Irresistible Lemon Raspberry Cookie Recipe to Delight You

There’s something magical about the combination of lemon and raspberry that instantly transports you to a sun-drenched orchard on a warm summer afternoon. Imagine biting into a soft, chewy Lemon Raspberry Cookie where the bright citrus notes dance with sweet-tart bursts of fresh raspberries. perfect brunch berry option The aroma wafts through your kitchen, enticing everyone in the house to come running like a moth to a flame, or perhaps more accurately, like a cookie-lover to the cookie jar.

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Growing up, my grandmother made these cookies every Sunday after church. The kitchen would be filled with laughter and the sweet scent of citrus as we gathered around the table, eagerly waiting for her latest creation. Every bite was like a hug from Grandma—warm, comforting, and just a little bit tangy. sweet chocolatey indulgence Whether it’s a sunny picnic or rainy day indulgence, these cookies are perfect for any occasion that calls for sweetness and nostalgia.

I remember one time when I brought these cookies to a family gathering; my cousin claimed he couldn’t stop at just one!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use unbleached flour for a wholesome texture; it works beautifully with the cookie’s tender crumb.

• Granulated Sugar: This sweetener gives the cookies their lovely sweetness and helps achieve that golden-brown color.

• Baking Powder: Don’t forget this crucial ingredient; it ensures your cookies rise beautifully and stay fluffy.

• Salt: A pinch of salt enhances flavors, balancing out the sweetness of sugar and brightness of lemon.

• Unsalted Butter: Softened butter creates that melt-in-your-mouth goodness; be sure it’s at room temperature for easy mixing.

• Fresh Lemons: Use both zest and juice for maximum flavor impact—this is where the magic happens!

• Raspberries: Fresh raspberries work best, offering bursts of juicy goodness in every bite; frozen ones can be used if needed.

• Eggs: One large egg binds everything together while adding richness to our delightful cookies.

• Vanilla Extract: Always opt for pure vanilla extract; it adds depth to your cookie’s flavor profile.

The full ingredients list, including measurements, is provided in the recipe card directly below. blueberry cheese danish.

Let’s Make it together

Prepare Your Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.

Mix Dry Ingredients Together: In a medium bowl, whisk together flour, baking powder, and salt until well combined. This step helps distribute all dry ingredients evenly throughout your dough.

Cream Butter and Sugar Together: In a large bowl, beat softened butter and granulated sugar using an electric mixer until light and fluffy. This should take about 3 minutes—trust me, it’s worth it!

Add Eggs and Flavorings: Mix in one egg along with lemon juice and vanilla extract until fully incorporated. Scraping down the sides ensures no buttery lumps remain hiding in your batter.

Add Dry Ingredients Gradually: Slowly add your flour mixture into the wet ingredients while mixing on low speed until just combined. Be careful not to overmix—no one likes tough cookies!

Fold in Raspberries**: Gently fold fresh raspberries into the batter using a spatula or wooden spoon to avoid crushing them too much; we want those beautiful bursts of fruitiness!

Scoop Dough onto Baking Sheets**: Using a tablespoon or cookie scoop, drop rounded balls of dough onto prepared sheets spacing them about 2 inches apart. They’ll spread while baking!

Bake Until Golden Brown**: Place your trays in preheated oven for 12-15 minutes or until edges turn golden brown but centers remain slightly soft—that’s when they’re done!

That’s all there is to it! The joy is not just in eating Lemon Raspberry Cookies but also savoring every moment spent creating them! Enjoy every last crumb as you share these delightful treats with family or friends (or keep them all for yourself—I won’t judge!). delightful lemon curd cookies.

Perfecting the Cooking Process

Start by preheating your oven while you mix your dough. Chill the dough for 30 minutes before baking for a fluffier cookie.

Add Your Touch

Feel free to swap out raspberries with blueberries or add white chocolate chips for a decadent twist.

Storing & Reheating

Store cookies in an airtight container at room temperature for up to five days. Reheat them in the microwave for 10 seconds if desired.

Baking these lemon raspberry cookies always brings back memories of my grandma’s kitchen, where every batch was made with love and laughter, often accompanied by her famous stories. For more inspiration, check out this White Chocolate Raspberry Bundt Cake recipe.

FAQ

Can I use frozen raspberries for lemon raspberry cookies?

Frozen raspberries can be used, but they may change the cookie’s texture slightly.

How do I know when my lemon raspberry cookies are done baking?

Cookies are done when they are lightly golden around the edges but still soft in the center.

Can I make lemon raspberry cookies vegan?

Yes, substitute butter with plant-based alternatives and use flaxseed eggs instead of regular eggs.

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Lemon Raspberry Cookies

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• Author: deleciouscorner
• Total Time: 35 minutes
• Yield: Approximately 24 cookies 1x

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Description

Indulge in the delightful harmony of zesty lemon and sweet raspberries with these Lemon Raspberry Cookies. Each soft, chewy cookie bursts with vibrant flavors that evoke memories of sunny days spent in cozy kitchens. Perfect for family gatherings or a sweet treat anytime, these cookies are easy to make and sure to impress. Whip them up in no time for an irresistible dessert that everyone will love!

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Ingredients

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• 2 cups all-purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• ½ cup unsalted butter (softened)
• 1 large egg
• Zest and juice of 2 fresh lemons
• 1 cup fresh raspberries
• 1 tsp vanilla extract

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Instructions

1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In another bowl, cream softened butter and sugar until light and fluffy.
4. Add the egg, lemon juice, and vanilla extract; mix well.
5. Gradually incorporate dry ingredients into the wet mixture until just combined.
6. Gently fold in fresh raspberries.
7. Scoop rounded tablespoons of dough onto prepared sheets, spacing them about 2 inches apart.
8. Bake for 12-15 minutes or until edges are golden brown but centers remain soft.

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 115
• Sugar: 8g
• Sodium: 50mg
• Fat: 4g
• Saturated Fat: 2g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: <1g
• Protein: 1g
• Cholesterol: 10mg