Lemon Raspberry Cookies Recipe
There is something irresistibly bright and cheerful about Lemon Raspberry Cookies that makes them an absolute joy to bake and share. These cookies combine the zesty punch of fresh lemon zest and juice with the sweet-tart pop of raspberries, creating a delicate balance of flavors that instantly awakens your taste buds. The tender, buttery crumb melts in your mouth, while a hint of flaked salt on top adds a surprising depth that keeps you reaching for one more. If you love sweets that feel both fresh and comforting, Lemon Raspberry Cookies will soon become your new favorite treat.
Ingredients You’ll Need
To whip up these delightful Lemon Raspberry Cookies, you only need simple pantry staples that combine effortlessly to create layers of flavor and texture. Each ingredient plays a special role, whether it’s to add moisture, create tenderness, or deliver that burst of fruity freshness.
- Granulated sugar: Adds sweetness and helps to create a slightly crisp edge on the cookies.
- Lemon zest: Infuses the dough with bright lemon aroma and flavor.
- Butter (room temperature): Provides rich moisture and a tender crumb.
- Brown sugar: Brings subtle caramel notes and a hint of chewiness.
- Egg yolk: Gives extra richness and helps bind the dough.
- Lemon juice: Boosts the citrus flavor and adds freshness.
- Vanilla extract: Enhances all the flavors with warm sweetness.
- Salt: Balances sweetness and enhances the overall flavor profile.
- Baking powder and baking soda: Work together to give the cookies a light lift.
- All-purpose flour: The foundation that creates the perfect cookie structure.
- Frozen raspberries: Chopped into little pieces, they add bursts of juicy tartness.
- Flaked salt: Sprinkled on top to heighten the sweet and tart contrast.
How to Make Lemon Raspberry Cookies
Step 1: Prepare and Preheat
Begin by preheating your oven to 350 degrees Fahrenheit and lining two baking sheets with parchment paper. This prep ensures your cookies bake evenly and don’t stick, setting you up for cookie success right from the start.
Step 2: Infuse Sugar with Lemon Zest
In a large mixing bowl, mix granulated sugar and fresh lemon zest using your fingers. This simple step releases the essential oils in the zest, giving your sugar a wonderfully fragrant lemon boost that will flavor every bite.
Step 3: Cream Butter and Sugars
Add softened butter and brown sugar to the lemon-infused sugar mixture. Beat on medium-high speed for about 3 to 4 minutes until the mixture turns light and fluffy. This creaming step is key to creating tender cookies with a delightful texture.
Step 4: Incorporate Wet Ingredients
Next, add the egg yolk, vanilla extract, and fresh lemon juice. Mix well to combine, which adds richness and elevates the citrus profile that makes these Lemon Raspberry Cookies uniquely vibrant.
Step 5: Add Dry Ingredients
Slowly introduce the salt, baking powder, baking soda, and flour to your wet ingredients. Stir gently to combine without overmixing; some spots of flour remaining are perfectly fine because overmixing can make the cookies tough.
Step 6: Fold in Frozen Raspberries
Take the frozen raspberries and chop them into small pieces. Lightly fold these into your cookie dough to preserve their shape and prevent them from bleeding color and juice throughout the dough. These little pops of raspberry add irresistible tartness and juicy treats in every bite.
Step 7: Shape and Sprinkle
Using a 3-tablespoon cookie scoop or spoon, form large dough balls. Place five on each lined baking sheet, giving them plenty of space to spread. Finish by sprinkling each dough ball with flaked salt for that perfect salty-sweet finish.
Step 8: Bake to Golden Perfection
Bake the cookies for 12 to 15 minutes, watching for a light golden brown color around the edges. Let the cookies rest on the hot baking sheet after removing from the oven; this allows the centers to finish setting with a soft, chewy texture that’s just heavenly.
How to Serve Lemon Raspberry Cookies
Garnishes
To make your Lemon Raspberry Cookies really shine, try garnishing them with a light dusting of powdered sugar or a few extra fresh raspberry halves just before serving. If you want to fancy them up, a thin drizzle of lemon glaze can add a pretty glossy top and an extra citrus punch.
Side Dishes
These cookies pair beautifully with light, refreshing accompaniments. Imagine them alongside a cup of hot tea or a chilled glass of sparkling lemonade. For a brunch spread, pair them with fresh fruit salad to complement the tart and sweet balance.
Creative Ways to Present
Presentation is everything when sharing these beauties. Try stacking a few with a slice of lemon or fresh raspberries between them for a charming layered look. You can also serve Lemon Raspberry Cookies with a scoop of vanilla ice cream for an indulgent dessert everyone will love.
