I’ve got a ton of meyer lemons growing on my tree and wanted to switch things up instead of making lemon bars, lemon curd, etc. Thanks to my Pinterest binge I came across these heavenly looking raspberry-lemon cookies, and they definitely lived up to the expectation. These cookies are super soft and just the right amount of sweet. Raspberry + lemon is truly a winning combo.
Some slight modifications from the original recipe, but for the most part I followed it to the tee. You’ll need:
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 egg
- 1 meyer lemon, zest and juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups flour
- 1 cup frozen raspberries, chopped
First, preheat your oven to 350 degrees. Keep the raspberries in the freezer right until you need them! Once they start to thaw they turn into a sticky, mushy mess.
Cream the butter and sugar together until it’s nice and fluffy.
Add the vanilla, egg, lemon juice, and lemon zest and beat the mixture until it’s smooth. Mix your dry ingredients in another bowl and add those to your wet mixture.
Take your raspberries out of the freezer and give them a suuuuuper rough chop. Like just go through them once with your knife to break them up a bit.
Carefully add your raspberries to the cookie dough. I used a spoon to gently fold them in, so I wouldn’t crush them too much. Your finished dough will be pretty sticky, but it’s loose enough that you can just drop a heaping tablespoon of dough onto your prepared baking sheet and they’ll flatten out as they bake.
Bake the cookies for 15 minutes, or until the edges have browned slightly and the top isn’t shiny. Let them cool on a baking rack and dig in!