Lemon Raspberry Cookies

Lemon Raspberry Cookies are the perfect combination of bright, zesty lemon and sweet, juicy raspberries, making them an irresistible treat for any occasion. These soft, chewy cookies are packed with vibrant lemon flavor and dotted with bursts of fresh raspberries, creating a delightful balance of sweet and tart in every bite. Whether you’re baking for a special event, a casual gathering, or just a sweet snack, these cookies are sure to be a hit with everyone.

INGREDIENTS:

For the cookies:

1 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tablespoon lemon zest (from about 1 lemon)

1 tablespoon fresh lemon juice

1/2 teaspoon vanilla extract

1/2 cup fresh raspberries (or frozen, thawed and drained)

For the glaze (optional):

1/2 cup powdered sugar

1 tablespoon lemon juice

1/2 teaspoon lemon zest

DIRECTIONS:

Make the cookie dough:

Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.

Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.

Add the wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.

Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Add the raspberries: Gently fold in the raspberries, being careful not to crush them too much …