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Lemon Raspberry Cookies Recipe

Lemon Raspberry Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 137 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 13 minutes
  • Total Time: 28 minutes
  • Yield: 24 cookies 1x
  • Category: Desserts
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Lemon Raspberry Cookies are delightfully soft and chewy with a bright citrus zing and sweet bursts of raspberries. Perfect for spring and summer, these cookies blend tangy lemon flavor with delicate raspberries for a treat that’s both fresh and delicious. Their beautiful, lightly speckled appearance and irresistible flavor make them a show-stopper for picnics, gatherings, or just a sweet afternoon treat.

Ingredients

Units Scale

Dry Ingredients

  • 2 1/4 cups (280g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 3/4 cup (170g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg
  • 1 1/2 teaspoons vanilla extract
  • 2 tablespoons freshly squeezed lemon juice
  • 2 teaspoons lemon zest (from about 1 lemon)

Add-ins

  • 1 cup (180g) fresh raspberries (halved, if large)
  • 1/2 cup (90g) white chocolate chips (optional, for extra sweetness and creaminess)

Instructions

  1. Prep the Oven and Baking Sheets: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  2. Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and sugar together on medium-high speed until light, fluffy, and pale—about 2-3 minutes. This step incorporates air, creating tender cookies.
  4. Add Egg, Vanilla, and Lemon: Beat in the egg, vanilla extract, lemon juice, and lemon zest until everything is well combined and creamy.
  5. Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet mixture, mixing on low speed. Stop mixing as soon as no dry flour remains to keep the cookies soft and tender.
  6. Fold in Raspberries and Chocolate Chips: Gently fold in the raspberries and, if using, white chocolate chips using a spatula. Be gentle to avoid crushing the raspberries too much.
  7. Shape the Cookies: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Because raspberries add extra moisture, the dough will be soft.
  8. Bake: Bake for 12-14 minutes, or until the edges are lightly golden but the centers look slightly underbaked—they’ll set as they cool. If needed, rotate the pans halfway for even baking.
  9. Cool and Serve: Allow cookies to cool on the baking tray for 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Notes

  • Use fresh raspberries for best results; frozen raspberries can cause extra moisture and make cookies spread.
  • Chill the dough for 20-30 minutes before baking if it seems too soft, especially on warm days.
  • Don’t overmix after adding raspberries to avoid breaking them up and discoloring the dough.
  • Store cooled cookies in an airtight container for up to 3 days, or freeze for longer storage.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 120
  • Sugar: 8g
  • Sodium: 65mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 17g
  • Fiber: 0.5g
  • Protein: 2g
  • Cholesterol: 18mg

Find it online: https://newsvks.com/lemon-raspberry-cookies-recipe/