Lemon Raspberry Cookies

Zesty Lemon Raspberry Cookies for Bright Summer Treats 🍋🍇✨

1. Introduction

If you’re searching for lemon raspberry cookies that brighten up your summer desserts, look no further! These citrus berry cookies combine the tangy zest of fresh lemons with the sweet burst of raspberries, creating the perfect treat for hot days or special occasions. This recipe is easy to make, bursting with flavor, and sure to impress friends and family alike. Whether you’re craving a quick snack or an elegant dessert, these lemon cookies are the way to go!

2. Ingredients for Zesty Lemon Raspberry Cookies

  • 1 ½ cups all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup unsalted butter, softened
  • 2 large eggs
  • ¼ cup fresh lemon juice
  • 1 tablespoon lemon zest
  • 1 teaspoon vanilla extract
  • 1 cup fresh raspberries

3. Step-by-Step Instructions to Make Lemon Raspberry Cookies

Preheat and Prepare

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper for easy cleanup. Set aside.

Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening agents and salt, which enhances flavor during baking.

Cream the Butter and Sugar

In a large mixing bowl, beat the softened butter and granulated sugar together until creamy and light. Using a stand mixer like the KitchenAid Classic Iconic Stand Mixer can make this process effortless and ensure smooth consistency.

Add Eggs, Lemon, and Vanilla

Beat in the eggs one at a time, followed by the lemon juice, lemon zest, and vanilla extract. This step imparts a bright citrus flavor that complements the berries.

Combine Wet and Dry Ingredients

Gradually add the dry ingredients into the wet mixture, mixing until just combined. Do not overmix, or cookies may turn tough.

Fold in the Raspberries

Gently fold in the fresh raspberries to evenly distribute the fruit without breaking them apart.

Shape and Bake

Using a spoon or cookie scoop, form dough balls and place them on the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are golden.

Cooling

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

4. Storage Tips for Citrus Berry Cookies

Store the lemon raspberry cookies in an airtight container at room temperature for up to 3 days. For longer freshness, keep them in the refrigerator for up to a week. To maintain their texture, avoid stacking cookies directly on each other; instead, layer with parchment paper.

5. Serving Suggestions and Variations

Enjoy these bright summer cookies on their own or paired with a scoop of vanilla ice cream. For added zest, drizzle with a lemon glaze or dust with powdered sugar. You can also swap the raspberries for blueberries or blackberries for a different berry twist.

6. Frequently Asked Questions (FAQs) about Lemon Raspberry Cookies

Can I make these cookies gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend. Be sure to read the label to ensure it’s suitable for baking.

Can I use frozen raspberries?

Fresh raspberries give the best texture, but frozen raspberries work if defrosted and drained well beforehand to prevent excess moisture in the dough.

How long does it take to make lemon raspberry cookies?

The active prep and baking time totals approximately 30-35 minutes, making this a quick and easy treat for summer days.

What are some healthy substitutions?

Use coconut sugar instead of white sugar for a lower glycemic index. Additionally, substitute butter with coconut oil for a dairy-free option.

7. Kitchen tools that you might need for this recipe

Enhance your baking experience with these essential tools:

8. Related Recipes You Might Love

Explore more fruity and bright treats like Festive Cranberry Christmas Roll-Ups or Mini Apple Pies. These recipes are perfect for summer gatherings and holiday celebrations!

9. Conclusion

Whether you’re a baking enthusiast or just want a simple yet flavorful summer cookie, these lemon raspberry cookies are a fantastic choice. Light, refreshing, and bursting with citrusy berry goodness, they are sure to become a favorite in your dessert lineup. Give this recipe a try and enjoy the delightful taste of bright summer treats!

Print
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A plate of vibrant lemon raspberry cookies with a glossy raspberry glaze and zest sprinkled on top, arranged on a rustic white platter with fresh raspberries and lemon slices around, bathed in natural sunlight highlighting their golden edges and fruity toppings.

Zesty Lemon Raspberry Cookies for Bright Summer Treats

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A fresh and zesty lemon raspberry cookie with a sweet glaze and fruity topping, perfect for spring and summer celebrations.

  • Total Time: 35 minutes
  • Yield: 24 cookies

Ingredients

Scale
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 tablespoons fresh lemon zest
  • 1/4 cup lemon juice
  • 1 cup fresh raspberries
  • 1 cup powdered sugar
  • 2 tablespoons lemon juice (for glaze)

Instructions

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. In a bowl, whisk together flour, baking powder, and salt.
  3. In a large mixing bowl, cream together butter and sugar until light and fluffy.
  4. Add egg, vanilla, lemon zest, and lemon juice; beat until combined.
  5. Gradually add dry ingredients to the wet mixture, mixing just until incorporated.
  6. Gently fold in raspberries.
  7. Drop spoonfuls of dough onto prepared baking sheets, spacing evenly.
  8. Bake for 12-15 minutes or until edges are golden. Cool on wire racks.
  9. Mix powdered sugar with lemon juice to make glaze. Drizzle over cooled cookies.

Notes

  • You can substitute fresh raspberries with frozen; if so, do not thaw to prevent excess moisture.
  • For extra zing, add a touch more lemon zest or juice.
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 cookie
  • Calories: 110 Kcal
  • Sugar: 8g
  • Sodium: 20mg
  • Fat: 5g
  • Saturated Fat: 3g
  • Unsaturated Fat: 2g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: Flooring

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