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Raspberry Lemon Cookies Recipe

A Bright and Cheery Dessert Delight

If you’re looking for a cookie that’s bursting with vibrant flavors and a touch of sunshine, these Raspberry Lemon Cookies are the perfect treat. Combining the tart brightness of lemon with the sweet, fruity flavor of raspberry, these cookies are soft, chewy, and irresistibly delicious. Perfect for spring celebrations, afternoon tea, or a refreshing snack, they’re as easy to make as they are to enjoy.

Let’s explore how to create this cheerful cookie recipe that’s sure to bring a smile to your face!

Why You’ll Love These Cookies

  • Bright and refreshing: A delightful combination of tart lemon and sweet raspberry.
  • Soft and chewy: Perfectly tender with bursts of fruity flavor.
  • Easy to make: A simple recipe that yields impressive results.
  • Perfect for any occasion: Great for springtime celebrations, gifting, or an everyday pick-me-up.

What Ingredients You’ll Need

For the cookie dough:

  • All-purpose flour (for structure and a tender crumb)
  • Granulated sugar (to sweeten the cookies)
  • Butter (for a rich, soft texture)
  • Eggs (to bind the dough)
  • Vanilla extract (for a subtle flavor boost)
  • Lemon zest and juice (for a tart, citrusy flavor)
  • Fresh or freeze-dried raspberries (for fruity bursts of flavor)
  • Baking powder and salt (to help the cookies rise and balance flavors)

For the glaze (optional):

  • Powdered sugar (for a smooth, sweet topping)
  • Lemon juice (for tangy brightness)
  • A touch of pink food coloring (optional for a beautiful finish)

How to Make Raspberry Lemon Cookies

  1. Prepare the cookie dough:
    • Cream the butter and sugar together until light and fluffy. Mix in the eggs, vanilla, lemon zest, and juice. Gradually add the dry ingredients—flour, baking powder, and salt—until a soft dough forms. Gently fold in the raspberries for pops of fruity flavor. Chill the dough for 30 minutes to make shaping easier.
  2. Shape and bake:
    • Scoop small portions of the dough onto a parchment-lined baking sheet. Bake until the edges are lightly golden and the centers are just set. Let the cookies cool completely on a wire rack.
  3. Prepare the glaze (optional):
    • Whisk together powdered sugar and lemon juice until smooth. Add a drop of pink food coloring for a decorative touch. Drizzle or spread the glaze over the cooled cookies.

Pro Tips for Perfect Raspberry Lemon Cookies

  1. Use Fresh Lemon Zest:
    • Freshly grated lemon zest provides the brightest and most authentic citrus flavor.
  2. Choose Your Raspberries Wisely:
    • If using fresh strawberries, pat them dry to prevent excess moisture in the dough. Freeze-dried raspberries work best for concentrated flavor.
  3. Chill for Better Results:
    • Chilled dough is easier to work with and helps the cookies retain their shape during baking.
  4. Experiment with Colors:
    • Add a drop of natural food coloring to the glaze or dough for a vibrant, festive look.
  5. Serve with Style:
    • Pair these cookies with a glass of iced tea or lemonade for the ultimate sunny day treat.

FAQ: Raspberry Lemon Cookies

1. Can I use dried raspberries instead of fresh?
Yes! Freeze-dried strawberries work wonderfully and add a concentrated burst of flavor without excess moisture.

2. Can I substitute lime for lemon?
Absolutely! Lime zest and juice offer a similar tartness and pair beautifully with strawberries.

3. How do I keep the cookies from spreading too much?
Chill the dough before baking and use cold baking sheets to help the cookies maintain their shape.

4. Can I add other flavors?
Yes, white chocolate chips or a splash of almond extract make great additions for a new twist.

5. Do I have to use a glaze?
Not at all! The cookies are delicious on their own, but the glaze adds an extra layer of sweetness and visual appeal.

Storage Information

  • At room temperature: Store the cookies in an airtight container for up to 3 days.
  • In the refrigerator: Keep the cookies chilled in an airtight container for up to 1 week. Let them come to room temperature before serving.
  • In the freezer: Freeze the unglazed cookies in a freezer-safe container for up to 3 months. Thaw at room temperature and glaze before serving.

A Sweet Taste of Sunshine

These Raspberry Lemon Cookies are a celebration of vibrant flavors and soft, chewy textures. With their beautiful color and irresistible taste, they’re sure to become a favorite for both casual snacking and special occasions.

So gather your ingredients, preheat your oven, and bake a batch of cookies that bring the joy of springtime to your plate!

Have you tried this recipe? Share your favorite twists, tips, or baking stories in the comments below! 🍓🍋✨

Prep Time 20 mins
Cook Time 12 mins
Rest Time 15 mins
Total Time 47 mins
Cooking Method:
Type of Cookies:
Cookies and more:
Difficulty: Beginner
Cooking Temp: 350  C
Servings: 24
Best Season: Summer
Description

These Raspberry Lemon Cookies are the perfect blend of tart lemon and sweet raspberry flavors, baked into a soft and chewy treat. With their refreshing citrusy zing and bursts of fruity goodness, these cookies are ideal for spring celebrations, afternoon tea, or whenever you need a little sunshine on your plate. Add a tangy lemon glaze for an extra touch of sweetness and elegance! 🍓🍋✨

Ingredients
    For Cookies
  • 2 1/4 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter - softened
  • 3/4 cup granulated sugar
  • 1/4 cup light brown sugar - packed
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • Zest of 1 lemon
  • 2 tablespoons fresh lemon juice
  • 3/4 cup fresh or frozen raspberries or strawberries (if frozen, do not thaw)
Instructions
  1. 1

    Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.

  2. 2
    Mix the Dry Ingredients:

    Whisk together the flour, baking powder, baking soda, and salt in a medium bowl. Set aside.

  3. 3

    In a large bowl, mix the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.

  4. 4

    Add the egg, vanilla extract, lemon zest, and lemon juice. Mix until combined

  5. 5

    Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated. Be careful not to overmix.

  6. 6

    Gently fold in the raspberries. If using fresh raspberries, handle them carefully to avoid over-smashing. For extra sweetness, add white chocolate chips.

  7. 7

    Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.

  8. 8

    Bake for 10-12 minutes or until the edges are lightly golden and the centers look set.

  9. 9

    Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Note
  • Raspberry Options: Fresh raspberries hold their shape better, but frozen raspberries work well too. Just add them straight from the freezer to prevent excess juice.
  • Storage: Store cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
  • Zesty Boost: Add an extra teaspoon of lemon zest for a bolder lemon flavor.
Keywords: Lemon, Zesty Raspberry cookies
Read it online: https://cookiesandmorecookies.com/recipe/raspberry-lemon-cookies-recipe/
Samantha Doe
Food and Lifestyle Blogger

Hi, I'm Samantha, a full-time food blogger, mother of 2 beautiful daughters and a lovely wife. I live in New Jersey with my family. Loves traveling, sharing new recipes, and spending time with my family.