Are you ever in a baking mood but feel a little tired of the same old chocolate chip? I know I get that way sometimes. You want something familiar and comforting, but also fresh and exciting. That’s where these amazing raspberry lemon cookies come in. They are one of my favorite cookie recipes for a reason.
This recipe creates a wonderfully soft and chewy cookie. It has the perfect balance of sweet and tangy flavors. The brightness of the lemon and the pop of raspberry is just so good. It’s one of those unique cookie recipes that will have everyone asking for more. Let’s get baking!
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Why You’ll Love This Recipe
First off, the flavor is simply fantastic. Lemon and raspberry are a classic combination that feels sunny and happy. It’s a welcome change from heavier chocolate or peanut butter cookies. It is one of those dessert ideas that feels both special and simple.
The texture is another big win. These cookies are incredibly soft and chewy, not at all dry or crumbly. They practically melt in your mouth. The little bits of raspberry create lovely pockets of flavor throughout each bite.
Plus, this is a very straightforward recipe. You do not need any fancy equipment or complicated techniques. If you’re new to baking, this is a great place to start. It is one of the most rewarding and fun cookie recipes to make.
Ingredients
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 teaspoon vanilla
- 1 large egg
- 1/2 lemon, zest and juice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/8 teaspoon baking soda
- 1 1/2 cups all purpose flour
- 3/4 cup frozen raspberries, coarsely chopped
Step By Step Instructions
Step 1: Get Everything Ready
First things first, let’s preheat your oven to 350 degrees F. This is an important step for many cookie recipes because it ensures your cookies bake evenly from the moment they go in.
Next, grab two cookie sheets and line them with parchment paper. You can also use silicone baking mats if you have them. This prevents the cookies from sticking and makes cleanup a breeze. Set them aside for now.
Step 2: Cream the Butter and Sugar
In a large bowl, combine your softened butter and granulated sugar. If you have a stand mixer, you can use that. Mix them together until the mixture is light in color and looks fluffy. This process adds air to the dough, which helps create a tender cookie.
Step 3: Add the Wet Ingredients
Now add the vanilla, egg, lemon zest, and lemon juice to the bowl. Mix everything together well. You might need to stop and scrape down the sides of the bowl once or twice to make sure everything is fully combined. It should smell amazing at this point!
Step 4: Mix in the Dry Ingredients
Add the salt, baking powder, baking soda, and flour to your wet ingredients. Mix on low speed just until the flour is incorporated. You do not want to overmix here, as that can make the cookies tough.
Step 5: Fold in the Raspberries
Here comes the best part! Gently add your coarsely chopped frozen raspberries to the dough. It’s best to keep them in the freezer until this very moment. Mix briefly just to get them distributed through the dough. The dough will be very sticky!
Step 6: Scoop and Bake
Drop the dough by the tablespoonful onto your prepared cookie sheets. A cookie scoop works really well for this sticky dough. If you do not have one, two spoons will work just fine. Your cookies might just look a little more rustic.
Bake for 14 to 16 minutes. You’ll know they are done when the edges are just starting to turn a light golden brown. The tops of the cookies should no longer look shiny at all. That’s the key to knowing they are baked through.
While your first sheet of cookies is baking, it’s a good idea to pop the bowl with the remaining dough into the fridge. The dough will get softer as the raspberries thaw, so chilling it helps keep it manageable.
Step 7: Cool Completely
Once the cookies are out of the oven, let them cool on the baking sheet for about 10 minutes. This helps them set up. After that, carefully move them to a wire rack to cool completely. This step is crucial for the best texture in your cookie recipes.
How To Store Leftovers
If you have any cookies left, which is not always a guarantee, storing them is simple. Just place them in an airtight container. They will stay fresh and soft at room temperature for up to five days.
These cookies also freeze beautifully. Place them in a freezer safe bag or container. They can be frozen for up to three months. It’s a great way to have a delicious treat ready to go. Just let them thaw at room temperature before enjoying.
Tips
This dough is very sticky, and that is totally normal. It’s because of the moisture from the lemon juice and the thawing raspberries. Chilling the dough for 30 minutes before scooping can help a lot if you find it too difficult to handle.
Do not try to roll this dough into balls with your hands. It is meant to be a drop cookie. Using a scoop or two spoons to drop the dough directly onto the baking sheet will give you the best results for these unique cookie recipes.
Pay close attention to the tops of the cookies while they bake. The moment they lose their shininess, they are ready. If they are still glossy, they are likely underbaked around the raspberries and will be too gooey inside.
