Raspberry Lemon Cookies Recipe
Delight in these soft and tangy Raspberry Lemon Cookies, bursting with fresh lemon zest and juicy raspberries. With a perfect balance of sweet and tart, these cookies are light, tender, and ideal for any occasion, especially spring and summer treats.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Wet Ingredients
- 1/2 cup butter (softened)
- 1 cup granulated sugar
- 1/2 teaspoon pure vanilla extract
- 1 large egg (at room temperature)
- 1 lemon (zested and juiced)
Dry Ingredients
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1.5 cups all-purpose flour
Additional Ingredient
- 1.5 cups raspberries (frozen)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (177°C). Line two cookie sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugar: In a stand mixer bowl, cream the softened butter and granulated sugar on medium speed until the mixture is light and fluffy, about 3 minutes. This will help create a soft texture in your cookies.
- Add Wet Ingredients: Reduce the mixer speed to low and add the vanilla extract, egg, salt, lemon zest, and lemon juice. Mix thoroughly, scraping down the sides of the bowl as needed to ensure even incorporation.
- Mix Dry Ingredients: In a separate bowl, sift together the baking powder, baking soda, and all-purpose flour to combine and aerate, which yields a tender cookie crumb.
- Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients on low mixer speed until just combined. Avoid overmixing to keep cookies tender. Then gently fold in the frozen raspberries using a rubber spatula or wooden spoon to prevent breaking the berries.
- Scoop the Dough: Using a cookie scoop, drop heaping tablespoons of dough onto the prepared cookie sheets. The dough will be sticky, so a scooper makes this step easier and neater.
- Bake: Bake the cookies for 14 to 16 minutes, or until the tops lose their shiny appearance and the edges start turning light golden brown.
- Cool: Let the cookies cool on the baking sheets for 10 minutes to firm up before transferring them to a cooling rack to cool completely.
Notes
- Use frozen raspberries directly to prevent the dough from becoming too wet.
- Do not overmix after adding the flour and raspberries to keep cookies tender and prevent berries from breaking.
- This dough is very sticky; using a cookie scoop will simplify dropping the dough onto the baking sheets.
- Lemon zest and juice add bright citrus flavor; fresh lemons are recommended for best taste.
- Cookies can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to 5 days.
Keywords: Raspberry lemon cookies, soft lemon cookies, fruity cookies, easy lemon cookie recipe, summer cookies
Find it online: https://flavorsbymaya.com/raspberry-lemon-cookies-recipe/
