Lemon Raspberry Cookies Recipe
Introduction
Lemon Raspberry Cookies are a delightful treat combining zesty lemon flavor with sweet, tart raspberries. These soft, flavorful cookies are perfect for spring and summer snacks or anytime you crave a bright, fruity dessert.
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 a watery dough.
- Do not overbake; the cookies will firm up as they cool and stay soft in the center.
- For extra lemon flavor, drizzle a light lemon glaze on the cooled cookies.
Storage
Store the cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a sealed container for up to 1 month. To reheat, thaw at room temperature and warm briefly in the oven if desired.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
While fresh raspberries can be used, they tend to release more juice during baking, which may make the dough wetter and affect the cookie texture. Keeping raspberries frozen helps maintain a better texture.
Can I substitute lemon juice with lemon extract?
You can use lemon extract for a more concentrated lemon flavor. Use about 1 teaspoon of lemon extract in place of the 2 tablespoons of fresh lemon juice, adjusting to taste.
PrintLemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are a delightful blend of tangy lemon and sweet raspberries, offering a burst of fresh citrus flavor with each bite. Soft, tender, and slightly golden on the edges, these cookies balance the tartness of lemon zest and juice with the sweetness of sugar and berries, making them perfect for a refreshing treat or a special dessert.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: About 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 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
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Others
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Combine Sugar and Lemon Zest: In a large mixing bowl, rub the granulated sugar and fresh lemon zest together using your fingers until fragrant to release the lemon oils.
- Cream Butter and Sugars: Add the softened unsalted butter and light brown sugar to the lemon-sugar mixture. Beat with a mixer until the mixture is light and fluffy, which should take about 3 to 4 minutes.
- Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until everything is well combined and smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to distribute the leavening agents evenly.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture while stirring gently, mixing just until a soft dough forms without overworking it.
- Fold in Raspberries: Carefully fold in the frozen raspberries, ensuring you do not crush them to avoid bleeding into the dough.
- Shape Cookies: Scoop the dough into balls, approximately 3 tablespoons each, and place them on the prepared baking sheets spaced 2 to 3 inches apart to allow room for spreading.
- Bake Cookies: Bake in the preheated oven for 12 to 15 minutes or until the edges are set and lightly golden, but the centers remain soft.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Keep raspberries frozen until mixing to prevent excess bleeding and maintain their shape.
- Do not overbake; the cookies will firm up as they cool for the perfect soft texture.
- For a more intense lemon flavor, consider adding a light lemon glaze after the cookies have cooled completely.
- Store cookies in an airtight container at room temperature for up to 2 days or freeze them for extended storage.
Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft cookies, citrus cookies, berry cookies
