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Chewy Lemon Raspberry Cookies

A bright, soft cookie with tart lemon and juicy raspberries that are easy to make and deliciously chewy.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 2 3/4 cups all purpose flour Measure by spooning into the cup and leveling off
  • 1 tsp baking powder
  • 1/2 tsp salt
  • Zest of 2 large lemons
Wet Ingredients
  • 1 cup unsalted butter Cream together with sugar until smooth
  • 1 1/2 cups granulated sugar
  • 1 1/2 cups powdered sugar For dusting before serving
  • 2 large eggs
  • 4 tbsp fresh lemon juice
  • 2 tsp vanilla extract
Add-ins
  • 1 cup frozen raspberries Use frozen to maintain shape and color

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the butter and granulated sugar until smooth.
  3. Beat in the eggs, fresh lemon juice, and vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, salt, and lemon zest.
  5. Gradually blend the dry ingredients into the wet ingredients.
  6. Gently fold in the frozen raspberries.
  7. Scoop tablespoon-sized portions onto a baking sheet lined with parchment paper.
Baking
  1. Bake for 12-15 minutes or until the edges are lightly golden.
  2. Let cool for a few minutes, then dust with powdered sugar before serving.

Notes

Serve cookies warm or at room temperature alongside tea, lemonade, or light coffee. Store cooled cookies in an airtight container at room temperature for up to 3 days, or freeze for up to 2 months. Tips include using frozen raspberries to maintain the texture and measuring flour correctly.