Description
Soft lemon cookies filled with juicy raspberries and bright citrus flavor, perfect for warm weather baking or anytime you want a fresh dessert.
Ingredients
Scale
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 large egg, room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 tablespoons lemon zest
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 2/3 cup frozen raspberries, roughly chopped
Instructions
- Preheat oven to 350°F and line baking sheets with parchment paper
- Beat sugar and butter until light and fluffy
- Add egg, lemon juice, and vanilla and mix until smooth
- Mix in flour, lemon zest, baking powder, and baking soda on low speed
- Fold in frozen raspberries gently
- Chill dough for 10 minutes
- Scoop dough onto baking sheets and bake 12–13 minutes until edges are lightly golden
Notes
- Keep raspberries frozen until folding them in
- Do not overmix after adding flour
- Allow cookies to cool slightly before moving them
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 12g
- Sodium: 55mg
- Fat: 6g
- Saturated Fat: 3.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg