Why Make This Recipe
Lemon Raspberry Cookies are a delightful treat that combines the bright flavors of lemon with the sweet and tart taste of raspberries. They are perfect for any occasion—whether it’s a family gathering, a picnic, or just a sweet snack at home. The combination of citrus and berry makes these cookies refreshing and enjoyable. Plus, they are easy to make, fun to bake, and sure to impress anyone who takes a bite!
How to Make Lemon Raspberry Cookies
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
- 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
Directions
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers. This helps release the lemon’s natural oils and make it smell amazing.
- Add the butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
- Add the egg yolk, vanilla, and lemon juice to the mixture and mix well.
- Slowly mix in the salt, baking powder, baking soda, and flour. Be careful not to over-mix; stop when you still see some flour remnants around the bowl.
- Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Try not to mix too much to prevent the juice from spreading into the dough.
- Scoop the dough into large balls; a 3-tablespoon cookie scoop works well. Place 5 cookie dough balls on each lined baking sheet. Sprinkle with flaked salt.
- Bake the cookies for 12-15 minutes. Look for a nice light golden brown color on the edges. Let the cookies sit on the pan for a few minutes after baking. This helps them finish cooking slightly in the middle.
How to Serve Lemon Raspberry Cookies
Serve these cookies warm or at room temperature. They are great on their own, but you can also enjoy them with a glass of milk or a cup of tea. For a special touch, add a sprinkle of powdered sugar on top before serving.
How to Store Lemon Raspberry Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure they are well-wrapped to prevent freezer burn.
Tips to Make Lemon Raspberry Cookies
- Make sure your butter is at room temperature. This helps create a light and fluffy cookie.
- Don’t over-mix the dough, especially after adding the flour. Over-mixing can make your cookies tough.
- If you prefer a more intense lemon flavor, you can add a little extra lemon zest or juice.
Variation
You can try substituting the raspberries with other berries, like blueberries or cranberries, for a different flavor. Adjust the amount of lemon juice to taste based on the type of berry you use.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but make sure to chop them into small pieces. Fresh berries might have more juice, so handle them gently when folding into the dough.
2. How do I know when the cookies are done?
Cookies are done when they are lightly golden brown around the edges. The center may look a bit soft; that’s okay as they will firm up while cooling.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough, store it in the fridge for up to 2 days, or freeze it for up to 3 months. Just allow it to thaw before baking.