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To make delicious Lemon Raspberry Cookies, you need a few simple ingredients. Here’s the list: - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 tablespoons lemon zest - 2 tablespoons lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) - 1/2 teaspoon vanilla extract - Powdered sugar for dusting (optional) Each ingredient plays a key role. The unsalted butter gives the cookies a rich flavor. Granulated sugar adds sweetness and helps with texture. The egg binds everything together. Lemon zest and juice bring a bright, fresh taste. All-purpose flour provides structure, while baking powder helps them rise. Salt balances the sweetness. Fresh raspberries add a burst of fruity flavor. Vanilla extract rounds out the cookie's taste. Finally, powdered sugar can add a sweet touch on top. Make sure you have everything ready before you start baking. This will help you stay organized and keep the process smooth. Happy baking! {{ingredient_image_1}} First, you need to get your baking sheet ready. Preheat your oven to 350°F (175°C). Line your baking sheet with parchment paper. This helps the cookies not stick. Make sure the paper covers the whole sheet. Next, grab a large mixing bowl. Here, cream together 1 cup of softened butter and 1 cup of granulated sugar. Use a mixer for about 3 to 4 minutes until it looks light and fluffy. Add in 1 large egg, 2 tablespoons of lemon zest, and 2 tablespoons of lemon juice. Beat this mix until it is well blended. In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of salt. Slowly add the dry mix to the wet mix, stirring gently. Be careful! Overmixing can make your cookies tough. Finally, fold in 1 cup of raspberries and 1/2 teaspoon of vanilla extract. Do this gently to keep the raspberries whole. Now, it's time to scoop the dough. Use a tablespoon to make small balls of dough. Place them on the prepared baking sheet, leaving about 2 inches between each ball. Bake in your preheated oven for 12 to 15 minutes. Watch for the edges to turn light golden and the centers to be set. Once done, take them out and let them cool for 5 minutes on the sheet. After that, move the cookies to a wire rack to cool completely. If you like, dust them with powdered sugar for a sweet finish! To get the right texture in your Lemon Raspberry Cookies, start with softened butter. Cream it well with sugar until light and fluffy. This step adds air, making your cookies soft. Don’t overmix the dough once you add flour. Mixing just until combined helps keep the cookies tender. Bake until the edges are golden but the centers are still soft. This will give you that melt-in-your-mouth feel. If you need to substitute, you can use coconut oil instead of butter for a dairy-free option. For sugar, consider using brown sugar to add depth. You can swap the all-purpose flour for a gluten-free blend if you like. If you want a different flavor, lemon extract works well in place of lemon zest or juice. Just remember to adjust the amounts based on your taste. When handling raspberries, be gentle! They bruise easily. If you use frozen raspberries, thaw them first and drain any excess liquid. This helps prevent your dough from becoming too wet. When you fold them into the dough, do so carefully. You want them to stay whole for the best texture and look. Enjoy the bursts of flavor they add to each bite! Pro Tips Perfect Butter Temperature: Ensure your butter is softened but not melted for the best texture in your cookies. Gently Fold Raspberries: When incorporating raspberries, fold them in gently to prevent them from breaking and staining the dough. Watch the Baking Time: Keep an eye on your cookies as they bake; they should be lightly golden at the edges but still soft in the center. Cooling is Key: Allow cookies to cool on the baking sheet before transferring them to a wire rack to maintain their shape and texture. {{image_2}} You can change the lemon zest and juice for other citrus fruits. Lime or orange can add a new twist. These flavors mix well with raspberries. Just use the same amount as lemon in your recipe. Lime gives a fresh taste, while orange adds sweetness. Try both to find your favorite! Raspberries are tasty, but you can also use other berries. Blueberries, strawberries, or blackberries work well too. Mix and match berries for fun flavors. If using larger berries, cut them into smaller pieces. This helps them blend into the dough better. Each berry will give a new taste to your cookies. You can make these cookies gluten-free easily. Just swap all-purpose flour for gluten-free flour. Many brands offer great blends that work well in baking. Make sure to check the package for the right amount. This way, everyone can enjoy these cookies without worry. To keep your Lemon Raspberry Cookies fresh, place them in an airtight container. Use parchment paper between layers to avoid sticking. Store the container at room temperature for best results. If the cookies are warm, let them cool first before sealing. Freezing cookies is a great way to save them for later. First, allow the cookies to cool completely. Then, place them in a single layer on a baking sheet. Freeze for about two hours until solid. Once frozen, transfer them to a freezer bag. Remove as much air as possible before sealing. You can freeze these cookies for up to three months. When stored correctly, Lemon Raspberry Cookies last about one week at room temperature. If you freeze them, they can last for up to three months. Just remember to thaw them at room temperature before enjoying. Yes, you can use frozen raspberries. Just make sure to thaw and drain them first. This helps keep your cookies from getting too soggy. If you don’t drain them, the extra juice can make the dough too wet. The flavor of the cookies will still be bright and tasty! To check if the cookies are done, look for golden edges. The centers should feel set but slightly soft. If they still look shiny and soft in the middle, give them a bit more time. Let them cool on the sheet for 5 minutes. They will firm up a little as they cool. If you want to substitute butter, try using coconut oil or a plant-based butter. Both options work well in this recipe. Just make sure they are softened before mixing. This keeps your cookies soft and chewy. You could also use applesauce for a healthier twist, but the texture may change a bit. In this post, we explored the key ingredients and steps to make lemon raspberry cookies. I shared tips for achieving the right texture and offered fun variations, such as adding different berries or going gluten-free. Remember to store your cookies properly to keep them fresh longer. These cookies are a delight that combines tart and sweet flavors. You can play around with the recipe and make it your own. Enjoy baking and sharing these tasty treats. Your taste buds will thank you!

Lemon Raspberry Bliss Cookies

Delicious cookies bursting with lemon and raspberry flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 2 tablespoons lemon zest
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup fresh raspberries (or frozen, thawed and drained)
  • 0.5 teaspoon vanilla extract
  • to taste powdered sugar for dusting (optional)

Instructions
 

  • Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  • Add the egg, lemon zest, and lemon juice to the mixture, and beat until well combined.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
  • Gently fold in the raspberries and vanilla extract, making sure they are evenly distributed throughout the dough without breaking them apart.
  • Scoop tablespoon-sized portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden and the centers are set.
  • Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust with powdered sugar if desired for an extra touch of sweetness.

Notes

Dust with powdered sugar for an extra touch of sweetness if desired.
Keyword cookies, dessert, lemon, raspberry