Make Ahead and Storage
Storing Leftovers
You can store leftover Lemon Raspberry Cookies in an airtight container at room temperature for up to three days. The flaked salt topping might get a bit soft, but the cookies will stay tender and flavorful. Keep them away from direct sunlight to maintain their vibrant appearance.
Freezing
If you want to enjoy these cookies later, freeze the raw dough balls on a baking sheet until firm, then transfer them to a freezer-safe bag. Bake directly from frozen, adding a couple of extra minutes to the bake time. Baked cookies can be frozen too; just thaw at room temperature before enjoying.
Reheating
Warm the cookies gently in a low oven for a few minutes or in the microwave for 10 to 15 seconds. This brings back the delightful soft texture and revives the fresh lemon aroma, making your Lemon Raspberry Cookies taste as wonderful as when they first came out of the oven.
FAQs
Can I use fresh raspberries instead of frozen?
Fresh raspberries can be used, but they release more juice which may make your dough wetter and cause the color to bleed more. To avoid this, gently pat them dry and fold in carefully, or stick to frozen raspberries for the best texture.
What if I don’t have flaked salt for topping?
Regular coarse sea salt can work as a substitute, but flaked salt adds a nice crunch and delicate saltiness. If you don’t have either, the cookies will still taste delicious without the salt topping.
Can these cookies be made gluten free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend that includes xanthan gum for structure. The texture might vary slightly, but the flavor will remain bright and delightful.
How long do Lemon Raspberry Cookies keep their freshness?
Stored properly at room temperature in an airtight container, these cookies stay fresh for about three days. Beyond that, they might start to dry out, so for longer keeping, freezing is your best bet.
Can I add other fruits to these cookies?
Absolutely! Blueberries or chopped strawberries can be fun alternatives or additions, but keep in mind each fruit’s moisture content and size to avoid making the dough too wet.
Final Thoughts
Making Lemon Raspberry Cookies feels like capturing springtime in each bite, bright and full of cheerful flavor. Whether you’re baking them for a special occasion, a casual afternoon treat, or to gift to loved ones, these cookies never fail to put a smile on faces. I can’t wait for you to try this recipe and fall in love with the joyful combination of tart lemon and sweet raspberries as much as I have!
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Lemon Raspberry Cookies Recipe
- Total Time: 30 minutes
- Yield: 10–12 cookies 1x
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies blend the bright, zesty flavor of fresh lemon zest and juice with sweet, tart frozen raspberries, baked into soft, chewy cookies with a delightful sprinkling of flaked salt for a perfect balance of sweet and savory.
Ingredients
Dry Ingredients
- 1¼ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
Wet 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
Additional Ingredients
- ¾ cup frozen raspberries, chopped small
- Flaked salt, for sprinkling
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Sugar and Lemon Zest: In a large mixing bowl, combine the granulated sugar and lemon zest. Use your fingers to rub the zest into the sugar to release its fragrant oils, enhancing the lemon flavor throughout the cookie dough.
- Combine Wet Ingredients: Add the room temperature butter and brown sugar to the sugar-zest mixture. Beat on medium-high speed for 3 to 4 minutes until the mixture is light, fluffy, and well incorporated. Then add the egg yolk, vanilla extract, and lemon juice, mixing until just combined.
- Add Dry Ingredients: Gradually add the salt, baking powder, baking soda, and all-purpose flour to the wet ingredients. Stir gently to combine, being careful not to overmix. Some flour remnants around the bowl are okay; this helps keep the cookies tender.
- Fold in Raspberries: Chop or break the frozen raspberries into small pieces and gently fold them into the dough. Avoid overfolding to prevent the raspberry juice from bleeding too much into the dough.
- Shape Cookie Dough Balls: Scoop the dough into large cookie balls using a 3-tablespoon cookie scoop or spoon. Place five dough balls on each prepared baking sheet, spaced to allow for spreading. Sprinkle the tops lightly with flaked salt to enhance flavor contrast.
- Bake: Bake the cookies in the preheated oven for 12 to 15 minutes, until the edges turn a light golden brown. Remove from oven and let the cookies rest on the baking sheet to finish cooking and firm up in the center before transferring to a wire rack to cool completely.
Notes
- Using frozen raspberries helps prevent the dough from becoming too wet; chop them while still frozen for best results.
- Do not overmix the dough after adding flour to maintain tender cookies.
- Room temperature butter ensures better creaming with sugars for a lighter texture.
- Keep an eye on baking time as ovens vary; remove cookies once edges turn golden to keep centers soft.
- Flaked salt on top enhances the sweet and tart balance of the cookies.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 12g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: lemon raspberry cookies, lemon cookies, raspberry baked goods, citrus desserts, soft cookies
