If you’re searching for a bright, delightful treat that combines the tart zing of lemon with the natural sweetness of raspberries, look no further than this Lemon Raspberry Cookies Recipe. These cookies offer a perfect balance of citrusy freshness and fruity bursts, wrapped in a soft, buttery texture that practically melts in your mouth. Whether for a weekend baking project or a special occasion, this recipe will quickly become a treasured favorite in your collection, bringing sunshine and smiles with every bite.
Ingredients You’ll Need
Gathering a handful of simple, everyday ingredients is all it takes to create these irresistible cookies. Each component plays a key role—from the tangy lemon zest that wakes up your palate to the juicy raspberries that add vibrant color and natural sweetness.
- 1 cup all-purpose flour: The foundation that gives the cookies their tender structure without weighing them down.
- 1 tsp baking powder: Helps the cookies rise just enough for a soft, airy bite.
- 1/4 tsp salt: Balances the sweetness and enhances all the other flavors.
- 1/2 cup unsalted butter, softened: Adds richness and creates a melt-in-the-mouth texture.
- 1/2 cup granulated sugar: Brings sweetness and helps achieve the perfect cookie crispness around the edges.
- 1/4 cup brown sugar: Offers moisture and a subtle caramel note, deepening the flavor profile.
- Zest of 1 lemon: Bursts of citrus that brighten each bite, making the cookies feel light and fresh.
- 2 tbsp lemon juice (fresh): Adds natural acidity to balance the sweetness perfectly.
- 1 large egg (room temperature): Acts as a binder and adds tenderness.
- 1 tsp vanilla extract: Gives a warm, inviting aroma that rounds out the flavors.
- 3/4 cup fresh or frozen raspberries: The stars of the show, these add juicy pops and a lovely blush of color.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Prepare Your Oven and Dry Ingredients
Start by preheating your oven to 350°F (175°C). Then, whisk together the flour, baking powder, and salt in a medium bowl. Setting this mixture aside ensures your dry ingredients are evenly combined and ready to be mixed in later, which helps with consistent cookie texture.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, beat the softened butter with both granulated and brown sugars until the mixture is light and fluffy, approximately three minutes. This creaming step is essential as it incorporates air, making your cookies tender and soft with a slight crisp on the edges.
Step 3: Add Wet Ingredients
Mix in the egg, vanilla extract, lemon zest, and fresh lemon juice. These wet ingredients infuse the batter with citrusy brightness and depth. Be sure your egg is at room temperature to ensure a smooth blend without curdling the butter.
Step 4: Combine Dry and Wet Ingredients
Gradually fold the dry ingredients into the wet mixture until just combined. Overmixing can develop gluten and make the cookies tough, so gentle folding keeps them tender and soft.
Step 5: Gently Fold in the Raspberries
Carefully fold the raspberries into the dough, ensuring they’re evenly distributed without breaking them up too much. This gentle approach keeps pockets of fresh fruit that burst with flavor in every bite.
Step 6: Scoop and Bake
Drop spoonfuls of dough onto baking sheets lined with parchment paper, spacing them about two inches apart to allow for spreading. Bake for 10-12 minutes until the edges are golden and the centers look set but still soft. Let them cool on the baking sheet before transferring to a wire rack for complete cooling.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
To elevate your cookies, consider dusting them lightly with powdered sugar or adding a thin lemon glaze drizzle. A few fresh raspberries on the side make the presentation pop and complement the flavors beautifully.
Side Dishes
These cookies pair wonderfully with a cup of hot tea, like Earl Grey or chamomile, which gently enhances the lemon notes. For an afternoon treat, serve alongside a chilled glass of milk or a fresh berry smoothie for a fruity, refreshing combo.
Creative Ways to Present
Try sandwiching two cookies together with a dollop of lemon cream cheese or whipped mascarpone for an indulgent twist. For parties, arrange them in a pretty tiered tray with edible flowers to turn these simple delights into an elegant dessert spread.
Make Ahead and Storage
Storing Leftovers
Store your Lemon Raspberry Cookies Recipe leftovers in an airtight container at room temperature for up to three days. This maintains their soft texture while keeping the flavors fresh and vibrant.
Freezing
You can freeze the unbaked cookie dough by scooping it onto a baking sheet, freezing until solid, then transferring to a freezer-safe bag for up to 2 months. Bake directly from frozen by adding a couple of extra minutes to the baking time.
Reheating
Warm leftovers briefly in a preheated oven at 300°F for 5-7 minutes to revive that fresh-from-the-oven softness and aroma. Avoid microwaving, as it can make cookies soggy or tough.
FAQs
Can I use frozen raspberries instead of fresh?
Yes! Frozen raspberries work beautifully in this recipe. Just thaw them slightly and drain any excess moisture before folding them into the dough to avoid sogginess.
What if I don’t have lemon zest on hand?
If you don’t have lemon zest, finely grated lemon peel is an excellent substitute. Avoid the white pith as it’s bitter. Alternatively, a little extra lemon juice can help boost the citrus flavor, though zest is best for that aromatic punch.
How do I prevent the raspberries from breaking up too much?
Gently fold in raspberries at the last possible moment using a spatula rather than a whisk or electric mixer. This keeps the berries intact and prevents turning the dough pink and runny.
Can this recipe be doubled for a larger batch?
Absolutely! Double all ingredients and follow the same steps. Bake the cookies on multiple baking sheets, keeping them spaced well to allow even cooking and proper spreading.
Are these cookies gluten-free?
As written, this Lemon Raspberry Cookies Recipe uses all-purpose flour, which contains gluten. To make them gluten-free, try substituting a gluten-free flour blend made for baking, but results may vary slightly in texture.
Final Thoughts
There’s something truly special about baking cookies that bring together the brightness of lemon and the sweetness of raspberries, and this Lemon Raspberry Cookies Recipe delivers that magic beautifully. With its simple ingredients and straightforward steps, it invites bakers of all levels to enjoy the process and the incredible results. So go ahead, give it a try—your taste buds will thank you!
Print
Lemon Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these zesty Lemon Raspberry Cookies that offer a perfect balance of tart lemon and sweet raspberries. Soft, buttery, and bursting with fresh flavors, these cookies are an ideal treat for any occasion, combining the refreshing taste of lemon zest and juice with juicy raspberries for a bright, fruity twist.
Ingredients
Dry Ingredients
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- Zest of 1 lemon
- 2 tbsp lemon juice (fresh)
- 1 large egg (room temperature)
- 1 tsp vanilla extract
Fruit
- 3/4 cup fresh or frozen raspberries
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to ensure it reaches the perfect temperature for baking the cookies evenly.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture turns light and fluffy, approximately three minutes. This aeration is key for tender cookies.
- Add Wet Flavorings: Beat in the egg, vanilla extract, lemon zest, and fresh lemon juice until fully combined to infuse the dough with bright citrus notes and rich flavor.
- Incorporate Dry Ingredients: Slowly fold in the dry ingredient mixture, mixing just until combined to avoid overworking the dough which can toughen the cookies.
- Fold in Raspberries: Gently fold in fresh or frozen raspberries, being careful not to crush them to maintain bursts of fruity flavor.
- Form Cookies: Drop rounded spoonfuls of the dough onto baking sheets lined with parchment paper or silicone mats, spacing them about two inches apart to allow spreading.
- Bake: Bake the cookies for 10-12 minutes or until the edges turn golden brown, which indicates they are perfectly baked inside.
- Cool: Remove the cookies from the oven and let them cool on the baking sheet briefly before transferring to a wire rack to cool completely, ensuring they firm up nicely.
Notes
- For best results, use fresh raspberries but frozen can be used if fresh are unavailable; gently fold to prevent the dough from turning pink.
- Room temperature egg helps to blend ingredients smoothly, producing a better texture.
- If dough seems too sticky, chill for 15 minutes before baking to help manage spreading.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- You can substitute lemon juice with lime juice for a different citrus twist.
