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lemon raspberry cookies 2026 04 06 114517 683x1024 1

Lemon Raspberry Cookies

Delightful cookies that blend tart lemons with sweet raspberries for a light, chewy treat perfect for any occasion.
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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
  

For the cookie dough
  • 1 cup unsalted butter, softened Make sure butter is softened for easy mixing.
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon juice
  • 1 tablespoon lemon zest For extra lemon flavor, add a bit more zest.
  • 2 cups all-purpose flour Can substitute some with almond flour for a nuttier flavor.
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup fresh raspberries Use fresh raspberries for best flavor; frozen can be used but handle gently.
  • Powdered sugar for dusting Dust cookies before serving.

Method
 

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

Notes

Store in an airtight container at room temperature for about a week or freeze for up to three months.