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A delicious plate of Lemon Raspberry Cookies

Lemon Raspberry Cookies

These delightful Lemon Raspberry Cookies are a perfect balance of tart and sweet, making them an irresistible treat for any occasion.
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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 Notes

Ingredients
  

  • 227 g unsalted butter softened
  • 200 g granulated sugar
  • 30 g lemon zest
  • 30 ml fresh lemon juice
  • 2 large eggs
  • 345 g all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 150 g fresh or freeze-dried raspberries
  • 75 g white chocolate chips optional
  • 100 g lemon glaze optional

Equipment

  • Baking Sheet
  • Parchment Paper

Method
 

  1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment.
  2. Cream butter and sugar until fluffy.
  3. Mix in eggs, lemon zest, and lemon juice.
  4. Whisk dry ingredients separately, then combine with wet mixture.
  5. Gently fold in raspberries (coat fresh ones in flour first).
  6. Scoop dough onto baking sheet, spacing 2 inches apart.
  7. Bake for 10–12 minutes until edges are golden and centers are soft.
  8. Cool for 5 minutes, then transfer to a wire rack.

Notes

For a vegan option, substitute the eggs with flaxseed eggs. Enjoy these cookies with a cup of tea or coffee!