Bright Lemon Raspberry Drop Cookies
Make these soft, bakery style lemon cookies bursting with fresh raspberry flavor. This easy raspberry cookie recipe delivers bright citrus notes and a satisfying texture.
- Prep Time: 15 min
- Cook Time: 12 min
- Total Time: 27 min
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup fresh or frozen raspberries, gently patted dry
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. This takes about 3 minutes.
- Beat in the egg, vanilla extract, lemon juice, and lemon zest until just combined.
- In a separate medium bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just incorporated. Do not overmix.
- Gently fold in the raspberries and white chocolate chips, if using. If using frozen raspberries, do not thaw them first.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. These are soft drop cookies, so they will spread.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown and the centers look set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- For a stronger lemon flavor, increase the lemon zest to 1 1/2 tablespoons.
- If you prefer a slightly crisper edge, bake for an additional minute.
- To make a simple glaze, whisk together 1 cup powdered sugar, 2 tablespoons lemon juice, and 1 teaspoon milk until smooth. Drizzle over cooled cookies.
- If you want to avoid the cookies spreading too much, chill the dough for 30 minutes before scooping.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 15g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0.3g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
Find it online: https://www.purecookingjoy.com/lemon-raspberry-cookies-recipe/