Lemon Raspberry Cookies are a delightful treat that combines the bright flavor of lemon with the juicy sweetness of raspberries. This recipe creates soft, chewy cookies that are perfect for sharing or enjoying with a cup of tea. The addition of lemon zest gives these cookies a refreshing twist, making them a standout among typical cookie flavors. Whether you want to bring joy to your family, impress friends at a gathering, or simply enjoy a moment of sweetness, baking these cookies will surely delight everyone around you.
Why Make This Recipe
There are many reasons to bake Lemon Raspberry Cookies. First, they are easy to make, requiring simple ingredients that you may already have in your kitchen. Quick to prepare, these cookies can be made in under an hour, allowing for a fast and enjoyable baking experience.
Second, the flavor combination is truly delicious. The tangy lemon pairs wonderfully with the tartness of the raspberries, creating a balance that is both refreshing and satisfying. These cookies are not overly sweet, making them perfect for those who prefer a lighter dessert.
Third, Lemon Raspberry Cookies are versatile. They can be served at parties, given as gifts, or enjoyed as a special treat any day of the week. Plus, they look beautiful with a sprinkle of flaked salt on top, adding a touch of elegance to your dessert table. With these cookies, you get a burst of flavor and a beautiful presentation all in one bite.
Lastly, baking is a wonderful way to bond with family and friends. Involving children or loved ones in the process allows for fun memories to be created in the kitchen. The joy of baking together and the delicious result makes it a perfect activity for all ages.
How to Make Lemon Raspberry Cookies
Making Lemon Raspberry Cookies is simple and straightforward. Follow the step-by-step guide below using the ingredients listed, and you will be enjoying fresh cookies in no time.
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 extract
- 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
Preheat and Prepare: Start by preheating your oven to 350°F (175°C). This step ensures your cookies bake evenly. Once preheated, line two baking sheets with parchment paper to prevent sticking.
Mix Sugar and Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to mix them together. This action helps release the natural oils from the lemon zest, making the sugar fragrant.
Cream Butter and Sugars: Next, add the room temperature butter and brown sugar to the bowl. Mix on medium-high speed for about 3-4 minutes, or until the mixture is light and fluffy. This step is important as it incorporates air into the butter, giving your cookies a nice texture.
Add Wet Ingredients: Add the egg yolk, vanilla extract, and lemon juice to the butter mixture. Mix until everything is combined well.
Combine Dry Ingredients: Slowly add the salt, baking powder, baking soda, and flour to the wet ingredients. Be careful not to overmix. You should stop when there are still some small flour remnants visible in the bowl.
Fold in Raspberries: Take the frozen raspberries and chop them into small pieces. Gently fold the raspberries into the cookie dough. It is crucial to not mix too much as the raspberry juice can bleed into the dough and alter the look of the cookies.
Scoop the Dough: Using a 3-tablespoon cookie scoop, scoop the dough into large balls. Place five cookie dough balls onto each lined baking sheet, ensuring there is enough space between them to allow for spreading.
Sprinkle and Bake: Lightly sprinkle the tops of the cookie dough balls with flaked salt. Bake in the oven for about 12-15 minutes. You are looking for a light golden brown color around the edges. Once baked, let the cookies sit on the pan for a couple of minutes to finish cooking in the middle.
How to Serve Lemon Raspberry Cookies
Once your Lemon Raspberry Cookies are baked and cooled, it’s time to serve! These cookies can be enjoyed warm out of the oven or at room temperature. They pair beautifully with a cup of tea or coffee, making them a perfect afternoon snack. You can also serve them as dessert after dinner, perhaps alongside a scoop of vanilla ice cream for an indulgent treat.
Another appealing idea is to arrange them on a decorative platter, adding a few whole raspberries and lemon wedges for an appealing presentation. This adds not only beauty but also lets your guests know the flavors they can expect from each delicious bite.
How to Store Lemon Raspberry Cookies
To store your Lemon Raspberry Cookies, allow them to cool completely on a wire rack. Once cooled, place them in an airtight container. This helps to keep them fresh and prevents them from drying out.
For optimal freshness, the cookies can be stored at room temperature for about a week. If you wish to keep them for a longer period, consider freezing them. Simply place the cookies in a single layer on a baking sheet and freeze until solid, then transfer them to a zip-top bag or airtight container. They can be frozen for up to three months. When you’re ready to enjoy them, let them thaw at room temperature.
Tips to Make Lemon Raspberry Cookies
Use Fresh Ingredients: Always use fresh lemon juice and zest for the best flavor. This will enhance the bright citrus taste in the cookies.
Correct Butter Temperature: Make sure your butter is at room temperature before mixing. This allows it to cream properly with the sugars for a better texture.
Chop Raspberries Carefully: Be gentle when chopping the frozen raspberries to avoid turning them into mush. Small, intact pieces will keep the cookies looking nice and maintain some texture.
Monitor Baking Time: Every oven is different. Keep an eye on your cookies as they near the end of baking time. The edges should be lightly golden, but the center may look slightly underbaked — that’s perfect!
Variation
For those who may want to switch things up or customize the recipe, consider adding white chocolate chips to the cookie dough for a sweeter taste. You can also substitute blueberries for raspberries for a different berry flavor. If you prefer a richer cookie, try using brown butter instead of regular butter; this adds a nutty flavor that complements the lemon nicely.
FAQs
1. Can I use fresh raspberries instead of frozen ones?
Yes, you can use fresh raspberries, but be aware that they may break down more easily during mixing. Adjust the mixing time to prevent the juice from bleeding into the dough.
2. How long do the cookies last?
Stored in an airtight container, the cookies can last for about a week at room temperature. If frozen, they can last up to three months.
3. Can I make the dough ahead of time?
Absolutely! You can make the dough ahead of time and refrigerate it for up to 2 days before baking. Just let it sit at room temperature for about 15 minutes before scooping and baking.
Now you’re all set to bake some delicious Lemon Raspberry Cookies! Enjoy the wonderful aromas as they fill your kitchen and savor every delightful bite. Happy baking!
Lemon Raspberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest, mixing with your fingers to release the oils.
- Add the room temperature butter and brown sugar to the bowl, mixing on medium-high speed for about 3-4 minutes until light and fluffy.
- Add the egg yolk, vanilla extract, and lemon juice, mixing until combined.
- Slowly add the salt, baking powder, baking soda, and flour, being careful not to overmix.
- Gently fold in the chopped frozen raspberries.
- Using a 3-tablespoon cookie scoop, place five cookie dough balls onto each lined baking sheet with space between them.
- Sprinkle the tops of the dough balls lightly with flaked salt.
- Bake for 12-15 minutes until lightly golden brown around the edges.
- Let the cookies sit on the pan for a couple of minutes to finish cooking in the middle before transferring to a wire rack.