Lemon Raspberry Cookies Recipe
If you’re on the lookout for a bright, flavorful treat that perfectly balances sweet and tart, this Lemon Raspberry Cookies Recipe is sure to become your new favorite. These cookies are bursting with the zing of fresh lemon zest and juice, paired with juicy, tender raspberries that bring a pop of color and flavor in every bite. Soft yet slightly crisp around the edges, they make for a delightful snack or a charming dessert that’s as pretty as it is delicious. Once you try this recipe, you’ll see why it’s a go-to for celebrations or simply brightening your day with something sweet and fresh.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect texture and flavor in this Lemon Raspberry Cookies Recipe. Each component contributes something special — from the rich butter creating softness to the lemon zest delivering that unmistakable zing, and those raspberries adding juicy bursts of sweetness and vibrant color.
- 1 cup all-purpose flour: The base that gives the cookies structure and tenderness.
- 1 tsp baking powder: Helps the cookies rise just enough for a light, airy texture.
- 1/4 tsp salt: Balances the sweetness and enhances all the flavors.
- 1/2 cup unsalted butter, softened: Adds richness and helps achieve that perfect soft bite.
- 1/2 cup granulated sugar: Sweetness that keeps the cookies light and crisp on the edges.
- 1/4 cup brown sugar: Brings a subtle molasses flavor and extra moisture for chewiness.
- Zest of 1 lemon: Provides an intense lemon aroma and fresh citrus flavor.
- 2 tbsp lemon juice (fresh): Adds bright, natural tartness to brighten the dough.
- 1 large egg (room temperature): Binds everything together and contributes to the cookie’s soft texture.
- 1 tsp vanilla extract: Adds warmth and depth to complement the lemon and raspberry notes.
- 3/4 cup fresh or frozen raspberries: Bursts of juicy sweetness and a lovely pop of red color throughout.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
First things first, preheat your oven to 350°F (175°C) so it’s ready when your dough is. In a medium bowl, whisk together the flour, baking powder, and salt — these dry ingredients will provide the perfect lift and balance to your cookies, so setting them aside now is a smooth start.
Step 2: Cream the Butter and Sugars
Next, in a large mixing bowl, cream the softened butter with both granulated and brown sugars until the mixture is light and fluffy; this usually takes about 3 minutes. This step is crucial as it incorporates air into the dough, ensuring your cookies have a soft, tender crumb with just a hint of chewiness.
Step 3: Add the Flavorings and Egg
Mix in the egg, vanilla extract, lemon zest, and fresh lemon juice. This is where that vibrant lemon flavor really begins to infuse your dough, making the cookie wonderfully aromatic and fresh-tasting. Make sure your egg is at room temperature to blend smoothly without curdling the butter.
Step 4: Combine Wet and Dry Ingredients Carefully
Gradually fold the dry mixture into the wet ingredients until just combined. Be gentle here — overmixing can develop gluten in the flour, making cookies tough instead of soft. You want the dough to be tender and just barely holding together.
Step 5: Fold in the Raspberries
Gently fold in the raspberries, whether fresh or frozen. Be extra careful to keep them whole and evenly distributed without mashing them, so your cookies have those delightful pockets of juicy fruit in every bite.
Step 6: Bake to Perfection
Drop spoonfuls of dough about two inches apart onto baking sheets lined with parchment paper or a silicone mat. Bake for 10-12 minutes, or until the edges start to turn golden and the centers are just set. Let the cookies cool on racks to finish firming up; this step helps keep their delicate texture intact.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
For an extra touch of elegance, consider lightly dusting your cookies with powdered sugar or adding a small drizzle of white chocolate. A thin slice of lemon zest curled atop each cookie can also enhance their fresh, vibrant look and flavor, making them irresistible at any gathering.
Side Dishes
These cookies pair beautifully with a cup of hot tea, especially Earl Grey or a light green tea, whose subtle notes complement the lemon and raspberry. They’re also perfect alongside a fresh berry salad or a dollop of whipped cream for a more decadent treat.
