Lemon Raspberry Bliss Cookies

$- 1 cup unsalted butter, softened to room temperature - 1 cup granulated sugar - 1 large egg - 2 tablespoons freshly grated lemon zest - 2 tablespoons fresh lemon juice - 2 cups all-purpose flour, sifted - 1 teaspoon baking powder - 1/2 teaspoon fine sea salt - 1 cup fresh raspberries (or frozen raspberries, thawed and well-drained) - 1/2 teaspoon pure vanilla extract - Powdered sugar for dusting (optional) If you run out of an ingredient, you can swap it. Use margarine instead of butter. If you want a lower sugar option, try using coconut sugar. For a vegan twist, replace the egg with a flaxseed meal or unsweetened applesauce. You can also use lemon extract if you don’t have fresh lemons. To get the best results, measure your ingredients carefully. For flour, spoon it into your measuring cup and level it off with a knife. Avoid packing it down. When measuring butter, cut it into sticks for easy measurement. Use a kitchen scale if you have one; it ensures accuracy and helps your cookies turn out just right. {{ingredient_image_2}} Start by preheating your oven to 350°F (175°C). Next, line a baking sheet with parchment paper. This stops the cookies from sticking. Gather all your ingredients on the counter for easy access. Having everything ready makes the process smooth. In a large mixing bowl, add 1 cup of softened unsalted butter and 1 cup of granulated sugar. Use an electric mixer on medium speed to mix them together. Cream these for about 3-4 minutes. You want the mixture to be light and fluffy. This step adds air, making your cookies soft and tender. In a separate bowl, whisk together 2 cups of sifted all-purpose flour, 1 teaspoon of baking powder, and 1/2 teaspoon of fine sea salt. Slowly add the dry mix to the creamy butter and sugar. Mix just until combined. Overmixing can lead to tough cookies. Then, gently fold in 1 cup of fresh raspberries and 1/2 teaspoon of pure vanilla extract. Be careful to keep the raspberries intact for juicy bursts in every bite. When baking lemon raspberry cookies, avoid overmixing your dough. Mixing too much can make the cookies tough. Focus on combining the ingredients until just mixed. Also, be careful with the raspberries. If you mash them too much, they can turn your dough pink and lose their shape. Use fresh or well-drained frozen raspberries for the best results. For soft and chewy cookies, make sure to cream your butter and sugar well. This creates air in the dough. Also, measure your flour correctly. Too much flour can lead to dry cookies. Use the spoon and level method: spoon flour into your measuring cup and level it off with a knife. Lastly, don’t skip the cooling time. Letting the cookies sit on the baking sheet helps them firm up without becoming hard. You can enhance the lemon raspberry flavor by adding a bit of zest to the dough. A teaspoon of lemon zest boosts the brightness. Try mixing in white chocolate chips for sweetness. They pair well with the tart raspberries. Another option is to sprinkle a hint of sea salt on top after baking. This makes the flavor pop even more. Pro Tips Use Fresh Ingredients: Always opt for fresh raspberries and real lemon juice for the best flavor. Fresh ingredients enhance the taste and overall quality of your cookies. Don’t Overmix: After adding the flour mixture, mix just until incorporated. Overmixing can lead to tough cookies instead of light and fluffy ones. Proper Cooling: Allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack. This helps them set properly and prevents them from breaking. Perfect Storage: Store cookies in an airtight container at room temperature for up to a week. For longer freshness, consider freezing them in a single layer and then transferring to a freezer bag. {{image_4}} You can make gluten-free lemon raspberry cookies! Use gluten-free flour instead of all-purpose flour. Look for a blend that works well for baking. This swap keeps the cookies light and tasty. Follow the same steps in the recipe, and enjoy your gluten-free treat. For a fun twist, try making lemon raspberry cookie sandwiches. Bake the cookies as usual and let them cool. Then, spread a layer of lemon frosting or vanilla cream between two cookies. This adds a delightful creaminess to each bite. You can even add fresh raspberries inside for extra flavor. You can enhance your cookies by adding white chocolate chips or nuts. Mix in half a cup of white chocolate chips for a sweet touch. If you prefer nuts, try chopped walnuts or pecans. Just fold them into the dough before baking. This twist adds texture and flavor to your cookies. To keep your lemon raspberry cookies fresh and tasty, store them in an airtight container. This helps maintain their softness and flavor. You can place parchment paper between layers of cookies to prevent sticking. Keep the container at room temperature for the best results. Avoid storing them in the fridge, as it can dry them out. Freezing is a great way to save cookies for later. First, let the cookies cool completely. Then, place them on a baking sheet lined with parchment paper. Freeze them for about 1-2 hours until solid. Once frozen, transfer the cookies to a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn. You can freeze them for up to three months. Fresh lemon raspberry cookies last about 5-7 days at room temperature if stored properly. If you freeze them, expect the quality to remain good for about three months. Once you thaw the cookies, eat them within 3 days for the best taste and texture. Always check for any signs of spoilage before enjoying your treat! Yes, you can use frozen raspberries. Make sure to thaw them first. Drain any extra juice so the dough stays firm. This helps keep the cookies from getting too soggy. The flavor will still shine through, giving your cookies that fresh taste. You can tell the cookies are done when the edges turn light golden. The centers should still feel soft but not doughy. If you gently press the top, it should spring back. This means they are ready to come out. Absolutely! You can make the dough and chill it in the fridge. Wrap it in plastic wrap for best results. You can store it for up to 2 days. When you are ready to bake, scoop and place it on the baking sheet. This way, you can enjoy fresh cookies anytime. This blog post covered all you need for great lemon raspberry cookies. You learned about key ingredients, substitutions, and measuring tips. We walked through easy step-by-step instructions for baking. I shared tips to avoid common mistakes and achieve the best texture. You also discovered tasty variations, storage tips, and answers to common questions. Now, you can confidently bake these cookies and impress everyone. Enjoy the process, and remember, practice makes perfect!$

