These Lemon Raspberry Cookies are a perfect treat with a fresh twist! The zesty lemon and sweet raspberries work together to create a tasty snack that’s soft and chewy.
Whenever I bake these cookies, my kitchen smells like a sunny day—it’s the best! I love enjoying them with a cup of tea; they make any moment feel special and bright.
Key Ingredients & Substitutions
Butter: Unsalted butter is used to control the saltiness in your cookies. If you need a dairy-free option, use vegan butter or coconut oil, but be aware these might alter the flavor slightly.
Granulated Sugar: This brings sweetness and helps achieve a nice texture. If you prefer, you can substitute with coconut sugar for a lower glycemic index option, but the color of the cookies may darken.
Lemon Zest & Juice: Fresh lemon gives the best flavor! If you don’t have fresh lemons, bottled lemon juice works, but it’s not as vibrant. You could also swap with lime for a fun twist.
Fresh Raspberries: They add juicy bursts to the cookies! If they’re out of season, you can use frozen raspberries. Just thaw and drain them first, or use raspberry jam as an alternative, keeping in mind it will change the texture.
Coarse Sea Salt: This is great for a little salty contrast. If you don’t have coarse salt, any other salt can work—just use it sparingly!
How Do I Make Sure My Cookies Are Perfectly Textured?
The key to the texture of these cookies lies in a few important techniques. Start by creaming the butter and sugar until light and fluffy. This incorporates air and leads to a soft, tender cookie. When mixing in the dry ingredients, blend just until combined; overmixing can lead to tougher cookies.
- Always measure your flour properly—spoon it into your measuring cup and level it off.
- Fold in raspberries gently with a spatula; you want to keep them intact for yummy bites!
- Watch the baking time closely. The cookies will continue to firm up as they cool, so don’t overbake them.
How to Make Lemon Raspberry Cookies!
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (or 1/2 cup raspberry puree)
For Topping:
- Coarse sea salt for sprinkling
- Extra lemon zest for garnish (optional)
How Much Time Will You Need?
This delightful cookie recipe will take you about 15 minutes to prepare. You’ll also need about 10-12 minutes for baking. Just a little wait for the cookies to cool, and you’ll be ready to enjoy them!
Step-by-Step Instructions:
1. Prep Your Oven and Baking Sheet:
Start by preheating your oven to 350°F (175°C). While it’s warming up, line a baking sheet with parchment paper. This will help prevent the cookies from sticking.
2. Cream the Butter and Sugar:
In a mixing bowl, add the softened butter and granulated sugar. Use an electric mixer to cream them together until the mixture is light and fluffy, which should take about 2-3 minutes. This is where the magic starts!
3. Mix in the Wet Ingredients:
Next, crack the egg into the bowl, and add the vanilla extract, lemon zest, and lemon juice. Mix everything together until it’s well combined. You want a smooth mixture that smells wonderful!
4. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important to ensure your cookies rise nicely.
5. Mix Everything Together:
Gradually add the dry mixture to the wet mixture. Stir gently until just combined. Be careful not to overmix, as this can make the cookies tough!
6. Fold in the Raspberries:
Now it’s time to add the raspberries! Gently fold them into the dough, taking care not to mash them. If you’re using raspberry puree, swirl it in for a lovely marbled effect.
7. Scoop the Dough:
Using a tablespoon, scoop out portions of the cookie dough and place them onto the prepared baking sheet. Make sure to space them about 2 inches apart, as they will spread while baking.
8. Add the Finishing Touches:
Sprinkle a little coarse sea salt and some extra lemon zest on top of each cookie. This adds a nice flavor contrast!
9. Bake the Cookies:
Pop the baking sheet into the oven and bake for 10-12 minutes. The cookies are ready when the edges turn lightly golden and the centers look set.
10. Cool and Enjoy!
Once baked, let the cookies cool on the baking sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. Now the best part—enjoy your Lemon Raspberry Cookies with family and friends!
Happy baking and enjoy those bright, delicious flavors!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them completely and drain any excess liquid to avoid a soggy dough. Gently fold them in right before baking to keep your cookies from turning purple.
What Can I Substitute for the Egg in This Recipe?
If you want to make these cookies egg-free, you can substitute the egg with a flaxseed meal egg. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water, let it sit for 5 minutes to thicken, and then add it to the mixture where the egg is called for!
How Should I Store the Leftover Cookies?
Store any leftovers in an airtight container at room temperature for up to 5 days. If you want to keep them fresh longer, you can freeze them! Just layer them between parchment paper in an airtight container and freeze for up to 3 months.
Can I Use Different Citrus Zest?
Absolutely! If you’re a fan of other citrus fruits, feel free to use orange or lime zest instead of lemon. Just keep the quantity the same, and it will give your cookies a delicious twist!
