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Lemon Raspberry Cookies

Lemon Raspberry Cookies: A Quick and Delightful Treat

Lemon Raspberry Cookies are a quick and delightful treat bursting with flavor, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Granulated Sugar Adds sweetness and moisture; substitute with coconut sugar for a caramel twist.
  • 1 tablespoon Lemon Zest Delivers intense citrus flavor; always use fresh zest for a vibrant aroma.
  • 1/2 cup Butter Bring to room temperature; replace with non-dairy butter for a vegan alternative.
  • 1/2 cup Brown Sugar Provides depth and moisture; choose between light or dark as desired.
  • 1 each Egg Yolk Contributes to richness; a flax egg is a vegan substitute (1 tbsp ground flaxseed + 3 tbsp water).
  • 1 tablespoon Lemon Juice Adds acidity; lime juice can be used for a unique twist.
  • 1 teaspoon Vanilla Extract Enhances overall flavor; opt for pure extract.
  • 1/4 teaspoon Salt Balances sweetness; sea salt or kosher salt is ideal.
  • 1 teaspoon Baking Powder Leavening agent; ensure freshness for effectiveness.
  • 1/2 teaspoon Baking Soda Helps with cookie spread.
  • 2 cups All-Purpose Flour Provides structure; gluten-free option is a 1:1 blend.
For the Fruity Delight
  • 1 cup Frozen Raspberries Chopped; fresh can be used but may make dough wetter.
For the Finishing Touch
  • 1 teaspoon Flaked Salt For sprinkling over cookies.

Equipment

  • Oven
  • mixing bowl
  • cookie scoop
  • Baking sheets
  • Parchment Paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, combine granulated sugar and lemon zest, rubbing them together to release fragrant oils.
  3. Add butter and brown sugar, and cream them together until light and fluffy.
  4. Mix in the egg yolk, lemon juice, and vanilla extract until smooth and creamy.
  5. Gradually add salt, baking powder, baking soda, and flour, stirring just until combined.
  6. Fold in the frozen raspberries gently, avoiding overmixing.
  7. Scoop the dough into balls and place on prepared baking sheets, sprinkling flaked salt on top.
  8. Bake for 12-15 minutes until the edges are golden, and the centers remain soft.
  9. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1.5gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 15mgSodium: 95mgPotassium: 30mgFiber: 0.5gSugar: 7gVitamin A: 200IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

Ensure to use fresh ingredients for the best flavor. Customize with white chocolate chips for a twist.

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