How to make it

  • Preheat oven to 350 degrees.
  • Sift together first 3 ingredients into a large bowl. Set aside.
  • In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding and gelatin, mixing well. Add eggs, then lemon extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in dried raspberries until well blended.
  • Using a standard ice cream scoop (2 oz), or rounded tablespoons, drop dough onto an un-greased parchment lined baking sheet.
  • For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-size cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
  • *One thing I have learned in my cookie creating adventure is my taste does not always coincide with the tastes of others. Case in point: I happen to like dried raspberries; however, many people find the seeds objectionable. That being said, the dried raspberries may be omitted in this recipe. I enjoy the burst of raspberry flavor when I bite into the dried raspberries. If you find the seeds off-putting, feel free skip them.
  • IF you choose to add dried raspberries to the recipe, but have difficulty finding them, you can purchase really tasty dried raspberries from the Amazon link at the right-hand side of my blog.
  • (Stoneridge Orchards) I have tried several varieties, and believe these are the best.

Reviews & Comments 3

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    " It was excellent "
    jett2whit ate it and said...
    Adding all these great cookies to cookie swap a rama group!
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    " It was excellent "
    momo_55grandma ate it and said...
    luv lemon cookies addition Raspberrys a plus high5 thanks
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  • 22566 8 years ago
    I like raspberry tea,and and with this raspberry cookie it would be very nice,as the weather is warming up to set out on the deck and enjoy.

    Thank-you for another great cookie.

    Kind Regards

    Was this review helpful? Yes Flag

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