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Lemon Raspberry Cookies Recipe

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★★★★★

4.9 from 53 reviews

These Lemon Raspberry Cookies are a delightful blend of tangy lemon zest and juicy raspberries baked into soft, flavorful cookies. Perfectly balanced with a hint of vanilla and a tender crumb, they make a refreshing treat for any time of day.

Ingredients

Scale

Dry Ingredients

  • 1 1/2 cups (190 g) all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt

Wet Ingredients

  • 1/2 cup (113 g) unsalted butter, softened
  • 1/2 cup (100 g) granulated sugar
  • 1/4 cup (50 g) light brown sugar, packed
  • 1 large egg yolk
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon fresh lemon zest (from about 2 lemons)

Fruit

  • 3/4 cup (100 g) frozen raspberries

Instructions

  1. Preheat the oven: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking.
  2. Prepare lemon sugar: In a large mixing bowl, rub the granulated sugar and fresh lemon zest together with your fingers until the mixture becomes fragrant, releasing the lemon’s aromatic oils.
  3. Cream the butter and sugars: Add the softened butter and light brown sugar to the lemon sugar mixture. Beat them together using an electric mixer or by hand until the mixture is light, fluffy, and well combined, approximately 3 to 4 minutes.
  4. Add egg yolk and liquids: Mix in the egg yolk, fresh lemon juice, and vanilla extract, stirring until the mixture is smooth and fully incorporated.
  5. Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to ensure even distribution.
  6. Form the dough: Gradually add the dry ingredients into the wet ingredients, mixing gently until a soft dough forms. Avoid overmixing to keep the cookies tender.
  7. Fold in raspberries: Carefully fold in the frozen raspberries, taking care not to crush them, to keep their shape and prevent the dough from turning purple.
  8. Scoop dough onto sheets: Using a tablespoon, scoop out dough balls roughly 3 tablespoons each and place them spaced 2 to 3 inches apart on the prepared baking sheets to allow for spreading.
  9. Bake the cookies: Bake in the preheated oven for 12 to 15 minutes, or until the edges of the cookies are set and lightly golden while the centers remain soft and tender.
  10. Cool the cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving or storing.

Notes

  • Keep the raspberries frozen until you are ready to mix them into the dough to prevent them from breaking apart and coloring the dough.
  • Ensure the butter is softened but not melted for better creaming results.
  • You can substitute fresh raspberries if frozen ones are unavailable, but gently fold them in to avoid breaking.
  • Store cookies in an airtight container at room temperature for up to 3 days, or freeze for longer storage.

Keywords: lemon raspberry cookies, lemon zest cookies, raspberry cookies, soft cookies, baking recipes, fruit cookies

Find it online: https://spatulaqueen.com/lemon-raspberry-cookies-recipe/