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Raspberry Lemon Cookies Recipe

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★★★★★

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.

Ingredients

Scale

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

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