Raspberry and Lemon Cookies

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Chunky Raspberry and Lemon Cookies. Gorgeous fresh Raspberries, picked from the bush, added to this beautiful lemony dough, baked and served, all within half an hour! A quick satisfying bake.

Give it a try, let me know how you get on in the comments or tag me on Instagram, I would love to see your creations.

Raspberry and Lemon Cookies

Prep Time15 mins
Cook Time14 mins
Servings: 18


  • 320 g Plain Flour
  • 200 g Caster Sugar
  • 120 g Unsalted Butter
  • 1/2 tsp baking powder
  • 1/4 tsp bicarbonate of soda
  • 1 tsp Vanilla extract
  • 1/2 tsp Salt
  • 1 Egg
  • Zest of 1 Lemon
  • Juice of 1/2 lemon
  • 2 handfuls Frozen Raspberries


  • Preheat the oven to 180°c
  • Cream the butter and sugar
  • Fold in the flour, bicarbonate of soda, salt and baking powder
  • Add the egg, lemon zest, lemon juice & vanilla extract, mix until you have a thick dough.
  • Fold in the frozen Raspberries
  • Place blobs of dough on your baking tray, flatten to make a cookie type shape ( Tip. Don't handle the dough too much, it gets messy!)
  • Bake in the oven for 14 minutes

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