Lemon Raspberry Cookies
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These Lemon Raspberry Cookies are the perfect blend of tangy citrus and sweet raspberries in every bite! The zesty lemon adds a refreshing twist to the soft, buttery cookie, while juicy raspberries bring a touch of natural sweetness. Whether you’re craving a sweet snack or a delightful dessert, these cookies are a must-try for anyone who loves the bright flavors of lemon and raspberry.
One afternoon, I was experimenting with flavors in the kitchen, wanting something refreshing yet sweet. I decided to mix the tartness of lemons with the sweetness of fresh raspberries, and these Lemon Raspberry Cookies were born. My husband instantly fell in love with them, claiming they were his new favorite treat, while my kids couldn’t get enough! Now, every time I make these cookies, they remind us of sunny days and family smiles.
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Why You’ll Love Lemon Raspberry Cookies
- Zesty & Sweet: The perfect balance of tangy lemon and sweet raspberries.
- Soft & Chewy: These cookies have a melt-in-your-mouth texture that’s irresistible.
- Quick to Make: Simple ingredients and an easy recipe make these cookies ideal for any occasion.
Ingredients Notes for Lemon Raspberry Cookies
- Lemon Zest & Juice: Adds a bright, tangy flavor that pairs beautifully with the raspberries.
- Fresh Raspberries: Provides a juicy sweetness and a pop of color.
- Butter: Ensures a rich, soft cookie texture.
- Sugar: A mix of granulated sugar and a little brown sugar adds the perfect sweetness.
- Vanilla Extract: Enhances the overall flavor, adding a warm undertone.
- Flour & Baking Powder: Gives structure to the cookies while keeping them soft and tender.
Recipe Steps for Lemon Raspberry Cookies
Step 1: Prepare the Dough
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together ½ cup of butter and ¾ cup of sugar until light and fluffy.
- Mix in the zest of one lemon, 1 tbsp of lemon juice, and 1 tsp of vanilla extract.
Step 2: Dry Ingredients
- In a separate bowl, whisk together 1 ½ cups of flour, 1 tsp of baking powder, and a pinch of salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 3: Add the Raspberries
- Gently fold in ½ cup of fresh raspberries, being careful not to overmix.
Step 4: Shape and Bake
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden.
Step 5: Cool and Serve
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Storage Options
- Room Temperature: Store these cookies in an airtight container for up to 3 days to maintain their freshness.
- Freeze: Freeze unbaked cookie dough balls for up to 2 months. Bake directly from frozen, adding an extra minute or two to the baking time.
Variations & Substitutions
- Gluten-Free: Use a 1:1 gluten-free flour blend to make this recipe gluten-free.
- White Chocolate Drizzle: Add a drizzle of melted white chocolate for an extra touch of sweetness.
- Frozen Raspberries: If fresh raspberries aren’t available, frozen raspberries work just as well. Just be sure to thaw and drain them before folding into the dough.
Lemon Raspberry Cookies
Ingredients
- For the Cookie Dough:
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon zest about 1 lemon
- 2 tablespoons fresh lemon juice
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- For the Raspberries:
- 1 cup fresh raspberries or frozen, thawed and drained
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add Egg and Flavorings: Beat in the egg, vanilla extract, lemon zest, and lemon juice until well combined.
- Combine Dry Ingredients: In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Mix Together: Gradually add the dry ingredients to the wet mixture, mixing until just combined. Gently fold in the raspberries, being careful not to crush them too much.
- Drop Cookies: Using a cookie scoop or tablespoon, drop the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Cool: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
