Raspberry Lemon Cookie Recipe for Festive Baking
Soft, chewy lemon cookies swirled with tart raspberry and rolled in powdered sugar for a perfect crinkled finish. Fruity, tangy, and irresistible.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (includes chilling)
- Yield: 24 cookies 1x
Ingredients
2 ¼ cups all-purpose flour
2 tsp baking powder
¼ tsp salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp lemon zest
2 tbsp fresh lemon juice
1 tsp vanilla extract
½ cup freeze-dried raspberries, crushed
½ cup powdered sugar (for rolling)
Instructions
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In a bowl, whisk flour, baking powder, and salt.
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In another bowl, cream butter and sugar until fluffy.
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Add eggs, lemon zest, juice, and vanilla. Mix well.
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Gradually add dry ingredients to wet. Mix until combined.
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Fold in crushed raspberries.
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Chill dough for at least 1 hour.
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Preheat oven to 350°F (177°C). Line baking sheets with parchment.
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Scoop dough into 1½ tbsp balls. Roll in powdered sugar.
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Place on baking sheets 2 inches apart.
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Bake 10–12 minutes until edges are set and tops are crinkled.
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Cool on pan 5 minutes, then transfer to wire rack.
Notes
Chill dough thoroughly. Store cookies in airtight container up to 5 days.