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Lemon Raspberry Cookies

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These Lemon Raspberry Cookies are soft, chewy, and full of bright citrus flavor with bursts of sweet-tart raspberries. Perfect for spring, summer, or any time you want a fresh and fruity treat, they’re as beautiful as they are delicious.

Ingredients

  • 2 cups all-purpose flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tbsp lemon zest
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 cup fresh or frozen raspberries (halved if large)
  • Optional: 1/2 cup white chocolate chips

Instructions

  1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy.
  4. Beat in the egg, lemon zest, lemon juice, and vanilla extract until combined.
  5. Add dry ingredients to wet ingredients and mix until just combined.
  6. Gently fold in raspberries (and white chocolate chips if using), being careful not to crush the berries too much.
  7. Scoop dough onto prepared baking sheets, spacing cookies about 2 inches apart.
  8. Bake for 10–12 minutes, or until edges are set and slightly golden.
  9. Cool on baking sheet for a few minutes before transferring to a wire rack.

Notes

  • Swap raspberries for blueberries or blackberries for variety.
  • For extra lemon flavor, drizzle with a lemon glaze after cooling.
  • Add chopped almonds or pistachios for crunch.
  • Store in an airtight container in the fridge for up to 5 days due to berry moisture.
  • Freeze for up to 2 months; thaw at room temperature before serving.

Nutrition

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