Easy Melt-in-Your-Mouth Lemon Raspberry Cookies
Tender, buttery cookies bursting with bright lemon zest and juicy fresh raspberries, perfect for a quick homemade treat that melts in your mouth.
- Prep Time: 10 minutes
- Cook Time: 14 minutes
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup (227 grams) unsalted butter, softened
- 3/4 cup (150 grams) granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- Zest of 1 large lemon
- 2 cups (250 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup (125 grams) fresh raspberries
Instructions
- Take the butter and egg out of the fridge about 30 minutes before starting to bring them to room temperature. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- In a large bowl, beat 1 cup (227 g) softened unsalted butter with 3/4 cup (150 g) granulated sugar until light and fluffy, about 3-4 minutes using a hand or stand mixer on medium speed.
- Beat in 1 large room temperature egg, 1 teaspoon pure vanilla extract, and zest from 1 large lemon. Mix until just combined and aromatic.
- In a separate bowl, whisk together 2 cups (250 g) all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon salt.
- Gradually add the dry mix into the wet ingredients, mixing on low speed until just combined. Avoid overmixing.
- Using a silicone spatula, carefully fold in 1 cup (125 g) fresh raspberries, being gentle to avoid crushing them.
- Cover the bowl with plastic wrap and refrigerate the dough for at least 30 minutes.
- Using a tablespoon or small cookie scoop, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12-14 minutes until cookies are lightly golden around the edges but still soft in the center.
- Remove cookies from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
Chill the dough for at least 30 minutes to prevent spreading and maintain a tender texture. Fold raspberries gently to keep them intact and avoid pink dough. If dough is too wet, add an extra tablespoon of flour. For a brighter lemon flavor, add 1 teaspoon fresh lemon juice but avoid making dough too loose. Dough can be refrigerated for up to 2 days before baking.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Fat: 6
- Carbohydrates: 16
- Protein: 1
Keywords: lemon raspberry cookies, easy cookies, homemade cookies, lemon zest, fresh raspberries, melt-in-your-mouth cookies, quick dessert