Lemon Raspberry Bliss Cookies

Delicious cookies bursting with the flavors of lemon and fresh raspberries.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 30

Course Dessert

Cuisine American

Servings 24

Calories 120 kcal

Ingredients

1 cup unsalted butter, softened to room temperature
1 cup granulated sugar
1 large egg
2 tablespoons freshly grated lemon zest
2 tablespoons fresh lemon juice
2 cups all-purpose flour, sifted
1 teaspoon baking powder
0.5 teaspoon fine sea salt
1 cup fresh raspberries (or frozen raspberries, thawed and well-drained)
0.5 teaspoon pure vanilla extract
to taste powdered sugar for dusting (optional)

Instructions

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
In a large mixing bowl, combine the softened butter and granulated sugar. Using an electric mixer, cream the two together on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes.
Crack the egg into the bowl, then add the lemon zest and lemon juice. Beat the mixture until all the ingredients are fully incorporated and the mixture appears creamy.
In a separate medium bowl, whisk together the sifted all-purpose flour, baking powder, and fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing just until the flour is incorporated. Be cautious not to overmix, as this can result in dense cookies.
Carefully fold in the fresh raspberries and vanilla extract using a spatula, ensuring they are evenly distributed throughout the dough while trying to keep them intact to allow for bursts of flavor in every bite.
Using a tablespoon or a cookie scoop, drop rounded portions of dough onto the prepared baking sheet, spacing them about 2 inches apart to allow for spread during baking.
Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies are done when the edges are lightly golden and the centers are set but still soft.
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. After they’ve cooled slightly, transfer them to a wire rack to cool completely.
If desired, once the cookies are completely cooled, lightly dust them with powdered sugar for added sweetness and visual appeal.

Notes

Arrange the cookies on a beautiful platter and enhance the presentation with a few fresh raspberries and lemon slices scattered around for a pop of color.

Keyword cookies, dessert, lemon, raspberry