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Lemon Raspberry Cookies

Lemon Raspberry Cookies
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Lemon Raspberry Cookies are soft, slightly chewy treats perfectly balancing the bright tartness of fresh lemon with the juicy sweetness of raspberries. Bursting with vibrant color and aroma, these cookies are easy to make with simple pantry staples and fresh ingredients, delivering a refreshing and irresistible flavor experience perfect for any occasion.

Ingredients

Scale

Dry Ingredients

  • 2 1/2 cups all-purpose flour (or gluten-free blend for gluten-free option)
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Wet Ingredients

  • 1 cup unsalted butter, softened (or vegan butter substitute for dairy-free)
  • 1 cup granulated sugar
  • 1 large egg (or flax egg for vegan option)
  • Zest of 2 fresh lemons
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon vanilla extract

Fruit

  • 1 cup fresh raspberries

Optional Additions

  • Chopped almonds or pistachios (about 1/2 cup) for crunch
  • Lemon sugar glaze (1/2 cup powdered sugar mixed with 1 tablespoon lemon juice) for drizzle

Instructions

  1. Prepare the Dough: Start by creaming together the softened butter and granulated sugar until fluffy and light in color. Beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing gently to form a smooth dough.
  2. Incorporate Fresh Raspberries: Gently fold fresh raspberries into the dough, being careful not to overmix to avoid crushing the berries and turning the dough purple. Ensure the raspberries are evenly distributed throughout the dough.
  3. Shape the Cookies: Using a cookie scoop or spoon, drop portions of dough onto a parchment-lined baking sheet, spacing them evenly. Slightly flatten each mound to promote even baking and a tender bite.
  4. Bake Until Golden: Preheat the oven to 350°F (175°C). Bake the cookies for 12 to 15 minutes, or until the edges turn a subtle golden hue while the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

  • Use fresh lemons for the most vibrant and natural lemon flavor.
  • Do not overmix the dough to keep cookies tender and soft.
  • Handle raspberries gently to preserve their shape and prevent excess juice leakage.
  • For thicker cookies, chill the dough for at least 30 minutes before baking.
  • Start checking cookies at 12 minutes to avoid overbaking, as oven temperatures vary.

Nutrition

Keywords: lemon raspberry cookies, citrus cookies, berry cookies, soft cookies, chewy cookies, gluten-free, dairy-free option, vegan option, summer cookies, fresh fruit cookies

Find it online: https://sophiemelody.com/lemon-raspberry-cookies/