These Lemon Raspberry Cookies are a delightful blend of tangy lemon and sweet raspberry, perfect for a quick treat or a special occasion. Soft, chewy, and bursting with fresh flavors, these cookies are sure to become a favorite for dessert lovers of all ages.
Why You’ll Love This Recipe
- The perfect balance of sweet and tangy flavors.
- Made with fresh ingredients for a bright and vibrant taste.
- Ready in just 35 minutes, making it ideal for busy days.
- Versatile and easy to adapt with different variations.
- Great for any occasion, from family gatherings to holiday celebrations.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Lemon zest
- Egg
- Fresh lemon juice
- Vanilla extract
- Fresh raspberries
Directions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream the butter and sugar until light and fluffy. Mix in the lemon zest.
- Beat in the egg, followed by the lemon juice and vanilla extract.
- 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 too much.
- Scoop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Servings and Timing
- Servings: Makes approximately 24 cookies.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
Variations
- Glazed Cookies: Drizzle a simple lemon glaze (powdered sugar + lemon juice) over the cooled cookies for extra sweetness.
- Raspberry Swirl: Use raspberry preserves instead of fresh raspberries for a swirled effect in the dough.
- Vegan Option: Substitute butter with vegan butter, egg with flax egg, and ensure other ingredients are plant-based.
- Gluten-Free: Use a gluten-free all-purpose flour blend to make these cookies celiac-friendly.
- Mixed Berries: Add a mix of fresh berries like blueberries or blackberries for a burst of color and flavor.
Storage/Reheating
- Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigerate for up to 1 week in an airtight container.
- Freeze for up to 3 months by placing cooled cookies in a freezer-safe bag. Thaw at room temperature before serving.
FAQs
How do I prevent the raspberries from making the dough too wet?
Pat the raspberries dry with a paper towel before folding them into the dough.
Can I use frozen raspberries instead of fresh ones?
Yes, but thaw and drain them thoroughly to remove excess moisture.
Do these cookies need to be refrigerated?
No, but storing them in the refrigerator can extend their freshness.
Can I add white chocolate chips?
Absolutely! White chocolate chips pair beautifully with the lemon and raspberry flavors.
How do I know when the cookies are done baking?
Look for edges that are lightly golden and centers that are set but still soft.
Can I use lemon extract instead of fresh lemon juice?
Yes, but fresh lemon juice provides a more vibrant flavor. Use about half the amount if substituting with lemon extract.
What can I use instead of vanilla extract?
Almond extract is a great alternative for a slightly nutty flavor.
Why did my cookies spread too much?
Ensure your butter isn’t too soft, and chill the dough for 15-20 minutes before baking if needed.
Can I make these cookies ahead of time?
Yes, prepare the dough in advance and refrigerate for up to 24 hours before baking.
How can I make the cookies more lemony?
Add a bit more lemon zest or a touch of lemon extract for an extra punch of lemon flavor.
Conclusion
Lemon Raspberry Cookies are a must-try treat for anyone who loves fresh, fruity desserts. Easy to make and customizable, they’re perfect for sharing or savoring on your own. Try them today and enjoy the perfect harmony of tangy lemon and sweet raspberry in every bite!
PrintLemon Raspberry Cookies
These Lemon Raspberry Cookies are soft, chewy, and bursting with bright, citrusy flavor and tangy raspberries. Perfect for spring gatherings, tea time, or just as a refreshing dessert treat. With a hint of lemon zest and juicy raspberries, these cookies are as delicious as they are beautiful.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 30 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cookies:
- 1/2 cup (113g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 tablespoon fresh lemon juice
- 1 tablespoon lemon zest (from 1 large lemon)
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 cups (190g) all-purpose flour
- 3/4 cup (100g) frozen raspberries, kept frozen
Optional Lemon Glaze:
- 1 cup (120g) powdered sugar
- 2 tablespoons fresh lemon juice
- 1 tablespoon unsalted butter, melted
Instructions
- Preheat Oven:
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. - Cream Butter and Sugar:
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. - Add Wet Ingredients:
Mix in the egg, vanilla extract, lemon juice, and lemon zest until fully combined. - Mix Dry Ingredients:
In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Gradually add this mixture to the wet ingredients, mixing until just combined. - Incorporate Raspberries:
Gently fold in the frozen raspberries, being careful not to overmix to prevent the dough from becoming too wet. - Scoop and Bake:
Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 12-15 minutes, or until the edges are lightly golden. - Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. - Optional Lemon Glaze:
Combine powdered sugar, lemon juice, and melted butter in a bowl. Drizzle over cooled cookies for an extra burst of flavor.
Notes
- Frozen Raspberries:Â Use them frozen to keep their shape during mixing and baking.
- Storage:Â Store cookies in an airtight container for up to 3 days at room temperature, 1 week refrigerated, or 3 months frozen.