Lemon Raspberry Cookies Recipe
If you’re searching for a bright, zesty treat that packs a fruity punch, look no further than these Lemon Raspberry Cookies. Each bite bursts with a perfectly balanced blend of tangy lemon and sweet raspberries, nestled in a soft, chewy cookie that’s hard to resist. Whether you’re baking for a summer picnic, a festive brunch, or simply treating yourself with something special, Lemon Raspberry Cookies are guaranteed to bring joy to any occasion. They’re as pretty as they are delicious, with flecks of lemon zest and pops of raspberry creating a treat that feels sun-kissed and utterly homemade.
Ingredients You’ll Need
The magic of Lemon Raspberry Cookies comes from simple ingredients coming together in perfect harmony. Each one is essential, with a purpose that enhances flavor, aroma, and texture, so don’t skip a thing! Here’s what you’ll need and why:
- Unsalted butter, softened: Gives the cookies their tender crumb and rich, creamy flavor—don’t rush this step!
- Granulated sugar: Adds just the right amount of sweetness, balancing the tartness of the lemon and raspberries.
- Large egg: Helps bind everything together and adds moisture for a soft, chewy bite.
- Fresh lemon juice: Infuses every cookie with vibrant citrus flavor—bottled just won’t compare!
- Lemon zest: Packs an extra boost of lemon fragrance and tang, brightening up each bite.
- Vanilla extract: Rounds out the lemon and berry notes for a warm, inviting base.
- All-purpose flour: The essential structure-giver, keeping cookies sturdy without making them dense.
- Baking soda and baking powder: Team up to keep the cookies perfectly puffy and slightly chewy.
- Salt: Brings out all the flavors—you’ll notice if it’s missing!
- Fresh raspberries, chopped: The true stars, delivering juicy bursts of berry goodness in every mouthful.
- White chocolate chips (optional): For a creamy, sweet contrast that pairs wonderfully with the tart fruit.
How to Make Lemon Raspberry Cookies
Step 1: Prep Your Baking Sheets and Oven
Start by preheating your oven to 350°F and lining two baking sheets with parchment paper. This keeps your Lemon Raspberry Cookies from sticking and ensures even baking. Having everything ready before you start mixing will make the whole process even more enjoyable.
Step 2: Cream Butter and Sugar
In a large bowl, beat together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step is essential for cookies with the perfect soft texture—don’t skimp on the mixing!
Step 3: Add Egg, Lemons, and Vanilla
Beat in your egg, fresh lemon juice, lemon zest, and vanilla extract. This is the stage when the dough starts to smell incredible, promising bright flavors that will shine through in the finished Lemon Raspberry Cookies.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Mixing these dry ingredients first ensures even distribution, which helps the cookies bake up with their signature airy-yet-chewy texture.
Step 5: Mix Wet and Dry Together
Gradually add the dry mixture to the wet ingredients, stirring until everything is just combined. Take care not to overmix here—stop as soon as you see the last streak of flour disappear so your Lemon Raspberry Cookies stay tender.
Step 6: Gently Fold in Raspberries and Chocolate Chips
Add the chopped raspberries and white chocolate chips (if using), folding them into the dough gently. Be as gentle as possible to avoid crushing the delicate berries; this step gives the cookies their lovely pops of color and taste.
Step 7: Shape and Bake
Drop spoonfuls of dough—about two tablespoons each—onto your prepared baking sheets, leaving enough room for spreading. Bake for 12 to 14 minutes, until the edges are lightly golden but the centers are still soft. Resist the urge to overbake; a slightly underdone center keeps Lemon Raspberry Cookies delightfully chewy.
Step 8: Cool and Enjoy
Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack. This helps them set while still staying deliciously soft. Once cool, dig in and savor all the bright, tangy goodness!
How to Serve Lemon Raspberry Cookies
Garnishes
For an extra gorgeous touch, dust your Lemon Raspberry Cookies with powdered sugar or drizzle them with a simple lemon glaze. A few extra zest curls on top add even more color and a fragrant citrus aroma that’s hard to resist.
