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
- 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