Delicious Lemon Raspberry Cookies arranged on a plate with fresh raspberries

Lemon Raspberry Cookies

BySavannah Brooks
Jump to Recipe·Print Recipe

Lemon Raspberry Cookies are a delightful treat that perfectly marry the tartness of lemons with the sweet burst of fresh raspberries. These cookies are not only visually appealing with their vibrant colors, but they also deliver a satisfying flavor that brightens up any day. Whether you’re hosting a get-together or simply indulging yourself, these cookies are sure to impress.

Why Make This Recipe

  • Bursting Flavor: The combination of lemon and raspberries creates a refreshing and vibrant taste profile.
  • Easy to Make: This simple recipe doesn’t require fancy ingredients or techniques.
  • Perfect for Any Occasion: These cookies are ideal for tea parties, picnics, or just as an afternoon snack.

If you’re looking to elevate your cookie game while enjoying a sunny flavor combination, this recipe is perfect because it effortlessly brings together lightness and sweetness in each bite.

Easy Method for Lemon Raspberry Cookies

Ingredients:

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries

Directions:

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, lemon zest, and lemon juice until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients until just combined.
  5. Gently fold in the raspberries.
  6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are lightly golden.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Lemon Raspberry Cookies

Storage Tips for Lemon Raspberry Cookies

To ensure your Lemon Raspberry Cookies stay fresh, follow these storage tips:

  • Room Temperature: Store in an airtight container for up to 5 days.
  • Refrigeration: For longer freshness, keep in the fridge for up to 10 days.
  • Freezing: Freeze cookies in a single layer in an airtight bag or container for up to 3 months.

Best Ways to Serve Lemon Raspberry Cookies

Serve your Lemon Raspberry Cookies with a side of tea or lemonade for a refreshing afternoon treat. They can also make a delightful addition to dessert platters or gift boxes, especially during spring and summer gatherings. For an extra touch, dust them with powdered sugar before serving to enhance their visual appeal.

Tips to Make Lemon Raspberry Cookies

  • Use Fresh Ingredients: Ensure your raspberries are fresh for the best flavor.
  • Chill the Dough: If the dough is too sticky, refrigerate it for about 30 minutes before baking.
  • Don’t Overmix: Gently fold in the raspberries to avoid breaking them while maintaining the cookies’ texture.

Variations

Consider these variations for a unique twist on the standard recipe:

  • Add White Chocolate Chips: Mix in some white chocolate chips for a creamy contrast to the tartness.
  • Substitute with Blueberries: Swap raspberries for blueberries for a different fruity flavor.

FAQs

Q: Can I use frozen raspberries instead of fresh?
A: Yes, but be sure to thaw them and gently pat them dry to remove excess moisture.

Q: How do I prevent my cookies from spreading too much?
A: Chilling the dough for at least 30 minutes before baking can help maintain their shape.

Q: Can I make the dough ahead of time?
A: Absolutely! You can refrigerate the dough for up to 2 days or freeze it for later use.

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Lemon Raspberry Cookies

  • Author: admin
  • Total Time: 30 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian
Print Recipe

Description

These cookies perfectly marry the tartness of lemons with the sweet burst of fresh raspberries, making them a delightful treat for any occasion.

Ingredients

  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 cup fresh raspberries

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter and sugar until light and fluffy.
  3. Beat in the eggs, lemon zest, and lemon juice until well combined.
  4. In another bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet ingredients until just combined.
  5. Gently fold in the raspberries.
  6. Drop tablespoon-sized balls of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes, or until the edges are lightly golden.
  8. Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container for up to 5 days. For longer freshness, keep in the fridge for up to 10 days or freeze cookies for up to 3 months.

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

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Hi, I’m Savannah Brooks, 35 years old, born in Charleston, South Carolina, and now living in Seattle, Washington. My kitchen is small but full of life shelves stacked with spices from all over the world, a sourdough starter that feels like part of the family, and usually a pot bubbling away with something hearty and comforting.

Food has always been the center of my world. Growing up in Charleston, I was surrounded by Southern cooking shrimp and grits, okra stews, biscuits that could melt in your mouth. My grandmother was the first person who showed me that recipes are more than instructions they’re stories passed from one hand to another. I still keep her stained recipe cards in a box, though I’ve long since memorized every one.

My path wasn’t traditional. I studied journalism first, thinking I’d write stories for a living. And I do but now I write them on the plate. After years of working late nights in small cafés, catering weddings, and even running a food truck, I found my true rhythm in cooking that bridges my Southern roots with global inspiration. These days, you’ll find me folding lemongrass into chicken soup, adding harissa to cornbread batter, or topping fried green tomatoes with a touch of miso.

I don’t believe cooking is about perfection it’s about connection. My kitchen is a place for experiments, happy accidents, and plenty of laughter. I’ve burned cookies, curdled sauces, and dropped more than one cake. But every mistake taught me something, and every shared meal reminded me why I love this work.

I cook for people who want food that feels like home but isn’t afraid to wander a little. My hope is that when someone takes a bite of my food, they feel cared for, seen, and maybe a little inspired to try something new in their own kitchen.

So, welcome to my world where Southern comfort meets global curiosity, and every dish tells a story.

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