These Raspberry Lemon Cookies are a tasty treat that mixes tangy lemon with sweet raspberry. They’re soft, chewy, and perfect for a sunny day!
I love how these cookies brighten up any dessert table. Plus, the burst of fruit flavor always makes me smile. Who can resist a cookie that smells this good?
Making these cookies is super easy! Just mix, scoop, and bake. They’re great for sharing, but I usually keep a few for myself. Who can blame me? 🍋🍪
Key Ingredients & Substitutions
Butter: Unsalted butter adds rich flavor. If you need a dairy-free option, coconut oil or vegan butter works nicely. Just ensure it’s softened for easy mixing!
Sugars: The mix of granulated and brown sugar gives these cookies the perfect sweetness and texture. You can use all granulated sugar or coconut sugar for a less processed alternative.
Lemon Zest and Juice: Fresh lemon zest brightens the cookies. If you don’t have fresh lemons, bottled lemon juice can suffice, but the zest really elevates the flavor.
Raspberries: Fresh raspberries are best, but if they’re out of season, frozen raspberries work too. Just thaw and drain them well to avoid excess moisture in the batter.
Flour: All-purpose flour keeps the texture light. For a gluten-free option, you can use a 1:1 gluten-free baking flour blend.
How Do I Properly Cream Butter and Sugar?
Creaming butter and sugar correctly is essential for fluffy cookies. Start with softened butter, not melted, and beat it with sugar until light and fluffy. This process helps incorporate air, giving your cookies a nice rise. Here’s how to do it:
- Use a standing mixer or hand mixer on medium speed.
- Beat the butter alone for a minute to soften, then gradually add the sugars.
- Continue mixing for about 3-5 minutes until the mixture looks pale and fluffy.
Don’t rush this step! It sets the foundation for your cookies’ texture.
How to Make Raspberry Lemon Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- ½ cup brown sugar, packed
- 2 large eggs
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup fresh raspberries (or frozen, thawed)
- 1 teaspoon vanilla extract
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and 12-15 minutes to bake. So, you’re looking at around 30-35 minutes total to enjoy these refreshing cookies!
Step-by-Step Instructions:
1. Preheat and Prepare Your 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 Butters and Sugars:
In a large mixing bowl, add the softened butter, granulated sugar, and brown sugar. Using a mixer or a whisk, cream them together until the mixture is light and fluffy. This should take about 2-3 minutes.
3. Add the Eggs and Flavorings:
Now it’s time to add the eggs! Crack them in one at a time, mixing well after each. Then, stir in the lemon zest, lemon juice, and vanilla extract until everything is nicely combined. Your dough should smell citrusy and fresh!
4. Combine Dry Ingredients:
In another bowl, sift together the flour, baking powder, baking soda, and salt. This helps to keep your cookies light and fluffy.
5. Mix Dry and Wet Ingredients:
Slowly add the dry mixture to the butter mixture. Mix just until you see no more flour. Be careful not to overmix, as this can make your cookies tough.
6. Fold in the Raspberries:
Gently add the fresh raspberries into the dough. Use a spatula to fold them in carefully, so you don’t mash them too much. It’s okay if a few get squished; they’ll add flavor!
7. Shape and Bake:
Using a cookie scoop or a tablespoon, drop rounded balls of dough onto your prepared baking sheet. Make sure to space them about 2 inches apart. This gives them room to spread out as they bake.
8. Watch Them Bake:
Place the baking sheet in the preheated oven and bake for 12-15 minutes. You’ll know they’re ready when the edges are lightly golden and the centers look set.
9. Cool and Enjoy:
Once baked, take the cookies out and let them cool on the baking sheet for just a few minutes. Then, transfer them to a wire rack to cool completely. They’ll taste best warm or at room temperature!
10. Serve Them Up:
Now for the best part—enjoy your delicious raspberry lemon cookies! Perfect for sharing or just treating yourself.
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them beforehand and drain any excess liquid to prevent the dough from becoming too wet. Gently fold them into the batter to minimize crushing.
How Can I Make These Cookies Gluten-Free?
You can substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the blend contains xanthan gum, which helps with texture. The cookies may have a slightly different texture, but they’ll still be delicious!
Can I Store Leftover Cookies?
Absolutely! Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze them in a single layer on a baking sheet, then transfer to a freezer-safe container for up to 3 months. Thaw before enjoying!
How Can I Adjust the Sweetness of the Cookies?
If you’d like to reduce the sweetness, you can cut down the granulated sugar by about 1/4 cup. Keep in mind that this may slightly alter the texture, so it’s best to try it out in a small batch first!
