Lemon Raspberry Cookies

Why Make This Recipe

Lemon Raspberry Cookies are a delightful treat that perfectly blend the bright, zesty flavor of lemon with the tart sweetness of raspberries. These cookies are soft, chewy, and bursting with fruity goodness, making them an ideal snack or dessert for any occasion. Whether you’re hosting a get-together or simply want to enjoy a sweet bite with your afternoon tea, these cookies are sure to impress.

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 your oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
2. In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers. This helps release the lemon’s fragrance.
3. Add the room temperature butter and brown sugar to 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 well combined.
5. Slowly mix in the salt, baking powder, baking soda, and flour. Be careful not to over-mix the dough. Stop when you still see some flour around the edges.
6. Chop or break the frozen raspberries into small pieces and gently fold them into the cookie dough. Don’t mix too much, or the juice will spread throughout the dough.
7. Scoop the dough into large balls using a 3-tablespoon cookie scoop. Place 5 dough balls on your lined baking sheet and sprinkle with flaked salt.
8. Bake the cookies for 12-15 minutes, until they are a nice light golden brown around the edges. Allow the cookies to sit on the pan for a few minutes to finish cooking slightly in the middle.

How to Serve Lemon Raspberry Cookies

Enjoy these cookies warm, with a cup of tea or coffee. They can also be served as a sweet treat after dinner or packed in lunch boxes for a delightful snack. They look lovely on a platter at parties, and you can dust them with a little powdered sugar for an extra touch.

How to Store Lemon Raspberry Cookies

To keep these cookies fresh, store them in an airtight container at room temperature. They should stay good for about 3-5 days. If you want to keep them longer, you can freeze them for up to 2-3 months. Just make sure to thaw them at room temperature before serving.

Tips to Make Lemon Raspberry Cookies

• Always use room temperature butter for a better texture.
• For a more intense lemon flavor, add an extra tablespoon of lemon juice.
• Don’t over-mix the dough after adding flour to keep the cookies soft and chewy.
• If fresh raspberries are available, you can use them instead of frozen ones, but reduce the mixing time to avoid juice bleeding.

Variation

You can try different flavor combinations by substituting the raspberries with other berries like blueberries or strawberries. Adding white chocolate chips can also give a nice contrast to the tartness of the fruit and enhance the cookies’ sweetness.

FAQs

1. Can I use fresh raspberries instead of frozen ones?
Yes, you can use fresh raspberries. Just be cautious while mixing them in, as they tend to juice more easily.

2. How do I know when the cookies are done?
Look for edges that are lightly golden brown. The centers will still be soft, but they will firm up as they cool.

3. Can I use a different type of sugar?
Yes, you can experiment with different sugars like coconut sugar or brown sugar. Just note that the texture and flavor may vary slightly.