Lemon Raspberry Cookies Recipe
If you are on the hunt for a delightful treat that perfectly balances zesty brightness with sweet, juicy bursts, the Lemon Raspberry Cookies Recipe is exactly what you need. These cookies offer a tender crumb infused with fresh lemon zest and juice, complemented by the vibrant pop of raspberries in every bite. Whether you’re baking for a sunny afternoon or a cozy gathering, this recipe brings together simple ingredients and effortless steps to create a crowd-pleasing snack that feels like sunshine wrapped in a cookie.
Ingredients You’ll Need
The magic of these Lemon Raspberry Cookies lies in their simplicity. Each ingredient plays a key role, from the buttery richness that forms the base to the fresh lemon and raspberries that brighten the whole experience. Get ready to whip up a batch with just a handful of essentials.
- 1 cup all-purpose flour: the foundation that gives structure and tenderness.
- 1 tsp baking powder: helps your cookies rise just enough for a soft, tender bite.
- 1/4 tsp salt: balances and enhances the flavors throughout the cookie.
- 1/2 cup unsalted butter, softened: delivers rich moisture and that classic cookie softness.
- 1/2 cup granulated sugar: adds sweetness and helps with a slight crisp on the edges.
- 1/4 cup brown sugar: brings caramel notes and depth to the sweetness.
- Zest of 1 lemon: packs in vibrant citrus aroma and brightness.
- 2 tbsp fresh lemon juice: infuses a fresh tartness that wakes up your palate.
- 1 large egg, room temperature: binds all ingredients together for perfect texture.
- 1 tsp vanilla extract: adds a warm, sweet backbone to the lemon and raspberry flavors.
- 3/4 cup fresh or frozen raspberries: delivers juicy, tangy bursts that make each cookie irresistible.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Preheat and Prepare Dry Ingredients
Begin by warming your oven to 350°F (175°C) to ensure it’s ready by the time your dough is prepped. In a separate medium bowl, whisk together the flour, baking powder, and salt. This combo sets the foundation for the perfect texture — light but sturdy enough to hold those beautiful raspberries.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream your softened butter with the granulated and brown sugars until the mixture is light and fluffy. This step takes around 3 minutes but is crucial for giving your cookies that melt-in-your-mouth quality with a subtle crunch on the edges.
Step 3: Add the Flavor Boosters
Mix in the egg, vanilla extract, lemon zest, and fresh lemon juice with the butter and sugars. This blend creates the vibrant, citrusy heart of the cookie. The lemon’s fresh zing combined with vanilla’s warmth makes for an unforgettable flavor combo.
Step 4: Combine Wet and Dry Ingredients
Gradually fold the dry ingredients into the wet mixture, taking care not to overmix. Overworking the dough can make the cookies tough, so just combine until you no longer see dry flour patches.
Step 5: Gently Fold in the Raspberries
Delicately fold in the raspberries, whether fresh or frozen. This tender step ensures the berries remain mostly intact, providing juicy pops throughout rather than blending into the dough completely.
Step 6: Scoop and Bake
Drop spoonfuls of the dough onto lined baking sheets, spacing them about two inches apart to allow room for spreading. Bake for 10-12 minutes until the edges turn a light golden brown. A quick tip: keeping an eye on the color helps avoid overbaking since you want soft centers.
Step 7: Cool Before Enjoying
Once out of the oven, transfer your cookies onto wire racks to cool completely. This prevents sogginess and allows the flavors to settle, making each bite perfectly balanced between sweet, tart, and buttery.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
Ready to elevate your Lemon Raspberry Cookies Recipe presentation? A light dusting of powdered sugar adds a delicate sweetness and a pretty snowy effect. Alternatively, a drizzle of white chocolate can add a creamy, luscious element that pairs wonderfully with the citrus and berries.
Side Dishes
These cookies shine alongside a cup of hot tea such as Earl Grey or chamomile, which complements the lemon flavor beautifully. For a more indulgent treat, serve them with a scoop of vanilla ice cream or a dollop of whipped cream for an easy dessert that dazzles.
