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To make these Lemon Raspberry Cookies, you need some simple yet fresh ingredients. Here’s what you will need: - 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 tablespoon finely grated lemon zest - 2 tablespoons freshly squeezed lemon juice - 1 teaspoon pure vanilla extract - 2 large eggs, at room temperature - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup fresh raspberries (or frozen raspberries, thawed and drained) - Powdered sugar (for dusting) Each ingredient plays a key role in creating that delightful flavor and texture. The butter gives richness, while the sugar adds sweetness. Lemon zest and juice bring a bright, zesty flavor. Raspberries add a juicy burst in every bite. The eggs are essential for binding and moisture. The flour creates the cookie structure. Baking powder and baking soda help the cookies rise, making them light. Sea salt balances the sweetness and enhances the flavors. Feel free to experiment with the ingredients. You can swap fresh raspberries for another fruit if you wish. Happy baking! {{ingredient_image_2}} First, preheat your oven to 350°F (175°C). This step is key for even baking. While the oven heats, line two baking sheets with parchment paper. This will help your cookies not stick. In a large bowl, add 1 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat them together. Mix for about 3-4 minutes until the mix is light and fluffy. This step adds air and makes your cookies soft. Next, add 1 tablespoon of finely grated lemon zest, 2 tablespoons of lemon juice, and 1 teaspoon of vanilla extract to your bowl. Stir well to blend all the flavors. The zest and juice give these cookies a fresh taste. Now, add 2 large eggs one at a time. Beat well after each addition. This helps to incorporate the eggs fully into the mix. The eggs add moisture and structure to your cookies. In a separate bowl, whisk together 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. This mix adds structure and helps the cookies rise. Gradually add the dry mix to the wet mixture. Stir gently until just combined. It’s okay if there are a few flour streaks. Overmixing can lead to dense cookies, and we want them light. Now, gently fold in 1 cup of fresh raspberries. Use a spatula and be careful not to crush them. The berries add a burst of flavor and color to your cookies. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets. Leave at least 2 inches between each cookie. This space allows them to spread while baking. Bake in the oven for 10 to 12 minutes. The edges should be lightly golden. When the cookies are done, take them out and let them cool on the sheets for about 5 minutes. This helps them set. After that, move them to a wire rack to cool completely. Once cooled, lightly dust the tops with powdered sugar for a sweet finish. Enjoy your delightful Lemon Raspberry Cookies! To make your cookies fluffy, start with room temperature butter. This helps the butter mix well with sugar. When you cream them, mix until it's light and fluffy. This takes about three to four minutes. Be sure to add eggs one by one. Mixing each egg well helps add air. Finally, do not overmix the dough after adding flour. A few flour streaks are fine. This keeps the cookies soft and airy. Using fresh raspberries gives the best flavor. Always wash them gently to avoid crushing. If you use frozen raspberries, let them thaw first. Drain any extra juice before adding them to the dough. When folding in the raspberries, use a spatula. Be gentle to keep the berries whole. This keeps your cookies looking pretty and tasty. Baking at the right temperature is key. Preheat your oven to 350°F (175°C) for even baking. Line your baking sheets with parchment paper. This helps cookies bake evenly and not stick. Leave space between each cookie on the sheet. This allows them to spread without touching each other. Bake for 10 to 12 minutes. The edges should be golden, but the middle can look soft. They will firm up as they cool. Pro Tips Chill the Dough: Refrigerate the cookie dough for at least 30 minutes before baking. This helps the cookies maintain their shape and prevents excessive spreading. Use Room Temperature Ingredients: Ensure your butter and eggs are at room temperature. This creates a smoother batter and leads to a better texture in the final cookies. Fresh vs. Frozen Raspberries: If using frozen raspberries, make sure they are fully thawed and drained to avoid excess moisture in the dough, which can lead to soggy cookies. Experiment with Flavors: Feel free to add a pinch of almond extract or swap lemon juice for lime juice for a twist on the flavor profile of these delightful cookies. {{image_4}} To make gluten-free lemon raspberry cookies, swap the all-purpose flour with a gluten-free blend. Look for a blend that includes xanthan gum for the best results. You can use 2 cups of this blend in place of regular flour. The cookies should still turn out soft and tasty, just like the original. If you want to try cookie bars, spread the dough into a greased baking dish instead of making cookies. Bake at the same temperature for about 20 to 25 minutes. Check for a golden edge and a set center. Once cooled, cut into squares for a fun twist on the classic cookies. Feel free to swap out raspberries for other fruits. Blueberries or chopped strawberries work well. You can also mix in dried fruits like cranberries or cherries for a different flavor. Each fruit brings its own taste, making your cookies unique every time. To store your baked lemon raspberry cookies, place them in an airtight container. This keeps them fresh and prevents them from drying out. You can stack the cookies in layers, but be sure to add parchment paper between layers. This helps to avoid sticking. Store them in a cool, dry place for up to a week. If you want to save some cookies for later, freezing is a great option. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. After that, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. Always label the container with the date. To reheat your cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 to 7 minutes. This will make them warm and soft again. You can also use a microwave. Heat them for about 10-15 seconds on a microwave-safe plate. Enjoy them warm for the best taste! Lemon Raspberry Cookies are soft, sweet treats that blend tart lemon and juicy raspberries. The cookies have a bright flavor from fresh lemon zest and juice. Raspberries add a burst of color and taste in each bite. These cookies are perfect for any occasion, from picnics to tea parties. Yes, you can use frozen raspberries! Just thaw and drain them first. This helps avoid extra moisture in your dough. Keep in mind that frozen berries may break down more easily. Gently fold them in to keep some shape. Your cookies will still taste great! The cookies are done when the edges turn light golden brown. The center may look soft or slightly underbaked. They will firm up as they cool. Bake them for about 10 to 12 minutes for the best texture. Watch them closely towards the end of baking. You can use applesauce or mashed bananas as egg substitutes. About 1/4 cup of either works well for each egg. This keeps the cookies moist but changes their flavor. You can also try flaxseed meal mixed with water. Use 1 tablespoon of flaxseed with 2.5 tablespoons of water for one egg. You can find pre-made Lemon Raspberry Cookies at many bakeries and grocery stores. Look in the bakery section or the cookie aisle. Some brands may offer them in stores or online. Check local markets for fresh options made by local bakers. You learned how to make tasty Lemon Raspberry Cookies. We covered ingredients, steps, and tips. You can try variations for gluten-free options and different fruits. Proper storage keeps them fresh longer. Baking can be easy and fun. Remember, use fresh ingredients for the best flavor. Enjoy your time in the kitchen and share your cookies with friends! Baking these cookies will bring joy and smiles.

