Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies are a delightful balance of tart and sweet, perfect for a refreshing treat any time of day. Bursting with fresh lemon zest and juicy raspberries, they offer a tender, flavorful bite that’s sure to brighten your cookie jar.
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 prepared 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 the raspberries frozen until mixing to prevent them from breaking and turning the dough purple.
- For a zestier flavor, add an extra teaspoon of lemon zest.
- Swap frozen raspberries for fresh if preferred, but be gentle to avoid mashing.
- Add a sprinkle of coarse sugar on top before baking for a crunchy finish.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 1 month. Reheat gently in a warm oven for a few minutes to refresh the soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries but handle them gently to avoid crushing, which can turn the dough color and texture.
Why do the cookies have a soft center?
The lemon juice and frozen raspberries add moisture, keeping the centers soft while the edges crisp up nicely during baking.
PrintLemon Raspberry Cookies Recipe
Delight in these zesty Lemon Raspberry Cookies, a perfect blend of tangy lemon and sweet raspberries baked into soft, tender cookies. Featuring a buttery dough enhanced with fresh lemon zest and juice, these treats offer a vibrant burst of flavor balanced by the subtle tartness of frozen raspberries. Ideal for a refreshing snack or an elegant tea-time accompaniment.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 18 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
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
Wet Ingredients
- 1/2 cup (113 g) unsalted butter, softened
- 1/2 cup (100 g) granulated sugar
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon zest (from about 2 lemons)
Add-ins
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat oven and prepare baking sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Combine sugar and lemon zest: In a large bowl, rub the granulated sugar and fresh lemon zest together with your fingers until the mixture is fragrant, releasing the lemon oils for maximum flavor.
- Beat in butter and brown sugar: Add softened unsalted butter and light brown sugar to the lemon-scented sugar mixture. Beat thoroughly for about 3–4 minutes until the mixture becomes light and fluffy, creating a smooth base.
- Add egg yolk, lemon juice, and vanilla: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully combined, enhancing the dough with moisture and flavor complexity.
- Whisk dry ingredients: In a separate bowl, whisk all-purpose flour, baking powder, baking soda, and salt together to evenly distribute the leavening agents and seasoning.
- Combine wet and dry ingredients: Gradually add the dry flour mixture to the wet ingredients, mixing gently just until a soft dough forms. Avoid overmixing to keep cookies tender.
- Fold in frozen raspberries: Carefully fold the frozen raspberries into the dough, ensuring they remain intact to avoid bleeding color or breaking apart.
- Scoop dough onto baking sheets: Scoop dough by approximately 3-tablespoon portions and place the dough balls 2–3 inches apart on the prepared baking sheets to allow spreading.
- Bake the cookies: Bake in the preheated oven for 12–15 minutes, or until the cookie edges are set and lightly golden, while the centers maintain a soft texture.
- Cool the cookies: Allow the cookies to cool on the baking sheets for 5 minutes to firm up before transferring them to a wire rack to cool completely for best texture and flavor.
Notes
- Keep raspberries frozen until mixing to prevent excessive juice and color bleeding into the dough.
- Use fresh lemon zest and juice for the brightest and most authentic lemon flavor.
- Do not overmix the dough to maintain tender, soft cookies.
- For extra lemon flavor, consider adding a light lemon glaze after baking.
Keywords: lemon raspberry cookies, lemon cookies, raspberry cookies, lemon zest, berry cookies, soft cookies, baked cookies
