Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Lemon Raspberry Cookies

Lemon Raspberry Cookies


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sofya Petrova
  • Total Time: 25 minutes
  • Yield: 12 cookies 1x

Description

Bright, tangy lemon and juicy raspberries come together in a tender, buttery cookie that’s ready in under 30 minutes—your new summer go-to treat.


Ingredients

Scale
  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 2 tsp fresh lemon zest
  • 2 Tbsp fresh lemon juice
  • 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup fresh raspberries (or ½ tsp raspberry jam)
  • 1 Tbsp cornstarch (optional; prevents bleeding)
  • Powdered sugar (optional, for dusting)

Instructions

Preheat & Prep

Preheat oven to 350 °F (175 °C) and line a baking sheet with parchment.

Cream Butter & Sugar

In a bowl, beat butter and granulated sugar until light and fluffy, about 2–3 minutes.

Add Egg & Citrus

Mix in the egg, lemon zest, and lemon juice until smooth.

Combine Dry Ingredients

Whisk flour, baking soda, and salt in a separate bowl. Gradually add to the wet mixture until just blended.

Prep Raspberries

If using fresh berries, gently toss them in cornstarch to keep color and juices contained.

Shape & Fill

Scoop tablespoon-sized dough balls onto the sheet. Make a small thumbprint in each and nestle in a single raspberry or a dab of jam.

Bake

Bake 12–14 minutes, until edges are just golden and centers remain soft.

Cool & Finish

Cool on the sheet for 5 minutes, transfer to a rack, and—if you like—dust lightly with powdered sugar.

Notes

For gluten-free or vegan Lemon Raspberry Cookies, use a 1:1 GF baking flour and substitute eggs with flax eggs plus plant-based butter.

To avoid soggy dough, pat berries dry or dust with cornstarch—freeze-dried raspberries work best.

Stir dry ingredients gently and avoid overmixing to maintain a soft, tender texture.

Store cookies in an airtight container: 3 days at room temp, 7 in the fridge, or freeze for up to 1 month.

  • Prep Time: 10 minutes
  • Cook Time: 14 minutes

Nutrition

  • Serving Size: 1 cookie (≈25 g)
  • Calories: 145 kcal
  • Sugar: 12 g
  • Sodium: 50 mg
  • Fat: 7 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 20 g
  • Fiber: 1 g
  • Protein: 2 g
  • Cholesterol: 20 mg