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Lemon Raspberry Cookies

Irresistibly Soft Lemon Raspberry Cookies to Brighten Your Day

Delightful Lemon Raspberry Cookies that combine zesty lemon and tangy raspberry for a perfect treat.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup Granulated Sugar Substitute with coconut sugar for lower glycemic.
  • 1 large Lemon (zested) Use fresh zested lemon for best taste.
  • 1/2 cup Butter (room temperature) Replace with coconut oil for dairy-free version.
  • 1/2 cup Brown Sugar Can swap with granulated sugar.
  • 1 large Egg Yolk Omit egg white for texture.
  • 1 Tbsp Lemon Juice Use freshly squeezed for maximum zing.
  • 1 tsp Vanilla Extract Use pure for optimal taste.
  • 1/4 tsp Salt Sea salt can be used as an alternative.
  • 1 tsp Baking Powder May be replaced with baking soda.
  • 1/2 tsp Baking Soda Ensure it's fresh.
  • 2 cups All-Purpose Flour Substitute with gluten-free blend if needed.
  • 1 cup Frozen Raspberries Fresh raspberries can be used if chopped small.
For the Topping
  • 1 pinch Flaked Salt (for sprinkling) Sea salt can be used.

Equipment

  • Mixing bowl
  • Cookie Scoop
  • Baking Sheets
  • Parchment Paper
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. In a mixing bowl, combine the granulated sugar and lemon zest, rubbing together to infuse flavor.
  3. Add room temperature butter and brown sugar; beat on medium-high speed until light and fluffy.
  4. Mix in egg yolk, vanilla extract, and lemon juice until just combined.
  5. Gradually mix in salt, baking powder, baking soda, and flour, being careful not to overmix.
  6. Fold in chopped frozen raspberries gently to preserve their integrity.
  7. Scoop dough onto baking sheets, spacing them out, and sprinkle with flaked salt.
  8. Bake for 12-15 minutes until edges are golden brown and centers remain soft. Cool before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUVitamin C: 3mgCalcium: 20mgIron: 0.5mg

Notes

Use frozen raspberries directly from the freezer to prevent color bleeding. Bake immediately after mixing to achieve the best texture.

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