Creative Ways to Present
Serve these lemon raspberry delights on a pretty platter garnished with lemon slices and whole fresh raspberries, or sandwich two cookies together with a lemon cream cheese filling for a delightful twist. They’re perfect for gift boxes or as part of a colorful dessert spread at brunch or parties.
Make Ahead and Storage
Storing Leftovers
You can store leftover cookies in an airtight container at room temperature for up to 3 days. To maintain their fresh flavor, keep them away from heat or humidity, which could soften the edges too much or cause the raspberries to become soggy.
Freezing
To freeze, arrange the cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container. They’ll keep great for up to 2 months. When you’re ready to enjoy, thaw them at room temperature to keep their perfect texture intact.
Reheating
If you like your Lemon Raspberry Cookies Recipe warm, a quick 10-15 seconds in the microwave or a few minutes in a preheated 300°F oven will bring back that freshly baked taste and softness without drying them out.
FAQs
Can I use frozen raspberries in this recipe?
Absolutely! Frozen raspberries work well here—just fold them in gently while still frozen to prevent too much juice from releasing while mixing, which can make the dough soggy.
How do I prevent the raspberries from turning the dough purple?
Be gentle when folding the raspberries into the dough and avoid crushing them. Using fresh raspberries or well-frozen ones that stay firm helps keep the dough’s light color.
Can I make these cookies vegan?
With some substitutions like vegan butter and a flax egg, you could adapt this recipe. However, the texture might vary slightly, so a bit of experimentation could be fun.
Do I need to chill the dough before baking?
Chilling isn’t necessary for this recipe, but if you want thicker cookies, chilling the dough for 30 minutes can help control spreading during baking.
Will these cookies be too tart because of the lemon?
Not at all! The balance of sugars and the natural sweetness of raspberries keep these cookies pleasantly tart but not overpowering — each bite is bright without being sour.
Final Thoughts
If you want to bring some sunshine into your baking repertoire, the Lemon Raspberry Cookies Recipe is an absolute must-try. The dance of citrus and berries in a soft, buttery cookie is truly magical and easy to achieve with simple kitchen staples. I hope this recipe brightens your day as much as it has mine and becomes a cherished sweet treat in your bakery collection.
Print
Lemon Raspberry Cookies Recipe
- Total Time: 27 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delight in these zesty Lemon Raspberry Cookies that perfectly combine tart lemon with sweet, juicy raspberries. Soft and slightly chewy with a hint of citrus fragrance, these cookies are ideal for a refreshing treat any time of day.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 lemon
- 2 tbsp lemon juice (fresh)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Add-ins
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it’s ready for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until evenly combined; set this mixture aside for later use.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with both granulated sugar and brown sugar using a mixer for about 3 minutes, or until the mixture is light and fluffy.
- Add Flavorings: Beat in the large egg, vanilla extract, lemon zest, and fresh lemon juice to the creamed butter and sugars until the mixture is fully combined and smooth.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredient mixture into the wet ingredients. Mix gently until just combined, being careful not to overmix to keep cookies tender.
- Incorporate Raspberries: Gently fold the fresh or frozen raspberries into the dough to distribute them evenly without crushing.
- Shape Cookies: Drop spoonfuls of the cookie dough onto baking sheets lined with parchment paper, spacing them about two inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges are golden brown, indicating they are perfectly cooked.
- Cool and Serve: Remove from the oven and transfer the cookies to wire racks to cool completely before serving for the best texture and flavor.
Notes
- For best results, use fresh raspberries; if using frozen, do not thaw to avoid excess moisture in dough.
- Do not overmix the dough after adding flour to ensure cookies remain tender.
- You can substitute lemon zest and juice with lime for a different citrus twist.
- Store cooled cookies in an airtight container at room temperature for up to 3 days.
- Freezing the dough for 30 minutes before baking can help maintain cookie shape.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
