When life gives you lemons and raspberries, you bake cookies! Lemon Raspberry Cookies are a delightful treat that balance the tartness of fresh raspberries with the zesty brightness of lemon. These cookies are perfect for any occasion, whether it’s a sunny afternoon snack, a backyard barbecue, or a sweet addition to your family’s baking tradition. I came across this recipe during a weekend baking spree, and it quickly became a favorite!
Why You’ll Love This Dish
Why settle for ordinary cookies when you can whip up a batch of these Lemon Raspberry Cookies? They offer a refreshing twist on classic cookies, making them a standout choice for gatherings and special occasions. Here are a few reasons to give this recipe a try:
- Bright Flavor Profile: The combination of lemon and raspberry not only tastes fantastic but also delivers a beautiful pop of color and flavor that’s perfect for spring and summer.
- Easy to Make: With straightforward steps and simple ingredients, these cookies are a breeze to prepare, even for novice bakers.
- Crowd-Pleaser: Whether you’re serving them at a picnic or Christmas party, these cookies are sure to delight everyone, from kids to grown-ups.
“These cookies are like sunshine on a plate! The lemony zest and fresh raspberries make them a refreshing favorite. I can’t bake enough of them!” – A happy home baker
Preparing Lemon Raspberry Cookies
Before diving into making these delightful cookies, here’s a quick rundown of what to expect:
- Mix Wet and Dry Ingredients: You’ll start by creaming together your butter and sugars, adding the eggs and citrus flavors next.
- Combine: Following that, combine your dry ingredients and fold in the fresh raspberries with care.
- Bake: Scoop out the dough and space it nicely on your baking sheet before popping them into the oven.
This easy-to-follow process helps ensure that your cookies come out perfectly every time!
What You’ll Need
Make sure you have the following ingredients on hand to create your Lemon Raspberry Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon lemon zest (grated peel)
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Feel free to adjust the sweetness or lemon flavor based on your personal taste preferences. You can also experiment with frozen raspberries in a pinch!
Step-by-Step Instructions
Creating your own batch of Lemon Raspberry Cookies is straightforward. Here’s how:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Best Ways to Enjoy It
These Lemon Raspberry Cookies can be savored in a number of delightful ways:
- With a Cup of Tea: Pair them with a refreshing herbal tea for a lovely afternoon break.
- As Part of a Dessert Platter: Add them to a dessert table along with other treats for varied flavors.
- Ice Cream Sandwich: Consider using two cookies to encase a scoop of lemon or vanilla ice cream for a delicious twist.
Keeping Leftovers Fresh
To maintain the freshness of your cookies, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, consider freezing them. Just make sure they’re completely cool before wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can last up to 3 months this way!
Helpful Cooking Tips
Here are a few pro tips to elevate your baking game:
- Use Room Temperature Ingredients: This ensures that your butter creams more easily with the sugars and creates a lighter cookie texture.
- Don’t Overmix the Dough: Mix until just combined to avoid tough cookies.
- Handle Raspberries with Care: Gently fold them in to maintain their shape and prevent the cookie dough from turning pink.
Creative Twists
Why not switch things up? Here are some variations to consider:
- Add White Chocolate Chips: For an extra touch of sweetness, add white chocolate chips to the mix.
- Experiment with Other Berries: Substitute the raspberries with blueberries or blackberries for a different flavor profile.
- Zest Variations: Try using lime or orange zest for a unique twist on the classic lemon flavor.
Common Questions
How long does preparation and baking take?
The entire process takes about 20-25 minutes, with 10-12 minutes for baking.
Can I substitute frozen raspberries?
Yes, you can use frozen raspberries; just make sure to thaw them and drain excess liquid to avoid a soggy cookie.
How do I know when the cookies are done?
They should be lightly golden around the edges and set in the center. They will continue to firm up as they cool on the baking sheet.
Baking Lemon Raspberry Cookies is not only a fun kitchen project but a delicious way to indulge your sweet tooth. Enjoy the baking experience and the tasty rewards that follow!
Print
Lemon Raspberry Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightful cookies balancing the tartness of fresh raspberries with the zesty brightness of lemon, perfect for any occasion.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 tablespoon lemon zest (grated peel)
- 2 tablespoons lemon juice
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream the softened butter with granulated and brown sugar until light and fluffy.
- Beat in the eggs, lemon zest, and lemon juice until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix the dry ingredients into the wet mixture until just combined.
- Gently fold in the fresh raspberries, being careful not to crush them.
- Drop rounded tablespoons of cookie dough onto ungreased baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
Store cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg