Lemon Raspberry Cookies Recipe
Introduction
These Lemon Raspberry Cookies offer a delightful balance of tart lemon and sweet raspberry flavors. Soft and tender with a hint of citrus zest, they make a perfect treat for any occasion.
Ingredients
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup (100 g) frozen raspberries
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Step 2: In a large bowl, rub the granulated sugar and lemon zest together with your fingers until fragrant.
- Step 3: Add the softened butter and brown sugar, then beat until light and fluffy, about 3–4 minutes.
- Step 4: Mix in the egg yolk, lemon juice, and vanilla extract until fully combined.
- Step 5: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- Step 6: Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms.
- Step 7: Gently fold in the frozen raspberries, taking care not to crush them.
- Step 8: Scoop dough into balls about 3 tablespoons each and place them 2–3 inches apart on the baking sheets.
- Step 9: Bake for 12–15 minutes, until the edges are set and lightly golden while the centers remain soft.
- Step 10: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Tips & Variations
- Keep raspberries frozen until mixing to prevent them from bleeding into the dough.
- For a more intense lemon flavor, add a teaspoon of lemon extract along with the vanilla.
- Try substituting fresh raspberries if available, but add them gently to avoid crushing.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. Reheat briefly in a microwave or oven to enjoy them warm and soft.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, but handle them gently to avoid crushing and bleeding into the dough. Frozen raspberries hold their shape better during mixing.
Will these cookies be crunchy or soft?
These cookies have a soft center with lightly golden edges, thanks to the balance of baking powder and careful baking time.
Print
Lemon Raspberry Cookies Recipe
- Total Time: 30 minutes
- Yield: Approximately 12 cookies 1x
Description
Delight in these tender and zesty Lemon Raspberry Cookies, featuring a bright lemon flavor complemented by juicy frozen raspberries. Perfectly balanced between sweet and tart, these cookies boast a soft center with lightly golden edges for an irresistible treat.
Ingredients
Scale
Cookie Dough
- 1/2 cup (100 g) granulated sugar
- 1 tablespoon fresh lemon zest (from about 2 lemons)
- 1/2 cup (113 g) unsalted butter, softened
- 1/4 cup (50 g) light brown sugar, packed
- 1 large egg yolk
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
Filling
- 3/4 cup (100 g) frozen raspberries
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Zest Sugar: In a large mixing bowl, rub the granulated sugar and fresh lemon zest together with your fingers until fragrant, releasing the oils from the zest for maximum lemon flavor.
- Cream Butter and Sugars: Add the softened butter and packed light brown sugar to the lemon-scented sugar. Beat with an electric mixer for about 3–4 minutes until the mixture is light, fluffy, and well combined.
- Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until the mixture is uniformly combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Form Dough: Gradually add the dry ingredients to the wet mixture, stirring gently just until a soft dough forms. Avoid overmixing to keep the cookies tender.
- Fold in Raspberries: Gently fold in the frozen raspberries into the dough, being careful not to crush them to maintain their shape and juiciness.
- Shape Cookies: Using about 3 tablespoons of dough for each cookie, scoop dough into balls and place them spaced 2–3 inches apart on the prepared baking sheets to allow room for spreading.
- Bake: Bake the cookies in the preheated oven for 12–15 minutes, or until the edges are set and lightly golden while the centers remain soft and slightly tender.
- Cool: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely, ensuring they hold their shape and texture.
Notes
- Keep raspberries frozen until ready to mix to prevent them from bleeding too much color and juice into the dough.
- Be gentle when folding in raspberries to avoid crushing and coloring the dough.
- For extra lemon flavor, consider adding a little lemon extract in addition to the lemon juice and zest.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: lemon cookies, raspberry cookies, lemon raspberry dessert, soft cookies, citrus desserts, berry cookies