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 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1 tablespoon finely grated lemon zest
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon pure vanilla extract
  • 2 large eggs, at room temperature
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine sea salt
  • 1 cup fresh raspberries (or frozen raspberries, thawed and drained)
  • to taste powdered sugar (for dusting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until the mixture is light, fluffy, and pale in color, about 3-4 minutes.
  • Add the lemon zest, lemon juice, and vanilla extract to the creamed mixture. Stir well to combine all the flavors.
  • Incorporate the eggs into the mixture one at a time, beating well after each addition. This ensures that each egg is fully mixed before adding the next.
  • In a separate bowl, whisk together the sifted flour, baking powder, baking soda, and salt until evenly combined.
  • Gradually mix the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix; a few flour streaks are okay.
  • Gently fold in the fresh raspberries using a spatula. Take care not to crush the berries as you want them to maintain their shape.
  • Using a cookie scoop or a tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving at least 2 inches of space between each cookie for spreading.
  • Bake in the preheated oven for 10 to 12 minutes, or until the edges of the cookies are lightly golden. The centers may look slightly underbaked but will firm up as they cool.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. This resting time helps them set before transferring.
  • After cooling slightly, transfer the cookies to a wire rack to cool completely. Once cooled, lightly dust the tops with powdered sugar for a beautiful finishing touch.

Notes

Arrange the cooled cookies on a decorative platter or cake stand. Garnish with additional fresh raspberries and mint leaves for a visually appealing display.
Keyword cookies, dessert, lemon, raspberry