Lemon Raspberry Cookies

Why Make This Recipe

Lemon Raspberry Cookies are a delightful treat that combines the refreshing zing of lemon with the sweet-tart flavor of raspberries. These cookies are perfect for any occasion, whether you’re having a cozy night in or a gathering with friends. Their bright flavors and soft texture make them a favorite among cookie lovers. Plus, they are easy to make and bring a burst of color to your dessert table!

How to Make Lemon Raspberry Cookies

Ingredients:

• ½ cup granulated sugar
• 1 large lemon zested
• ½ cup butter (room temperature)
• ¼ cup brown sugar
• 1 large egg yolk
• 1 tablespoon lemon juice (about half a lemon)
• 1 teaspoon vanilla
• ½ teaspoon salt
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1¼ cups all-purpose flour
• ¾ cup frozen raspberries, chopped small
• Flaked salt for sprinkling

Directions:

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to mix them together, allowing the zest to release its fragrance.
3. Add the room temperature butter and brown sugar to the bowl. Mix using a hand mixer on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
4. Add the egg yolk, vanilla, and lemon juice to the mixture. Mix until combined.
5. Gradually add the salt, baking powder, baking soda, and flour. Be careful not to over mix; stop when you still see some flour remnants.
6. Take the frozen raspberries and chop them into small pieces. Gently fold the raspberries into the cookie dough, being careful not to crush them too much.
7. Scoop the dough into large balls. Using a 3 tablespoon cookie scoop works well. Place five cookie dough balls on the lined baking sheet and sprinkle them with flaked salt.
8. Bake the cookies for 12-15 minutes, or until the edges are a light golden brown. Let them sit on the pan for a few minutes to finish cooking in the middle.

How to Serve Lemon Raspberry Cookies

Serve your Lemon Raspberry Cookies warm or at room temperature. They pair well with a cold glass of milk or a cup of tea. You can also serve them with a dollop of whipped cream for an extra special treat!

How to Store Lemon Raspberry Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for about a week. If you want to keep them longer, you can freeze them in a freezer-safe bag for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.

Tips to Make Lemon Raspberry Cookies

• Make sure your butter is at room temperature for easier mixing.
• Don’t over mix the dough after adding the flour to keep the cookies soft.
• Use frozen raspberries to avoid excess liquid in the dough.
• Experiment with different kinds of salt for sprinkling to enhance the flavor.

Variation

You can add white chocolate chips or lemon zest into the dough for an extra layer of flavor. Alternatively, try using other berries like blueberries or blackberries for a different twist!

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but be careful as they have more moisture and may make the dough wetter.

2. How can I tell when the cookies are done?
Look for a light golden brown color around the edges. The centers may appear a bit soft, but they will firm up as they cool.

3. Can I double the recipe?
Absolutely! Just multiply each ingredient by two, and bake them in batches if your oven doesn’t have enough space.

Lemon Raspberry Cookies

These Lemon Raspberry Cookies are soft, chewy, and bursting with the bright flavors of lemon and sweet raspberries, making them a perfect treat for any occasion.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings 12 cookies

Calories 250 kcal

Equipment

• Oven
• Baking sheets
• Parchment paper
• Medium bowl
• Large bowl
• Whisk
• Electric mixer (optional)
• Wire rack

Ingredients

  

Cookie Dough

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 2 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 1 cup fresh raspberries

Lemon Glaze

• 1 1/2 cups powdered sugar
• 2-3 tablespoons fresh lemon juice

Instructions

 

Preparation

• Preheat your oven to 375°F (190°C) and line baking sheets with parchment paper.
• Whisk together the flour, baking soda, and salt in a medium bowl.
• In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
• Beat in the eggs one at a time, then stir in the vanilla extract and lemon zest.
• Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
• Gently fold in the fresh raspberries, being careful not to crush them.

Baking

• Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them a few inches apart.
• Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
• Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Lemon Glaze

• In a small bowl, whisk together the powdered sugar and lemon juice until smooth.
• Once the cookies are completely cool, drizzle the lemon glaze over them.

Notes

For best results, make sure your butter is at room temperature. You can also use frozen raspberries; do not thaw them before adding to the dough. Store cookies in an airtight container at room temperature for up to 3 days.