Lemon Raspberry Cookies are a delightful treat, offering a perfect balance of bright citrus and sweet berry flavors in every bite. This easy-to-follow recipe is your go-to for a simple yet impressive dessert that’s sure to become a family favorite.
Key Ingredients for Lemon Raspberry Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Zest of 2 large lemons (about 2 tablespoons)
- 2 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup fresh raspberries, roughly chopped
How to Make Lemon Raspberry Cookies:
Whip up these sunshine-infused cookies in under 30 minutes of prep, making them a weekday delight! The tender crumb, bursting with tangy lemon and sweet raspberries, is a welcome change from your usual chocolate chip. They’re perfect for picnics, bake sales, or simply when a sweet craving strikes. Get ready for a burst of flavor and a wonderfully soft texture that will leave you wanting more.
Step-by-Step Instructions:
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which helps create a tender cookie.
- Add Wet Ingredients: Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined. The lemon zest will release its aromatic oils, infusing the dough with a bright citrus scent.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rise.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
- Fold in Raspberries: Gently fold in the chopped fresh raspberries. Aim to distribute them evenly throughout the dough. Some of the raspberries may break down slightly, which is perfectly fine and will contribute to the lovely pink swirls.
- Chill the Dough (Optional but Recommended): For easier handling and to prevent excessive spreading during baking, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days.
- Preheat and Prepare Baking Sheets: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- Scoop the Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can also use a cookie scoop for uniform size.
- Bake: Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should not be overly browned; they will continue to set as they cool.
- Cool: Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before being moved.
Why You’ll Love This Lemon Raspberry Cookies:
You’ll adore these Lemon Raspberry Cookies for their delightful explosion of bright, zesty lemon perfectly balanced by sweet, slightly tart raspberries, creating a truly refreshing flavor profile. Unlike the intense richness of a chocolate cookie, these offer a light and airy sweetness that’s incredibly satisfying. Their vibrant citrus notes and pops of berry make them a standout among simpler sugar cookies, offering a burst of springtime joy in every bite. Imagine a sunny afternoon picnic complemented by these cheerful treats, a perfect contrast to a heavier brownie.
Beyond their irresistible taste, making these Lemon Raspberry Cookies at home is wonderfully cost-effective, saving you money compared to purchasing gourmet baked goods. You control the quality of ingredients, ensuring fresh flavors without the bakery markup. Plus, the simple steps and readily available pantry staples make this an accessible and rewarding baking project for any skill level. So go ahead, embrace the sunshine and try this delightful recipe at home – your taste buds will thank you!
Storing and Reheating Tips:
These Lemon Raspberry Cookies can be stored in an airtight container at room temperature for up to 5 days. Ensure they are completely cooled before storing to prevent condensation build-up, which can make them soggy. For longer storage, you can freeze the baked cookies in a single layer on a baking sheet until firm, then transfer them to a freezer-safe bag or container for up to 3 months. To reheat, simply let them come to room temperature, or for a slightly warmer treat, warm them in a 300°F (150°C) oven for 3-5 minutes.
Final Thoughts:
These Lemon Raspberry Cookies are a burst of sunshine in cookie form, offering a delightful combination of zesty lemon and sweet raspberries. We encourage you to whip up a batch and experience their cheerful flavor for yourself – they’re guaranteed to brighten your day!
Lemon Raspberry Cookies
Ingredients
Equipment
Method
- In a large mixing bowl, use an electric mixer to beat the softened unsalted butter and granulated sugar together until light and fluffy, about 3-4 minutes. This creaming process incorporates air, which helps create a tender cookie.1 cup unsalted butter, 1½ cups granulated sugar
- Beat in the two large eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and fresh lemon juice until well combined. The lemon zest will release its aromatic oils, infusing the dough with a bright citrus scent.2 large eggs, 1 teaspoon vanilla extract, 2 tablespoons lemon zest, 2 tablespoons fresh lemon juice
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt. This ensures the leavening agent and salt are evenly distributed throughout the flour, preventing pockets of saltiness or uneven rise.2½ cups all-purpose flour, 1 teaspoon baking powder, 0.5 teaspoon salt
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can develop the gluten in the flour and result in tough cookies.
- Gently fold in the chopped fresh raspberries. Aim to distribute them evenly throughout the dough. Some of the raspberries may break down slightly, which is perfectly fine and will contribute to the lovely pink swirls.1 cup fresh raspberries
- For easier handling and to prevent excessive spreading during baking, cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 days.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie to allow for spreading. You can also use a cookie scoop for uniform size.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set. The cookies should not be overly browned; they will continue to set as they cool.
- Let the cookies cool on the baking sheets for 2-3 minutes before transferring them to a wire rack to cool completely. This allows them to firm up before being moved.