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Lemon Raspberry Cookies Recipe

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★★★★★

4.7 from 59 reviews

Delight in the fresh, zesty flavor of Lemon Raspberry Cookies, featuring a tender buttery dough infused with vibrant lemon zest and juice, studded with tart frozen raspberries. These cookies strike the perfect balance between sweet and tangy, baked to a soft, melt-in-your-mouth texture ideal for tea time or a refreshing dessert.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest (from about 2 lemons)

Additional Ingredients

  • 3/4 cup (100 g) frozen raspberries

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
  2. Combine Sugar and Lemon Zest: In a large bowl, rub the granulated sugar and fresh lemon zest together with your fingers until the mixture becomes fragrant, releasing the lemon’s natural oils for enhanced flavor.
  3. Cream Butter and Sugars: Add the softened butter and light brown sugar to the lemon-sugar mixture. Beat the ingredients together for about 3–4 minutes until the mixture is light and fluffy, creating a creamy base for the cookies.
  4. Add Wet Ingredients: Mix in the egg yolk, fresh lemon juice, and vanilla extract until fully combined, ensuring the dough gains moisture and depth of flavor.
  5. Mix 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 seasoning.
  6. Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing to maintain a tender cookie texture.
  7. Fold in Raspberries: Gently fold in the frozen raspberries, being careful not to crush them to preserve their shape and burst of tartness inside the cookies.
  8. Portion Dough on Baking Sheets: Scoop the dough into balls roughly 3 tablespoons each and place them 2–3 inches apart on the prepared baking sheets to allow room for spreading.
  9. Bake: Bake the cookies for 12–15 minutes until the edges are set and lightly golden while the centers remain soft, resulting in a perfect chewy texture.
  10. Cool: Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely, which helps them set without becoming too firm.

Notes

  • Keep raspberries frozen until just before folding into the dough to prevent bleeding and preserve their shape.
  • Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
  • If fresh raspberries are used, gently pat them dry to remove excess moisture.
  • Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.
  • For a more intense lemon flavor, add an extra teaspoon of lemon zest or a splash of lemon extract.

Keywords: lemon raspberry cookies, lemon zest cookies, fruity butter cookies, tart raspberry dessert, soft lemon cookies

Find it online: https://bitesizedbenny.com/lemon-raspberry-cookies-recipe/