These Lemon Raspberry Cookies are a delightful treat bursting with zesty lemon flavor and sweet-tart raspberries. Perfectly soft and chewy, these cookies are an excellent choice for dessert, tea-time, or even a midday snack. Their refreshing flavor makes them ideal for spring and summer gatherings, but theyโre so delicious youโll want to make them all year round!
Why Youโll Love This Recipe
- Perfect balance of flavors: The tangy lemon complements the sweetness of the raspberries perfectly.
- Simple to make: With straightforward steps, this recipe is beginner-friendly.
- Versatile: Great for parties, gifts, or an indulgent snack for yourself.
- Beautiful presentation: The vibrant raspberries and light lemon glaze create a treat as pretty as it is tasty.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Fresh raspberries
- Lemon zest and juice
- All-purpose flour
- Baking powder
- Unsalted butter
- Granulated sugar
- Egg
- Vanilla extract
- Powdered sugar (for the optional glaze)
Directions
- Prepare the dough: In a bowl, mix the dry ingredients โ flour, baking powder, and a pinch of salt. In a separate bowl, cream together butter and sugar until light and fluffy. Beat in the egg, lemon zest, and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Add raspberries: Gently fold in fresh raspberries, being careful not to crush them too much. Chill the dough in the refrigerator for at least 30 minutes.
- Shape and bake: Preheat your oven to 350ยฐF (175ยฐC) and line a baking sheet with parchment paper. Scoop out dough balls and place them on the sheet, leaving space between each. Bake for 10-12 minutes or until the edges are slightly golden.
- Cool and glaze: Allow the cookies to cool completely before drizzling them with a simple glaze made of powdered sugar and lemon juice.
Servings and Timing
- Servings: Approximately 24 cookies
- Prep time: 15 minutes
- Chill time: 30 minutes
- Bake time: 10-12 minutes
Variations
- White Chocolate Chips: Add a handful of white chocolate chips for extra sweetness.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
- Raspberry Substitutes: Swap raspberries for blueberries or blackberries for a different berry flavor.
- Citrus Twist: Experiment with lime or orange zest for a new take on the recipe.
Storage/Reheating
- Storage: Store the cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
- Freezing: Freeze baked cookies in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe container and store for up to 2 months. Thaw at room temperature before serving.
- Reheating: These cookies are best enjoyed fresh, but you can warm them slightly in the microwave for about 10 seconds to revive their softness.
FAQs
1. Can I use frozen raspberries?
Yes, but thaw and drain them thoroughly to avoid excess moisture in the dough.
2. Can I make the dough ahead of time?
Absolutely! The dough can be refrigerated for up to 24 hours before baking.
3. Whatโs the best way to prevent raspberries from breaking apart?
Gently fold the raspberries into the dough using a spatula to minimize breakage.
4. Can I skip the lemon glaze?
Yes, the cookies are delicious on their own, but the glaze enhances the lemon flavor.
5. What other fruits work well in this recipe?
Blueberries, blackberries, or chopped strawberries can be great substitutes.
6. Can I use lemon extract instead of zest?
Yes, use about half a teaspoon of lemon extract as a substitute for zest.
7. How can I make these cookies dairy-free?
Substitute the butter with a plant-based alternative and ensure other ingredients are dairy-free.
8. Are these cookies chewy or crispy?
These cookies are soft and chewy, with a slightly crisp edge.
9. Can I double the recipe?
Yes, simply double the ingredients and follow the same steps.
10. How do I prevent cookies from spreading too much?
Ensure the dough is chilled, and avoid placing the dough balls on a warm baking sheet.
Conclusion
These Lemon Raspberry Cookies are the perfect combination of tangy and sweet, making them an irresistible treat for any occasion. With simple ingredients and straightforward directions, this recipe is a must-try for cookie lovers. Whether you enjoy them fresh out of the oven or share them with friends, these cookies are sure to be a hit.
PrintLemon Raspberry Cookies
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes per batch
- Total Time: Approximately 30 minutes
- Yield: About 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These cookies combine the tangy zest of lemon with the sweet-tart burst of raspberries, creating a refreshing treat perfect for any occasion.
Ingredients
- Dry Ingredients:
- 1 1/2 cups (187.5 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- Wet Ingredients:
- 1/2 cup (1 stick / 113 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg, at room temperature
- 1 tablespoon freshly squeezed lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest (from about 1 large lemon)
- Add-ins:
- 2/3 cup (about 100 g) frozen raspberries, kept frozen until ready to use
Instructions
- Prepare the Oven and Baking Sheet:
- Preheat your oven to 350ยฐF (175ยฐC).
- Line a baking sheet with parchment paper or a silicone baking mat.
- Mix Dry Ingredients:
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar:
- In a large bowl, using an electric mixer, cream the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
- Add Wet Ingredients:
- Add the egg, lemon juice, vanilla extract, and lemon zest to the butter-sugar mixture. Beat on medium speed until fully combined.
- Combine Wet and Dry Mixtures:
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing to ensure soft cookies.
- Fold in Raspberries:
- Gently fold in the frozen raspberries with a spatula, being careful not to overmix to prevent the batter from turning pink.
- Scoop Dough:
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake:
- Bake for 12-14 minutes, or until the edges are lightly golden. The centers may look slightly undercooked, which is ideal for a chewy texture.
- Cool:
- Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Raspberries:ย Keep the raspberries frozen until incorporating them into the dough to minimize bleeding into the batter.
- Storage:ย Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months.
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