Why Make This Recipe
Lemon Raspberry Cookies are a delightful treat that combines the bright flavor of lemons and the sweet-tartness of raspberries. These cookies are perfect for any occasion, whether you want to brighten up your afternoon tea or surprise friends at a gathering. They are simple to make and taste like sunshine in every 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 your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix the granulated sugar and lemon zest together with your fingers. This helps release the lemon’s fragrance.
- Add the butter and brown sugar to this mixture. Beat together on medium-high speed for about 3-4 minutes until it becomes light and fluffy.
- Next, add the egg yolk, vanilla, and lemon juice. Mix until everything combines well.
- Slowly add the salt, baking powder, baking soda, and flour. Be careful not to over mix. Stop when you still see a bit of flour in the bowl.
- Chop or break up the frozen raspberries into small pieces and gently fold them into the dough. Avoid mixing too much to keep the juice from spreading throughout.
- Scoop the dough into large balls. A 3-tablespoon cookie scoop works well for this. Place five 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 around the edges. Allow them to rest on the pan for a few minutes to finish cooking in the middle.
How to Serve Lemon Raspberry Cookies
Lemon Raspberry Cookies are best served fresh out of the oven but can also be enjoyed later. Serve them with a glass of cold milk or a cup of tea for a refreshing treat. They can also be great as part of a dessert table at gatherings.
How to Store Lemon Raspberry Cookies
To keep your cookies fresh, you should store them in an airtight container at room temperature. They will last for up to a week. If you want to keep them longer, consider freezing them. Place them in a freezer-safe bag and they can last for up to three months.
Tips to Make Lemon Raspberry Cookies
- Make sure your butter is at room temperature for easy mixing.
- Gently fold the raspberries to prevent them from breaking too much.
- Use fresh lemons for the best flavor, but bottled lemon juice works in a pinch.
Variation
You can tweak this cookie recipe by adding white chocolate chips for extra sweetness or using different berries, like blueberries or strawberries, for a unique twist.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries, but keep in mind that they may be a bit juicier, which can change the texture of your cookies.
2. What can I do if I don’t have lemon juice?
If you don’t have lemon juice, you can use vinegar or skip it, but the cookies won’t have the same tangy flavor.
3. Can I double the recipe?
Absolutely! If you want to make more cookies, just double all the ingredients and bake them in batches, ensuring your baking sheets are not overcrowded.
Lemon Raspberry Cookies
Equipment
- Mixing bowls
- Electric mixer (optional)
- Baking sheets
- Parchment paper
- Measuring cups
- Measuring spoons
Ingredients
Dry Ingredients
- 2 ½ cups All-purpose flour
- 1 teaspoon Baking soda
- ½ teaspoon Salt
Wet Ingredients
- 1 cup Unsalted butter, softened
- 1 ½ cups Granulated sugar
- 2 Large eggs
- 2 tablespoons Lemon zest
- 1 tablespoon Lemon juice
- 1 teaspoon Vanilla extract
Add-ins
- 1 cup Fresh or frozen raspberries (do not thaw if frozen)
Instructions
Preparation
- In a medium bowl, whisk together the flour, baking soda, and salt; set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the lemon zest, lemon juice, and vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined and taking care not to overmix.
- Gently fold in the raspberries.
- Chill the dough for at least 30 minutes to prevent excess spreading.
Baking
- Preheat oven to 375°F (190°C) and line baking sheets with parchment paper.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.