Lemon Raspberry Cookies
Delightful soft-baked cookies combining zingy lemon and sweet raspberries for an irresistible treat.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
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
- Preheat your oven to 350°F (175°C).
- Cream together the softened butter and granulated sugar until light and fluffy—about 2-3 minutes.
- Add the egg and lemon zest until well combined.
- Whisk together the flour, cornstarch, baking soda, and salt in a separate bowl.
- Combine the dry mixture with the wet mixture, mixing until just combined.
- Fold in the chopped raspberries and raspberry jam.
- Scoop dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes, until edges are lightly golden.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
- 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
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 12g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon cookies, raspberry cookies, soft-baked cookies, dessert