Lemon Raspberry Cookies are a delightful treat that blend the bright zest of lemon with the sweet-tart flavor of raspberries. These cookies are perfect for any occasion, from a casual family gathering to a special event. The cookies are soft and chewy, with a burst of tangy raspberry that pairs beautifully with the refreshing lemon flavor. The combination creates a delicious dessert that’s light yet satisfying, making them perfect for a sunny day or as a sweet pick-me-up at any time.

Baking these cookies is not only easy but also a great way to bring a cheerful atmosphere to your kitchen. The aroma of lemon and raspberries will fill your home and have everyone asking for more. This recipe uses simple ingredients that are easily accessible, making it a go-to favorite for both novice and experienced bakers. Plus, the vibrant colors make them visually appealing, adding a lovely touch to any dessert table.

In this article, we’ll break down the ingredients and steps needed to make these lemon raspberry cookies, along with tips for serving, storing, and customizing them to your taste. Whether you want to impress guests or treat yourself, these cookies won’t disappoint.

Why Make This Recipe

Lemon Raspberry Cookies are not only easy to make, but they also offer a delightful combination of flavors that are sure to please everyone. Using fresh ingredients means you can enjoy a homemade treat that’s simple yet satisfying. The light, tangy flavor from lemons balanced with the juiciness of raspberries creates a unique taste experience. These cookies are perfect for sharing with friends and family, making any gathering feel a bit more special.

How to Make Lemon Raspberry Cookies

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 the oven to 350°F. Line two baking sheets with parchment paper.
In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers. This helps enhance the lemon’s fragrance.
Add the room temperature butter and brown sugar. Mix on medium-high speed for about 3-4 minutes or until it’s light and fluffy.
Add the egg yolk, vanilla, and lemon juice. Mix until combined.
Carefully mix in salt, baking powder, baking soda, and flour. Stop mixing when some flour is still visible in the bowl.
Chop the frozen raspberries into small pieces and fold them into the dough. Be gentle to avoid bleeding the juice into the dough.
Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place five dough balls on your prepared baking sheet and sprinkle with flaked salt.
Bake the cookies for 12-15 minutes until you see a light golden brown edge. Let them cool on the pan for a bit to finish cooking through.

How to Serve Lemon Raspberry Cookies

These cookies are delicious on their own but can also be served with a cup of tea or coffee for a perfect afternoon snack. You can arrange them on a platter for parties or even gift them in a lovely box for friends and family. For a special touch, consider drizzling a simple lemon icing over the cookies after they have cooled.

How to Store Lemon Raspberry Cookies

Store your Lemon Raspberry Cookies in an airtight container at room temperature. They will stay fresh for up to a week. If you want to keep them longer, you can freeze them. Place the cookies in a single layer in a freezer-safe container, and they will last for up to three months. Just let them thaw at room temperature before enjoying them again.

Tips to Make Lemon Raspberry Cookies

Make sure your butter is at room temperature for easier mixing.
Use fresh raspberries if you prefer, but be aware they might be juicier than frozen ones.
Don’t overmix once you add the flour to keep your cookies soft.
Experiment by adding white chocolate chips or nuts for extra flavor and texture.
For a stronger lemon flavor, add more lemon zest.

Variation

Feel free to swap out the raspberries for other fruits like blueberries or strawberries. If you want a different flavor profile, add a bit of almond extract instead of vanilla for a nice twist.

FAQs

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but they are juicier, so be careful while mixing.
How can I achieve the best texture?
Ensure not to overmix the dough after adding flour, and use room temperature butter for the best texture.
Can these cookies be made gluten-free?
Absolutely! Substitute all-purpose flour with a 1:1 gluten-free flour blend.
What can I do if I don’t have lemon zest?
If you don’t have lemon zest, you can increase the lemon juice slightly for flavor, but the texture might be affected.
How many cookies does this recipe make?
This recipe typically makes about 12-15 cookies, depending on the size of the dough balls you scoop.

Lemon Raspberry Cookies

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Delightful cookies blending the bright zest of lemon with sweet-tart raspberries, perfect for any occasion.

Author: Patricia
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 12–15 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Instructions

Preheat the oven to 350°F and line two baking sheets with parchment paper.
In a large mixing bowl, combine granulated sugar and lemon zest, using your fingers to enhance the fragrance.
Add butter and brown sugar, mixing on medium-high speed for about 3-4 minutes until light and fluffy.
Mix in the egg yolk, vanilla, and lemon juice until combined.
In a separate bowl, whisk together salt, baking powder, baking soda, and flour, then gradually mix into the wet ingredients until some flour is still visible.
Gently fold in chopped frozen raspberries, careful not to bleed the juice.
Scoop dough into large balls with a 3-tablespoon cookie scoop, placing five dough balls on the prepared baking sheet and sprinkling with flaked salt.
Bake for 12-15 minutes until edges are light golden brown, then let cool slightly on the pan.