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These lemon raspberry cookies are a sweet lemon cookie base made using both lemon zest and juice, and studded with raspberries in every bite. They're soft and chewy with a perfectly balanced sweet and tart flavor.
I remember making these cookies for a family gathering, and they were a hit! The combination of sweet lemon and tart raspberry flavors made them a refreshing and delightful treat that everyone enjoyed.
Essential Ingredients Explained
- Lemon: You will use both the zest and some of the juice from your lemon, providing a bright and tangy flavor.
- Butter: I like using salted butter in my recipes, but whatever you have will work great. Butter adds richness and helps create a soft texture.
- Sugars: You will be using both granulated and brown sugar for these cookies. The sugars add sweetness and help create a chewy texture.
- Egg: You will only be using the egg yolk for these cookies, which adds richness and helps bind the dough.
- Flour: If you have a scale, I highly suggest weighing your flour. If you don't, lightly spoon yours into a measuring cup to make sure you don't compact it. This ensures the cookies are light and fluffy.
- Raspberries: Frozen raspberries work best for these cookies, and you will want to make sure they're frozen when adding them to help keep the juice from bleeding throughout the dough.
- Salt: I love adding flaked salt to my cookies to help balance the flavors. These cookies would also be good rolled in sugar for an added crunch.
Preparing the Dough
- Mixing Sugar and Zest
- In a large mixing bowl, mix together granulated sugar and lemon zest with your fingers, allowing the zest to open up and become more fragrant. This step enhances the lemon flavor in the cookies.
- Creaming Butter and Sugars
- Add butter and brown sugar and mix on medium-high speed for about 3-4 minutes, or until light and fluffy. This step incorporates air into the dough, making the cookies light and tender.
- Adding Wet Ingredients
- Add the egg yolk, vanilla, and lemon juice and mix together. These ingredients add richness and flavor to the dough.
Combining Dry Ingredients
- Mixing Dry Ingredients
- Slowly mix in salt, baking powder, baking soda, and flour, being careful not to overmix. I usually stop when I still have some flour remnants around the bowl. Overmixing can lead to tough cookies.
- Adding Raspberries
- Chop or break up frozen raspberries into little pieces and lightly fold into the cookie dough. You don't want to mix too much or the juice will bleed all through the dough. This step adds bursts of tart raspberry flavor throughout the cookies.
Baking the Cookies
- Scooping the Dough
- Scoop the dough into large balls; I like to use a 3-tablespoon cookie scoop for these. Place 5 cookie dough balls on your lined baking sheet. Sprinkle with flaked salt for added flavor and texture.
- Baking
- Bake the cookies for 12-15 minutes. You're looking for a nice light golden brown around the edges. Let them sit on the pan after baking to finish cooking slightly in the middle. This ensures the cookies are perfectly baked and have a soft center.
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I particularly love the addition of flaked salt in this recipe. It adds a touch of elegance and enhances the overall flavor of the cookies. My friends and family always appreciate the extra effort, and it makes the cookies feel even more special.
Serving Suggestions
Serve these Lemon Raspberry Cookies fresh and warm, with a glass of cold milk or a cup of tea. They pair wonderfully with a variety of beverages and are perfect for any gathering or as a sweet treat on their own.
Variations
- Fruit Swaps: Experiment with different fruits like blueberries, blackberries, or diced apples to create unique variations of these cookies.
- Chocolate Additions: Add ½ cup of white chocolate chips for a sweet and creamy twist.
- Citrus Variations: Try using lime or orange zest and juice for a different citrus flavor profile.
Storage and Reheating
These lemon raspberry cookies will remain fresh for 1-2 days if kept in an airtight container. Because of the raspberries, the cookie will soften more than others.
You can freeze these cookies in an airtight container as well. I would suggest allowing them to come to room temperature again before enjoying. Freezing helps preserve their freshness and flavor for up to 3 months.
These Lemon Raspberry Cookies are a delightful and refreshing treat that's perfect for any occasion. Their combination of sweet and tart flavors makes them a standout cookie that's sure to impress. Whether you're hosting a gathering or enjoying a quiet night in, these cookies are a fantastic choice. Enjoy!
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Frequently Asked Questions
- → Can I use fresh raspberries instead of frozen?
- Yes, but frozen raspberries work better to prevent the dough from turning a red or purple hue.
- → How do I measure flour accurately?
- Use grams for precision. If using cups, lightly spoon flour into the measuring cup to avoid packing.
- → Why do I need to mix sugar and lemon zest with fingers?
- Mixing with fingers helps the zest open up and become more fragrant, enhancing the lemon flavor.
- → How do I know when the cookies are done?
- Look for a nice light golden brown around the edges. Let them sit on the pan after baking to finish cooking in the middle.
- → Can I use a different type of sugar?
- Granulated and brown sugar are recommended, but you can experiment with other types if desired.