Lemon Raspberry Cookies are the perfect combination of bright, zesty lemon and sweet, juicy raspberries, making them an irresistible treat for any occasion. These soft, chewy cookies are packed with vibrant lemon flavor and dotted with bursts of fresh raspberries, creating a delightful balance of sweet and tart in every bite. Whether you’re baking for a special event, a casual gathering, or just a sweet snack, these cookies are sure to be a hit with everyone.
Thank you for reading this post, don't forget to subscribe!Ingredients:
For the cookies:
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 lemon)
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh raspberries (or frozen, thawed and drained)
For the glaze (optional):
- 1/2 cup powdered sugar
- 1 tablespoon lemon juice
- 1/2 teaspoon lemon zest
Directions:
Make the cookie dough:
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- Mix the dry ingredients: In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
- Cream the butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 2-3 minutes.
- Add the wet ingredients: Beat in the egg, lemon zest, lemon juice, and vanilla extract until fully combined.
- Combine the dry and wet ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add the raspberries: Gently fold in the raspberries, being careful not to crush them too much.
Bake the cookies:
- Scoop the dough: Use a cookie scoop or tablespoon to scoop out dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake the cookies: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should still be soft in the middle. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Make the glaze (optional):
- Prepare the glaze: In a small bowl, whisk together the powdered sugar, lemon juice, and lemon zest until smooth.
- Glaze the cookies: Once the cookies have cooled, drizzle the glaze over the top for a sweet and tangy finishing touch.
Serve:
- Serve and enjoy: Once the glaze has set, your Lemon Raspberry Cookies are ready to enjoy! Store any leftovers in an airtight container for up to 3 days.
Notes:
- Raspberry Variations: Fresh raspberries work best, but you can also use frozen raspberries. If using frozen, make sure to thaw and drain them to prevent excess moisture.
- Flour Options: For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend that measures 1:1.
- Make-Ahead: The cookie dough can be made ahead of time and stored in the refrigerator for up to 2 days. You can also freeze the dough and bake it fresh later.
Conclusion:
Lemon Raspberry Cookies are the perfect sweet treat with the perfect balance of tart lemon and sweet raspberries. These soft, chewy cookies are easy to make and full of refreshing flavor, making them a great choice for any occasion. Whether you’re serving them at a summer gathering, a holiday event, or just as a cozy snack, these cookies will quickly become a favorite. Try them today and enjoy the bright, fruity flavors in every bite!
Frequently Asked Questions
Can I make the Lemon Raspberry Cookie dough ahead of time, and if so, how should I store it?
Yes, the cookie dough can be made ahead of time. You can store the dough in the refrigerator for up to 2 days, tightly wrapped in plastic wrap or in an airtight container. Alternatively, you can freeze the dough for up to 2 months. To freeze, scoop the dough into balls and place them on a baking sheet lined with parchment paper, then freeze until solid. Transfer the frozen dough balls to a freezer-safe bag or container. When ready to bake, you can bake the frozen dough balls directly, adding a few extra minutes to the baking time, or thaw them in the refrigerator overnight.
What are some suitable substitutions for all-purpose flour in this Lemon Raspberry Cookie recipe?
You can substitute all-purpose flour with a gluten-free flour blend that measures 1:1. Be sure to use a blend specifically designed for baking for best results. Another option is to use whole wheat flour, but this will result in a slightly denser cookie; use the same amount (1 1/2 cups) of whole wheat flour. You may also try using cake flour, which will yield a softer cookie; use the same amount (1 1/2 cups) of cake flour.
How can I tell when the Lemon Raspberry Cookies are perfectly baked?
The cookies are perfectly baked when the edges are lightly golden brown, and the centers are set but still soft. You can also check for doneness by gently pressing the top of a cookie; it should spring back slightly. The baking time is typically 10-12 minutes at 350°F (175°C), but this can vary depending on your oven. It’s best to start checking for doneness around the 10-minute mark.
Can I double or scale up this Lemon Raspberry Cookie recipe, and what adjustments are needed?
Yes, you can easily double or scale up this recipe. Simply double all of the ingredient quantities. When doubling the recipe, you may need to bake the cookies in batches to avoid overcrowding the baking sheet. Also, the baking time might need a slight adjustment, so keep a close eye on the cookies and check for doneness a few minutes earlier than the original recipe suggests. If you are scaling up beyond doubling, consider using multiple baking sheets to maintain even baking.
What are the nutritional highlights and health benefits of the main ingredients in these Lemon Raspberry Cookies?
These cookies offer a few nutritional benefits. Raspberries are a good source of antioxidants and fiber. Lemons provide Vitamin C, which is beneficial for the immune system. While these cookies are a treat, the inclusion of fruit adds some vitamins and fiber to the recipe. Remember that moderation is key, as these cookies also contain sugar and butter.
Lemon Raspberry Cookies – Zesty, Sweet, and Bursting with Flavor
Delicious lemon raspberry cookies that are perfect for any occasion with a sweet and zesty flavor.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.75 cup granulated sugar
- 1 large egg room temperature
- 1 tablespoon lemon zest freshly grated
- 1 tablespoon lemon juice freshly squeezed
- 0.5 teaspoon vanilla extract
- 1 cup raspberries fresh or frozen
Instructions
Preparation Steps
- Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a small bowl, whisk together the flour, baking powder, and salt.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined.
- Gradually add the flour mixture to the creamed mixture, mixing until just combined.
- Gently fold in the raspberries.
- Drop rounded tablespoons of cookie dough onto prepared baking sheets.
- Bake for 10-12 minutes, or until the edges are lightly golden. Cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
Notes
Store cookies in an airtight container for up to a week.
