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- 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - Zest of 1 large lemon - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon salt - 1 cup fresh raspberries (or frozen, thawed and drained) - ½ cup powdered sugar (for dusting) Each ingredient plays a key role in making these cookies shine. The unsalted butter gives a rich flavor and soft texture. Granulated sugar sweetens the cookies and helps them spread. The egg binds all the ingredients together. Vanilla extract adds warmth to the taste. Lemon zest and juice provide a bright, zesty flavor that makes these cookies refreshing. All-purpose flour forms the base of the cookie dough. Baking powder and baking soda give the cookies lift and help them rise. Salt balances the sweetness. Fresh raspberries add bursts of tartness and color. Finally, powdered sugar dusting gives a lovely finish. - Lemon extract - White chocolate chips - Chopped nuts (like almonds or walnuts) You can swap lemon extract for fresh lemon juice for a stronger lemon flavor. White chocolate chips can add sweetness and creaminess. Chopped nuts give crunch and extra texture. You can mix and match to find your favorite combination. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). This step helps the cookies bake evenly. Next, line two baking sheets with parchment paper. This keeps the cookies from sticking and makes cleanup easy. In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer for about 2 to 3 minutes. You want it light and fluffy. This process adds air to the dough and helps the cookies rise. Now, add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until everything is well combined. This adds flavor and moisture to the dough. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Mix these dry ingredients well. Gradually add the dry mixture to the wet ingredients. Stir just until combined. Avoid over-mixing to keep the cookies tender. Next, gently fold in the fresh raspberries. Be careful not to mash them too much. You want to keep their color and texture intact. Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets. Make sure to space them about 2 inches apart. This gives them room to spread while baking. Bake in the preheated oven for 12 to 15 minutes. Look for lightly golden edges and a set center. Once baked, remove the cookies and let them cool on the sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely. For a sweet finish, dust the cooled cookies with powdered sugar before serving. This adds a nice touch and makes them look beautiful. Enjoy your lemon raspberry cookies! To make great cookies, focus on the right texture. Start with soft, room temperature butter. This helps create a light and fluffy mix. Cream the butter and sugar well. This step adds air and makes the cookies rise nicely. Avoid overmixing the dough. Mix just until the dry and wet ingredients blend. If you stir too much, the cookies can turn tough. Gently fold in the raspberries. This keeps their shape and color. For an extra burst of flavor, try adding lemon extract. A teaspoon will boost that zesty taste. You can also mix in some lemon zest for more citrus notes. When serving these cookies, pair them with lemon tea or a light soda. The flavors complement each other well. Dust the cookies with powdered sugar for a sweet finish. Enjoy them fresh with friends or family! Pro Tips Use Room Temperature Butter: Allow the butter to soften at room temperature before creaming with sugar for a light and fluffy texture. Fresh vs. Frozen Raspberries: Fresh raspberries will provide the best flavor and texture, but if using frozen, make sure they are completely thawed and drained to prevent excess moisture. Don’t Overmix the Dough: When combining wet and dry ingredients, mix just until combined to keep cookies tender and prevent them from becoming tough. Cooling Matters: Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set properly and prevents breakage. {{image_2}} You can switch raspberries with other fruits for fun flavors. Strawberries work well, adding a sweet twist. Blueberries also give a burst of flavor and color. You could even try peaches for a summer vibe. Each fruit brings a new taste and feel to the cookies. Mixing different citrus fruits can change the whole cookie. Try using lime or orange juice instead of lemon. Lime offers a tangy kick, while orange adds a sweet note. You can even blend lemon and lime together for a unique taste. Each combo will surprise your taste buds! If you want gluten-free cookies, use almond flour or a gluten-free blend. Just make sure to check the ratios. For a vegan option, swap butter for coconut oil and use a flax egg. That’s one tablespoon of flaxseed meal mixed with two and a half tablespoons of water. It works like magic! To cut sugar, you can reduce the granulated sugar by half. You can also use a sugar substitute like stevia or erythritol. Both keep the cookies sweet without the extra calories. Just remember to adjust the amounts based on the product you choose. To keep your lemon raspberry cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to prevent sticking. This method keeps cookies soft for up to one week. If you want to keep them longer, consider freezing. You can freeze both unbaked and baked cookies. For unbaked cookies, scoop the dough onto a baking sheet and freeze until firm. Then, transfer them to a freezer-safe bag. For baked cookies, let them cool completely. Then, wrap them tightly in plastic wrap and place in a freezer bag. To defrost, leave cookies at room temperature for about 30 minutes. Enjoy their fresh taste just like the day you baked them! Can I use frozen raspberries in this recipe? Yes, you can use frozen raspberries. Just thaw and drain them first. This helps keep the cookies from getting too wet. Frozen berries can work well and still taste great. How do I know when the cookies are done? Look for light golden edges. The centers should look set, not shiny. If they seem puffy, they need a bit more time. You can also check them with a toothpick. It should come out clean or with a few crumbs. What can I do with overripe raspberries? You can blend them into smoothies or sauces. They are also great for making jams. If they are too soft for baking, try mixing them into yogurt or oatmeal. We’ve explored all you need for perfect Lemon Raspberry Cookies. We covered required and optional ingredients, along with step-by-step instructions for baking. I shared tips to get the right texture and flavor, as well as fun variations to try. Lastly, you learned the best storage methods for keeping your cookies fresh. Now, you're ready to bake delicious cookies that your friends and family will love. Enjoy the process and have fun in the kitchen!

Zesty Lemon Raspberry Delight Cookies

Delicious cookies bursting with lemon and raspberry flavors.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

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

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy using an electric mixer.
  • Add in the egg, vanilla extract, lemon zest, and lemon juice. Mix until well combined.
  • In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring just until combined.
  • Gently fold in the fresh raspberries, being careful not to mash them too much to keep the pretty color and texture.
  • Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Bake in the preheated oven for 12 to 15 minutes, or until the edges are lightly golden and the centers look set.
  • Once baked, remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
  • For an extra touch, dust the cooled cookies with powdered sugar before serving.

Notes

Dust with powdered sugar for an extra touch.
Keyword cookies, dessert, lemon, raspberry