Hi Ya’ll!

The other night, I came across a great flavored cookie that surprisingly was amazing! During my time in the kitchen, I began contemplating on whether I should make my usual sugar cookies (which I’m heavily addicted to by the way) or try something different. I certainly did not want a cake, cupcake, muffin, or anything in that realm. So I decided to go for a cookie, but was so stuck on the flavor.

After visualizing many types in my head, I just decided to “wing-it” and try something different. I checked my freezer and saw that I had a bit of raspberries left (since I barely use them) and I gave it a go. To me, raspberries are pretty tart and don’t go well with EVERYTHING like blueberries, strawberries, bananas, etc. ,would. So I pulled out the bag of raspberries and just decided to throw a bit in my recipe. I was already making lemon cookies, so why not add a bit more tart-sweetness to it, right?

At first, I was a bit afraid that I had made a huge mistake, but once I allowed them to cool and gave it a try, it was AWESOME! FYI–because I decided to mix the raspberries in the batter a bit more, the entire cookie came out with more of a red streak than just a swirl. Just know that you don’t have to do the same thing I did in terms of mixing in the raspberries, rather, you can just toss them in the batter and you’d get a nice red swirl.

Anyway, these cookies are so soft and chewy. Also, you can flatten them so that they come out like perfectly round/flat cookies, BUT I enjoy a bit of imperfection in mine along with a bit more chunkiness. Haha! You’re individual call, guys!

Well, I’ll definitely try this recipe again and maybe do an even greater twist next time. Who knows?! But in the meantime, I’m going to enjoy another cookie and finish up this blog post!

I hope that you enjoy the recipe and pictures below. Bon Appetite! 


The Components:

• 1/2 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 teaspoon vanilla
• 1 large egg
• 1/2 lemon, zest and juice
• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 3/4 cup frozen raspberries


  1. Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper and set aside until ready!
  2. In a large bowl, cream together the butter and sugar until light and fluffy. This should be about 2-3 minutes or so.
  3. Add the vanilla, egg, lemon zest/juice and continue to mix well (scraping down the sides of the bowl as needed).
  4. Next, add the salt, baking powder, baking soda and flour and mix until combined!
  5. Add in the frozen raspberries and mix well (OR briefly to incorporate them & create a nice swirl).
  6. Scoop the batter by a tablespoonful (a cookie OR ice cream scoop works best). Please note: the batter will be VERY sticky, so if needed, use two spoons to help scoop/release batter on baking sheet.
  7. Bake for 14-16 minutes or until they are just starting to brown on the edges.
  8. **Put the second half of the cookie batter in the fridge until ready to use since it will get even softer as the raspberries thaw.**
  9. Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely.
  10. Top with fresh raspberries (if desired) OR pair it with a nice bowl of ice cream if you’ve got a sweet tooth like me! 🙂


Thanks so much for reading, liking, commenting, and sharing!

Xx♥, S.






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