why make this recipe
Lemon Raspberry Cookies are a delightful treat that combines the tangy taste of lemon with the sweet and tart flavor of raspberries. These cookies are perfect for any occasion, whether you’re having a casual afternoon tea or a festive gathering. Their bright colors and refreshing taste can brighten up any day, making them a favorite among both kids and adults. Plus, they’re easy to make and will fill your kitchen with a wonderful aroma!
how to make Lemon Raspberry Cookies
Ingredients:
- 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 (about half a lemon)
- 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
Directions:
- Preheat your oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers. This helps the zest release its fragrant oils.
- Add the room temperature butter and brown sugar. Mix on medium-high speed for about 3-4 minutes, until the mixture is light and fluffy.
- Add the egg yolk, vanilla, and lemon juice to the mixture. Mix them together until combined.
- Gradually mix in the salt, baking powder, baking soda, and flour. Be careful not to overmix; stop when there are still some flour bits around the bowl.
- Chop the frozen raspberries into small pieces and gently fold them into the cookie dough. Avoid over-mixing to keep the raspberry juice from bleeding into the dough.
- Scoop the dough into large balls; a 3 tablespoon cookie scoop works well for this. Place 5 cookie dough balls on each lined baking sheet, and sprinkle them with flaked salt.
- Bake the cookies for 12-15 minutes, until they are a nice light golden brown around the edges. Let them sit on the pan for a few minutes to finish cooking in the middle.
how to serve Lemon Raspberry Cookies
Serve these cookies warm for a delightful treat. They pair wonderfully with a cup of tea or coffee. You can also present them on a platter at gatherings or pack them in lunch boxes for a sweet surprise.
how to store Lemon Raspberry Cookies
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them. Place the cookies in a freezer-safe container with wax paper between layers, and they will stay good for about 2 months.
tips to make Lemon Raspberry Cookies
- Use fresh ingredients for the best flavor, especially the lemon.
- Make sure your butter is at room temperature for easier mixing.
- Gently fold in the raspberries to avoid making the dough too messy or watery.
- If you prefer a stronger lemon flavor, consider adding a bit more lemon zest or juice.
variation
You can replace raspberries with other fruits like blueberries or chopped strawberries for a different flavor. Additionally, consider adding white chocolate chips for a sweeter cookie.
FAQs
Can I use fresh raspberries instead of frozen?
Yes, fresh raspberries can be used, but be gentle when folding them into the dough.
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and refrigerate it for up to 2 days before baking.
How can I make these cookies more chewy?
For chewier cookies, try using more brown sugar than granulated sugar or add an extra egg yolk.