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To make these Lemon Raspberry Cookies, gather the following ingredients: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 tablespoon lemon zest - 2 tablespoons fresh lemon juice - 1 teaspoon vanilla extract - 2 large eggs - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon salt - 1 cup fresh raspberries (or frozen, thawed) - Powdered sugar (for dusting) Each ingredient plays a key role in making these cookies sweet and tangy. The butter adds rich flavor, while the sugar sweetens every bite. Lemon zest and juice bring a bright, zingy taste. The eggs provide moisture and help bind everything together. You can swap ingredients if needed. Try these options: - Use salted butter instead of unsalted butter if that’s what you have. Just skip adding extra salt. - Swap granulated sugar for brown sugar. This adds a little extra flavor. - If you lack lemon juice, try using lime juice for a different twist. - For a gluten-free option, use a gluten-free all-purpose flour blend. - Frozen raspberries work well if you can’t find fresh ones. Just make sure to thaw and drain them first. These substitutions keep the recipe flexible and fun. To bake these cookies, you will need the right tools: - Mixing bowls: One large for wet ingredients and one for dry ingredients. - Whisk: For mixing dry ingredients together. - Electric mixer: This makes creaming the butter and sugar easier. - Cookie scoop or tablespoon: To portion your dough evenly. - Baking sheets: Line them with parchment paper for easy cleanup. - Wire rack: For cooling the cookies once baked. Having these tools ready will make the process smooth and enjoyable. {{ingredient_image_1}} Start by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper. In a large bowl, cream the softened butter and granulated sugar until light and fluffy. This step is key for a soft cookie texture. Next, add the lemon zest, fresh lemon juice, and vanilla extract. Mix these ingredients well. Then, beat in the eggs one at a time. Make sure each egg is fully mixed before adding the next. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this dry mix to the wet ingredients. Stir just until combined; do not overmix. Finally, gently fold in the fresh raspberries. Be careful not to crush them. Use a cookie scoop or a tablespoon to drop rounded balls of dough onto the prepared sheets. Leave a couple of inches between each cookie. This space helps them bake evenly. Bake in your preheated oven for 10-12 minutes. Watch for the edges to turn lightly golden. This color means they are ready to come out. Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. This helps them set. After that, transfer the cookies to a wire rack to cool completely. Once cooled, dust the cookies with powdered sugar. This adds a lovely touch and enhances the sweet-tangy flavor. Enjoy your lemon raspberry cookies! For the best texture in your Lemon Raspberry Cookies, start with room-temperature butter. This helps mix well with sugar. Cream the butter and sugar until it’s light and fluffy. This step adds air, giving your cookies a nice rise. Do not overmix once you add the dry ingredients. Mix just until combined. This keeps the cookies tender. Also, be gentle when folding in the raspberries. This keeps them whole and gives you lovely bites of fruit. I love using fresh raspberries for their bright flavor. They add a lovely tartness to the cookies. If you cannot find fresh raspberries, you can use frozen ones. Just make sure to thaw and drain them first. This prevents excess moisture in the dough. Keep in mind, frozen raspberries may break apart more easily. They can also turn the dough a bit pink. If you like a pop of color, this can be fun! One common mistake is not measuring ingredients correctly. Use a kitchen scale for the best results. Another mistake is baking at too high a temperature. Stick to the 350°F as stated in the recipe. Also, don’t skip dusting with powdered sugar. It adds a sweet touch and makes the cookies look fancy. Finally, remember to let the cookies cool on the sheet for five minutes. This helps them set and makes them easier to move. Pro Tips Use Room Temperature Ingredients: Ensure that your butter and eggs are at room temperature for better incorporation into the dough, leading to a lighter texture. Don’t Overmix the Dough: Mix the dough just until the ingredients are combined to avoid tough cookies; overmixing can lead to gluten development. Chill the Dough for Better Flavor: If time permits, chill the dough for 30 minutes before baking. This enhances the flavors and helps the cookies hold their shape during baking. Use Fresh Raspberries for Best Results: Opt for fresh raspberries for a burst of flavor and texture. If using frozen, make sure to thaw them and pat dry to prevent excess moisture in the dough. {{image_2}} You can switch up the flavors in your Lemon Raspberry Cookies. Try using blueberries for a sweet twist. Strawberries also work well, adding a nice color and taste. Even blackberries can be a fun choice. Just remember to adjust the amount based on the fruit's sweetness. Fresh fruit gives the best flavor, but frozen works too! Just make sure to thaw and drain them first to avoid extra liquid. For a crunchy twist, add nuts to your cookies. Chopped walnuts or almonds blend well with the lemon and raspberry. You can also mix in chocolate chips. White chocolate adds a nice creamy touch. Dark chocolate gives a rich flavor that pairs well with the tangy lemon. Add about half a cup of nuts or chocolate to your dough for a delicious upgrade. Making these cookies gluten-free is simple. Swap out the all-purpose flour for a gluten-free blend. Many brands offer blends that work perfectly for cookies. Be sure to check that your baking powder and baking soda are gluten-free too. Follow the same instructions, and you’ll still get light, fluffy cookies that everyone can enjoy! To keep your lemon raspberry cookies fresh, place them in an airtight container. You can stack them, but add parchment paper between layers to avoid sticking. Store them at room temperature for up to a week. If you want to keep them longer, consider freezing them. To freeze your cookies, first let them cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour. Once they are firm, transfer the cookies to a freezer bag or container. Remove as much air as possible to prevent freezer burn. They will stay fresh for up to three months. When stored correctly, lemon raspberry cookies last about one week at room temperature. If frozen, they can last up to three months. Just remember to thaw them at room temperature before enjoying. This way, you can enjoy their sweet and tangy delight whenever you want! Yes, you can use bottled lemon juice. However, fresh lemon juice offers a bright taste. Fresh lemon juice brings more flavor than bottled juice. The zest also adds a nice touch. If you use bottled juice, make sure it is pure. This will help keep the cookie's taste fresh and tangy. To prevent raspberries from sinking, coat them in flour. This helps them stay suspended in the dough. Gently fold the raspberries into the batter at the end. This keeps them whole and helps them rise. Also, do not overmix the batter. This keeps the cookies light and fluffy. Lemon raspberry cookies pair well with tea or coffee. A light herbal tea adds a nice touch. You could also serve them with vanilla ice cream. The coolness of the ice cream balances the tangy cookies. Consider adding a fruit salad for a fresh twist. This makes a lovely dessert spread for gatherings. In this post, we explored making Lemon Raspberry Cookies. We covered the needed ingredients, equipment, and provided step-by-step instructions. I shared tips for great texture and common mistakes to avoid. You can also try fun variations and learned how to store your cookies. Baking these cookies is easy and rewarding. With the right ingredients and methods, you'll impress everyone with your delicious treats. Enjoy your baking journey!

Lemon Raspberry Delight Cookies

Delicious cookies bursting with lemon flavor and studded with fresh raspberries.
Print Recipe Pin Recipe
Course Dessert
Cuisine American
Servings 24
Calories 100 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup fresh raspberries (or frozen, thawed)
  • to taste powdered sugar (for dusting)

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.
  • Add the lemon zest, lemon juice, and vanilla extract to the mixture, blending well.
  • Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Gently fold in the fresh raspberries, being careful not to crush them to maintain their shape.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving a couple of inches between each cookie.
  • Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
  • Remove from the oven and let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies with powdered sugar for an elegant finish.

Notes

Dust with powdered sugar for an elegant finish.
Keyword cookies, dessert, lemon, raspberry