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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies: Soft, Chewy Delights for Summer

These Lemon Raspberry Cookies are soft, chewy treats perfect for summer, combining zesty lemon and sweet raspberries.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 13 minutes
Chilling Time 20 minutes
Total Time 48 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Batter
  • 2 cups All-Purpose Flour Can substitute with gluten-free flour.
  • 1 tbsp Baking Powder
  • 1/2 tsp Salt
  • 1 cup Butter Softened; can switch to vegan butter for dairy-free.
  • 3/4 cup Sugar Granulated sugar.
  • 3/4 cup Brown Sugar Can use coconut sugar as an alternative.
  • 1 tbsp Lemon Zest Fresh zest preferred.
  • 1/4 cup Lemon Juice Freshly squeezed; bottled can alter the taste.
  • 1 large Egg Can substitute with flax egg for vegan option.
  • 1 tsp Vanilla Extract
  • 1 cup Raspberries Fresh or frozen can be used.
  • 1/2 cup White or Dark Chocolate Chips Optional.

Equipment

  • mixing bowl
  • Cookie scoop
  • baking trays
  • spatula
  • Hand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line your baking trays with parchment paper.
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
  3. Add the egg, lemon zest, lemon juice, and vanilla extract; mix until well combined.
  4. In another bowl, whisk together flour, baking powder, and salt. Gradually fold this into the wet mixture.
  5. Gently fold in raspberries and optional chocolate chips.
  6. Scoop dollops of dough onto baking trays, spacing them about 2 inches apart.
  7. Bake for 11-13 minutes until edges are golden brown and centers are soft.
  8. Let cookies cool on the tray for a few minutes before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gCholesterol: 30mgSodium: 50mgPotassium: 40mgSugar: 9gVitamin A: 300IUVitamin C: 2mgCalcium: 10mgIron: 0.5mg

Notes

For thicker cookies, chill dough for 20 minutes before baking. Avoid overmixing to maintain softness.

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