Lemon and raspberry cookies

Total time: 45m
Preparation Time: 25m

For 16 piece

Nutritional Information

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


  • Cake mix
  • 1 pack lemon cake mix
  • 150 g butter, soft
  • 1 fresh egg yolks
  • 2 tbsp water
  • 200 g frozen raspberries
  • Icing
  • 1 fresh egg white
  • icing sugar from the baking mix

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  • Cake mix

    Place the baking mixture (without the icing sugar) in a bowl. Add the butter, mix and, using your hands, quickly 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 mix into about 16 half-balls and place on two oven trays lined with baking paper, leaving enough space between each half-ball.
  • Bake

    Bake for approx. 20 mins. in an oven preheated to 180°C (convection). Remove from the oven, allow to cool on a cooling rack.
  • Icing

    Mix the icing sugar well with the egg white and spread onto the cookies in strips.
  • Tip:

    Instead of the ice cream scoop, use two tablespoons to shape the mix into nuggets.

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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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