. Perfect for summer gatherings, gifting, or an everyday sweet treat, they’re a refreshing twist on classic cookies.

Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen raspberries (gently chopped if large)
  • 1/2 cup white chocolate chips (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In another bowl, cream butter and sugar until light and fluffy.
  4. Beat in egg, lemon zest, lemon juice, and vanilla extract until combined.
  5. Gradually add dry ingredients to wet, mixing until just combined.
  6. Gently fold in raspberries and optional white chocolate chips.
  7. Scoop dough onto baking sheets, spacing apart. Chill if dough is too soft.
  8. Bake for 10–12 minutes, until edges are golden and centers are set.
  9. Cool on pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

  • Chill the dough if it’s sticky due to moisture from raspberries and lemon.
  • Use frozen raspberries straight from the freezer to reduce bleeding.
  • Optional lemon glaze: Mix powdered sugar with lemon juice and drizzle over cooled cookies.
  • Variations: Try blueberries, blackberries, shredded coconut, chopped nuts, or cream cheese for a cheesecake-style cookie.

Nutrition

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