Raspberry Lemon Cookies are the perfect treat to brighten any occasion. These soft, sweet, and tart cookies are bursting with the delightful flavors of raspberry and lemon, making them an ideal dessert for tea parties, summer celebrations, or simply to enjoy with your coffee. With a refreshing citrus twist and the natural sweetness of raspberries, they are sure to impress your family and friends. Let’s dive into the scrumptious world of Raspberry Lemon Cookies!
Why You’ll Love This Raspberry Lemon Cookies
There are countless reasons to fall in love with Raspberry Lemon Cookies. First, their delightful balance of sweetness and tartness makes each bite a joy. Second, they are perfect for any occasion, from casual gatherings to festive tea parties. Third, they are incredibly easy to make, making them ideal for those who are new to baking. With just a few simple ingredients, you can create a batch of cookies that are not only delicious but also visually appealing. Additionally, these cookies freeze well, allowing you to enjoy them later. Lastly, their vibrant colors make them a showstopper on any dessert table, especially as part of your Lemon Raspberry Treats collection!
Ingredients for Raspberry Lemon Cookies
Gather these items:
- 2 ¾ cups all-purpose flour
- 1 ⅛ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ⅔ cups frozen raspberries
How to Make Raspberry Lemon Cookies Step-by-Step
- Step 1: Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- Step 2: In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix and set aside.
- Step 3: In the stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy, about 1-2 minutes. Add the egg, vanilla, and lemon juice, mixing until well incorporated.
- Step 4: Add the dry ingredients in three parts to the wet mixture, stirring until just combined after each addition.
- Step 5: Gently fold in the frozen raspberries using a rubber spatula, ensuring even distribution without mashing.
- Step 6: Use a medium cookie scoop (about 2 tablespoons) to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Step 7: Bake for 12-15 minutes, or until the edges turn golden and the tops lose their gloss.
- Step 8: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Step 9: For the glaze, mix the powdered sugar and lemon juice until you reach the desired consistency. Drizzle over the cooled cookies.
Pro Tips for the Best Raspberry Lemon Cookies
Keep these in mind:
- Use frozen raspberries to prevent color bleeding in the dough.
- Ensure your butter is softened, not melted, for the best texture.
- Don’t overmix the dough after adding the dry ingredients; this keeps the cookies soft.
- If you prefer a sweeter cookie, consider adding more sugar or a sweet glaze.
- These cookies can be easily made vegan by substituting the egg with a flax egg.
Best Ways to Serve Raspberry Lemon Cookies
These cookies are delightful on their own, but here are a few serving ideas:
- Pair them with a cup of tea for a refreshing afternoon snack.
- Serve them at your next summer gathering as part of a dessert platter.
- Top them with a light lemon icing for an extra sweet touch.
How to Store and Reheat Raspberry Lemon Cookies
To store your leftover cookies, place them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them. Just ensure they are in a freezer-safe container. To reheat, pop them in the microwave for a few seconds to regain their softness.
Frequently Asked Questions About Raspberry Lemon Cookies
What’s the secret to perfect Raspberry Lemon Cookies?
The secret lies in not overmixing the dough and using frozen raspberries. This helps maintain the soft texture and distinct flavors that make these cookies irresistible.
Can I make Raspberry Lemon Cookies ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours. Just scoop and bake when you’re ready to enjoy them!
How do I avoid common mistakes with Raspberry Lemon Cookies?
Common mistakes include overmixing the dough and using warm butter. Always ensure your measurements are accurate and your ingredients are at the right temperature.
Variations of Raspberry Lemon Cookies You Can Try
Here are a few fun variations:
- Try adding white chocolate chips for an extra sweetness.
- Substitute the raspberries with blueberries for a different flavor.
- Make them into Raspberry Lemon Biscotti for a crunchy twist.
- Add a hint of almond extract for a unique flavor profile.
For more delicious recipes, check out our Salted Caramel Cookies or Orange Black Marble Bread. You can also explore Frankenstein Cupcakes for a fun twist on dessert!
For more tips on baking, visit our recipe page for inspiration and ideas!
Print
Soft Raspberry Lemon Cookies: A Sweet Citrus Delight
- Total Time: 50 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
Soft, sweet, and tart Raspberry Lemon Cookies that will brighten any occasion with a burst of raspberry and lemon flavor!
Ingredients
- 2 ¾ cups all-purpose flour
- 1 ⅛ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ⅓ cups granulated sugar
- 1 tablespoon lemon zest
- 1 large egg
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 ⅔ cups frozen raspberries
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set it aside.
- In a medium bowl, combine the flour, baking powder, baking soda, and salt. Stir to mix and set aside.
- In the stand mixer, beat together the butter, sugar, and lemon zest until light and fluffy, about 1-2 minutes. Add the egg, vanilla, and lemon juice, mixing until well incorporated.
- Add the dry ingredients in three parts to the wet mixture, stirring until just combined after each addition.
- Gently fold in the frozen raspberries using a rubber spatula, ensuring even distribution without mashing.
- Use a medium cookie scoop (about 2 tablespoons) to drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake for 12-15 minutes, or until the edges turn golden and the tops lose their gloss.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze, mix the powdered sugar and lemon juice until you reach the desired consistency. Drizzle over the cooled cookies.
Notes
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 170
- Sugar: 10 g
- Sodium: 150 mg
- Fat: 6.5 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg