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Lemon Raspberry Cookies

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Bright lemon and fresh raspberry combine for a soft, chewy treat perfect for snacks or light desserts.

Ingredients

Scale
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • Zest of 1 lemon
  • 1/4 cup fresh lemon juice
  • 1 cup fresh raspberries

Instructions

  1. Preheat the oven to 350°F (175°C).
  2. Cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs and vanilla extract until well combined.
  4. Whisk together the flour, baking soda, and salt in another bowl. Gradually mix the dry ingredients into the wet mixture.
  5. Stir in the lemon zest and lemon juice.
  6. Fold in the raspberries gently.
  7. Drop spoonfuls of dough onto ungreased baking sheets, spacing them 2 inches apart.
  8. Bake for 10-12 minutes or until the edges are lightly golden.
  9. Allow to cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.

Notes

Serve warm or at room temperature. Pair with yogurt or cottage cheese for a balanced snack.

Nutrition

Keywords: lemon cookies, raspberry cookies, spring cookies, dessert recipes, fruit cookies

Find it online: https://alexandrarecipes.com/lemon-raspberry-cookies/