Let’s Talk About Lemon Raspberry Cookies
If your taste buds are ready for a refreshing twist, then you’re in for a treat with these Lemon Raspberry Cookies! They combine the bright, zesty flavor of lemon with the sweet-tart punch of raspberries. Trust me, they’re like sunshine wrapped up in a cookie. 🌞 Perfect for those moments when you need a little pick-me-up or just want to impress your friends with your baking prowess.
Why Make This Recipe
Why should you dive into this recipe? For starters, it’s super easy! These cookies come together in no time, making them perfect for a last-minute dessert. Plus, the combo of lemon and raspberry is a match made in flavor heaven!
You get to enjoy the sweet and tangy goodness that’s somehow both refreshing and comforting. Not to mention, they look absolutely adorable with that pop of red from the raspberries. Who doesn’t love a cookie that not only tastes amazing but also looks Instagram-worthy? 🍪📸
How to Make Lemon Raspberry Cookies
Ready to bake some cookies? Grab your apron and let’s get this show on the road! Follow these simple steps, and you’ll have a batch of goodness in no time.
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 two baking sheets with parchment paper because, you know, no one likes a stick-y situation.
In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers. This allows the zest to release its amazing fragrance—trust me, it’s worth it!
Next, add in the butter and brown sugar. Beat this mixture on medium-high speed for 3-4 minutes until it’s light and fluffy. You want it to feel like a cloud. ☁️
Mix in the egg yolk, vanilla, and lemon juice until combined.
Gradually blend in the salt, baking powder, baking soda, and flour. Be careful not to overmix—it’s okay if there’s a little flour hanging around.
Now for the fun part: chop up your frozen raspberries into small pieces and fold them gently into the dough. You don’t want a raspberry explosion, so go easy on it!
Scoop the dough into large balls (I like to use a 3-tablespoon cookie scoop for this) and place 5 dough balls on your lined baking sheets. Sprinkle with flaked salt; it’s like a flavor bomb waiting to go off.
Bake those bad boys for 12-15 minutes. You want the edges to be a nice light golden brown. After baking, let them sit on the pan for a bit to finish cooking in the middle. 🍪
How to Serve Lemon Raspberry Cookies
These cookies are absolute perfection when served warm, straight from the oven, but they also shine when cooled. Pair them with a nice cup of tea or coffee, and you’re in for a delightful afternoon treat. Want to be extra fancy? Serve them alongside some vanilla ice cream for a sweet combo.
How to Store Lemon Raspberry Cookies
If you have leftovers (which is unlikely, because they’re that good), store them in an airtight container at room temperature for up to a week. If you want to keep them longer, pop them in the freezer for up to a month. Just remember to thaw them a bit before diving back in!
Tips to Make Lemon Raspberry Cookies
- Use fresh raspberries if you can; they make a great substitute for frozen, but be careful with moisture!
- Want even more lemon flavor? Add an extra dash of lemon zest. Your taste buds will thank you.
- If your dough feels too soft, chill it in the fridge for about 30 minutes before baking.
Variations
Feeling adventurous? Try adding white chocolate chips for an extra layer of sweetness! You can also swap raspberries for blueberries or even cranberries if you want a new twist on the original.
FAQs
Q: Can I use fresh raspberries instead of frozen?
Absolutely! Just remember that fresh ones might release more moisture, so don’t overmix.
Q: Can I double the recipe?
Of course! Just keep an eye on your baking sheets and cookie time—check for doneness as suggested.
Q: What’s the best way to eat these cookies?
With a glass of milk, duh! Or maybe with a nice cup of tea if you’re feeling fancy. 🍵
Now you’re all set to bake up a storm with these Lemon Raspberry Cookies. Happy baking! 🎉
Lemon Raspberry Cookies
Ingredients
Method
- Preheat your oven to 350°F. Line two baking sheets with parchment paper.
- In a large mixing bowl, mix together the granulated sugar and lemon zest with your fingers.
- Add in the butter and brown sugar. Beat this mixture on medium-high speed for 3-4 minutes until it’s light and fluffy.
- Mix in the egg yolk, vanilla, and lemon juice until combined.
- Gradually blend in the salt, baking powder, baking soda, and flour. Be careful not to overmix.
- Chop up your frozen raspberries into small pieces and fold them gently into the dough.
- Scoop the dough into large balls and place 5 dough balls on your lined baking sheets. Sprinkle with flaked salt.
- Bake for 12-15 minutes until the edges are light golden brown.
- Let them sit on the pan for a bit to finish cooking in the middle.