Lemon Raspberry Cookies
Soft, chewy lemon raspberry cookies bursting with citrus & berry flavor.
Print Pin Servings: 18 cookies
Calories: 145kcal
Cost: $6 – $8
Equipment
- 1 Large mixing bowl For creaming butter and sugar
- 1 Electric mixer Hand or stand mixer
- 1 Microplane grater For zesting lemons
- 1 Cookie scoop or spoon For even cookie sizing
- 1 Parchment paper For lining baking sheets
- 1 Wire cooling rack To cool cookies evenly
Ingredients
- 2.25 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Unsalted butter Softened
- 0.5 cup Granulated sugar
- 0.25 cup Light brown sugar Packed
- 1 large Egg
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Vanilla extract
- 2 tablespoons Lemon zest From ~2 lemons
- 0.75 cup Fresh raspberries Gently folded in
- 0.5 cup White chocolate chips Optional
Instructions
- Preheat to 375°F and line baking sheets.
- Beat butter, sugars until fluffy.
- Add egg, lemon juice, vanilla, and zest.
- Combine flour, baking soda, and salt.
- Mix dry into wet just until combined.
- Gently fold in raspberries & chips.
- Drop dough onto baking sheet.
- Bake 10–12 min until edges golden.
- Cool 5 min on tray, then move to rack.
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Calories: 145kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1.5g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 35mg | Fiber: 0.6g | Sugar: 10g | Vitamin A: 110IU | Vitamin C: 3mg | Calcium: 10mg | Iron: 0.6mg