Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies offer a bright, refreshing twist on classic cookies with the perfect balance of tartness and sweetness. Soft and tender, they feature bursts of juicy raspberries and zingy lemon zest in every bite. They’re a delightful treat for any time of day.
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (100 g) frozen raspberries
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
- Step 3: Add the softened butter and brown sugar, then beat until light and fluffy, about 3–4 minutes.
- Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
- Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Step 7: Gently fold in the frozen raspberries, taking care not to crush them.
- Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the baking sheets.
- Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
- Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Keep raspberries frozen until mixing to prevent excess bleeding and maintain vibrant color.
- Do not overbake; the cookies will firm up as they cool, ensuring a soft center.
- For extra lemon flavor, brush cooled cookies with a light lemon glaze made from powdered sugar and lemon juice.
- Substitute fresh raspberries if preferred, but handle gently to avoid crushing during mixing.
Storage
Store these cookies in an airtight container at room temperature for up to 2 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 1 month. To reheat, warm gently in a low oven or microwave for a few seconds to restore softness.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but add them gently to avoid breaking and releasing too much juice, which can make the dough too wet.
How can I make these cookies more lemony?
You can increase the lemon zest or add a lemon glaze after baking for a stronger citrus flavor. Just mix powdered sugar with a bit of fresh lemon juice and drizzle over the cooled cookies.
PrintLemon Raspberry Cookies Recipe
These Lemon Raspberry Cookies are a delightful blend of tangy lemon zest and juicy raspberries baked into soft, buttery cookies. Perfect for spring and summer treats, they combine the freshness of lemon with the sweetness of berries in a tender, flavorful bite.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: About 12 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Flavorings and Add-ins
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
- Rub Sugar and Lemon Zest: In a large bowl, use your fingers to rub together the granulated sugar and fresh lemon zest until fragrant, releasing the oils and aroma.
- Cream Butter and Sugars: Add the softened unsalted butter and packed light brown sugar to the bowl and beat the mixture until light and fluffy, about 3 to 4 minutes using a mixer or vigorous hand whisking.
- Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until all ingredients are fully combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt ensuring an even distribution of leavening agents and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently and mixing just until a soft, cohesive dough forms. Avoid over-mixing to keep cookies tender.
- Fold in Raspberries: Carefully fold in the frozen raspberries without crushing them to maintain their shape and minimize bleeding of juices into the dough.
- Shape Cookies: Scoop the dough into balls about 3 tablespoons each and place them spaced 2 to 3 inches apart on the lined baking sheets to allow spreading during baking.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are set and lightly golden while the centers remain soft.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely.
Notes
- Keep raspberries frozen until mixing to prevent excess bleeding of color and juice in the dough.
- Do not overbake; the cookies will continue to firm up as they cool, maintaining a soft center.
- For an extra burst of lemon flavor, consider brushing a light lemon glaze on top of the cooled cookies.
- Store the cookies in an airtight container at room temperature for up to 2 days or freeze them to extend shelf life.
Keywords: lemon raspberry cookies, lemon cookies, berry cookies, soft cookies, homemade cookies, dessert, lemon zest cookies
