Oh my goodness, let me tell you about these Lemon Raspberry Cookies! They’re absolutely the perfect blend of sweet and tangy—just the way a cookie should be! The bright lemon flavor dances with the juicy bursts of fresh raspberries, and trust me, it’s a match made in dessert heaven. I remember the first time I made these for a family gathering; everyone was raving about them, and they disappeared faster than I could say “cookie!” Whether you’re hosting a sunny brunch or just need a cheerful treat to brighten your day, these cookies will steal the show. I promise, they’ll put a smile on your face with every bite!

Ingredients List

1 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup fresh raspberries

How to Prepare Lemon Raspberry Cookies

Making these Lemon Raspberry Cookies is a breeze, and I’m here to walk you through it step by step! You’ll want to start by preheating your oven to 350°F (175°C). This is crucial because a properly preheated oven ensures your cookies bake evenly and come out perfectly golden.

Step-by-Step Instructions

In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Add in the two large eggs, along with the lemon juice and lemon zest. Mix everything until it’s well combined; you want that zesty aroma to fill your kitchen!
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. This helps ensure your dry ingredients are well mixed and ready to incorporate.
Now, gradually add the dry ingredients to the wet mixture. Stir gently until just combined—don’t overmix, or your cookies might turn out tough!
Here comes the fun part! Gently fold in those beautiful fresh raspberries, being careful not to crush them too much. You want to keep those lovely berry bursts intact.
Using a spoon, drop spoonfuls of the dough onto a baking sheet lined with parchment paper. Make sure to leave some space between each cookie, as they’ll spread a little while baking.
Bake in your preheated oven for 12-15 minutes or until the edges are lightly golden. It’s hard to resist the sweet smell wafting from the oven!
Once they’re out, let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delicious anticipation!

Why You’ll Love This Recipe

Quick preparation time—whip these up in just 20 minutes!
Delightful flavor combination of zesty lemon and juicy raspberries that’s sure to impress.
Perfect for any occasion, whether it’s a sunny brunch, birthday party, or just a sweet snack at home.
Simple ingredients you likely already have in your kitchen.
These cookies are vegetarian-friendly and loved by kids and adults alike!
They bake up soft and chewy, with the raspberries providing a lovely burst of flavor in every bite.
Great for sharing—everyone will want to snag one (or two!) from the platter.

Tips for Success

Alright, let’s make sure your Lemon Raspberry Cookies turn out absolutely perfect! Here are some of my go-to tips that will help you avoid any common pitfalls and elevate your cookie game.

Room Temperature Ingredients: Make sure your butter and eggs are at room temperature. This helps them blend together smoothly, creating that light and fluffy texture we all love.
Don’t Overmix: When you combine the wet and dry ingredients, mix just until they’re incorporated. Overmixing can lead to tough cookies, and nobody wants that!
Fresh Raspberries: If you can, use fresh raspberries for the best flavor and texture. If you’re using frozen, make sure to thaw them and drain any excess moisture to prevent your dough from getting too soggy.
Chill the Dough: If you have the time, chill your dough for about 30 minutes before baking. This helps the cookies hold their shape better and can enhance the flavor.
Watch the Bake Time: Keep a close eye on your cookies as they bake. Every oven is different, so check them a minute or two before the timer goes off. They’re done when the edges are lightly golden and the centers look set.
Cooling Time: Let your cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and prevents them from breaking apart.
Experiment with Flavor: Feel free to add a pinch of salt or a dash of almond extract for a unique twist. Sometimes, a little tweak can take these cookies to the next level!

With these tips in your back pocket, you’ll be well on your way to baking the most delightful Lemon Raspberry Cookies. Happy baking!

Storage & Reheating Instructions

Now that you’ve baked up a delicious batch of Lemon Raspberry Cookies, you might be wondering how to store them to keep that fresh taste! The best way to store these cookies is in an airtight container at room temperature. This will help them stay soft and chewy for up to a week. Just make sure they’re completely cooled before you tuck them away, or you might end up with a soggy situation—yikes!

If you want to keep them around even longer, you can freeze the cookies. Just layer them between sheets of parchment paper in a freezer-safe container, and they can last for up to 2 months. When you’re ready for a treat, just take out the number of cookies you want and let them thaw at room temperature for about 30 minutes. No need to reheat them—enjoy them chilled, or if you prefer them warm, pop them in the microwave for just 10-15 seconds. That little bit of warmth will bring back that delightful, just-baked taste!

Nutritional Information

Let’s talk about the nutritional goodness packed into these delightful Lemon Raspberry Cookies! Keep in mind that these values are estimates, but they give you a good idea of what you’re enjoying with each tasty bite. Here’s what you can expect for a serving size of one cookie:

Calories: 120
Fat: 6g
Saturated Fat: 4g
Trans Fat: 0g
Cholesterol: 30mg
Sodium: 50mg
Carbohydrates: 16g
Fiber: 0g
Sugar: 8g
Protein: 1g

These cookies are not only delicious but also a sweet treat you can enjoy without too much guilt. So go ahead, indulge a little—you deserve it!

FAQ Section

Can I use frozen raspberries instead of fresh?
Absolutely! Frozen raspberries will work just fine. Just make sure to thaw them and drain any excess moisture before folding them into the dough. This will help keep your cookies from getting soggy. Trust me, they’ll still be delicious!

What can I substitute for butter?
If you’re looking for a dairy-free option, you can use coconut oil or a vegan butter substitute. The texture might be slightly different, but you’ll still get that lovely flavor and tenderness in your cookies!

How should I store Lemon Raspberry Cookies?
Keep your cookies in an airtight container at room temperature. They’ll stay soft and chewy for about a week. If you want to keep them longer, freezing is a great option—just layer them with parchment paper in a freezer-safe container.

Can I add more lemon flavor?
Definitely! If you want a more intense lemon flavor, feel free to add an extra tablespoon of lemon juice or some additional lemon zest. Just keep in mind that too much liquid might affect the dough consistency, so adjust accordingly!

How do I know when my cookies are done baking?
Your cookies are ready when the edges turn lightly golden and the centers look set. They’ll continue to firm up as they cool, so don’t worry if they seem a bit soft when you take them out of the oven. Enjoy that warm, enticing aroma while they cool!

Lemon Raspberry Cookies That Will Brighten Your Day

Author: Karoline
Total Time: 35 minutes
Yield: 24 cookies 1x

Print Recipe

Description

Lemon Raspberry Cookies are sweet and tangy treats perfect for any occasion.

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, cream together the butter and sugar until light and fluffy.
Add the eggs, lemon juice, and lemon zest. Mix until well combined.
In another bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients. Mix until combined.
Gently fold in the raspberries.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until the edges are lightly golden.
Let them cool before serving.

Notes

Store cookies in an airtight container.
Use frozen raspberries if fresh are not available.
Adjust lemon juice to taste for more tang.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 120
Sugar: 8g
Sodium: 50mg
Fat: 6g
Saturated Fat: 4g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0g
Protein: 1g
Cholesterol: 30mg

Keywords: Lemon Raspberry Cookies, cookies, dessert, baking