Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies are a delightful treat that combines bright citrus notes with sweet-tart raspberries. Soft and flavorful, they make a perfect snack or dessert for any occasion.
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (100 g) frozen raspberries
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
- Step 3: Add the softened butter and brown sugar, then beat until light and fluffy, about 3–4 minutes.
- Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
- Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Step 7: Gently fold in the frozen raspberries, taking care not to crush them.
- Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the baking sheets.
- Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
- Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Keep raspberries frozen until mixing to prevent excess bleeding and maintain vibrant color.
- Do not overbake; the cookies will firm up as they cool, ensuring a soft center.
- For extra lemon flavor, add a light lemon glaze over the cookies once they are cooled.
Storage
Store cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies and thaw at room temperature before serving. Reheat gently in a low oven if desired to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
It’s best to use frozen raspberries to prevent the dough from becoming too wet and bleeding color. If using fresh, gently pat them dry and add them carefully, but frozen is preferred.
Can I substitute lemon juice with another citrus juice?
While lemon juice provides a distinct flavor, you can substitute with lime or orange juice for a different citrus twist, though it will alter the cookie’s original taste.
PrintLemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are delightfully soft and bursting with fresh lemon flavor and juicy raspberries. The combination of tangy lemon zest and sweet raspberries creates a refreshing treat perfect for any occasion. Soft centers with lightly golden edges provide the ideal texture in every bite.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: About 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dough
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prepare for baking the cookies.
- Prepare Sugar and Zest: In a large bowl, rub the granulated sugar and fresh lemon zest together with your fingers until the mixture is fragrant, infusing the sugar with bright lemon flavor.
- Cream Butter and Sugars: Add the softened butter and brown sugar to the lemon-sugar mixture, then beat the ingredients together for about 3–4 minutes until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully incorporated into the creamed butter and sugars.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and seasonings.
- Form Dough: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms to avoid overmixing which can toughen the cookies.
- Fold in Raspberries: Gently fold the frozen raspberries into the dough, careful not to crush them to maintain their shape and minimize bleeding of color.
- Scoop Dough: Using a spoon or cookie scoop, portion the dough into balls approximately 3 tablespoons each and place them spaced 2–3 inches apart on the prepared baking sheets.
- Bake Cookies: Bake each batch in the preheated oven for 12–15 minutes, or until the edges are set and lightly golden while the centers remain soft for the perfect chewy texture.
- Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- Keep raspberries frozen until mixing to prevent excess bleeding and maintain their shape within the cookies.
- Do not overbake the cookies; they will firm up as they cool to achieve a tender texture.
- For an extra burst of lemon flavor, consider adding a light lemon glaze once the cookies have cooled.
- Store cookies in an airtight container at room temperature for up to 2 days or freeze for longer storage.
Keywords: lemon cookies, raspberry cookies, lemon raspberry, soft cookies, dessert, baked cookies, fruit cookies
