Lemon Raspberry Sugar Cookies (Print Version)

Soft, chewy cookies with bright lemon and juicy raspberries. Sweet, tangy treats perfect for warm weather.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/2 cups all-purpose flour
02 - 1/2 teaspoon baking powder
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 1 1/4 cups granulated sugar
07 - 1 large egg
08 - 2 teaspoons fresh lemon zest
09 - 2 tablespoons fresh lemon juice
10 - 1 teaspoon pure vanilla extract

→ Add-ins

11 - 1 cup fresh raspberries, halved if large
12 - 2 tablespoons granulated sugar for rolling

# Step-by-step Instructions:

01 - Preheat the oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until well blended.
03 - In a large bowl, beat the softened butter and 1 1/4 cups sugar with an electric mixer until light and fluffy, about 2-3 minutes.
04 - Add the egg, lemon zest, lemon juice, and vanilla extract to the butter mixture, beating until fully incorporated.
05 - Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until the flour disappears. Do not overmix.
06 - Gently fold in the raspberries with a spatula, being careful not to crush them.
07 - Scoop tablespoon-sized portions of dough, roll gently into balls, and roll each ball in the remaining 2 tablespoons sugar to coat evenly.
08 - Place dough balls 2 inches apart on the prepared baking sheets to allow for spreading.
09 - Bake for 11-13 minutes, or until the edges are just starting to turn golden brown but centers remain soft.
10 - Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

# Expert Advice:

01 -
  • The combination of tart lemon and sweet raspberries creates the perfect balance of bright and comforting flavors
  • These cookies stay incredibly soft for days, making them ideal for sharing or keeping all to yourself
02 -
  • Do not overmix the dough after adding the flour or your cookies will become tough instead of tender
  • Using frozen raspberries without thawing prevents them from bleeding too much into the dough
03 -
  • Chill your dough for 30 minutes before baking if your kitchen is very warm to prevent spreading
  • The cookies are done when the edges are set but the centers still look slightly underbaked

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