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–+ servings
Plate of lemon raspberry cookies on a wooden table.

Lemon Raspberry Cookies

Tart, tangy and sweet these Raspberry lemon cookies are a delicious and refreshing treat. Made with real lemon and real raspberries this no chill dough is super easy to make.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Dessert
Cuisine American
Servings 36 cookies

Equipment

  • Mixing bowl
  • Stand or Hand Mixer
  • Measuring Spoons
  • measuring cups
  • Spoon or Spatula
  • cookie sheet

Ingredients
  

  • 2.5 Cups Flour
  • .25 teaspoons Salt
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Extract
  • 1 tablespoon Lemon Zest
  • 1.25 teaspoon Baking Soda
  • .75 Cup Brown Sugar
  • 1.25 Cups White Sugar
  • 2 Eggs
  • 1 Cup Butter
  • .75 Cups Chopped Raspberries frozen

Instructions
 

  • If necessary, grease the cookie sheet. Preheat the oven to 350 degrees Fahrenheit.
  • Add 1.25 cups white sugar, .75 cups brown sugar and 1 cup softened butter to a mixing bowl. Cream butter and sugar together at medium high speed for 2 - 3 minutes until light and fluffy.
  • Add 2 eggs, 1 teaspoon vanilla and 1 teaspoon lemon extract to the mixing bowl. Mix together until well combined on medium speed.
  • Add in 2.5 cups flour, 1 tablespoon lemon zest, 1.25 teaspoons baking soda and .25 teaspoons salt slowly into the mixing bowl while mixing on low speed until well combined.
  • Add .75 cups chopped raspberries into the dough and fold them in.
  • Use a tablespoon or cookie scoop to scoop out 1.5 tablespoon sized balls of dough.
  • Place balls of dough on the baking sheet a few inches apart.
  • Bake for 10 - 12 minutes at 350 degrees Fahrenheit or until edges are firm and light brown.

Notes

Tips:
  • Don't bake them too much - you want chewy cookies, so make sure not to overcook them. When you remove them from the oven, centers should still be soft. They will continue to cook and firm up as the cool.
  • Careful when mixing - the dough can tend to be a little wet, so you want to do everything you can to avoid the cookies spreading. Make sure not to overmix when adding ingredients in.
  • If dough is wet - if your dough is a little wet, you can add a smidge of flour to the dough or chill it in the fridge or freezer.
  • Use frozen raspberries  - we tested this with frozen, partially frozen and fresh raspberries.  If the raspberries are not frozen it makes the dough very wet and the cookies spread.
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Nutrition information provided is just an estimate and may vary based on specific ingredients used.