Lemon Raspberry Cookies
Looking for a fresh and flavorful cookie recipe that’s perfect for spring and summer? These lemon raspberry cookies are the ultimate combination of zesty lemon and sweet, juicy raspberries. Soft in the center with a scone-like texture, they’re easy to make and have natural fruit flavor in every bite. Enjoy them as a dessert or as a breakfast treat!
Servings: 16 cookies
Equipment
- 1 Kitchen-Aid Stand Mixer or a hand mixer
Ingredients
Dry Ingredients
- 2½ cups All-purpose flour
- ½ cup Cake flour can subtitute all purpose flour
- ¾ cup Light brown sugar
- ½ cup Granulated sugar
- 1 tablespoon Corn Starch
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ tsp Salt
Wet Ingredients
- ½ cup Unsalted butter
- 2 Eggs
- 1 teaspoon Vanilla extract
- 2 tbsp Lemon juice
- 1 Whole lemon zested
- 1 cup Frozen raspberries crushed
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- In a stand mixer or hand mixer, cream butter and sugar together until light and fluffy (about 2–3 minutes)
- Add the egg, lemon juice, lemon zest, and vanilla extract. Mix until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the frozen raspberries.
- Drop 2 tablespoon-sized dough balls onto your baking sheet, leaving space between each.
- Bake for 14–16 minutes, or until the edges are lightly golden and the centers are set.
