Why Make This Recipe
Lemon Raspberry Cookies are a delightful treat that perfectly balances sweet and tart flavors. The combination of zesty lemon and juicy raspberries makes these cookies stand out, offering a refreshing twist on classic cookies. They are easy to make and great for any occasion, from a cozy family gathering to a cheerful afternoon snack. The vibrant colors and flavors also make them appealing for summer parties or picnics. Plus, the aroma of freshly baked cookies will fill your kitchen, making it feel warm and inviting.
How to Make Lemon Raspberry Cookies
Making Lemon Raspberry Cookies is simple and fun! Just follow these easy steps, and you’ll have delicious cookies ready to enjoy.
Ingredients
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Directions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers. This helps release the fragrant oils from the zest.
- Add the room-temperature butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
- Next, add the egg yolk, vanilla, and lemon juice to the bowl, mixing everything together well.
- Gradually add the salt, baking powder, baking soda, and flour. Be careful not to overmix; it’s okay if you still see some flour in the bowl.
- Take the frozen raspberries and chop them into small pieces. Gently fold them into the cookie dough. Avoid mixing too much to prevent the juice from bleeding into the dough.
- Scoop large balls of dough using a 3-tablespoon cookie scoop and place five balls on each lined baking sheet. Sprinkle the tops with flaked salt.
- Bake the cookies for 12-15 minutes until the edges are lightly golden brown. After baking, let the cookies sit on the pan to finish cooking slightly in the middle.
How to Serve Lemon Raspberry Cookies
These Lemon Raspberry Cookies are best enjoyed warm from the oven, but they also taste great at room temperature. They can be served as a delightful dessert, a sweet snack with tea or coffee, or even as part of a lunchbox treat. For an extra special touch, consider drizzling some lemon glaze on top or serving them with a scoop of vanilla ice cream.
How to Store Lemon Raspberry Cookies
To keep your Lemon Raspberry Cookies fresh, store them in an airtight container at room temperature. They will stay fresh for about 3-5 days. If you want to keep them longer, you can freeze the cookies. Just place them in a freezer-safe bag or container, and they can last for up to 3 months. Thaw them at room temperature when you’re ready to enjoy them!
Tips to Make Lemon Raspberry Cookies
- Ensure your butter is at room temperature for easier mixing.
- Don’t overmix the dough to keep the cookies soft and chewy.
- Use fresh raspberries instead of frozen if you prefer, but note that the cookies may be more delicate.
- Adjust the amount of lemon zest for a stronger lemon flavor if you love citrus.
- Try adding white chocolate chips for a sweet twist!
Variation
You can customize these cookies by adding nuts like chopped almonds or pecans for extra crunch. Another variation is to swap out the raspberries for blueberries or cranberries, which will still complement the lemon flavor beautifully.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but they may be more delicate and might break apart more easily.
2. How can I make the cookies softer?
To make the cookies softer, avoid overbaking them. Take them out when they are light golden brown around the edges, and let them sit for a few minutes on the baking sheet.
3. Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 2 days before baking. Just let it warm up a bit at room temperature before scooping and baking.
Lemon Raspberry Cookies
Ingredients
For the Cookies
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small Fresh raspberries can be used instead.
- Flaked salt for sprinkling
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers.
- Add the room-temperature butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes until light and fluffy.
- Add the egg yolk, vanilla, and lemon juice to the bowl, mixing everything together well.
- Gradually add the salt, baking powder, baking soda, and flour, mixing until just combined without overmixing.
- Chop the frozen raspberries into small pieces and gently fold them into the cookie dough.
- Scoop large balls of dough using a 3-tablespoon cookie scoop and place five balls on each lined baking sheet. Sprinkle with flaked salt.
Baking
- Bake the cookies for 12-15 minutes until the edges are lightly golden brown.
- Let the cookies sit on the pan to finish cooking slightly in the middle.
