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Nothing lifts my spirits quicker than a batch of Lemon Raspberry Cookies packed with bright citrus flavor and juicy raspberries These cookies have become my go to treat for family get togethers especially when the sun is out and we all crave something that feels both indulgent and light
Ingredients
- Granulated sugar: brings sweetness while helping the cookies hold their shape Choose fine white sugar for the best texture
- Unsalted butter: gives the cookies a rich base plus a tender crumb Always let your butter soften at room temperature for even mixing
- Large egg: adds moisture and helps bind everything together Pick the freshest eggs for fluffiness
- Lemon juice: brightens up all the flavors Squeeze your own lemons for the cleanest zing
- Vanilla extract: brings a little warmth and rounds out the citrus notes Pure vanilla makes all the difference
- All purpose flour: gives structure for that classic cookie bite Go for unbleached if you can
- Lemon zest: infuses the dough with essential citrus oils and boosts the aroma Use a microplane for the finest zest
- Baking powder: creates gentle lift so your cookies are never flat Check the date to make sure it is active
- Baking soda: works alongside the powder for the signature soft texture
- Frozen raspberries: add bursts of juicy tang without making the dough too wet Chop gently so you get little pockets of fruit without smashing
Step by Step Instructions
- Set Up the Oven and Pans:
- Preheat your oven to three hundred fifty degrees Fahrenheit Line two large baking sheets with parchment paper to keep the cookies from sticking and ensure even baking
- Cream the Butter and Sugar:
- Using a handheld mixer beat the sugar and softened butter together on medium speed for two to three minutes Watch closely for a pale color and fluffy texture which means plenty of air has been incorporated for softness
- Mix in Egg Lemon and Vanilla:
- Add your egg lemon juice and vanilla extract to the creamed mixture Beat until completely smooth and glossy This step makes the cookies tender and aromatic
- Combine Dry Ingredients and Fold Raspberries:
- Sprinkle in your flour lemon zest baking powder and baking soda Mix on low just until you see no more dry patches Use a spatula to gently fold in the chopped frozen raspberries This keeps the berries as whole as possible so they stay distinct
- Chill the Dough:
- Pop the bowl into the refrigerator for ten minutes to help firm up the dough and keep the cookies from spreading too much in the oven
- Portion and Arrange:
- Using a two tablespoon cookie scoop drop generous mounds of dough onto your prepared baking sheets Leave about two inches between each for tidy round cookies
- Bake the Cookies:
- Bake in your preheated oven for twelve to thirteen minutes Watch for just browned edges and set middles Overbaking will dry them out
- Cool and Serve:
- Let the cookies cool on the sheet for five to ten minutes to finish setting before gently transferring them to a rack to cool completely Serve when fully cooled for the best texture
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My favorite part is the lemon zest I always use a little extra which fills the kitchen with an irresistible citrus scent One summer my daughter helped zest the lemon and we both laughed as the bright aroma instantly cheered up a rainy day
Storage Tips
Store these cookies in an airtight container at room temperature for up to three days I tuck a piece of parchment between layers to keep them from sticking For longer storage freeze the cooled cookies in a single layer then transfer to a sealed bag They taste just as fresh when defrosted at room temp
Ingredient Substitutions
You can swap fresh raspberries for frozen if you use very gentle folding and add them just before baking Plant based butter can replace regular for a dairy free batch but the flavor will be milder Gluten free flour blends tend to work well here too in a one to one ratio
Serving Suggestions
Pile them high for a picnic dessert spread or pair with a scoop of vanilla ice cream I love serving these cookies alongside a cup of herbal tea or lemonade To dress them up drizzle with a simple lemon glaze just powdered sugar and a little more lemon juice
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Cultural Historical Context
Lemon raspberry is a classic pairing often found in European desserts These cookies put a fresh twist on traditional sugar cookies adding fruit for a summertime flair They fit right in at garden parties but are so easy anyone can bake them at home
Recipe FAQs
- → What makes these cookies soft and chewy?
The combination of butter, room temperature egg, and chilling the dough helps create a tender texture, while the balance of baking powder and baking soda ensures a soft crumb.
- → Can I use fresh raspberries instead of frozen?
Fresh raspberries may add extra moisture, but if handled gently and added last, they can work. Be careful not to overmix to maintain the cookie's structure.
- → Why is lemon zest important?
Lemon zest boosts the bright citrus flavor and adds natural oils, enhancing the overall aroma and taste of each cookie.
- → How should I store these cookies?
Keep cookies in an airtight container at room temperature for up to three days, or refrigerate to maintain freshness a bit longer.
- → Is chilling the dough necessary?
Chilling makes the dough easier to shape, prevents spreading, and results in a tender, soft interior while baking.