Ingredients
Scale
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 cup granulated sugar
- 1/2 cup unsalted butter, room temperature
- 1 tbsp lemon zest
- 1/4 cup fresh lemon juice
- 1 cup fresh raspberries
- 2 large eggs
Instructions
- Prep: Preheat oven to 350Β°F, line baking sheets, whisk flour and baking powder
- Mix Base: Cream butter and sugar until fluffy, beat in eggs, add lemon zest and juice
- Combine: Gradually add dry ingredients, fold in raspberries gently
- Bake: Scoop dough 2 inches apart, bake 12-15 minutes until golden edges
Notes
- Use fresh raspberries for best texture – frozen berries release excess moisture making cookies soggy.
- Ensure butter is at room temperature for proper creaming – leave out 2-3 hours before baking.
- Chill dough for 15 minutes if too sticky to handle easily.
- Cool completely on baking sheets before transferring to prevent breaking.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving (6 cookies)
- Calories: 485 calories
- Sugar: 52g
- Sodium: 180mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 140mg
Keywords: lemon raspberry cookies, fresh raspberry cookies, citrus cookies, homemade cookies, soft cookies, lemon cookies