If you love the combination of citrusy lemon and the sweet-tartness of raspberries, then this Lemon Raspberry Cookies Recipe is just what you need! These soft, buttery cookies are bursting with fresh flavors, making them a delightful treat for any occasion.
Whether you’re baking for a holiday, a family gathering, or just to satisfy your sweet tooth, these cookies are guaranteed to impress. Let’s dive into the perfect recipe for Lemon Raspberry Cookies that are easy to make and utterly delicious.
Why You’ll Love These Lemon Raspberry Cookies
- Perfect Balance of Flavors – The tangy zest of lemon pairs beautifully with the natural sweetness of raspberries.
- Soft & Chewy Texture – These cookies are soft in the center with a slight crispness around the edges.
- Easy to Make – Requires simple ingredients and minimal effort.
- Ideal for Any Occasion – A great treat for afternoon tea, parties, or a sweet snack.
Ingredients of Lemon Raspberry Cookies
Dry Ingredients:
- 2 ½ cups (310g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
Wet Ingredients:
- ¾ cup (170g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
Add-ins:
- 1 cup fresh or frozen raspberries (do not thaw if frozen)
- ½ cup white chocolate chips (optional, but highly recommended)
How to Make Lemon Raspberry Cookies
1: Prepare the Dough
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the butter and sugar until light and fluffy (about 2 minutes).
- Add in the egg, vanilla extract, lemon juice, and lemon zest, mixing until fully incorporated.
2: Combine Ingredients Lemon Raspberry Cookies
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the raspberries and white chocolate chips (if using), being careful not to overmix.
3: Shape and Bake your Lemon Raspberry Cookies
- Scoop out tablespoon-sized portions of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pro Tips for the Best Lemon Raspberry Cookies
Use Fresh Raspberries – Fresh berries add the best flavor, but frozen raspberries work well too. Just add them directly to the dough without thawing.
Chill the Dough – If your dough feels too soft, chill it for 30 minutes before baking to prevent spreading.
Add a Glaze – Drizzle a simple lemon glaze (powdered sugar + lemon juice) over the cookies for extra sweetness.
Store Properly – Keep cookies in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
Frequently Asked Questions (FAQs)
1. Can I use frozen raspberries?
Yes! Frozen raspberries work great, but add them directly to the dough without thawing to prevent excess moisture.
2. How do I prevent cookies from spreading too much?
Make sure to chill the dough for about 30 minutes before baking, and avoid overmixing the raspberries.
3. Can I substitute the white chocolate chips?
Absolutely! You can swap them for dark chocolate, nuts, or even omit them altogether.
4. How do I store these cookies?
Store them in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
5. Can I freeze the dough?
Yes! Freeze cookie dough balls on a tray, then transfer them to a ziplock bag. Bake straight from frozen, adding 1-2 minutes to the bake time.
Final Thoughts
Lemon Raspberry Cookies are the perfect combination of sweet, tangy, and refreshing flavors that melt in your mouth with every bite. This easy recipe is great for both beginner and experienced bakers, ensuring a delicious homemade treat in no time.
So what are you waiting for? Gather your ingredients, preheat your oven, and let’s bake some irresistible Lemon Raspberry Cookies! 🍋🍪🍓