For some extra zing, you could add a simple lemon glaze on top once the cookies have cooled. Just mix some powdered sugar with a little lemon juice until you get a nice drizzling consistency. This is one of my favorite dessert ideas for these cookies.
Conclusion
And there you have it! A wonderfully simple recipe for raspberry lemon cookies. This is one of those cookie recipes that’s sure to become a new favorite in your household. It’s a breath of fresh air for your cookie jar.
The combination of sweet, tart, and fruity is just so refreshing. I hope you enjoy these fun cookie recipes as much as I do. Happy baking, and I hope you share these delicious treats with people you love. There’s nothing better than sharing homemade goodies.
FAQ
Can I Use Fresh Raspberries Instead of Frozen?
You can, but be prepared for a much softer and stickier dough. Frozen raspberries help keep the dough firm. If you use fresh, be very gentle when mixing them in to avoid crushing them completely. You will likely need to chill the dough before baking.
Why Is My Cookie Dough So Sticky?
The stickiness comes from the high moisture content, specifically from the lemon juice and the water released by the raspberries as they thaw. This is completely normal for this recipe! Using a cookie scoop is the best way to handle it. Chilling the dough also helps a lot.
Can I Make the Dough Ahead of Time?
Yes, you can. You can prepare the dough and keep it covered in the refrigerator for up to 2 days. The dough will be much firmer, making it easier to scoop. You might need to add an extra minute or two to the baking time since the dough will be cold.
What Are Some Other Unique Cookie Recipes I Could Try With This Base?
This is a great base for other fruit cookies! You could swap the raspberries for frozen blueberries or chopped strawberries. Adding some white chocolate chips along with the raspberries is another fantastic option for more great cookie recipes. It’s fun to experiment!
Raspberry Lemon Cookies
This recipe creates a wonderfully soft and chewy cookie. It has the perfect balance of sweet and tangy flavors. The brightness of the lemon and the pop of raspberry is just so good.
Requirements
Ingredients
Instructions
- First things first, let’s preheat your oven to 350 degrees F. This is an important step for many cookie recipes because it ensures your cookies bake evenly from the moment they go in. Next, grab two cookie sheets and line them with parchment paper. You can also use silicone baking mats if you have them. This prevents the cookies from sticking and makes cleanup a breeze. Set them aside for now.
- In a large bowl, combine your softened butter and granulated sugar. If you have a stand mixer, you can use that. Mix them together until the mixture is light in color and looks fluffy. This process adds air to the dough, which helps create a tender cookie.
- Now add the vanilla, egg, lemon zest, and lemon juice to the bowl. Mix everything together well. You might need to stop and scrape down the sides of the bowl once or twice to make sure everything is fully combined. It should smell amazing at this point!
- Add the salt, baking powder, baking soda, and flour to your wet ingredients. Mix on low speed just until the flour is incorporated. You do not want to overmix here, as that can make the cookies tough.
- Here comes the best part! Gently add your coarsely chopped frozen raspberries to the dough. It’s best to keep them in the freezer until this very moment. Mix briefly just to get them distributed through the dough. The dough will be very sticky!
- Drop the dough by the tablespoonful onto your prepared cookie sheets. A cookie scoop works really well for this sticky dough. If you do not have one, two spoons will work just fine. Your cookies might just look a little more rustic. Bake for 14 to 16 minutes. You’ll know they are done when the edges are just starting to turn a light golden brown. The tops of the cookies should no longer look shiny at all. That’s the key to knowing they are baked through. While your first sheet of cookies is baking, it’s a good idea to pop the bowl with the remaining dough into the fridge. The dough will get softer as the raspberries thaw, so chilling it helps keep it manageable.
- Once the cookies are out of the oven, let them cool on the baking sheet for about 10 minutes. This helps them set up. After that, carefully move them to a wire rack to cool completely. This step is crucial for the best texture in your cookie recipes.
Notes
This dough is very sticky, and that is totally normal. It’s because of the moisture from the lemon juice and the thawing raspberries. Chilling the dough for 30 minutes before scooping can help a lot if you find it too difficult to handle.
Do not try to roll this dough into balls with your hands. It is meant to be a drop cookie. Using a scoop or two spoons to drop the dough directly onto the baking sheet will give you the best results for these unique cookie recipes.
Pay close attention to the tops of the cookies while they bake. The moment they lose their shininess, they are ready. If they are still glossy, they are likely underbaked around the raspberries and will be too gooey inside.
For some extra zing, you could add a simple lemon glaze on top once the cookies have cooled. Just mix some powdered sugar with a little lemon juice until you get a nice drizzling consistency. This is one of my favorite dessert ideas for these cookies.
Nutrition
Calories
Sugar
Fat
Carbs
