Raspberry Lemon Cookies

BAKE.EAT.REPEAT (49)
Liz Y.: "These were so good! Super simple. Followed the re…" Read More
10Ingredients
30Minutes
200Calories

Ingredients

US|METRIC
  • 1/2 cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla
  • 1 large egg
  • 1/2 lemon zest (and juice)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups all purpose flour
  • 3/4 cup frozen raspberries (coarsely chopped)
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    NutritionView More

    200Calories
    Sodium3% DV80mg
    Fat12% DV8g
    Protein4% DV2g
    Carbs10% DV30g
    Fiber4% DV1g
    Calories200Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol40mg13%
    Sodium80mg3%
    Potassium40mg1%
    Protein2g4%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate30g10%
    Dietary Fiber1g4%
    Sugars17g34%
    Vitamin A6%
    Vitamin C4%
    Calcium2%
    Iron6%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(49)

    Liz Y. 6 days ago
    These were so good! Super simple. Followed the recipe exactly.
    Ella 10 days ago
    Super good! I used a little less sugar though and the turned out perfect!
    Ellen Lasser 17 days ago
    These cookies are really good and very pretty. Be sure to follow all the tips. I added 1/8 c extra sugar based on the other reviews.
    Calahan Hardy a month ago
    wonderful recipe! lovely outcome! only recommend using alittle bit more sugar! :)
    CraftyHomeChef a month ago
    Amazing! They came out a bit underdone, but that’s probably just my oven
    Samantha Pilon 2 months ago
    They were amazing definitely making again
    Hilary Dary 2 months ago
    i used gluten free flour. they were amazing
    Juliana Slater 2 months ago
    Ok cookies, not very sweet but very fluffy. I added an extra two teaspoon of lemon juice and a half cup of water because the batter was very crumbly and it needed more lemon flavor. Will make again? Maybe, but with more sugar next time
    Julia 3 months ago
    Straightforward to make but I think I may have used too much lemon juice in my batch. If you are using a large lemon you may need less than half a fruit. They definitely do have more of a scone texture and taste.
    Tim 3 months ago
    Taste was good. I prefer cookies with more substance and texture. Maybe next time will add 3/4 cup oatmeal. A lot of work for two dozen cookies.
    Miruna 3 months ago
    They are pretty yummy! I would recommend!
    alissa kerr 3 months ago
    Absolutely delicious! Very soft and cakes, with a lovely fresh flavor.
    Magnolia Clark 3 months ago
    They are delicious the next batch I am going to add a touch more lemon juice and chop the raspberries just a little more
    Johnson 4 months ago
    Turned out great! They were a little bit runny in the oven... I will modify it next time. I also used cherries instead of raspberries and turned out amazing! Will make again!
    David 4 months ago
    Super tasty and easy to make.
    Stocks 4 months ago
    found them a bit runny so would need to modify next time
    Sofia 5 months ago
    I loved these cookies! I’ve made them twice and freeze them until I need them. It takes a bit long to make, but it’s worth it. I’m definitely making these again.
    Amazing! Super delicious! I will say it took a bit longer than advertised
    I did 2 batches of this - One as described here, and the second a keto version where I substituted almond flour for regular flour and A sweetener for sugar. The keto version actually turned out better than the original version. They were a little soggy but that may have been because I took it out of the oven too soon. I would definitely make the keto version again.
    Shaine Merriman 6 months ago
    These were really good. But didn't know if you were supposed to roll the dough into balls.
    Savi Botelho 6 months ago
    absolutely delicious even when i had to use an egg substitute. a nuce crispy outside with a soft airy inside. perfect balance of the two fruits
    Victoria 6 months ago
    Easy to put together and pretty color :) Cut down the sugar and doubled the recipe
    Sherrie Boren 6 months ago
    turned out great, doubled the recipe tho. Im glad I did too
    Darren 6 months ago
    They never flattened out at all, had to flatten them by hand and put them back in oven longer.
    Ashling 6 months ago
    These are amazing! They turn out great, the lemon is a little hard to know how much to put in since it says half a lemon juiced and zested. You can taste the raspberry and it turned out a pretty pink-ish purple. Loved making these, super easy. Next time I’m going to try to add a lemon frosting to see how that tastes, since the lemon is a little faint.
    Hi Anaya 7 months ago
    Great. Tastes shortbread like... not sure what I did wrong
    Sam G. 7 months ago
    Very good! Love raspberries so much
    Megan A. 7 months ago
    very good cookies...like the zestiness of the lemon...soft like a cake cookie
    Yvonne 7 months ago
    Really liked these cookies, though they are very far from the "white" in the picture. I used freeze-dried raspberries and they worked well. I had no trouble with the dough because I put it in the fridge overnight. I might add a bit more lemon next time, but they're awfully good as they are! Will certainly keep this in my keeper file.
    Shields 7 months ago
    Awesome! So tasty! Needed a little more baking soda/powder. The first batch didn’t spread much