Go Back
Begin by preheating your oven to 350°F (175°C). This step is crucial as it ensures that your cookies bake evenly and develop that delightful golden brown color. While the oven heats, line two baking sheets with parchment paper or silicone baking mats. This not only prevents the cookies from sticking but also helps in achieving a perfectly crisp edge. If you don’t have parchment paper, ensure your baking sheets are well-greased to facilitate easy removal of the cookies.

Lemon Raspberry Cookies

Discover the magic of Lemon Raspberry Zing Cookies, where zesty lemon meets sweet raspberries in a delightful treat! These cookies are not only easy to make but are bursting with flavor in every bite. Perfect for any occasion, they capture the essence of summer and offer a refreshing twist on traditional sweets. Enjoy them with a cup of tea or as a bright addition to your dessert table. Get baking today! #Cookies #LemonRaspberry #Baking #Dessert #SummerTreats #HomemadeGoodness
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened

1 cup granulated sugar

1/2 cup brown sugar, packed

2 large eggs

Zest of 2 lemons

2 tablespoons lemon juice

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup fresh raspberries (or frozen, thawed)

1/2 cup powdered sugar (for dusting, optional)

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

      Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

        Mix in the lemon zest, lemon juice, and vanilla extract until well blended.

          In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring until just combined.

            Gently fold in the fresh raspberries, being careful not to mash them too much.

              Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.

                Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden.

                  Remove the cookies from the oven and let them cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

                    If desired, dust the cooled cookies with powdered sugar for a sweet finishing touch.

                      Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies