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Close-up of raspberry lemon cookies on a pink surface. The cookies are studded with red raspberry pieces and lemon zest, with a bright lemon half and scattered raspberries, giving a fresh, vibrant feel.

Lemon Raspberry Cookies

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These lemon raspberry cookies are packed with so much fresh flavor! Each cookie is made with fresh raspberries, lemon juice, and lemon zest. Plus, the dough doesn’t need to be chilled, so they’re ready to eat in just 20 minutes!
Course Dessert
Cuisine American
Diet Low Lactose, Vegetarian
Prep Time 10 minutes
Bake Time 10 minutes
Total Time 20 minutes
Servings 24 cookies
Calories 139
Author Gabby Kislanko

Equipment

Ingredients

  • 1 cup butter, softened (dairy free or regular)
  • 1 cup granulated sugar
  • 1 egg
  • ½ tsp vanilla extract
  • 1 tsp lemon juice
  • 1½ Tablespoon lemon zest (around 1 large lemon)
  • ¾ tsp salt
  • ¾ tsp baking powder
  • ½ tsp baking soda
  • 2½ cup all-purpose flour SEE NOTES
  • ¾ cup fresh raspberries, fully dried and roughly chopped
US Customary - Metric

Instructions

  • Preheat oven to 350°F and line two baking sheets with parchment paper.
  • In a medium bowl, combine flour, salt, baking powder, and baking soda. Set aside.
  • In the bowl of a standing mixer with the paddle attachment or a handheld mixer, combine butter, lemon zest, and sugar, mixing until light and fluffy.
  • Add in the egg, vanilla, and lemon juice, and mix until combined and light in colour.
  • Mix in the dry ingredients until combined, then gently stir in the chopped raspberries. Do not over-mix!
  • Use a cookie scoop or a spoon, scoop 1.5 tbsp sized balls onto the baking sheets 3-4 inches apart.
  • Bake one tray at a time for 8-11 minutes, until edges look set. The middles will look soft.
  • Let the cookies cool on the baking sheets for 10 minutes, then transfer to a cooling rack to cool completely. Enjoy!

Notes

FLOUR: It is very important that you measure your flour properly! The right way to measure your flour is to weigh it, or use the scoop and level method.
EGG REPLACER: To make these vegan, replace the egg with one flax egg.
RASPBERRIES: Fresh raspberries work best in this recipe. Frozen raspberries hold more moisture and may turn the cookies slightly blue after being baked. Freeze dried raspberries work fine.
Storage and Freezing: Store the cookies in an airtight container or ziploc bag at room temperature for 3-5 days.
The baked cookies can be frozen in a freezer bag for up to 2 months. Thaw at room temperature when you’re ready to eat them. 

Nutrition

Calories: 139kcal | Carbohydrates: 19g | Protein: 2g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 7mg | Sodium: 173mg | Potassium: 26mg | Fiber: 1g | Sugar: 9g | Vitamin A: 371IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 1mg