Lemon Raspberry Cookies (Printable)

Soft, tender cookies with zesty lemon and fresh raspberries for a bright, summery treat.

# What You Need:

→ Wet Ingredients

01 - ½ cup unsalted butter, softened
02 - 1 cup granulated sugar
03 - 1 large egg
04 - 2 tbsp freshly squeezed lemon juice
05 - 1 tsp lemon zest
06 - 1 tsp vanilla extract

→ Dry Ingredients

07 - 2 cups all-purpose flour
08 - ½ tsp baking powder
09 - ¼ tsp baking soda
10 - ¼ tsp salt

→ Mix-Ins

11 - ⅔ cup fresh raspberries, halved if large

→ Optional Topping

12 - 2 tbsp coarse sugar or powdered sugar for dusting

# Steps:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a large bowl, cream softened butter and granulated sugar until light and fluffy, about 2–3 minutes.
03 - Beat in egg, lemon juice, lemon zest, and vanilla extract until well combined.
04 - In a separate bowl, whisk flour, baking powder, baking soda, and salt.
05 - Gradually add dry ingredients to wet mixture, mixing until just combined. Do not overmix.
06 - Gently fold in raspberries, keeping them as whole as possible.
07 - Scoop heaping tablespoons onto prepared sheets, spacing 2 inches apart.
08 - Sprinkle with coarse sugar or dust with powdered sugar if desired.
09 - Bake 11–13 minutes until edges are just turning golden. Centers should remain soft.
10 - Cool on tray 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • They're the cookies you make when you need something that feels like a celebration but takes zero special skills
  • That moment when the tart berries hit the sweet lemony dough is pure kitchen magic nobody prepared you for
02 -
  • Overmixing after adding the flour is the fastest way to ruin the texture—stop as soon as you don't see dry streaks anymore
  • Fresh raspberries can turn your dough pink if you're too rough with folding, and honestly that's kind of beautiful so don't stress about it
03 -
  • Zest your lemons before juicing them—it's infinitely harder to zest a squeezed lemon and you will feel very silly about it
  • If your raspberries are huge, give them a quick chop so you don't end up with giant fruit pockets that make the cookies fall apart

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