Side Dishes
Lemon Raspberry Cookies shine alongside refreshing accompaniments like a scoop of vanilla ice cream, a cup of fruity iced tea, or a dollop of whipped cream. They also pair beautifully with fresh berries for an effortlessly festive dessert spread.
Creative Ways to Present
If you’re gifting or entertaining, try stacking the cookies in clear cellophane bags tied with a yellow ribbon, or serve them in a rustic basket lined with a pretty napkin. For celebrations, arrange Lemon Raspberry Cookies in concentric circles on a cake stand for a show-stopping edible centerpiece.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Lemon Raspberry Cookies in an airtight container at room temperature. They’ll stay soft and flavorful for up to three days, making them perfect for a make-ahead treat or late-night snack.
Freezing
If you want to savor these cookies for longer, freeze them in a single layer on a baking sheet, then transfer to a freezer bag once solid. They’ll keep for up to three months—just remember to label with the date so you don’t lose track!
Reheating
To freshen up Lemon Raspberry Cookies that have been stored or frozen, pop them in a 300°F oven for just 3-4 minutes. This brings back that freshly-baked texture and brings the lemony aroma wafting through your kitchen once more.
FAQs
Can I use frozen raspberries instead of fresh?
Yes, you can substitute frozen raspberries, but avoid thawing them before adding to the dough. Tossing frozen berries in a tiny bit of flour can help prevent them from bleeding too much color into the cookies.
How can I make the cookies even more lemony?
If you want an extra zesty punch, try adding a teaspoon of lemon extract in addition to the juice and zest, or increase the amount of zest for extra brightness in your Lemon Raspberry Cookies.
Are white chocolate chips necessary?
Not at all! They’re optional, but they add a creamy sweetness that pairs beautifully with the tart raspberry and lemon. You can omit them or swap in chopped nuts or dark chocolate if you prefer.
Do Lemon Raspberry Cookies hold their shape well?
They spread slightly and have a lovely homey look. For cookies with a more uniform appearance, chill the dough for 30 minutes before baking to help them hold their shape a bit better.
Can I make these gluten-free?
Absolutely. Substitute your favorite cup-for-cup gluten-free flour blend for the all-purpose flour and check that your baking powder is gluten-free. The results are just as delicious and sunny!
Final Thoughts
I can’t encourage you enough to gather your ingredients and bake up a batch of Lemon Raspberry Cookies. Their sunshine-bright flavors and soft, chewy texture always win over friends and family. Give them a try—you’re in for a sweet, tangy treat that’s sure to become a favorite in your kitchen, too!
Print
Lemon Raspberry Cookies Recipe
- Total Time: 29 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies are a delightful treat that perfectly balances the tartness of fresh raspberries with the zesty flavor of lemon. Soft and chewy, with a burst of fruity freshness in every bite, these cookies are sure to become a favorite for any occasion.
Ingredients
For the cookies:
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1/2 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup fresh raspberries, chopped
- 1/2 cup white chocolate chips (optional)
Instructions
- Preheat the oven: Preheat the oven to 350°F and line two baking sheets with parchment paper.
- Cream butter and sugar: In a large bowl, cream together the butter and sugar until light and fluffy.
- Add wet ingredients: Beat in the egg, lemon juice, lemon zest, and vanilla extract until smooth.
- Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
- Mix the batter: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Add raspberries and chocolate: Gently fold in the raspberries and white chocolate chips if using.
- Bake: Drop spoonfuls of dough onto the prepared baking sheets and bake for 12 to 14 minutes until lightly golden.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- Handle the dough gently to avoid crushing the raspberries too much.
- For a stronger lemon flavor, add a few drops of lemon extract.
- Store cookies in an airtight container for up to 3 days or freeze for longer storage.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 10 g
- Sodium: 80 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 15 mg
