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Lemon Raspberry Cookies

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Soft, chewy cookies bursting with tangy lemon and sweet-tart raspberry flavor. These easy homemade treats are perfect for spring picnics, potlucks, or any occasion where you want a vibrant, crowd-pleasing dessert.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, softened
  • 3/4 cup (150g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons freshly grated lemon zest
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 1 3/4 cups (220g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2/3 cup (85g) fresh raspberries, halved if large (or frozen, unthawed)
  • Optional: 1/2 cup (90g) white chocolate chips
  • Optional: Extra lemon zest for sprinkling on top
  • Optional: Powdered sugar, sifted, for dusting

Instructions

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
  2. In a large mixing bowl, beat unsalted butter and granulated sugar together using an electric mixer or by hand for 2-3 minutes until pale, fluffy, and smooth. Scrape the bowl as needed.
  3. Add the egg, lemon zest, and lemon juice. Beat for another 30 seconds until fully combined.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add the dry ingredients to the wet mixture in two batches. Mix on low speed just until no dry flour remains. Do not overmix.
  6. Gently fold in raspberries and, if using, white chocolate chips with a spatula. Try not to crush the berries.
  7. Use a cookie scoop or tablespoon to portion dough into balls (about 1.5 tablespoons each). Place 2 inches apart on the prepared baking sheet.
  8. Bake for 10-12 minutes, until edges are set and tops are just barely golden. Centers may look soft.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Optional: Once cool, sprinkle extra lemon zest or sifted powdered sugar over the cookies.

Notes

For gluten-free cookies, use a 1:1 gluten-free baking blend. For dairy-free, use plant-based butter. Frozen raspberries work well; use straight from the freezer. Do not overmix the dough after adding flour. If dough is sticky, chill for 10 minutes. Press a few raspberries on top of each dough ball for a bakery look. Cookies firm up as they cool. Store in an airtight container at room temperature for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: lemon raspberry cookies, spring dessert, easy cookie recipe, homemade cookies, fruit cookies, lemon cookies, raspberry cookies, picnic treats, bake sale cookies

Find it online: https://hungermind.com/lemon-raspberry-cookies-recipe-easy-homemade-treats-bursting-with-flavor/