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Lemon Raspberry Cookies

Delightful soft-baked cookies combining zingy lemon and sweet raspberries for an irresistible treat.

Ingredients

Scale
  • 1 cup Unsalted Butter (Softened – 227g)
  • 1 cup Granulated Sugar (200g)
  • 1 Large Egg (Room temperature)
  • 2 tbsp Lemon Zest (Approx. 2 lemons – 12g)
  • 2.5 cups All-Purpose Flour (312g)
  • 2 tsp Cornstarch (5g)
  • 1/2 tsp Baking Soda (3g)
  • 1/2 tsp Salt (3g)
  • 1/2 cup Fresh Raspberries (Finely chopped – 65g)
  • 3 tbsp Raspberry Jam (Seedless preferred – 60g)
  • 1/4 cup Powdered Sugar (For dusting)

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Cream together the softened butter and granulated sugar until light and fluffy—about 2-3 minutes.
  3. Add the egg and lemon zest until well combined.
  4. Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl.
  5. Combine the dry mixture with the wet mixture, mixing until just combined.
  6. Fold in the chopped raspberries and raspberry jam.
  7. Scoop dough onto a baking sheet lined with parchment paper.
  8. Bake for 12-15 minutes, until edges are lightly golden.
  9. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
  10. Dust with powdered sugar before serving.

Notes

These cookies can be soft when they come out of the oven; they firm up as they cool.

Nutrition

Keywords: lemon cookies, raspberry cookies, soft-baked cookies, dessert