why make this recipe
Lemon Raspberry Cookies are a delightful treat that brings together the zesty flavor of lemon and the sweetness of raspberries. These cookies are perfect for any occasion, whether you’re hosting a gathering or simply craving something sweet. The bright flavors and soft texture make them a hit with both kids and adults. Plus, they are easy to make, so you can whip up a batch quickly!
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 your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers. This helps the zest release its nice fragrance.
- Add the butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes until the mix is light and fluffy.
- Add the egg yolk, vanilla, and lemon juice, and mix until combined.
- Slowly add the salt, baking powder, baking soda, and flour. Be careful not to over-mix. Stop when some flour is still visible in the bowl.
- Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Avoid over-mixing to keep the dough from turning pink.
- Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. Place 5 cookie dough balls on each lined baking sheet and sprinkle with flaked salt.
- Bake the cookies for 12-15 minutes. Look for a light golden brown color around the edges. Let them sit on the pan for a few minutes to finish cooking in the middle.
how to serve Lemon Raspberry Cookies
These cookies are great on their own or with a cup of tea or coffee. You can also serve them with a scoop of vanilla ice cream for a special dessert. Plate them beautifully and enjoy!
how to store Lemon Raspberry Cookies
To store your cookies, let them cool completely first. Then, place them in an airtight container at room temperature. They can stay fresh for about a week. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to separate layers with parchment paper.
tips to make Lemon Raspberry Cookies
- Make sure the butter is at room temperature for better mixing.
- Don’t over-mix the dough, especially after adding the flour. This keeps the cookies soft.
- If using fresh raspberries, be careful as they can be juicier and may alter the dough.
variation
You can change up this recipe by adding white chocolate chips or nuts for added flavor and texture. For a different fruit, consider using blueberries or chopped strawberries.
FAQs
Q: Can I use fresh raspberries instead of frozen?
A: Yes, you can use fresh raspberries, but they may be juicier. Be cautious not to over-mix.
Q: How do I know when the cookies are done?
A: Look for a light golden brown color around the edges. The cookies will continue to cook slightly after you take them out.
Q: Can I make the dough ahead of time?
A: Yes, you can make the dough and refrigerate it for up to 24 hours before baking. Just allow it to sit at room temperature for a few minutes before scooping and baking.
Lemon Raspberry Cookies
Equipment
- Mixing bowls
- Whisk
- Electric mixer (optional)
- Baking sheets with parchment paper
Ingredients
For the Cookies
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 cup fresh raspberries gently folded in
For the Lemon Glaze
- 1 1/2 cups powdered sugar
- 3 tablespoons fresh lemon juice
- 1/2 teaspoon lemon zest optional
- 1-2 tablespoons milk or water as needed for consistency
Instructions
Cookie Preparation
- Whisk together flour, baking soda, and salt in a medium bowl; set aside.
- Cream together softened butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon zest, and lemon juice until well combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop rounded tablespoons of dough onto baking sheets lined with parchment paper.
- Bake at 375°F (190°C) for 10-12 minutes, or until edges are lightly golden.
- Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Lemon Glaze Preparation
- In a small bowl, whisk together powdered sugar, lemon juice, and optional lemon zest.
- Add milk or water one tablespoon at a time until the desired glaze consistency is reached.
- Once cookies are completely cool, drizzle or spread the glaze over them.