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Easy Lemon Raspberry Cookies

Easy Lemon Raspberry Cookies

Bright, buttery lemon cookies studded with tangy freeze-dried raspberries and creamy white chocolate. Crisp edges, soft centers, big lemon flavor—no chill required.
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Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes
Servings: 18
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 0.75 cup unsalted butter, softened room temperature
  • 1 cup granulated sugar
  • 0.25 cup light brown sugar packed
  • 1 egg large egg room temperature
  • 1 tablespoon lemon zest from about 1 large lemon
  • 2 tablespoon lemon juice freshly squeezed
  • 1 teaspoon vanilla extract
  • 2.25 cup all-purpose flour spooned and leveled
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon fine salt
  • 1.25 cup freeze-dried raspberries, lightly crushed do not use fresh raspberries
  • 0.75 cup white chocolate chips optional
  • 0.25 cup granulated sugar optional, for rolling

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk flour, baking powder, baking soda, and salt; set aside.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and fluffy, about 2 to 3 minutes.
  • Beat in the egg, lemon zest, lemon juice, and vanilla until smooth.
  • Add the dry ingredients and mix on low just until a soft dough forms; do not overmix.
  • Fold in the crushed freeze-dried raspberries and white chocolate chips (if using) until evenly distributed.
  • Scoop dough into 1.5 tablespoon portions and, if desired, roll the tops in granulated sugar. Arrange 2 inches apart on prepared sheets.
  • Bake 10 to 12 minutes, until edges are set and centers look slightly soft. Rotate pans halfway through for even baking.
  • Cool on the baking sheet for 5 minutes, then transfer cookies to a wire rack to cool completely.
  • Optional: For extra lemon pop, lightly zest a bit more lemon over warm cookies.

Notes

Freeze-dried raspberries give bright flavor without adding moisture, so the cookies stay tender and chewy. If your kitchen is very warm, chill the scooped dough for 15 minutes to reduce spread. Store in an airtight container at room temperature for up to 3 days or freeze up to 2 months.