Lemon Raspberry Cookies Recipe
Immerse yourself in these scrumptious Lemon Raspberry Cookies. They are tangy, sweet, and only take 25 minutes to make!
Servings: 18 cookies
Calories: 162kcal
Ingredients
- 1/2 cup butter
- 1 cup granulated sugar
- 1 egg room temperature
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- zest of 1 lemon
- juice of 1 lemon
- 1/4 tsp baking powder
- 1/4 tsp baking soda
- 1 1/2 cups all-purpose flour
- 1/2 cup white chocolate chips
- 1 1/2 cups fresh raspberries
Instructions
- Preheat your oven to 350 degrees Fahrenheit and line a baking sheet with parchment paper.
- In the bowl of a stand mixer cream together the butter and sugar until fluffy.
- Next, add in the vanilla, egg, salt, lemon zest, lemon juice, and mix together. Scrape the sides down as needed.
- In a separate bowl whisk together the flour, baking soda, and baking powder.
- Add the dry ingredients into the wet ingredients and mix together to form the cookie dough.
- Then, fold in the chocolate chips.
- Next, gently fold in the fresh raspberries, try to burst as few raspberries as possible.
- Using a small cookie scoop, take a heaping tablespoon of cookie dough and place it onto your prepared cookie sheet.
- Bake in the oven for 15 minutes or until they have a slight golden-brown edge around the sides.
- Allow the cookies to cool, then serve and enjoy!
Video
Notes
These lemon raspberry cookies can be stored in an airtight container in room temperature for 3-4 days or in your fridge for 1 week. You can freeze these cookies in your freezer for up to 2 months.
Choosing Raspberries: When selecting the raspberries for this recipe be sure to choose firm and barely ripe ones. This allows you to have all that delicious raspberry flavor but less mess from them bursting as they are folded into the cookie dough batter.
Adding White Chocolate Chips on Top: To enhance the overall appearance of your raspberry lemon cookies add in some white chocolate chips on top of the cookie dough balls before baking.
Shaping Cookies After Baking: These cookies do not come out perfectly round because of the sticky dough. Therefore, if you want more uniform cookies take a wide mouth glass and place them over each cookie right after baking, and move the glass in a clockwise rotation until a circular shape is made.
Using Frozen Raspberries: Be sure to drain any excess moisture before adding them into the batter. Note that the cookie batter will be more of a pink color because frozen raspberries will bleed into the batter.
Nutrition
Serving: 1cookie | Calories: 162kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 24mg | Sodium: 102mg | Potassium: 46mg | Fiber: 1g | Sugar: 15g | Vitamin A: 176IU | Vitamin C: 3mg | Calcium: 21mg | Iron: 1mg
