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lemon raspberry cookies

Lemon Raspberry Cookies

These Lemon Raspberry Cookies combine fresh citrus zest and juicy berries to create a soft, chewy, and slightly tangy treat perfect for any season. Whether served at parties, gifted, or enjoyed with tea, they’re a stunning addition to any dessert spread.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 140
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 1/2 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/4 cup brown sugar
  • 1 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup raspberries (fresh or frozen)
  • 1/2 cup white chocolate chips (optional)

Equipment

  • mixing bowls
  • electric mixer or hand whisk
  • parchment-lined baking sheets
  • measuring cups and spoons
  • rubber spatula
  • cookie scoop (optional)
  • cooling rack

Method
 

  1. Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream the butter, granulated sugar, and brown sugar until fluffy.
  3. Add the egg, lemon zest, lemon juice, and vanilla extract. Beat until smooth.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually mix the dry ingredients into the wet ingredients until a soft dough forms.
  6. Gently fold in raspberries and white chocolate chips, being careful not to crush the berries.
  7. Scoop tablespoon-sized portions of dough onto baking sheets.
  8. Bake for 10 to 12 minutes until edges are light golden. Centers should remain soft.
  9. Cool completely on a wire rack before serving.

Nutrition

Calories: 140kcalCarbohydrates: 20gProtein: 2gFat: 6gSaturated Fat: 3.5gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1.5gCholesterol: 20mgSodium: 70mgPotassium: 35mgFiber: 0.5gSugar: 11gVitamin A: 150IUVitamin C: 2mgCalcium: 10mgIron: 0.6mg

Notes

Chill dough before baking for thicker cookies. Use frozen raspberries directly from the freezer to avoid excess moisture. Want to customize? Swap white chocolate for dark or use almond flour and sugar alternatives for a low-carb version. Don't skip the fresh zest—it makes a difference!

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