Soft, pillowy, and cake-like, these amazing raspberry cookies are one of my absolute favorite cookie recipes. Like a breath of fresh air, these lemon raspberry cookies taste different than many of the beloved cookie classics (like chocolate chip or snickerdoodle). They taste like summer. Don’t worry, though. These are still cookies. Buttery, sweet, and perfectly soft cookies complemented by fresh lemon and tart raspberries. This is a cookie recipe you will find yourself making over and over.
In the bowl of a stand mixer, cream together the butter and sugar on medium power until light and fluffy. Reduce to low speed and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides of the bowl when needed.
In a separate mixing bowl, sift together the baking powder, baking soda, and flour. With the mixer on low, slowly add the dry ingredients to the wet ingredients until just combined. Use a rubber spatula or wooden spoon and mix in the frozen raspberries.
Using a cookie scoop, drop the dough onto the prepared cookie sheet (approximately 1 heaping tablespoon per cookie). The dough is extremely sticky so it is much more difficult, messy, and time-consuming to use a regular spoon, so use a scooper if you have one.
Bake for approximately 14-16 minutes or until they are no longer shiny on the top and they are just starting to turn golden brown around the edges.