Lemon Raspberry Cookies
Why make this recipe
Lemon Raspberry Cookies are a delightful treat that perfectly blend the tartness of lemons and the sweetness of fresh raspberries. They are light, chewy, and bursting with flavor, making them an ideal snack for any occasion. Whether you’re enjoying a sunny afternoon or looking for a sweet addition to a gathering, these cookies are sure to impress everyone. Plus, they are simple to make and look beautiful with a dusting of powdered sugar!
How to make Lemon Raspberry Cookies
Ingredients:
- 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 salt
- 1 cup fresh raspberries
- Powdered sugar for dusting
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until incorporated.
- Gently fold in the fresh raspberries.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on a wire rack and dust with powdered sugar before serving.
How to serve Lemon Raspberry Cookies
Serve these cookies warm or at room temperature. They are perfect on their own or paired with a cup of tea or coffee. For a fun twist, try serving them with a scoop of lemon or vanilla ice cream!
How to store Lemon Raspberry Cookies
Keep your Lemon Raspberry Cookies fresh by storing them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, consider freezing them in a freezer-safe bag, where they can last for up to three months.
Tips to make Lemon Raspberry Cookies
- Make sure your butter is softened for easy mixing.
- Use fresh raspberries for the best flavor, but if they’re not available, frozen ones can work too—just be careful not to overmix the dough as they may break apart.
- For extra lemon flavor, you can add a bit more lemon zest to the cookie dough.
Variation
If you want to try something different, consider adding white chocolate chips along with the raspberries for a richer taste. You could also replace some of the all-purpose flour with almond flour for a nuttier flavor and a slightly different texture.
FAQs
1. Can I use frozen raspberries in this recipe?
Yes, frozen raspberries can be used. Just be gentle when mixing them into the dough to prevent them from breaking apart.
2. How can I make these cookies gluten-free?
You can use a 1:1 gluten-free flour blend instead of all-purpose flour to make a gluten-free version of these cookies.
3. How can I make the cookie dough in advance?
You can prepare the dough ahead of time and refrigerate it for up to 3 days. Just let it sit at room temperature for a few minutes before baking.
Lemon Raspberry Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
- Beat in the egg, lemon juice, and lemon zest until well combined.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until incorporated.
- Gently fold in the fresh raspberries.
- Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper.
- Bake for 12-15 minutes or until the edges are lightly golden.
- Allow cookies to cool on a wire rack and dust with powdered sugar before serving.
Notes
