Description
Soft, chewy, and bursting with citrusy zing and juicy raspberries, these lemon raspberry crinkle cookies are the perfect sweet treat for any season.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tablespoon fresh lemon zest
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- ¾ cup fresh raspberries
- Powdered sugar, for rolling
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, and salt.
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in raspberries, being careful not to break them too much.
- Scoop tablespoon-sized portions of dough, roll into balls, and coat generously in powdered sugar.
- Place dough balls 2 inches apart on the baking sheets and bake for 10 to 12 minutes.
- Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- If dough is sticky, chill it for 15 minutes before rolling.
- Don’t overbake or cookies will lose their soft texture.
- Use a cookie scoop for uniform size and even baking.
- Double the batch and freeze extras for future baking sessions.
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10g
- Sodium: 45mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1.5g
- Cholesterol: 20mg
Keywords: lemon raspberry cookies, crinkle cookies, citrus cookies, raspberry desserts, easy cookie recipe