Lemon Raspberry Cookies

why make this recipe

Lemon Raspberry Cookies are a delightful treat that combines the tangy brightness of lemon with the sweet, tart flavor of raspberries. These cookies are perfect for sharing with friends and family. They are a great option for any occasion, whether it’s a sunny picnic, a cozy gathering, or just a sweet snack at home. The balance of fresh flavors and chewy texture will make them a favorite among cookie lovers.

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:

1. Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, mix together granulated sugar and lemon zest by hand. This helps open up the zest and releases its aroma.
3. Add the butter and brown sugar into the bowl. Mix on medium-high speed for about 3-4 minutes until the mixture is light and fluffy.
4. Add the egg yolk, vanilla, and lemon juice. Mix until combined.
5. Gradually mix in the salt, baking powder, baking soda, and flour. Be careful not to overmix; stop when you still see some flour on the sides of the bowl.
6. Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Avoid over-mixing, as this can cause the juice to bleed into the dough.
7. 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.
8. Bake the cookies for 12-15 minutes. Look for a nice light golden brown around the edges. Let them sit on the baking pan for a few minutes to continue cooking slightly in the center.

how to serve Lemon Raspberry Cookies

These Lemon Raspberry Cookies are best enjoyed fresh out of the oven while they’re still warm. They pair well with a cup of tea or coffee. You can also serve them on a dessert platter at parties or gatherings to impress your guests.

how to store Lemon Raspberry Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They will stay good for about 3 to 5 days. If you want to keep them longer, you can freeze them for up to 3 months. Just make sure to label the container.

tips to make Lemon Raspberry Cookies

• Be sure to use room temperature butter for the best texture.
• Don’t worry if the dough seems a little soft; this helps keep the cookies chewy.
• If using fresh raspberries, be cautious as they can be more delicate and may cause more juice to bleed.

variation

You can mix in white chocolate chips or chopped nuts for added texture and flavor. If you want to make them lemon-flavored without raspberries, simply skip the raspberries and add a bit more lemon zest.

FAQs

1. Can I use fresh raspberries instead of frozen?
Yes, you can use fresh raspberries. Just chop them into small pieces and gently fold them into the dough.

2. How do I know when my cookies are done?
The cookies are done when they are light golden brown around the edges. They will also look slightly soft in the center but will firm up as they cool.

3. Can I make the dough ahead of time?
Yes, you can make the dough ahead of time and refrigerate it for up to 24 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.