Lemon Raspberry Crinkle Cookies with Powdered Sugar
Soft, citrusy cookies with a pop of raspberry and a signature crinkle top. These lemon raspberry crinkle cookies are tart, sweet, and absolutely perfect for warm-weather gatherings or holiday trays.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes
- Yield: 24 cookies 1x
Ingredients
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2 ¼ cups all-purpose flour
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1 tsp baking powder
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½ tsp baking soda
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½ tsp salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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2 large eggs
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Zest of 2 lemons
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2 tbsp fresh lemon juice
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1 tsp vanilla extract
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½ cup crushed freeze-dried raspberries
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¼ cup granulated sugar (for rolling, optional)
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¾ cup powdered sugar (for rolling)
Instructions
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Whisk flour, baking powder, baking soda, and salt in a bowl.
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Cream butter and sugar until light and fluffy.
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Add eggs, lemon zest, lemon juice, and vanilla. Mix until combined.
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Gradually add dry ingredients. Fold in freeze-dried raspberries.
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Chill dough for 1–2 hours.
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Roll dough into balls. Coat in granulated sugar (optional), then powdered sugar.
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Bake 10–12 minutes until cracked and set on the edges.
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Cool 5 minutes on the pan, then transfer to a rack.
Notes
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Dough can be made ahead and refrigerated for up to 48 hours.
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Use lemon extract for extra lemon punch.
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Freeze baked or unbaked cookies for up to 2 months.