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Lemon Raspberry Cookies Recipe

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★★★★★

4.7 from 83 reviews

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.

Ingredients

Scale

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  2. 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.
  3. 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.
  4. Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until all ingredients are fully combined and smooth.
  5. 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.
  6. 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.
  7. Fold in Raspberries: Carefully fold in the frozen raspberries without crushing them to maintain their shape and minimize bleeding of juices into the dough.
  8. 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.
  9. 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.
  10. 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

Find it online: https://spiceupwithsophie.com/lemon-raspberry-cookies-recipe-2/