Raspberry Lemon Cookies

$- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - Zest of 1 large lemon - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ½ teaspoon fine sea salt - 1 cup fresh raspberries - ½ cup powdered sugar for icing - 2 tablespoons fresh lemon juice for icing To make Raspberry Lemon Cookies, you'll need a few key ingredients. Each item plays a role in creating that perfect balance of sweet and tart. - Unsalted butter: You can use coconut oil or a plant-based butter. Both will keep the cookies moist. - Granulated sugar: Coconut sugar is a great alternative. It adds a hint of caramel flavor. - Egg substitutes: Use a flax egg or applesauce for a vegan option. One tablespoon of flaxseed mixed with three tablespoons of water works well. Using these substitutes can help you enjoy these cookies without missing out on flavor or texture. You can find the full recipe for Raspberry Lemon Cookies in the article. 1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. This keeps the cookies from sticking. 2. Mix the butter and sugar. In a large bowl, cream the softened butter and sugar. Use an electric mixer on medium speed. Mix until light and fluffy, about 3-4 minutes. 3. Incorporate the wet and dry ingredients. Add the egg, vanilla, and lemon zest to the bowl. Beat until smooth. In another bowl, whisk together the flour, baking powder, baking soda, and salt. Slowly add this to the butter mix. Mix on low speed until just combined. Be careful not to overmix. 1. Fold in the raspberries. Use a spatula to gently mix in the fresh raspberries. This keeps them whole for bursts of flavor. The dough should feel thick yet easy to handle. 2. Shape the cookies. Use a tablespoon to scoop mounds of dough. Place them on the baking sheet, leaving 2 inches between each cookie. This gives them room to spread. 3. Bake and check for doneness. Bake for 12-15 minutes. Look for golden edges and set centers. They may seem soft but will firm up as they cool. For the full recipe, check the section above. Enjoy the fun of baking these delightful raspberry lemon cookies! To make the best raspberry lemon cookies, avoid overmixing the dough. Mixing too much makes cookies tough. Mix just until blended for a soft texture. To get a golden edge without drying out the cookie, watch the baking time closely. Remove them when the edges look golden but the middle seems soft. They will firm up as they cool. Decorating with icing adds a lovely touch. Drizzle the icing over the cooled cookies for a sweet finish. You can use a spoon or piping bag for fun shapes. For garnishing, add fresh raspberries and a sprinkle of lemon zest. This makes your cookies look bright and inviting. A stack of cookies on a decorative plate makes a beautiful display. {{image_4}} You can make raspberry lemon cookies even more exciting by changing the flavors. Here are a few ideas: - Different Citrus Zest: Try adding orange or lime zest. Each zest gives a unique twist. Orange adds sweetness, while lime gives a zesty kick. - Other Berries: Swap raspberries for blueberries or strawberries. Blueberries bring a juicy burst, and strawberries add a sweet touch. Both will make your cookies colorful and fun! If you have specific dietary needs, you can still enjoy these treats. Here’s how: - Gluten-Free Flour: Use a gluten-free flour blend. This way, you can still enjoy cookies without gluten. Look for blends that include xanthan gum for the best texture. - Vegan Version: Substitute butter with coconut oil or vegan butter. Replace the egg with flaxseed meal mixed with water or a store-bought egg replacer. These changes keep the cookies delicious and plant-based. Feel free to explore these variations to make your raspberry lemon cookies just how you like them! For the full recipe, check out the detailed instructions above. To keep your raspberry lemon cookies fresh, store them in an airtight container. This will prevent them from becoming dry or stale. I recommend using a cookie jar or a sealable plastic bag. If you use a container, add a piece of bread inside. This helps keep the cookies soft. For the best taste, enjoy them within a week. You can freeze the raw cookie dough for later use. To do this, scoop the dough onto a baking sheet. Place it in the freezer for about an hour. Once firm, transfer the dough balls to a freezer bag. Label the bag with the date and type of cookie. When you're ready to bake, just take out how many you need. For baked cookies, let them cool completely first. Then, wrap each cookie in plastic wrap. Put them in a freezer-safe bag. To thaw, simply leave the cookies on the counter for a few hours. You can also warm them in the oven at 350°F for about 5 minutes. Enjoy a fresh-tasting cookie anytime! For the full recipe, check out the earlier section. How do I know when the cookies are done baking? You can tell the cookies are done when the edges turn golden brown. The centers should look set but may appear slightly soft. They will firm up as they cool. Can I use frozen raspberries instead of fresh? Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid. This way, they won't make your dough too wet. How long do these cookies last? These cookies can last up to a week if stored in an airtight container. Keep them in a cool, dry place for the best freshness. What can I serve with raspberry lemon cookies? These cookies pair well with a cup of tea or coffee. You can also serve them with a scoop of vanilla ice cream for a tasty dessert. Are raspberry lemon cookies healthy? While they are a treat, raspberry lemon cookies do contain sugar and butter. However, they have fresh fruit, which adds some vitamins. Enjoy them in moderation for a balanced diet. What's the best way to incorporate fruit into cookie recipes? The best way to add fruit is to gently fold it into the dough. This keeps the fruit intact and adds bursts of flavor in every bite. Can I make these cookies without baking powder? You can make these cookies without baking powder, but they may not rise as much. You could use baking soda or another leavening agent as a substitute. In this article, we covered how to make delicious raspberry lemon cookies. You learned about the key ingredients, substitutes for different diets, and step-by-step baking instructions. We shared tips for perfect texture and presentation ideas. I also included different flavor and dietary variations, plus storage and freezing methods. Try these cookies for a fresh twist on your dessert. They are easy to make and fun to enjoy. Happy baking!$

Indulge in the delightful flavors of Raspberry Lemon Bliss Cookies with this easy recipe! These soft and chewy cookies combine fresh raspberries and zesty lemon for a refreshing treat. Perfect for any occasion, they're quick to make with just a few simple ingredients. Click through to explore the full recipe and learn how to create these irresistible cookies that will brighten your day and impress your guests!

Print Recipe Pin Recipe

Ingredients

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

Zest of 1 large lemon (about 1 tablespoon)

2 cups all-purpose flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon fine sea salt

1 cup fresh raspberries (or frozen raspberries, thawed and well-drained)

½ cup powdered sugar (for icing)

2 tablespoons fresh lemon juice (for icing)

Instructions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.

In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer on medium speed, until the mixture is light and fluffy, approximately 3-4 minutes.

Add the large egg, pure vanilla extract, and lemon zest to the butter and sugar mixture. Beat until fully combined and smooth.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine sea salt until well-blended. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

With a spatula, gently fold in the fresh raspberries, taking care to preserve their integrity—this will bring bursts of flavor in every bite. The cookie dough will be thick yet pliable.

Using a tablespoon, drop rounded mounds of dough onto the prepared baking sheet, ensuring to space them approximately 2 inches apart to allow for spreading.

Bake in the preheated oven for 12-15 minutes, or until the edges are golden brown and the centers appear set. They may look slightly underbaked; don’t worry! They will firm up as they cool.

After baking, allow the cookies to cool on the baking sheet for about 5 minutes. Then carefully transfer them to a wire rack to cool completely.

While the cookies cool, prepare the icing. In a small bowl, whisk together the powdered sugar and fresh lemon juice until the mixture is smooth and drizzleable.

Once the cookies are completely cooled, drizzle the icing over them using a spoon or a piping bag, and allow it to set before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: Arrange the cookies in a lovely stack on a decorative plate, and for an added touch of elegance, garnish with a few fresh raspberries and a light sprinkle of lemon zest atop the cookies. Enjoy!