Creative Ways to Present
If you want to impress friends, try arranging these cookies on a platter with fresh lemon slices and raspberries. Another fun idea is sandwiching two cookies together with lemon cream cheese frosting for a refreshing twist on a classic cookie sandwich.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Raspberry Cookies fresh by storing them in an airtight container at room temperature for up to 3 days. Make sure they are completely cooled before sealing to avoid sogginess.
Freezing
These cookies freeze beautifully. Lay them flat on a baking sheet to freeze individually before transferring to a freezer-safe container or bag. They can stay frozen for up to 3 months and thaw quickly at room temperature when you’re ready for a sweet treat.
Reheating
For a freshly baked feel after storage, pop your cookies in a preheated 300°F oven for 5 minutes. This warms them through, reviving that soft texture and enhancing the lemon and raspberry aromas.
FAQs
Can I use frozen raspberries in this Lemon Raspberry Cookies Recipe?
Absolutely! Frozen raspberries work well and offer convenience year-round. Just be sure to fold them in gently to prevent the dough from turning too pink and prevent excess moisture.
What if I don’t have fresh lemon juice?
Fresh lemon juice is best for the bright, vibrant flavor in these cookies. However, if you only have bottled juice, opt for a high-quality variety, and use the same amount. The zest is also key for that fresh lemon punch.
How can I make these cookies vegan or dairy-free?
You can substitute the butter with a plant-based margarine and use a flax or chia egg in place of the regular egg. This may slightly alter the texture but will keep the lovely lemon and raspberry flavors intact.
Can these cookies be made gluten-free?
Yes, use a 1-to-1 gluten-free baking flour blend. Make sure it contains xanthan gum or another binder for best results. The cookies might be a little more delicate but still delicious.
Why did my raspberries bleed too much into the dough?
To minimize bleeding, use fresh or well-drained frozen raspberries and fold them in gently at the very end. Overmixing or using thawed berries with excess juice can cause color bleeding into the entire dough.
Final Thoughts
Making the Lemon Raspberry Cookies Recipe is like inviting a burst of summer into your kitchen any time of year. With its bright citrus notes and juicy raspberries wrapped in soft, buttery cookie dough, this recipe is a go-to for a quick treat that feels special. I can’t wait for you to try it and share these little bursts of happiness with your loved ones!
Print
Lemon Raspberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 12 servings 1x
Description
Delight in these zesty and sweet Lemon Raspberry Cookies, featuring a tender buttery base infused with fresh lemon zest and juice, studded with juicy raspberries for a burst of fruity flavor. Perfectly balanced with a touch of brown sugar and baked to a golden perfection, these cookies are a refreshing treat for any occasion.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 lemon
- 2 tbsp lemon juice (fresh)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Fruit
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the correct temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agents and salt are evenly distributed.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated and brown sugars until the mixture is light and fluffy. This usually takes about 3 minutes and creates a tender texture in the cookies.
- Add Wet Ingredients: Mix in the egg, vanilla extract, lemon zest, and lemon juice into the creamed butter and sugar mixture until fully combined, infusing the batter with citrus flavor and moisture.
- Combine Dry and Wet: Gradually fold the dry ingredient mixture into the wet ingredients. Be careful to fold just until incorporated to avoid overmixing, which can make cookies tough.
- Fold in Raspberries: Gently fold in the fresh or frozen raspberries to avoid breaking them up too much, preserving their shape and flavor bursts in the cookies.
- Shape Cookies: Drop spoonfuls of dough onto baking sheets lined with parchment paper or a silicone mat, spacing them about two inches apart to allow for spreading.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges of the cookies turn golden brown, signaling that they are done.
- Cool: Remove cookies from the oven and transfer them onto cooling racks to cool completely before serving, which helps them set and prevents crumbling.
Notes
- For evenly sized cookies, use a cookie scoop to portion the dough.
- Frozen raspberries can be used directly without thawing to avoid excess moisture in the dough.
- If you prefer a stronger lemon flavor, add more lemon zest or a bit more lemon juice, but be cautious not to add too much liquid.
- Cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
