Why Make This Recipe
Lemon Raspberry Cookies are a delightful treat that can brighten up any day. The combination of zesty lemon and sweet raspberries creates a perfect balance. These cookies are great for any occasion, whether you are enjoying them with a cup of tea or sharing them at a gathering. They are easy to make and leave your kitchen smelling amazing!
How to Make Lemon Raspberry Cookies
Ingredients:
- ½ cup (100 g) granulated sugar
- Zest of 1 large lemon
- ½ cup (113 g) butter, room temperature
- ¼ cup (55 g) brown sugar
- 1 large egg yolk
- 1 Tbsp lemon juice (about half a lemon)
- 1 tsp vanilla extract
- ½ tsp salt
- ½ tsp baking powder
- ¼ tsp baking soda
- 1¼ cups (175 g) all-purpose flour
- ¾ cup (75 g) frozen raspberries, chopped
- Flaked salt, for sprinkling
Directions:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Rub the granulated sugar and lemon zest together until fragrant.
- Cream in the butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract.
- Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in the frozen chopped raspberries gently.
- Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt.
- Bake for 12–15 minutes until edges begin to turn golden. Let cool on the baking sheet to finish baking.
How to Serve Lemon Raspberry Cookies
These cookies are delicious served warm or at room temperature. You can enjoy them as is, or pair them with a glass of milk or your favorite tea. They also make great gifts when packaged in a nice box or tin.
How to Store Lemon Raspberry Cookies
Store any leftover cookies in an airtight container at room temperature. They will stay fresh for about a week. If you want to keep them longer, consider freezing them. Place cooled cookies in a freezer-safe container and they will last for up to 3 months.
Tips to Make Lemon Raspberry Cookies
- Make sure your butter is at room temperature for easy mixing.
- Use frozen raspberries to keep the dough from getting too wet.
- Don’t overmix the dough once you add the flour. Mix until just combined for softer cookies.
- For extra flavor, you can add a bit more lemon zest.
Variation
You can switch out the raspberries for other fruits like blueberries or chopped strawberries. You can also add white chocolate chips for a sweet twist.
FAQs
1. Can I use fresh raspberries instead of frozen?
Yes, but be careful as fresh raspberries may add more moisture to the dough.
2. How do I know when the cookies are done?
The edges should turn golden, and the cookies will look slightly puffy. They will continue to bake while cooling on the sheet.
3. Can I double the recipe?
Absolutely! Just make sure you have enough space on your baking sheets and store them properly once baked.
Lemon Raspberry Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- Rub the granulated sugar and lemon zest together until fragrant.
- Cream in the butter and brown sugar on medium-high speed for 3–4 minutes until light and fluffy.
- Mix in the egg yolk, lemon juice, and vanilla extract.
- Add salt, baking powder, baking soda, and flour gradually, mixing until just combined.
- Fold in the frozen chopped raspberries gently.
- Scoop the dough into 3-tablespoon balls, placing 5 on each baking sheet, and sprinkle with flaked salt.
- Bake for 12–15 minutes until edges begin to turn golden.
- Let cool on the baking sheet to finish baking.