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–+ servings
Lemon Raspberry Cookies

Lemon Raspberry Cookies – Soft, Tangy Bliss in Every Bite

Lemon Raspberry Cookies are soft, chewy delights that strike a balance between tart and sweet, ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1 cup Granulated Sugar Substitute with coconut sugar for a lower glycemic index.
  • 1 tablespoon Lemon Zest Fresh lemons are ideal.
  • 1/2 cup Butter (room temperature) Use vegan butter for a dairy-free version.
  • 1/2 cup Brown Sugar Can be replaced with coconut sugar.
  • 1 large Egg Yolk Avoid using the whole egg.
  • 1 tablespoon Lemon Juice Fresh juice is best.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla extract.
  • 1/4 teaspoon Salt
  • 1 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 1/2 cups All-Purpose Flour Consider using gluten-free flour if needed.
  • 1 cup Frozen Raspberries (chopped) Using frozen minimizes color bleed.
For Topping
  • 1 teaspoon Flaked Salt For sprinkling.

Equipment

  • mixing bowl
  • Baking sheets
  • Parchment paper
  • Hand Mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, combine granulated sugar and lemon zest, rubbing together until fragrant.
  3. Add room-temperature butter and brown sugar, mix on medium speed until light and fluffy, about 3-4 minutes.
  4. Mix in the egg yolk, fresh lemon juice, and vanilla extract until just combined, about 1 minute.
  5. In a separate bowl, whisk together salt, baking powder, baking soda, and flour. Gradually add to wet ingredients and mix until just combined.
  6. Gently fold in frozen raspberries using a spatula, being careful not to crush them.
  7. Scoop the dough into 3-tablespoon balls and place them 2 inches apart on the baking sheets. Lightly sprinkle flaked salt over the tops.
  8. Bake for 12-15 minutes until edges are golden. Let cool on sheets for a few minutes before transferring to wire racks.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 70mgPotassium: 50mgFiber: 1gSugar: 8gVitamin A: 100IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg

Notes

Ensure butter is at room temperature and avoid overmixing the dough for the best texture.

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