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Lemon Raspberry Cookies

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Delightful cookies combining the sweet tang of fresh raspberries with the tart brightness of lemon.

Ingredients

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  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and granulated sugar until light and fluffy.
  3. Beat in the egg, followed by the lemon juice and lemon zest.
  4. Whisk together the flour, baking powder, and salt in another bowl.
  5. Combine the dry ingredients with the wet mixture until just combined.
  6. Fold in the fresh raspberries gently.
  7. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes or until edges are lightly golden.
  9. Allow to cool on the baking sheet before transferring to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to a week. Can be frozen for up to 3 months.

Nutrition

Find it online: https://ameliasweets.com/2026/05/20/lemon-raspberry-cookies/

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