If you’re looking for a bright and delicious treat that perfectly balances sweet and tangy flavors, this Lemon Raspberry Cookies Recipe will become your new favorite. Bursting with fresh raspberries and zesty lemon, these cookies offer a refreshing twist on the classic cookie experience. Soft yet slightly crisp at the edges, they’re irresistibly delightful whether enjoyed with afternoon tea or as a special dessert. This recipe is simple enough for any home baker yet impressive enough to share with friends and family.
Ingredients You’ll Need
The ingredients for this Lemon Raspberry Cookies Recipe are straightforward but thoughtfully chosen to create the perfect harmony of flavor, texture, and color. Each one plays an essential role: the lemon for that bright citrus punch, raspberries for juicy bursts, and baking agents for the ideal soft but sturdy cookie base.
- 1 cup unsalted butter (softened): Adds rich creaminess and a tender crumb.
- 1 cup granulated sugar: Provides the perfect level of sweetness to balance the lemon and berries.
- 1 large egg: Binds the ingredients together for a smooth dough consistency.
- 2 tablespoons lemon juice: Infuses the dough with fresh, zesty citrus flavor.
- 1 tablespoon lemon zest: Offers an aromatic and intense lemony kick.
- 2 cups all-purpose flour: The sturdy base that gives structure to the cookies.
- 1 teaspoon baking powder: Helps the cookies rise lightly, ensuring fluffiness.
- 1/2 teaspoon baking soda: Adds extra leavening for a soft texture.
- 1/4 teaspoon salt: Enhances all the sweet and citrus notes.
- 1 cup fresh or frozen raspberries: Bursts of juicy fruity goodness in every bite.
- For the Lemon Glaze (Optional):
- 1 cup powdered sugar: Sweetens and thickens the glaze.
- 2 tablespoons lemon juice: Keeps the glaze tangy and light.
How to Make Lemon Raspberry Cookies Recipe
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies bake evenly without sticking, which makes clean-up much easier and keeps your cookies perfectly shaped.
Step 2: Cream Butter and Sugar
In a large mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This process usually takes about 2 to 3 minutes and is key to achieving a tender, melt-in-your-mouth texture.
Step 3: Add Egg and Lemon
Beat in the egg, lemon juice, and lemon zest until everything is thoroughly combined. This step infuses the dough with that signature citrus flavor that makes this recipe stand out.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Mixing these dry components beforehand ensures they are evenly distributed throughout the dough, giving you consistent texture in each bite.
Step 5: Combine Wet and Dry Mixtures
Gradually add the flour mixture to the wet ingredients, stirring just until combined. Be careful to not overmix at this stage because too much mixing can result in tougher cookies.
Step 6: Fold in Raspberries
Gently fold in the fresh or frozen raspberries, making sure to do so carefully so the berries don’t crush. These juicy pockets of fruit bring bursts of sweetness and color to every cookie.
Step 7: Scoop and Arrange the Dough
Using a cookie scoop or tablespoon, drop rounded balls of dough onto the parchment-lined baking sheet. Make sure to leave enough space between each to allow for spreading as they bake.
Step 8: Bake to Perfection
Bake in the preheated oven for 10 to 12 minutes. You’ll know they’re ready when the edges turn a light golden brown and the centers look set but still soft.
Step 9: Cool the Cookies
Allow the cookies to cool on the baking sheet for a couple of minutes before transferring them to a wire rack. This prevents them from breaking apart and helps them firm up to just the right texture.
Step 10: Add Lemon Glaze (Optional)
If you want to elevate your Lemon Raspberry Cookies Recipe even further, whisk together powdered sugar and lemon juice until smooth to create a tangy glaze. Drizzle it over the cooled cookies for an irresistible finishing touch.
How to Serve Lemon Raspberry Cookies Recipe
Garnishes
Decorate your cookies with extra lemon zest or a few whole raspberries on top for a fresh and pretty look. A light dusting of powdered sugar can also add a delicate sweetness and make them photo-ready.
