Description
These Easter Lemon Raspberry Cookies are soft, bright, and bursting with spring flavor. Fresh lemon zest and juicy raspberries create a sweet-tart balance, making these cookies a beautiful and festive treat for Easter celebrations.
Ingredients
Scale
Ingredients
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3/4 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tbsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tsp vanilla extract
- 1/2 cup fresh or frozen raspberries (do not thaw if frozen)
- 1/2 cup white chocolate chips (optional)
- Pastel sprinkles (optional, for Easter decoration)
Instructions
Instructions
- Preheat oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking powder, baking soda, and salt.
- Cream butter and sugars: In another bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in egg, lemon zest, lemon juice, and vanilla extract.
- Combine: Gradually add dry ingredients to form a soft dough.
- Fold in raspberries: Gently fold in raspberries, white chocolate chips, and sprinkles if using.
- Shape cookies: Scoop dough onto baking sheet, spacing apart.
- Bake: Bake for 10–12 minutes until edges are lightly golden.
- Cool: Let cookies cool before serving.
Notes
Keep raspberries frozen if using frozen to prevent excess moisture. Handle dough gently to avoid breaking the berries. For extra brightness, drizzle with a light lemon glaze after baking.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: easter cookies, lemon raspberry cookies, spring cookies, fruity cookies, soft cookies
