Looking for a delicious treat that’s perfect for any occasion? These Lemon Raspberry Cookies are the answer! With a burst of citrus flavor and juicy raspberries in every bite, these cookies are sure to become a new favorite.
Why You’ll Love This Recipe?
- The combination of lemon and raspberry creates a refreshing and tangy flavor profile.
- These cookies are easy to make and require minimal prep time, making them perfect for a quick baking session.
- They are great for meal prep and can be stored for later enjoyment.
Ingredient Notes:
- Granulated sugar: Adds sweetness to the cookies.
- Lemon zest: Provides a bright citrus flavor.
- Butter: Gives the cookies a rich and buttery taste.
- Brown sugar: Adds a hint of caramel flavor.
- Egg yolk: Helps bind the ingredients together.
- Lemon juice: Enhances the lemon flavor.
- Vanilla: Adds a warm and comforting aroma.
- Salt, baking powder, and baking soda: Essential for proper leavening.
- All-purpose flour: Provides structure to the cookies.
- Frozen raspberries: Adds a burst of juicy fruitiness.
- Flaked salt: Sprinkle on top for a hint of saltiness.
Step-by-Step Instructions:
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the lemon zest, egg yolk, lemon juice, and vanilla, mixing until well combined.
- In a separate bowl, whisk together the salt, baking powder, baking soda, and flour.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the chopped raspberries.
- Scoop the dough onto the prepared baking sheet, spacing them apart.
- Sprinkle flaked salt on top of each cookie.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet before transferring to a wire rack to cool completely.
Helpful Tips:
- For a more intense lemon flavor, add extra lemon zest.
- To prevent the raspberries from bleeding into the dough, toss them in a little flour before adding them.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Expert Tips for the Best Results:
- Chill the dough for 30 minutes before baking for thicker cookies.
- Use fresh raspberries for a more vibrant color and flavor.
- Experiment with different citrus fruits like lime or orange for a unique twist.
Serving Suggestions:
These Lemon Raspberry Cookies pair perfectly with a cup of tea or coffee. For a special treat, sandwich a scoop of vanilla ice cream between two cookies for a delightful dessert.
Storage and Reheating Tips:
Store any leftover cookies in an airtight container in the fridge for up to a week. To reheat, simply pop them in the microwave for a few seconds or warm them in the oven at 325°F for a few minutes.
Frequently Asked Questions:
- Can I use fresh raspberries instead of frozen? Yes, fresh raspberries work well in this recipe.
- Can I omit the lemon zest? While the lemon zest adds a lot of flavor, you can omit it if you prefer.
- How do I prevent the cookies from spreading too much? Chilling the dough before baking helps the cookies retain their shape.
Conclusion:
These Lemon Raspberry Cookies are a delightful treat that’s sure to brighten up any day. Give this recipe a try and let us know how you enjoyed them! Happy baking!
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Lemon Raspberry Cookies Recipe
- Prep Time: 15 mins
- Cook Time: 12-15 mins
- Total Time: 30 mins
- Yield: About 24 cookies 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Lemon Raspberry Cookies are a delightful combination of tangy lemon and sweet raspberries, creating a burst of flavor in every bite. Perfect for a summer treat or any time you’re craving a fruity dessert.
Ingredients
Scale
- ½ cup granulated sugar
- 1 large lemon, zested
- ½ cup butter, room temperature
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
Instructions
- Preheat oven: Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- Cream butter and sugars: In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add wet ingredients: Mix in the egg yolk, lemon zest, lemon juice, and vanilla until well combined.
- Combine dry ingredients: In a separate bowl, whisk together the salt, baking powder, baking soda, and flour. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Add raspberries: Gently fold in the chopped raspberries.
- Shape and bake: Drop spoonfuls of dough onto the prepared baking sheet. Flatten slightly with the back of a spoon and sprinkle with flaked salt. Bake for 12-15 minutes, or until the edges are lightly golden.
- Cool and enjoy: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely. Enjoy these Lemon Raspberry Cookies with a glass of cold milk or a cup of tea!
Notes
- You can use fresh raspberries instead of frozen, but be gentle when mixing to avoid breaking them.
- For a more intense lemon flavor, add more lemon zest or juice to the dough.
- These cookies are best enjoyed the day they are baked, but can be stored in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 8 g
- Sodium: 90 mg
- Fat: 5 g
- Saturated Fat: 3 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 20 mg