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To make the best lemon raspberry cookies, you need just a few key ingredients. The base starts with all-purpose flour, baking powder, baking soda, and salt. These ingredients create the perfect structure for your cookies. You will also need unsalted butter and granulated sugar. These two ingredients make the cookies rich and sweet.

Lemon Raspberry Cookies

Brighten your baking day with delightful lemon raspberry cookies! These tasty treats combine zesty lemon and juicy raspberries for a burst of flavor in every bite. In this blog post, you’ll find key ingredients, simple step-by-step instructions, and fun variations to create the perfect cookies. Whether for gifting or enjoying yourself, these cookies are sure to impress. Click through to discover the full recipe and tips that will elevate your baking game!
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Ingredients
  

1 ½ cups all-purpose flour

½ teaspoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

Zest of 2 lemons

1 large egg

1 teaspoon pure vanilla extract

2 tablespoons fresh lemon juice

1 cup fresh raspberries (or frozen, thawed and drained)

½ cup powdered sugar (for dusting)

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.

        Add the lemon zest and mix well, followed by the egg, vanilla extract, and lemon juice. Continue to beat until fully combined.

          Gradually add the dry flour mixture to the wet ingredients, mixing until just combined.

            Gently fold in the raspberries, being careful not to break them apart too much.

              Using a tablespoon, drop rounded teaspoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden.

                  Remove from the oven and let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    Once cooled, dust the cookies with powdered sugar for an extra touch of sweetness and visual appeal.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 24 cookies

                        - Presentation Tips: Arrange the cookies on a decorative platter, garnished with thin lemon slices and a few fresh raspberries around them for an elegant touch.