Lemon and Raspberry Cookies

Preparation/cooking time: ca. 25m + Bake: ca. 20m

For 16 pieces

Nutritional Information

Contains 185 Kcal, 2g Protein, 26g Carbohydrates, 8g Fat


  • 1 pack lemon cake mix
  • 150 g butter, soft
  • 1 fresh egg yolks
  • 2 tbsp. water
  • 200 g frozen raspberries
  • 1 fresh egg whites

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  • Place the baking mixture (without the icing sugar) in a bowl. Add the butter, mix and, using your hands, rub together to form a crumbly mixture.
  • Stir the egg yolk into the water, add and mix. Carefully fold in the raspberries. Using a small ice cream scoop, shape the dough into about 16 half-balls and place on two oven trays lined with baking paper, leaving enough space between each half-ball.
  • Bake for approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, cool on a cooling rack.
  • Mix the icing sugar well with the egg white and divide onto the cookies in strips.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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