Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
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

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Lemon Raspberry Cookies are a delightful treat that combines the bright flavor of lemon with sweet, tart raspberries. These cookies are perfect for any occasion, whether you’re enjoying them with a cup of tea or sharing them at a picnic. The soft texture and refreshing taste make them a favorite for everyone. With just a few ingredients, you can create a batch that will fill your kitchen with a lovely aroma. Baking these cookies is simple and rewarding, making them an ideal recipe for bakers of all levels. Let’s dive into how you can easily whip up these delicious cookies at home.

Why You’ll Love This Lemon Raspberry Cookies

Lemon Raspberry Cookies are not just tasty; they are also unique. The combination of zesty lemon and juicy raspberries gives each bite a burst of flavor. The sprinkle of flaked salt on top adds a touch of contrast, balancing the sweetness. These cookies are soft and chewy, perfect for satisfying your sweet tooth. They are great for sharing with friends and family, and they look pretty too! Use them as a dessert for gatherings or as a fun snack during the week. You will love how easy and delicious they are.

How to Make Lemon Raspberry Cookies

Ingredients You’ll Need

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

Step-by-Step Directions

Preheat your oven to 350 F. Line 2 baking sheets with parchment paper. In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers. This helps bring out the lemon’s fragrant oils. Add the butter and brown sugar, then mix on medium-high speed for about 3-4 minutes until it is light and fluffy. Next, add the egg yolk, vanilla, and lemon juice, and mix well.

Now, slowly add the salt, baking powder, baking soda, and flour to the bowl. Be careful not to overmix; it’s fine if a little flour remains. Take your frozen raspberries and chop them into small pieces. Lightly fold these into the cookie dough to avoid bleeding the juice throughout.

Scoop the dough into large balls, about 3 tablespoons each. Place 5 cookie dough balls on the lined baking sheet and sprinkle with flaked salt. Bake the cookies for 12-15 minutes until the edges are light golden brown. Allow them to cool on the pan for a few minutes to finish cooking slightly in the middle.

How to Serve Lemon Raspberry Cookies

Enjoy your Lemon Raspberry Cookies fresh, warm from the oven. They pair wonderfully with a glass of milk or a cup of tea. For a special treat, you can dust them with powdered sugar before serving. These cookies are also perfect for brunch or dessert at family gatherings.

How to Store Lemon Raspberry Cookies

Store your Lemon Raspberry Cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, you can freeze the cookies. Simply place them in a freezer-safe container, and they will last for up to three months.

Tips for the Best Lemon Raspberry Cookies

For the best results, make sure your butter is at room temperature for easy mixing. Use fresh lemons for zesting to get the most flavor. If you’d like your cookies extra chewy, do not overbake them. Keeping some flour remnants in the dough will help maintain their soft texture.

Recipe Variations

Feel free to add white chocolate chips for a creamy touch, or swap the raspberries for blueberries for a different flavor. You can also adjust the amount of lemon juice to suit your taste preference.

Frequently Asked Questions (FAQs)

Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but be careful not to overmix, as they can make the dough too wet.

How do I know when the cookies are done?
The cookies should be light golden brown around the edges. They will continue to cook slightly after you take them out of the oven.

Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.

Lemon Raspberry Cookies

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Delightful cookies that combine the bright taste of lemon with sweet, tart raspberries.

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

Instructions

Preheat your oven to 350°F and line 2 baking sheets with parchment paper.
In a large mixing bowl, mix together the granulated sugar and lemon zest using your fingers to bring out the lemon’s fragrant oils.
Add the butter and brown sugar, then mix on medium-high speed for about 3-4 minutes until light and fluffy.
Add the egg yolk, vanilla, and lemon juice, and mix well.
Slowly add the salt, baking powder, baking soda, and flour to the bowl, being careful not to overmix.
Fold in the chopped frozen raspberries gently to avoid bleeding the juice.
Scoop the dough into large balls (about 3 tablespoons each) and place 5 cookie dough balls on the lined baking sheet, sprinkling with flaked salt.
Bake the cookies for 12-15 minutes until edges are light golden brown.
Let them cool on the pan for a few minutes to finish cooking slightly.