There’s something so special about the combination of citrus and berries, particularly when they come together in a cookie! As I sat on my back porch, sipping on lemonade and watching the sun set, I couldn’t help but think about how perfect a batch of Lemon Raspberry Cookies would be for those warm summer nights. The tartness of fresh raspberries and the zesty brightness of lemon come together in each delightful bite, transporting you to sunny gardens bursting with color and flavor.
For me, baking isn’t just about creating something delicious—it’s about weaving memories into the kitchen and sharing those delicious moments with friends and family. This recipe for Lemon Raspberry Cookies has become a beloved staple in my baking repertoire. It’s easy, refreshing, and fulfills that sweet craving with a twist. Are you ready to join me on this baking adventure? Let’s dive in!
Recipe Timing
- Prep Duration: 15 minutes
- Active Cooking: 15 minutes
- Total Duration: 30 minutes
- Portion Size: About 24 cookies
- Complexity: Simple
Nutritional Recipe
- Calories per portion: Approximately 120 calories
- Protein: 1g per serving
- Carbs: 18g per serving
- Fats: 5g per serving
- Fiber: 0.5g per serving
- Sugars: 7g per serving
- Sodium: 50mg per serving
Why You’ll Love This Lemon Raspberry Cookies
First of all, who doesn’t love a cookie that’s bursting with flavor? These Lemon Raspberry Cookies are delightfully soft and tender, with a crunch of freshness from the berries. The lemon zest adds a zingy brightness that elevates the simple butter and sugar base to something extraordinary. They’re perfect for afternoon tea, spring picnics, or simply as a treat to brighten your day. Plus, the visual appeal—those pops of vibrant red raspberries dusted lightly with powdered sugar—are a feast for the eyes!
The Complete Cooking Journey
Baking these cookies is a celebration of flavors and textures that brings a smile to everyone involved—from the kitchen to the taste testing! Here’s how to create this delicious experience from start to finish.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Method
Step 1: Preheat the Oven
Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
Step 2: Cream the Butter and Sugar
In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. This step is crucial as it incorporates air into the dough, giving your cookies that wonderful texture.
Step 3: Add Flavorful Ingredients
Add the vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until combined. The aroma of fresh lemon zest will transport you right into a summer garden!
Step 4: Whisk Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, and salt. This creates an even distribution of the leavening agents, ensuring your cookies rise perfectly.
Step 5: Combine Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Avoid over-mixing to keep the cookies tender.
Step 6: Fold in the Fresh Raspberries
Gently fold in the fresh raspberries, being careful not to crush them too much. Their bright color and natural sweetness will be the star of your cookies!
Step 7: Shape the Dough
Drop spoonfuls of dough onto the prepared baking sheets. Leave enough space between each cookie as they’ll spread a little while baking.
Step 8: Bake the Cookies
Bake for 12-15 minutes or until the edges are lightly golden. The smell wafting through your kitchen will be amazing!
Step 9: Cool and Dust
Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving to add that final touch of elegance.
Serving Suggestions & Pairings
Serve these cookies warm or at room temperature alongside a cup of herbal tea or a refreshing glass of lemonade. They also pair well with vanilla ice cream for a decadent dessert.
Storage & Leftovers Guide
Store any leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag, where they can keep for up to a month.
Kitchen Wisdom & Success Tips
- Ensure your butter is softened at room temperature for easy creaming.
- Gently fold in the raspberries to avoid breaking them, which keeps your cookies looking beautiful!
- For an extra lemony kick, consider adding some lemon extract or zest to your sugar before creaming.
Flavor Variations & Adaptations
Feel free to swap raspberries for other berries like blueberries or blackberries! Or, you could even try adding chopped nuts or a drizzle of white chocolate for different textures and flavors.
Reader Questions & Solutions
-
Can I use frozen raspberries?
Yes, but they may release more moisture. Ensure they’re thawed and thoroughly drained before using. -
Why are my cookies flat?
This can be due to melted butter or not using enough flour. Ensure your butter is just softened, not melted, and properly measure your ingredients. -
How do I know when the cookies are done?
Look for lightly golden edges and set centers. They will continue to cook after removed from the oven. -
Can I make the dough in advance?
Absolutely! You can chill the dough for up to 2 days in the fridge or freeze it for future baking. -
What can I use instead of unsalted butter?
You can substitute with margarine or coconut oil, but they may change the flavor and texture slightly.
Wrapping Up
Baking these Lemon Raspberry Cookies is not just a task; it’s an experience packed with joy and comfort. As you take that first bite, the burst of fresh raspberries and zesty lemon is guaranteed to make you smile. So roll up your sleeves, gather your ingredients, and let’s create something wonderful together! Here’s to delicious cookies and cherished memories made in the kitchen!
Print
Lemon Raspberry Cookies
- Total Time: 30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Delightfully soft cookies bursting with fresh raspberries and zesty lemon, perfect for summer treats.
Ingredients
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Instructions
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Add the vanilla extract, lemon zest, and lemon juice to the butter mixture, mixing until combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Gently fold in the fresh raspberries.
- Drop spoonfuls of dough onto the prepared baking sheets, leaving space between each cookie.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow the cookies to cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely. Dust with powdered sugar before serving.
Notes
Store leftover cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a single layer, then transfer to a freezer bag for up to a month.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 7g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 30mg
