Raspberry Lemon Cookies Recipe

Introduction

These Raspberry Lemon Cookies are a delightful combination of tart raspberries and bright lemon flavor baked into soft, chewy cookies. Perfect for spring or summer snacking, they offer a refreshing twist on a classic treat.

Ingredients

• 1/2 cup butter (softened)
• 1 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 large egg (at room temperature)
• 1/4 teaspoon salt
• 1 lemon (zested and juiced)
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1.5 cups all-purpose flour
• 1.5 cups raspberries (frozen)

Instructions

1. Step 1: Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper and set aside.
2. Step 2: In the bowl of a stand mixer, cream the softened butter and sugar on medium speed until light and fluffy, about 3 minutes. Reduce to low speed and add vanilla extract, egg, salt, lemon zest, and lemon juice. Mix well, scraping down the sides as needed.
3. Step 3: In a separate bowl, sift together baking powder, baking soda, and all-purpose flour.
4. Step 4: Slowly add the dry ingredients to the wet ingredients with the mixer on low, mixing until just combined. Gently fold in the frozen raspberries using a rubber spatula or wooden spoon, being careful not to overmix.
5. Step 5: Use a cookie scoop to drop heaping tablespoon-sized dough portions onto the prepared baking sheets. The dough is sticky, so a scooper will make this easier and less messy.
6. Step 6: Bake for 14 to 16 minutes, until the cookies lose their shine on top and begin to turn golden brown around the edges.
7. Step 7: Let the cookies cool on the baking sheets for 10 minutes before transferring them to a cooling rack to cool completely.

Tips & Variations

• For a more intense lemon flavor, add an extra 1/2 teaspoon of lemon zest.
• Use fresh raspberries if you prefer, but fold them in gently to avoid breaking.
• If you don’t have a cookie scoop, wet a regular spoon to help drop the sticky dough more easily.
• Add a handful of white chocolate chips for a sweet contrast.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag or container for up to 2 months. Reheat frozen cookies briefly in a microwave or oven to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh raspberries instead of frozen?

Yes, fresh raspberries can be used, but handle them gently to prevent the dough from turning too wet or breaking apart. Frozen raspberries hold their shape better during baking.

Why is the dough so sticky?

The dough contains fresh fruit and lemon juice, which add moisture and make it sticky. Using a cookie scoop and lightly wetting your hands or spoon helps manage the stickiness when portioning the dough.

Raspberry Lemon Cookies Recipe

Print Recipe

★★★★★

4.5 from 123 reviews

These Raspberry Lemon Cookies are a delightful blend of tangy lemon zest and juicy raspberries baked into soft, chewy cookies. Perfectly sweet and bursting with fresh flavors, they make a refreshing treat for any occasion.

• Author: Bella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• 1/2 cup butter (softened)
• 1 cup granulated sugar
• 1/2 teaspoon pure vanilla extract
• 1 large egg (at room temperature)
• 1 lemon (zested and juiced)

Dry Ingredients

• 1/4 teaspoon salt
• 1/4 teaspoon baking powder
• 1/4 teaspoon baking soda
• 1.5 cups all-purpose flour

Additional Ingredients

• 1.5 cups raspberries (frozen)

Instructions

1. Preheat Oven: Preheat your oven to 350 degrees F and line two cookie sheets with parchment paper. This prepares your baking surfaces to ensure even cooking and easy cleanup.
2. Cream Butter and Sugar: In a stand mixer bowl, cream the softened butter and granulated sugar on medium speed until the mixture is light, fluffy, and well combined, about 3 minutes. Reduce mixer speed to low before adding other ingredients to avoid splatter.
3. Add Wet Ingredients: With the mixer on low, incorporate the pure vanilla extract, large egg, salt, lemon zest, and freshly squeezed lemon juice. Mix thoroughly, scraping down the bowl’s sides as needed to combine all ingredients evenly.
4. Sift Dry Ingredients: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour. This ensures that the leavening agents are evenly distributed and helps achieve a lighter texture.
5. Combine Mixtures: Slowly add the sifted dry ingredients to the wet ingredients while mixing on low speed. Once just combined, gently fold in the frozen raspberries using a rubber spatula or wooden spoon to avoid breaking them and turning the dough too pink.
6. Scoop Dough: Use a cookie scoop to drop roughly one heaping tablespoon of dough onto the prepared cookie sheets. The dough is sticky, so a scooper helps to portion evenly and keep the process tidy.
7. Bake: Place the cookie sheets in the preheated oven and bake for 14 to 16 minutes. Look for cookies that are no longer shiny on top and have golden brown edges, indicating they are perfectly baked.
8. Cool: Let the cookies cool on the baking sheets for 10 minutes after removing from the oven. Then transfer them to a cooling rack to cool completely, which helps them set and prevents crumbling.

Notes

• For best results, use frozen raspberries to keep the dough from becoming too wet and to maintain the berry shape during baking.
• If you don’t have a cookie scoop, use two spoons to drop batter onto sheets, but be prepared for a stickier experience.
• Letting butter soften at room temperature improves creaming and cookie texture.
• Ensure the egg is at room temperature for better emulsification with the butter and sugar.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Raspberry Lemon Cookies, lemon zest, frozen raspberries, soft cookies, sweet and tangy dessert