Sweet Biscuits: Lemon Raspberry Crinkle Cookies
Soft and citrusy lemon raspberry crinkle cookies with a tender center, powdered sugar crust, and bursts of fruity flavor. Perfect for spring or any sweet occasion.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 1 hour 30 minutes (including chilling)
- Yield: 24 cookies 1x
Ingredients
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tbsp fresh lemon juice
1 tbsp lemon zest
1 tsp vanilla extract
2 cups all-purpose flour
2 tsp baking powder
1/4 tsp salt
3/4 cup fresh raspberries or 1/2 cup freeze-dried raspberries
1/2 cup powdered sugar, for rolling
Instructions
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In a bowl, cream butter and sugar until fluffy.
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Beat in eggs one at a time. Add lemon juice, zest, and vanilla.
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In a separate bowl, whisk together flour, baking powder, and salt.
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Gradually mix dry ingredients into wet until just combined.
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Gently fold in raspberries.
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Cover dough and chill for at least 1 hour.
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Preheat oven to 350°F (175°C) and line baking sheets with parchment.
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Roll dough into balls and coat generously in powdered sugar.
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Bake for 10–12 minutes, until tops are crinkled and edges are set.
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Cool on tray 5 minutes before transferring to a wire rack.
Notes
Use freeze-dried raspberries for brighter color and flavor without extra moisture. Chill dough thoroughly for best crinkle effect.