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Chewy Lemon Raspberry Cookies

These Chewy Lemon Raspberry Cookies are bright, soft, and easy to bake, blending tart lemon and sweet raspberry in a chewy bite, perfect for snacks or parties.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 2 tbsp Zest of 2 large lemons Approximately 2 tbsp of lemon zest.
  • 1 cup Frozen raspberries Use frozen raspberries to prevent color bleed.
  • 2 large Eggs
  • 4 tbsp Fresh lemon juice From the lemons used for zest.
  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 cups Granulated sugar You can reduce by 1/4 cup if less sweetness is desired.
  • 1 1/2 cups Powdered sugar For rolling after baking.
  • 1/2 tsp Salt
  • 2 tsp Vanilla extract
  • 1 cup Unsalted butter Softened.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the unsalted butter and granulated sugar until light and fluffy.
  3. Add the eggs, vanilla extract, lemon zest, and lemon juice, and mix until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients until just combined.
  5. Fold in the frozen raspberries.
  6. Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
  7. Bake for 12-15 minutes or until the edges are lightly golden.
  8. Let cool slightly, then roll in powdered sugar.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a tray, then move to a freezer bag for up to 2 months. Thaw at room temperature before serving. For variations, add white chocolate chips or replace raspberries with blueberries or chopped strawberries.