Lemon Raspberry Cookies

Lemon Raspberry Cookies are a delightful treat that marry the brightness of fresh lemons with the sweet-tart burst of ripe raspberries. I remember the first time I whipped these up—bet you can guess where I was; that’s right, in my cozy little kitchen on a sunny afternoon, with the sweet scent wafting through the air. It was a cheerful endeavor, and as soon as I took that first bite, I knew I had stumbled upon something special.

Perfect for tea time, dessert, or simply a sweet indulgence at the end of a long day, these cookies have a way of bringing joy. Each cookie is soft and chewy with a hint of zest that awakens your senses. It’s like a little sunshine hug, don’t you think?

Why You’ll Love This Recipe

When life hands you lemons, you make cookies! This recipe combines two of life’s simple pleasures: bright lemon flavor and juicy raspberries. Each bite is a beautiful balance of sweet and tangy, creating a uniquely refreshing cookie that’s perfect for all occasions. Whether you’re planning a summer picnic or just a harmonious evening at home, these cookies will undoubtedly steal the spotlight.

Plus, they’re versatile. You can enjoy them as they are, dusted with powdered sugar for a refined touch, or even sandwiched with a dollop of cream cheese icing for an extra indulgence. And let’s be real—the golden edges, the pretty pink from the raspberries, and that bright yellow from the lemon zest make these cookies beautiful too!

Gather These Ingredients

Let’s talk ingredients because they make all the difference! We need:

• 1 cup unsalted butter, softened: This gives the cookies a rich, creamy base. You could substitute with coconut oil for a different flavor dimension.

• 1 cup granulated sugar: This sweetens the deal and helps create that lovely chewy texture. Want to switch it up? Use brown sugar for a deeper flavor.

• 2 large eggs: These not only bind the ingredients but also contribute to the fluffiness of your cookies.

• 2 tablespoons lemon zest: This isn’t merely decoration; it’s the hero of our story, delivering that bright, zesty kick!

• 1/4 cup lemon juice: Fresh is best here! It adds moisture and a lovely tang. Bottled juice just doesn’t cut it.

• 2 1/2 cups all-purpose flour: The backbone of our cookies, creating a soft yet sturdy texture.

• 1 teaspoon baking powder & 1/2 teaspoon baking soda: These two rising agents work together to give your cookies the perfect lift.

• 1/4 teaspoon salt: Just a pinch! It enhances flavors and balances sweetness.

• 1 cup fresh raspberries: These lovely gems bring brightness and juiciness. Keep them whole when folding in; it’s more visually appealing and delicious that way!

Preparing Lemon Raspberry Cookies

Ready to mix it all up? Let’s get that oven working and those ingredients into action!

1. Preheat your oven to 350°F (175°C). This is a crucial step—don’t skip it!

2. In a large mixing bowl, cream together the softened butter and granulated sugar. Keep mixing until it’s light and fluffy—it’s like aerating the butter! This will give your cookies that dreamy texture.

3. Next, beat in the eggs, lemon zest, and lemon juice. Look at that golden mixture!

4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step helps distribute the leavening agents evenly.

5. Gradually add your dry mixture into the wet ingredients, mixing until just combined. You want to see a beautiful dough coming together—don’t overmix!

6. Now for the star of our show—gently fold in those glorious raspberries, taking care not to break them.

7. Grab a lined baking sheet and drop spoonfuls of dough onto it. Give them a little space; they’ll expand while baking!

8. Bake those beauties for 12-15 minutes or until the edges are lightly golden. The aroma will fill your kitchen, and trust me, it’s heavenly!

9. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This extra time helps them firm up a bit.

Best Way to Enjoy It

These cookies are lovely fresh out of the oven, with a warm, gooey center and crisp edges. For the ultimate experience, wait until they cool slightly, then enjoy them with a nice cup of tea or a tall glass of lemonade!

Feeling adventurous? Consider adding a bit of crème fraîche or a dollop of homemade whipped cream on top. They’re versatile enough to be paired with ice cream too—think a scoop of vanilla or lemon sorbet to complement the flavors.

How to Store and Freeze

Wondering about leftovers? If you have any, store them in an airtight container at room temperature for up to a week. Just lay parchment paper between the layers to prevent them from sticking together.

Want to keep some for a rainy day? You can freeze the dough! Scoop the dough onto a lined baking sheet, freeze until solid, then transfer to a freezer-safe bag. Bake straight from the freezer—just add a minute or two to the bake time.

