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Freshly baked Lemon Raspberry Cookies on a plate with lemon slices and raspberries.

Lemon Raspberry Cookies

Delightfully soft and sweet cookies bursting with lemon flavor and complemented by fresh raspberries, perfect for a quick treat!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

Cookie Base Ingredients
  • 1 cup butter, softened Use room temperature butter for fluffier cookies.
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest Add more for extra zing.
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Gently fold in to avoid crushing.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the egg, lemon juice, and lemon zest.
  4. In another bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture and mix until just combined.
  6. Gently fold in the raspberries.
Baking
  1. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week, or freeze them for up to three months. Thaw at room temperature or microwave for a few seconds for freshness.