Why Make This Recipe
Let’s be real: who doesn’t love a sweet treat that’s also a little tangy? Lemon Raspberry Cookies are like a burst of sunshine in your mouth! 🍋 The tartness of the lemon perfectly complements the sweetness of the raspberries, making each cookie a delightful combination of flavors. Plus, they’re super fun to make and even better to eat, so it’s a win-win situation.
How to Make Lemon Raspberry Cookies
Making these cookies is easier than you might think. In just a few steps, you’ll be whipping up a batch that impresses anyone lucky enough to snag one. Here’s the lowdown:
- Get your oven ready: Preheat it to 350°F and line a couple of baking sheets with parchment paper.
- Mix and mingle: In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers. It’s a little messy, but it helps unleash all that zesty goodness!
- Cream it up: Toss in the butter and brown sugar. Mix at medium-high speed for about 3-4 minutes until it’s fluffy and wonderful.
- Add the wet stuff: Introduce the egg yolk, vanilla, and lemon juice to the fluffy butter mixture. Blend it all together like a boss.
- Dry ingredients, unite!: Gradually mix in salt, baking powder, baking soda, and flour. Be careful not to go overboard mixing—stop when you still see some flour lurking around.
- Raspberry time: Gently fold in the frozen raspberries, ensuring you don’t crush them too much. We want cookies, not raspberry sauce! 🍇
- Scoop and sprinkle: Use a cookie scoop to drop those dough balls onto the lined baking sheets. Sprinkle lightly with flaked salt for that sweet-and-salty vibe.
- Baking magic: Pop them in the oven for 12-15 minutes until they’re lightly golden around the edges. Let them chill on the pan for a minute to finish cooking.
Ingredients
- ½ cup granulated sugar
- Zest of 1 large lemon
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice (about half a lemon)
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small
- Flaked salt for sprinkling
How to Serve Lemon Raspberry Cookies
These cookies are perfect for any occasion! Want to serve them at a gathering? Just stack them up on a cute plate for some serious dessert charm. Feeling cozy? Enjoy them with a hot cup of tea or coffee. 🍵 You could even whip up a cute little lemon glaze to drizzle on top if you’re feeling adventurous. Who are we to stop your creativity?
How to Store Lemon Raspberry Cookies
Want to keep those cookies fresh and fabulous? Store them in an airtight container at room temperature for about 3-5 days. If you want to save some for later (or hide them from everyone else 🙈), freeze them! Just pop them in a freezer bag and enjoy them for up to 3 months.
Tips to Make Lemon Raspberry Cookies
- Use fresh lemon for zest and juice. It really makes a difference in flavor!
- Avoid mixing the dough too much once you add the flour; it keeps cookies soft and chewy.
- Don’t skip the flaked salt on top! It takes these cookies to the next level. 🌟
Variations
Want to switch things up? You can easily swap the raspberries for blueberries or strawberries. Feeling a little decadent? Add some white chocolate chips for a sweet surprise. The world is your cookie canvas!
FAQs
Q: Can I use fresh raspberries instead of frozen ones?
A: Sure! Just be gentle when folding them in as they are softer and could get mushy.
Q: How can I make these cookies gluten-free?
A: Just use a gluten-free flour blend instead of all-purpose flour. You may need to adjust the liquid slightly.
Q: Can I double the recipe?
A: Absolutely! Just double everything, and you’ll have enough to share—or to keep all for yourself. No judgment here! 😉
Ready to bake up a storm? These Lemon Raspberry Cookies will definitely brighten your day! 🍪
Lemon Raspberry Cookies
Ingredients
Main ingredients
- ½ cup granulated sugar
- 1 large lemon zest from one large lemon
- ½ cup butter (room temperature)
- ¼ cup brown sugar
- 1 large egg yolk
- 1 tablespoon lemon juice about half a lemon
- 1 teaspoon vanilla
- ½ teaspoon salt
- ½ teaspoon baking powder
- ¼ teaspoon baking soda
- 1¼ cups all-purpose flour
- ¾ cup frozen raspberries, chopped small
- flaked salt for sprinkling for enhancing flavor
Instructions
Preparation
- Preheat your oven to 350°F and line a couple of baking sheets with parchment paper.
- In a large mixing bowl, combine the granulated sugar and lemon zest using your fingers.
- Add the butter and brown sugar. Mix at medium-high speed for about 3-4 minutes until fluffy.
- Introduce the egg yolk, vanilla, and lemon juice to the fluffy butter mixture and blend together.
- Gradually mix in salt, baking powder, baking soda, and flour, stopping when some flour is still visible.
- Gently fold in the frozen raspberries.
- Scoop the dough onto the lined baking sheets and sprinkle lightly with flaked salt.
- Bake for 12-15 minutes until lightly golden around the edges and let cool on the pan for a minute.
Notes
Printable Recipe Card
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