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Lemon Raspberry Cookies

Lemon Raspberry Cookies: Quick and Chewy Summer Delight

Lemon Raspberry Cookies are a quick and chewy summer delight, combining citrus and berry flavors in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic option.
  • 1 large Lemon Zest Always use fresh lemon for optimal taste.
  • 1/2 cup Butter Make sure it’s at room temperature for easier creaming.
  • 1/2 cup Brown Sugar Can be replaced with white sugar for a lighter flavor.
  • 1 large Egg Yolk Avoid using a whole egg to maintain consistency.
  • 1 Tbsp Lemon Juice Fresh lemon juice is best for vibrant taste.
  • 1 tsp Vanilla Extract Use pure vanilla extract for the best results.
  • 1/4 tsp Salt Essential for bringing flavors together.
  • 1 tsp Baking Powder Ensure it's fresh for maximum effectiveness.
  • 1/2 tsp Baking Soda Works with the baking powder for chewy texture.
  • 1 cup All-Purpose Flour Substitute with a gluten-free blend for gluten-free option.
  • 3/4 cup Frozen Raspberries Frozen is recommended to prevent bleeding into the dough.
For the Topping
  • 1 pinch Flaked Salt Enhances flavor contrast.

Equipment

  • Mixing bowl
  • Electric mixer
  • baking sheets
  • Parchment paper
  • cookie scoop

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a mixing bowl, combine granulated sugar with the zest of one lemon, rubbing them together for 1-2 minutes.
  3. Add room temperature butter and brown sugar to the mixture; cream together for 3-4 minutes.
  4. Mix in the egg yolk, lemon juice, and vanilla extract until well combined.
  5. Gradually sift in salt, baking powder, baking soda, and flour, mixing on low speed until just combined.
  6. Fold in ¾ cup of frozen raspberries gently.
  7. Scoop the dough onto prepared sheets, spacing them 2 inches apart, and sprinkle with flaked salt.
  8. Bake for 12-15 minutes until edges are lightly golden, then allow to cool on sheets for 5 minutes.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 90mgPotassium: 60mgFiber: 1gSugar: 8gVitamin A: 200IUVitamin C: 5mgCalcium: 20mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 2 days or freeze for up to 3 months. Reheat in microwave or oven for freshness.

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