Lemon Raspberry Cookies are a delightful treat that beautifully balance the tartness of lemon and the sweetness of raspberries. I first stumbled upon this recipe during a sunny spring afternoon, craving a light dessert that would echo the freshness of the season. The bright citrus flavor combined with the bursts of juicy raspberries creates a cookie that’s not only delicious but visually appealing as well. Whether you’re preparing for a family gathering, a tea party, or simply treating yourself after a long day, these cookies promise to elevate any occasion.
Why You’ll Love This Dish
What makes Lemon Raspberry Cookies truly special is their incredible flavor profile and texture. The combination of zesty lemon and sweet raspberries offers an unexpected yet delightful contrast that is hard to resist. Plus, they are quick to whip up, making them perfect for a weeknight bake or last-minute dessert for guests. Kids will love helping out in the kitchen, making it a fun family activity.
"These Lemon Raspberry Cookies were a hit at my last gathering! Everyone loved how refreshing they tasted. Definitely a recipe I’ll keep on hand!" – A satisfied cookie lover.
Preparing Lemon Raspberry Cookies
Making these cookies is a straightforward process that results in delightful, golden treats. The key steps include mixing the dry and wet ingredients separately and then combining them to create a tender dough. The addition of frozen raspberries, which we’ll incorporate lightly, is where the real magic happens. Here’s a sneak peek into what you’ll be doing:
- Preheat your oven and prepare the baking sheets.
- Mix the sugars and butter until fluffy.
- Add your egg yolk and lemon flavors.
- Incorporate dry ingredients carefully to maintain that perfect texture.
- Folding in the raspberries gently gives the cookies those lovely pockets of fruitiness.
- Scoop, sprinkle, and bake!
What You’ll Need
To make these Lemon Raspberry Cookies, you’ll want to gather the following 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 extract
- 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 on top
Consider using organic lemons for a more vibrant zest and taste, or try coconut sugar as a substitute for brown sugar for a different flavor twist.
Step-by-Step Instructions
Let’s dive into the method for preparing these delicious Lemon Raspberry Cookies:
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, train your fingers to combine the granulated sugar and lemon zest. This will help release the lemon’s natural oils, creating a wonderfully fragrant base for your cookies.
- Add the room temperature butter and brown sugar. Mix on medium-high speed for about 3-4 minutes until the mixture appears light and fluffy.
- Toss in the egg yolk, vanilla, and lemon juice. Mix until blended.
- Gradually incorporate the salt, baking powder, baking soda, and flour. Be careful not to overmix; stop when there are still a few remnants of flour in the bowl.
- Take those frozen raspberries and chop them into small pieces. Gently fold them into the dough, careful not to let their juices bleed too much into the mixture.
- Using a 3-tablespoon cookie scoop, form large balls of dough and space five on each lined baking sheet. Top each with a sprinkle of flaked salt—it enhances the flavor beautifully.
- Bake for 12-15 minutes, or until the edges are a nice light golden brown. Let the cookies sit on the baking pan for a few minutes, allowing them to firm up in the middle before transferring them to a wire rack.
Best Ways to Enjoy It
Once baked, these Lemon Raspberry Cookies are delicious on their own but serving them warm with a scoop of vanilla ice cream or a side of fresh whipped cream can take them to another level. You could also pair them with a refreshing chamomile or mint tea to amplify that fresh flavor profile. For a fun twist, try them as a dessert sandwich filled with lemon curd!
How to Store & Freeze
To keep your Lemon Raspberry Cookies fresh, store leftovers in an airtight container at room temperature for up to five days. If you’d like to prolong their life, you can freeze them! Simply place them in a single layer on a baking sheet, freeze until solid, and then transfer them to a zip-top bag. They can be stored in the freezer for up to three months.
Helpful Cooking Tips
- Use cold butter to achieve slightly denser cookies if you’re looking for a chewier texture.
- Feel free to adjust the amount of lemon juice based on your preferred tartness.
- Experiment with fresh raspberries in season; just remember to be extra gentle with the dough.
- For added texture, consider mixing in chopped nuts or a sprinkle of coconut flakes.
Creative Twists
While this recipe celebrates the classic lemon and raspberry combination, feel free to experiment! Try using blueberries instead of raspberries for a berry medley, or add white chocolate chips for a sweet contrast. For those wanting a gluten-free option, substitute all-purpose flour with a gluten-free 1:1 baking mix.
Your Questions Answered
Q: How long does it take to prepare these cookies?
A: Total preparation and baking time is about 30-40 minutes, making them a quick-bake treat.
Q: Can I use fresh raspberries instead of frozen?
A: Yes, but be extra gentle while folding them into the dough to avoid excessive bleeding of juice.
Q: How should I store these cookies?
A: Keep them in an airtight container at room temperature for up to five days, or freeze for longer storage.
These Lemon Raspberry Cookies are an easy, delightful way to brighten any day. So gather your ingredients and get ready to enjoy an irresistible baking experience!
Print
Lemon Raspberry Cookies
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Delightful cookies balancing tart lemon and sweet raspberries, perfect for any occasion.
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 extract
- 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 on top
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest.
- Add the butter and brown sugar, mixing on medium-high speed until light and fluffy (about 3-4 minutes).
- Add the egg yolk, vanilla, and lemon juice, mixing until blended.
- Gradually incorporate the salt, baking powder, baking soda, and flour, being careful not to overmix.
- Fold in the frozen raspberries gently.
- Using a 3-tablespoon cookie scoop, form large balls of dough and place them on the baking sheets. Sprinkle each with flaked salt.
- Bake for 12-15 minutes or until the edges are a light golden brown. Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
Store in an airtight container at room temperature for up to five days or freeze for up to three months. Experiment with fresh berries or add white chocolate chips for variation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg