Lemon Raspberry Cookies Recipe

Introduction

These Lemon Raspberry Cookies offer a delightful balance of tart and sweet with a soft, tender texture. Perfect for a fresh spring treat, they burst with juicy raspberry flavor and bright lemon zest in every bite.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg (room temperature)
• Zest of 1 lemon
• 3/4 cup fresh raspberries
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a bowl, whisk together the flour, baking powder, and salt.
3. Step 3: In another bowl, cream the butter and sugar until light and fluffy. Add the egg and vanilla extract; mix well.
4. Step 4: Gradually combine the dry ingredients into the wet mixture. Gently fold in the lemon zest and raspberries to avoid breaking them up too much.
5. Step 5: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about an inch apart.
6. Step 6: Bake for 10–12 minutes until the edges are golden and the centers remain soft. Allow to cool on the baking sheets before serving.

Tips & Variations

• Use frozen raspberries if fresh are unavailable, but thaw and drain them well to avoid extra moisture.
• For a stronger lemon flavor, add a teaspoon of lemon juice along with the zest.
• Swap raspberries for blueberries or chopped strawberries for a different berry twist.
• Chill the dough for 30 minutes before baking to help the cookies hold their shape better.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm gently in a low oven for a few minutes to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries in this recipe?

Yes, you can use frozen raspberries, but be sure to thaw and drain them well to avoid adding excess moisture to the dough, which can affect texture.

How do I prevent the raspberries from breaking apart in the dough?

Gently fold the raspberries into the dough at the end, and avoid overmixing. This helps keep the berries intact and distributes them evenly without turning the dough pink.

Lemon Raspberry Cookies Recipe

Print Recipe

★★★★★

4.8 from 112 reviews

Delight in these refreshing Lemon Raspberry Cookies, featuring a tender cookie base infused with zesty lemon and studded with fresh raspberries. Perfectly balanced with a subtle sweetness and a soft, melt-in-your-mouth texture, these cookies make an ideal treat for any occasion.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Yield: Approximately 18–20 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt

Wet Ingredients

• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, softened
• 1 large egg (room temperature)
• 1 tsp vanilla extract

Flavorings and Add-ins

• Zest of 1 lemon
• 3/4 cup fresh raspberries

Instructions

1. Preheat 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.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside.
3. Cream Butter and Sugar: In a separate large bowl, cream the softened unsalted butter and granulated sugar until the mixture becomes light and fluffy, which usually takes a few minutes with an electric mixer.
4. Add Egg and Vanilla: Beat in the large room-temperature egg and vanilla extract until fully incorporated, creating a smooth batter.
5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet batter, stirring gently until just combined to avoid overmixing, which can toughen the cookies.
6. Fold in Lemon Zest and Raspberries: Carefully fold in the lemon zest and fresh raspberries to distribute them evenly without breaking the berries.
7. Shape Cookies: Drop rounded tablespoons of the cookie dough onto the prepared baking sheets, spacing them about 1 inch apart to allow room for spreading.
8. Bake: Bake the cookies in the preheated oven for 10–12 minutes or until the edges turn golden while the centers remain soft.
9. Cool and Serve: Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. Enjoy!

Notes

• For best results, use fresh raspberries and handle them gently to prevent crushing.
• You can substitute lemon zest with lime zest if preferred for a different citrus twist.
• Make sure your butter is softened, not melted, for the proper cookie texture.
• Store cookies in an airtight container at room temperature for up to 3 days.
• To freeze, place baked cookies in a freezer-safe container for up to 1 month.

Keywords: Lemon Raspberry Cookies, Citrus Cookies, Fresh Raspberry Cookies, Homemade Cookies, Soft Cookies, Easy Dessert