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Chewy Lemon Raspberry Cookies

These Chewy Lemon Raspberry Cookies are bright, soft, and easy to make. They mix tangy lemon and sweet raspberries for a fresh flavor, perfect for a snack or dessert.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 200
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter Room temperature
  • 1.5 cups granulated sugar
  • 2 large eggs
  • 4 tbsp fresh lemon juice
  • 2 tsp vanilla extract
Dry Ingredients
  • 2.75 cups all purpose flour
  • 1 tsp baking powder
  • 0.5 tsp salt
  • zest of 2 large lemons lemon zest
Mix-ins
  • 1 cup frozen raspberries Toss in a little flour to prevent bleeding
Topping
  • 1.5 cups powdered sugar For dusting before serving

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the unsalted butter and granulated sugar until smooth.
  3. Beat in the eggs, fresh lemon juice, and vanilla extract until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, salt, and lemon zest.
  5. Gradually blend the dry ingredients into the wet mixture while stirring until combined.
  6. Gently fold in the frozen raspberries, being careful not to break them.
Baking
  1. Scoop tablespoon-sized portions of dough onto a baking sheet lined with parchment paper.
  2. Bake for 12-15 minutes or until the edges are lightly golden.
  3. Let the cookies cool for a few minutes on the baking sheet, then dust with powdered sugar before serving.

Notes

Serve warm or at room temperature. These cookies pair well with tea, lemonade, or a light fruit salad.