Lemon Raspberry CookiesÂ
Imagine sinking your teeth into a soft, fluffy cookie bursting with vibrant flavors of lemon and raspberry. These Lemon Raspberry Cookies are a delightful twist on the traditional cookie classic. They’re buttery, sweet, and perfectly soft, with a pillowy texture that melts in your mouth.
Easy to make and loved by everyone, these cookies add a taste of summer to every meal. Whether you’re a chocolate chip or snickerdoodle fan, these cookies will surely become a favorite in your recipe collection. Get ready to indulge in a delicious treat you’ll want to make again and again.
“These Lemon Raspberry Cookies are a delightful blend of buttery sweetness and tangy fruitiness, perfect for any occasion.”
 But my previous easy White Chocolate Raspberry Cookies with a few ingredients are also very delicious.
Ingredients
To whip up a batch of these delightful Lemon Raspberry Cookies, gather some simple ingredients:
- Butter
- Sugar
- Vanilla extract
- Egg
- Fresh lemon juice
- Lemon zest
- Baking soda
- Baking powder
- All-purpose flour
- Fresh or frozen raspberries
It’s important to use fresh lemon juice for the best flavor, as bottled lemon juice won’t do these cookies justice. As for substitutes like almond flour, plant-based butter, egg substitutes, or sugar substitutes, I haven’t tested them with this recipe, so I can’t vouch for their results. Stick to original ingredients for flavorful results.
Instruction
Here’s how to make these scrumptious Lemon Raspberry Cookies in easy steps
- Cream butter and sugar: Beat soft butter, both sugars, and lemon zest until pale and fluffy.
- Mix in wet ingredients: Add the egg, lemon juice, and vanilla extract, beating until well combined.
- Combine dry ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet: Fold the dry mixture into the butter mixture until mostly incorporated.
- Add raspberries: Gently fold in crumbled frozen raspberries until evenly distributed, being careful not to overmix.
- Preheat the oven: Set your oven to 350°F and line baking sheets with parchment paper.
- Bake: Scoop dough onto prepared sheets and bake for 12-14 minutes until golden brown. Let cool on a wire rack. Enjoy your homemade cookies.
Expert Baking Tips For Raspberry Lemonade Cookies
- Sift Dry Ingredients
- Use Softened Butter
- Measure Flour Accurately
- Keep Berries Frozen
- Gently Fold In Berries
- Bake Until Golden Brown
WHY YOU WILL LOVE THIS RECIPE
Here’s why you’ll fall in love with this Lemon Raspberry Cookies recipe:
- Soft and chewy texture: These cookies are irresistibly soft with a delightful chewiness in every bite.
- Easy to make: No need for a mixer simply use a wooden spoon or spatula to cream the butter and sugar, making this recipe a breeze.
- Bursting with lemon flavor: Lemon zest infuses the dough with a bold lemony taste, while a splash of lemon juice adds a tangy kick, reminiscent of refreshing lemonade.
- Raspberry goodness: Frozen raspberries, crumbled while still frozen, bring a burst of sweet and tart flavor to every cookie, perfectly complementing the lemony goodness.
- Summery vibes: With a medley of lemon juice, lemon zest, and raspberries, these cookies offer a refreshing taste of summer in every bite, transporting you to sunny days and cool sips of raspberry lemonade.
How Long Do Raspberry Lemonade Cookies Last?
Raspberry lemonade cookies will remain soft and chewy for about 5 days when stored properly.
Why Did My Lemon Raspberry Cookies Dough Turn Grey?
If your raspberry lemon cookie dough turned grey, it could be due to overmixing after adding frozen raspberries. The reaction between baking soda (alkaline) and the antioxidants in raspberries can cause the color compounds to shift from vibrant red to blue, resulting in a greyish hue. To avoid this, gently fold the berries into the dough with minimal mixing to maintain the vibrant color.
Fresh or Frozen Raspberries in Cookies?
When it comes to using raspberries in cookies, both fresh and frozen raspberries work well.
For fresh raspberries, opt for firm ones and consider tossing them in a bit of flour to prevent them from sinking in the batter. As for frozen raspberries, ensure they’re fully frozen before adding them to the mix.
Whether fresh or frozen, avoid overmixing the batter for the best results.
Does one taste better than the other?
As for taste, there’s no difference between the two both impart the same delicious flavor to your cookies.
Why Did My Lemon Raspberry Cookies Spread?
If your raspberry lemon cookies spread too much, it might be because you mixed the berries into the dough too vigorously. This breaks the cells, releasing too much moisture, which leads to excessive spreading during baking.
SEE THIS: White Chocolate Raspberry Cookies
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 I hope this recipe brings as much joy to your home as it does to mine.
Share your family’s favorite cookie recipes or baking stories in the comments below. I’d love to hear about your baking adventures.
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Explore more exciting recipes and baking inspiration on our website to keep your kitchen filled with delightful treats and new ideas.
HAPPY BAKING
Lemon Raspberry Cookies Recipe 2024
Ingredients
To whip up a batch of these delightful Lemon Raspberry Cookies, gather some simple ingredients:
- Butter
- Sugar
- Vanilla extract
- Egg
- Fresh lemon juice
- Lemon zest
- Baking soda
- Baking powder
- All-purpose flour
- Fresh or frozen raspberries
It's important to use fresh lemon juice for the best flavor, as bottled lemon juice won't do these cookies justice. As for substitutes like almond flour, plant-based butter, egg substitutes, or sugar substitutes, I haven't tested them with this recipe, so I can't vouch for their results. Stick to original ingredients for flavorful results.
Instructions
Here's how to make these scrumptious Lemon Raspberry Cookies in easy steps:
- Cream butter and sugar: Beat soft butter, both sugars, and lemon zest until pale and fluffy.
- Mix in wet ingredients: Add the egg, lemon juice, and vanilla extract, beating until well combined.
- Combine dry ingredients: Whisk together flour, baking soda, baking powder, and salt in a separate bowl.
- Add dry ingredients to wet: Fold the dry mixture into the butter mixture until mostly incorporated.
- Add raspberries: Gently fold in crumbled frozen raspberries until evenly distributed, being careful not to overmix.
- Preheat the oven: Set your oven to 350°F and line baking sheets with parchment paper.
- Bake: Scoop dough onto prepared sheets and bake for 12-14 minutes until golden brown. Let cool on a wire rack. Enjoy your homemade cookies.
NUTRITIONAL INFORMATION
- Calories: 137kcal | Carbohydrates: 20g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 22mg | Sodium: 98mg | Potassium: 44mg | Fiber: 1g | Sugar: 11g | Vitamin A: 175IU | Vitamin C: 6.3mg | Calcium: 12mg | Iron: 0.6mg
- (Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
