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–+ servings
Five cookies stacked on top of each other. Part of a lemon is in the background.
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Raspberry Lemon Cookies

These raspberry lemon cookies are soft, fluffy, and are infused with the tangy brightness of fresh lemon and the sweetness of raspberries. They taste like a refreshing glass of raspberry lemonade. Perfect for indulging in a sunny afternoon or sharing with loved ones!
Course Dessert
Cuisine North American
Prep Time 10 minutes
Cook Time 14 minutes
Servings 18 cookies
Calories 135kcal
Author Nina

Ingredients

  • 1½ cups all purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 large egg room temperature
  • 1 teaspoon lemon zest
  • 1 teaspoon lemon juice
  • ¾ cup frozen raspberries

Instructions

  • Whisk flour, baking powder, baking soda, and salt together in a medium bowl.
  • In a large bowl, beat butter and sugar together until well creamed, about 2 minutes. Add vanilla, egg, lemon juice, and lemon zest. Mix well, scraping down the sides and bottom of the bowl as needed.
  • Add dry ingredients and mix together until almost all the flour is mixed in. Add frozen raspberries and carefully fold them into the cookie dough. Some raspberries will break up, but we want to keep some whole.
  • Chill cookie batter in the refrigerator for at least 1 hour.
  • Preheat oven to 350°F (180°C). Line 2 cookie sheets with parchment paper.
  • Remove cookie dough from the refrigerator. Place cookie dough in 1 inch rounds on the cookie sheets. Bake cookies 1 cookie tray at a time for 12-14 minutes. Place the other cookie sheet in the refrigerator to keep cool while it waits.
  • Let cookie cool on a wire rack and then store in an airtight container at room temperature for up to 3 days.

Notes

  • Don't overmix the dough! Mix until the flour is just combined.
  • Gently fold in the raspberries. They will break up a bit as the get folded in and that's okay. We want to make sure some stay whole though.
  • Make sure to chill the dough in the refrigerator for at least 1 hour. It's much too sticky to bake with right away.

Nutrition

Calories: 135kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 23mg | Sodium: 64mg | Potassium: 25mg | Fiber: 1g | Sugar: 12g | Vitamin A: 175IU | Vitamin C: 2mg | Calcium: 13mg | Iron: 1mg