Description
These Lemon Raspberry Cookies perfectly blend tart lemon zest with juicy fresh raspberries for a soft, chewy, and gently tangy treat. Easy to make with simple ingredients, they are ideal for snacking or special occasions and can be customized with variations like white chocolate chips or gluten-free flour.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour (or gluten-free flour blend to make gluten-free)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract (or almond extract for variation)
- Zest of 1 fresh lemon
Fruits
- 3/4 cup fresh raspberries (or freeze dried raspberries as an alternative)
Instructions
- Prepare Your Ingredients: Start by zesting fresh lemons to get that vibrant citrus aroma, and gently wash your raspberries to remove any debris. Measure out all your dry and wet ingredients for an easy mixing process.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the softened unsalted butter with granulated sugar until light and fluffy—this is key to a tender cookie crumb.
- Add Wet Ingredients: Beat in the egg and vanilla extract, followed by the lemon zest to infuse that unmistakable citrus zing into the dough.
- Combine and Fold in Raspberries: Gradually add the dry ingredients to the wet mixture, mixing just until combined to keep the dough tender. Gently fold in fresh raspberries, taking care not to crush them and turn the dough purple.
- Shape and Bake: Drop spoonfuls of dough onto a baking sheet lined with parchment paper, spaced apart to allow spreading. Bake at 350°F (175°C) for 10-12 minutes until edges are lightly golden but centers remain soft.
Notes
- Use room temperature butter: It creams better with sugar, creating a lighter texture.
- Handle raspberries gently to prevent streaking the dough with juice; fold in berries carefully at the end.
- Don’t overmix: Mixing the flour too much can result in tough cookies, so combine ingredients just until blended.
- Chill the dough for 30 minutes if time permits to reduce spreading and intensify flavors.
- Grate lemon zest right before baking to maintain its bright flavor and aroma.
Nutrition
- Serving Size: 1 cookie
- Calories: 120 kcal
- Sugar: 10 g
- Sodium: 75 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 1.5 g
- Cholesterol: 30 mg
Keywords: lemon raspberry cookies, soft cookies, chewy cookies, citrus cookies, berry cookies, easy cookie recipe, gluten free options