These Lemon Raspberry Cookies are a delightful combination of tangy lemon and sweet raspberries, making them a perfect treat for any occasion. Their soft, chewy texture pairs wonderfully with the fresh and zesty flavors, offering a refreshing twist to your classic cookie recipe.
Why You’ll Love This Recipe
- Perfectly Balanced Flavors: The tartness of lemon complements the natural sweetness of raspberries.
- Quick and Easy: Ready in just 35 minutes from start to finish.
- Simple Ingredients: Uses pantry staples and fresh fruits for a fuss-free recipe.
- Beautiful Presentation: The vibrant raspberries and lemon glaze make these cookies visually appealing.
- Versatile Treat: Ideal for tea parties, picnics, or an afternoon snack.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Granulated sugar
- Egg
- Lemon zest and juice
- Fresh or frozen raspberries
- Optional: powdered sugar for glazing
Directions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream the butter and sugar until light and fluffy.
- Add the egg, lemon zest, and lemon juice to the butter mixture and mix until well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Gently fold in the raspberries, taking care not to crush them.
- Scoop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Optional: Drizzle with a lemon glaze made from powdered sugar and lemon juice.
Servings and Timing
- Servings: Approximately 20 cookies
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Total Time: 35 minutes
Variations
- White Chocolate Addition: Mix in white chocolate chips for added sweetness.
- Gluten-Free Version: Substitute all-purpose flour with a gluten-free baking blend.
- Vegan Option: Replace the butter with vegan margarine and use a flaxseed egg (1 tablespoon flaxseed meal + 3 tablespoons water).
- Berry Swap: Substitute raspberries with blueberries or chopped strawberries for a different flavor.
- Nutty Twist: Add chopped almonds or pistachios for extra texture.
Storage/Reheating
- Room Temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: Extend freshness by storing in the fridge for up to a week.
- Freezer: Freeze the cookies for up to 2 months. Thaw at room temperature before serving.
- Reheating: Warm in the microwave for 10-15 seconds to enjoy a freshly baked texture.
FAQs
1. Can I use frozen raspberries?
Yes, frozen raspberries work well, but don’t thaw them before adding to the dough to avoid excess moisture.
2. How do I make the cookies less sweet?
You can reduce the sugar by 1/4 cup without significantly altering the texture.
3. Can I skip the lemon glaze?
Absolutely! The cookies are delicious on their own, but the glaze adds extra tanginess.
4. What type of lemon is best?
Fresh lemons are ideal for their zest and juice, but bottled lemon juice can be used in a pinch.
5. How do I prevent the raspberries from bleeding into the dough?
Toss the raspberries in a bit of flour before folding them into the dough.
6. Can I make the dough ahead of time?
Yes, you can refrigerate the dough for up to 24 hours before baking.
7. Why are my cookies spreading too much?
Ensure your butter isn’t too soft, and chill the dough for 30 minutes before baking.
8. Can I double the recipe?
Yes, simply double the ingredients. Be mindful of your mixing bowl size!
9. Are these cookies soft or crispy?
They are soft and chewy with lightly crispy edges.
10. Can I use other citrus fruits?
Yes, lime or orange zest and juice can replace the lemon for a fun variation.
Conclusion
Lemon Raspberry Cookies are a delightful treat that combines the fresh tanginess of lemon with the juicy sweetness of raspberries. Their soft, chewy texture and quick preparation make them an irresistible choice for both novice and experienced bakers. Whip up a batch today and enjoy a refreshing, homemade cookie that’s perfect for any occasion!
PrintLemon Raspberry Cookies [35 Minutes]
These soft and chewy Lemon Raspberry Cookies are a delightful treat, bursting with tangy lemon flavor and sweet, fruity raspberry goodness. Perfect for any occasion, they are quick and easy to make, ready in just 35 minutes!
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 20 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- For the cookies:
- 1/2 cup (113g) unsalted butter, softened
- 3/4 cup (150g) granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1 1/2 cups (190g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup (65g) fresh or frozen raspberries (chopped into small pieces if large)
- 2 tablespoons powdered sugar (for rolling, optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a mixing bowl, cream the butter and sugar together until light and fluffy.
- Add the egg, lemon zest, lemon juice, and vanilla extract, and mix until fully incorporated.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the raspberries. Be careful not to overmix to avoid crushing the berries too much.
- Optional: Roll small balls of dough (about 1 tablespoon each) in powdered sugar before placing them on the prepared baking sheet.
- Bake for 10–12 minutes, or until the edges are lightly golden. Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a more vibrant raspberry flavor, you can use freeze-dried raspberries crushed into small bits.
- These cookies are best enjoyed fresh, but they can be stored in an airtight container at room temperature for up to 3 days.
- Adjust the tartness by adding more lemon zest or juice if desired.