Lemon Raspberry Cookies are a delightful blend of tart and sweet that bring sunshine to any gathering. The moment these cookies come out of the oven, your kitchen will be filled with a refreshing citrus aroma that’s hard to resist. From bake sales to family brunches, these cookies are the perfect treat, capturing the essence of summer with every bite. I’ve made these numerous times, always drawing compliments, and I can assure you they’re as enjoyable to make as they are to eat.
Why you’ll love this dish
There are countless reasons to whip up a batch of Lemon Raspberry Cookies, and here are just a few. First off, the vibrant combination of lemon and raspberries not only satisfies your sweet tooth but also provides a refreshing contrast that’s perfect for any occasion. These cookies are simple enough to prepare on a weeknight but impressive enough to serve at special events.
"These Lemon Raspberry Cookies are my new favorite treat! The lemon zest really elevates the flavor, and the raspberries add the perfect burst of sweetness!" – A happy baker
They’re also made with easily accessible ingredients that won’t break the bank, so you can enjoy this delicious treat without a hefty grocery bill. Plus, they’re kid-approved, making them an ideal choice for family-friendly baking sessions. If you’re looking for something light, fruity, and just the right amount of sweet, these cookies will hit the spot!
Step-by-step overview
Making Lemon Raspberry Cookies is a straightforward and rewarding process. You’ll start by preparing your ingredients, then it’s all about mixing, folding in the raspberries, and baking to golden perfection. In just a little over half an hour, you’ll have warm, fragrant cookies ready to be devoured!
What you’ll need
To create these delightful cookies, gather the following 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
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
(Optional note: You can substitute unsalted butter for the standard butter for a more controlled flavor. Fresh raspberries can also be used, but they may be more delicate in texture.)
Directions to follow
- Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
- In a large mixing bowl, rub together the granulated sugar and lemon zest with your fingers. This process helps to release the fragrant oils from the lemon.
- Add the room temperature butter and brown sugar to the bowl. Mix on medium-high speed until the mixture becomes light and fluffy, around 3-4 minutes.
- Incorporate the egg yolk, vanilla, and lemon juice, and continue mixing until everything is well blended.
- Gradually add in the salt, baking powder, baking soda, and flour. Be careful not to overmix; it’s alright to have a few flour remnants.
- Chop the frozen raspberries into small pieces and gently fold them into the dough, preserving their shape to avoid color bleeding.
- Scoop the dough into large balls, about three tablespoons each, and place five on each baking sheet. Lightly sprinkle with flaked salt.
- Bake for 12-15 minutes or until the edges are lightly golden brown. Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.
Best ways to enjoy it
These Lemon Raspberry Cookies are best served warm with a cup of tea or coffee, making them an ideal afternoon snack. For a fun twist, try pairing them with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful dessert experience. You might also enjoy serving them at a summer picnic alongside fresh fruit and lemonades for a refreshing treat!
Keeping leftovers fresh
If you have any cookies leftover (which is rare in my experience!), store them in an airtight container at room temperature for up to a week. They can also be frozen for longer storage; just be sure to wrap them tightly. When you’re ready to enjoy them again, let them thaw at room temperature and perhaps warm them in the microwave for a few seconds for that fresh-out-of-the-oven taste.
Helpful cooking tips
To ensure your cookies turn out perfectly, here are a few tips:
- Use room temperature butter to help achieve that fluffy consistency when mixing.
- Be gentle when folding in the raspberries; you want them to keep their shape and not break apart.
- Keep an eye on the cookies towards the end of the baking time. Ovens can vary, and you want them slightly golden but not overbaked.
Creative twists
If you’re feeling adventurous, consider swapping the raspberries for other berries like blueberries or blackberries for a different flavor profile. You can also add a handful of white chocolate chips for a sweet contrast or drizzle a lemon glaze over them once they’re cooled for extra zing.
Common questions
What if I don’t have a large egg yolk? Can I use a whole egg?
You can use a whole egg, but your cookies may turn out slightly different in texture. The extra white may make them a bit cakier and less chewy.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough ahead of time, cover it tightly, and store it in the refrigerator for up to 24 hours. Just allow it to soften slightly at room temperature before scooping and baking.
How do I prevent the cookies from spreading too much?
Make sure your butter isn’t too soft; it should be at room temperature but not melting. Chilling the dough for about 30 minutes before baking can also help maintain their shape.
By following these steps and tips, you’re sure to bake up a batch of Lemon Raspberry Cookies that will impress your family and friends. Happy baking!
Lemon Raspberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper.
- In a large mixing bowl, rub together the granulated sugar and lemon zest with your fingers to release the fragrant oils.
- Add the room temperature butter and brown sugar to the bowl and mix on medium-high speed until light and fluffy, about 3-4 minutes.
- Incorporate the egg yolk, vanilla, and lemon juice, mixing until well blended.
- Gradually add in salt, baking powder, baking soda, and flour. Be careful not to overmix.
- Gently fold in the chopped frozen raspberries, preserving their shape.
- Scoop the dough into large balls, about three tablespoons each, and place five on each baking sheet. Lightly sprinkle with flaked salt.
- Bake for 12-15 minutes or until the edges are lightly golden brown.
- Let them cool on the pan for a few minutes before transferring to a wire rack to cool completely.