Side Dishes
These cookies pair beautifully with a cup of herbal tea, lemon-infused iced tea, or a scoop of vanilla ice cream for an indulgent dessert experience. They also complement light, fruity salads or yogurt parfaits perfectly if you want to serve them at brunch or a casual gathering.
Creative Ways to Present
Arrange the cookies on a pretty platter interspersed with lemon slices and fresh raspberries for a charming display. For a fun twist, serve them with small jars of lemon curd or raspberry jam that guests can spread on top for an interactive treat.
Make Ahead and Storage
Storing Leftovers
Keep your Lemon Raspberry Cookies Recipe fresh by storing leftovers in an airtight container at room temperature for up to 3 days. This keeps them soft and flavorful without drying out.
Freezing
You can freeze the baked cookies by placing them in a single layer on a baking sheet, freezing until solid, then transferring them to a freezer-safe bag. They’ll keep well for up to 3 months, making it easy to enjoy these treats anytime.
Reheating
To refresh the cookies after freezing, let them thaw at room temperature and warm them briefly in a 300°F oven for about 5 minutes. This restores that freshly-baked softness and intensifies the lemon aroma.
FAQs
Can I use frozen raspberries in this Lemon Raspberry Cookies Recipe?
Yes, frozen raspberries work just as well as fresh ones. Just be sure to thaw and drain them slightly to avoid excess moisture in the dough, which can alter the texture.
Is the lemon glaze necessary?
The lemon glaze is optional but highly recommended if you want to add extra sweetness and tanginess. It also gives the cookies a lovely shine and elegant finish.
Can I substitute other berries instead of raspberries?
Absolutely! Blueberries or blackberries make great alternatives and will provide a similarly juicy burst of flavor, though it will slightly change the overall taste profile.
How do I prevent the raspberries from crushing when mixing?
Gently fold the raspberries into the dough with a spatula, using slow, delicate motions to keep them mostly intact. This prevents the dough from turning pink and maintains those beautiful fruit pockets.
Are these cookies soft or crispy?
The cookies have a soft, tender interior with lightly crisp edges, creating a perfect texture contrast that makes each bite enjoyable and never dry.
Final Thoughts
There’s something truly special about the combination of tart lemon and sweet raspberries in these cookies. This Lemon Raspberry Cookies Recipe is perfect for anyone who loves fresh, vibrant flavors that come together effortlessly. I encourage you to give this recipe a try—you’ll be amazed at how quickly these delightful treats become a beloved favorite in your baking repertoire.
Print
Lemon Raspberry Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies are a delightful balance of tart citrus and sweet berries, perfect for a refreshing treat. Soft and buttery with bursts of fresh raspberries and a zesty lemon glaze, they are ideal for spring or summer gatherings or a bright snack any time of year.
Ingredients
For the Cookies:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup fresh or frozen raspberries
For the Lemon Glaze (Optional):
- 1 cup powdered sugar
- 2 tablespoons lemon juice
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prepare for baking.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 2 to 3 minutes.
- Add Wet Ingredients: Beat in the egg, lemon juice, and lemon zest until they are fully incorporated and the mixture is smooth.
- Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet mixture, stirring gently until just combined to avoid overmixing.
- Fold in Raspberries: Carefully fold in the raspberries to maintain their shape and prevent crushing, ensuring even distribution throughout the dough.
- Form Cookies: Use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheet, spacing them apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 12 minutes until the edges are lightly golden and the centers appear set.
- Cool: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Prepare and Add Glaze: If desired, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle this lemon glaze over the cooled cookies for an extra burst of citrus flavor.
Notes
- Be gentle when folding in the raspberries to avoid bruising and excessive juice release.
- Use fresh raspberries for a brighter flavor, but frozen can be used if thawed and drained well.
- Allow cookies to cool completely before glazing to prevent the glaze from melting off.
- These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for up to a month.
- For a dairy-free variant, substitute butter with a plant-based margarine.