Helpful Cooking Tips

• Room Temperature Butter: Always start with softened butter. If you’re in a pinch, microwave it for just 10-second bursts—don’t melt it!

• Lemon Zest: For maximum freshness, use a microplane for zesting. It makes a world of difference!

• Chill Your Dough: If you find your dough too sticky, wrap it in plastic and chill for about 30 minutes. This can also enhance flavors.

Creative Twists

• Berry Blend: Swap out berries! Blueberries or chopped strawberries work beautifully too.

• Herbal Infusion: Consider adding a touch of rosemary or thyme to the dough for an unexpected savory twist.

• Gluten-Free Option: Use a gluten-free all-purpose flour blend, and be sure to add a bit of xanthan gum to your mix for better structure.

Your Questions Answered

• Prep Time: About 15 minutes for mixing, plus 12-15 for baking.

• Can I use frozen raspberries? Yes! Just add them straight from the freezer, and don’t defrost—this can help maintain their shape!

• What if I don’t have lemon juice? You could substitute with a bit of vinegar mixed with water for a little tang, but the flavor won’t be quite the same.

• How do I know they’re done? They should look slightly golden around the edges and firm to the touch.

• Can I double the recipe? Absolutely! Just keep an eye on your baking time, as it might vary with larger batches.

Even if you’re not a whiz in the kitchen, I promise you’ll feel like one whipping up these Lemon Raspberry Cookies. Baking is all about joy, so mix with love and don’t hesitate to let your creativity shine. Taste your way through the process, and remember to share your cookie creations and stories!

Print Recipe

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Lemon Raspberry Cookies

Difficulty: Beginner Prep Time Cook Time Total Time 30 hrs

Cooking Temp: 350  F Servings: 24 Estimated Cost: $ 5 Calories: 120

Best Season: Summer

Description

These Lemon Raspberry Cookies are soft, chewy, and bursting with bright citrus and sweet-tart raspberry flavors, perfect for any occasion.

Ingredients for Lemon Raspberry Cookies

Scale

1/2x 1x 2x 3x

Cookie Ingredients

• 1 cup unsalted butter, softened (Can substitute with coconut oil)
• 1 cup granulated sugar (Could use brown sugar for deeper flavor)
• 2 large eggs (Binding and fluffiness agent)
• 2 tablespoons lemon zest (Main flavor contributor)
• ¹⁄₄ cup lemon juice (Fresh is preferred)
• 2 ¹⁄₂ cups all-purpose flour (Main structure ingredient)
• 1 teaspoon baking powder (Rising agent)
• ¹⁄₂ teaspoon baking soda (Rising agent)
• ¹⁄₄ teaspoon salt (Enhances flavor)
• 1 cup fresh raspberries (Fold in whole for best texture)

Instructions

Baking Instructions

1. Preheat the Oven

   Preheat your oven to 350°F (175°C).
   Mark as complete

2. Cream Butter and Sugar

   In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
   Mark as complete

3. Mix in Eggs and Zest

   Beat in the eggs, lemon zest, and lemon juice.
   Mark as complete

4. Combine Dry Ingredients

   In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
   Mark as complete

5. Mix Dry into Wet

   Gradually add your dry mixture into the wet ingredients, mixing until just combined.
   Mark as complete

6. Fold in Raspberries

   Gently fold in the raspberries, taking care not to break them.
   Mark as complete

7. Prepare Baking Sheet

   Drop spoonfuls of dough onto a lined baking sheet and space them apart.
   Mark as complete

8. Bake

   Bake for 12-15 minutes or until the edges are lightly golden.
   Mark as complete

9. Cooling

   Let them cool on the baking sheet for a few minutes before transferring to a wire rack.
   Mark as complete

Nutrition Facts

Servings 24

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Amount Per Serving

Calories 120kcal

% Daily Value *

Total Fat 8g13%

Saturated Fat 5g25%

Trans Fat 0g

Cholesterol 30mg10%

Sodium 70mg3%

Potassium 100mg3%

Total Carbohydrate 15g5%

Dietary Fiber 0g

Sugars 8g

Protein 1g2%

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Vitamin A 5 IU

Vitamin C 10 mg

Calcium 20 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 0 mcg

Vitamin B12 0 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 0 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0 mg

Selenium 0 mcg

Copper 0 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: cookies, lemon, raspberry, dessert, baking