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Lemon Raspberry Cookies

Delightful cookies bursting with the fresh flavors of lemon and raspberry, perfectly crispy on the outside and chewy on the inside.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 120
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup unsalted butter, softened Can substitute with coconut oil.
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 tablespoon lemon zest
  • ¼ cup lemon juice
  • 1 cup fresh raspberries Be cautious not to break them while folding.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy—about 2-3 minutes.
  3. In a separate bowl, whisk together the flour, baking soda, and salt.
  4. Gradually add the dry ingredients to the creamed butter and sugar, mixing until just combined.
  5. Fold in the lemon zest and lemon juice, mixing until well incorporated.
  6. Gently fold in the fresh raspberries, being cautious not to break them too much, as you want those beautiful bursts in your cookies.
  7. Using a tablespoon or cookie scoop, drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake in your preheated oven for 12-15 minutes or until the edges are golden and the centers are slightly soft.
  2. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for up to one week or freeze for up to three months. To reheat, place in a warm oven at 300°F (150°C) for about 5 minutes.