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For the Lemon Raspberry Cookies, you will need: - 1 cup unsalted butter, softened at room temperature - 1 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - Zest of 1 large lemon (about 1 tablespoon) - 2 tablespoons freshly squeezed lemon juice - 2 cups all-purpose flour - 1 teaspoon baking powder - ½ teaspoon baking soda - ¼ teaspoon fine salt - 1 cup fresh raspberries (or use frozen raspberries, thawed and thoroughly drained) - ½ cup powdered sugar (for dusting) You can swap unsalted butter for coconut oil. This will give a unique flavor. For a dairy-free option, use a plant-based butter. If you need a sugar substitute, consider using coconut sugar. You can also use egg replacers like flaxseed meal mixed with water. If you don't have fresh lemons, bottled lemon juice works. However, fresh juice gives the best taste. For a lovely finish, dust your cookies with powdered sugar. You can also add fresh raspberries on top. A sprig of mint adds a nice touch too. These garnishes make your cookies look extra special. They can impress your guests and brighten up your dessert table. Enjoy these delightful cookies with a cup of tea or coffee! {{ingredient_image_2}} Start by gathering all your ingredients. This makes the process smooth and simple. You need butter, sugar, an egg, vanilla, lemon zest, lemon juice, flour, baking powder, baking soda, salt, raspberries, and powdered sugar. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking. 1. Cream Butter and Sugar: In a large bowl, use an electric mixer to beat the softened butter and sugar. Mix until light and fluffy, around 3-4 minutes. 2. Incorporate Wet Ingredients: Add the egg, vanilla, lemon zest, and lemon juice to the bowl. Mix on low speed until everything is smooth. 3. Mix Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. 4. Combine Mixtures: Gradually add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. 5. Fold in Raspberries: Gently fold in the fresh raspberries. Use a spatula to keep their shape and color. 6. Scoop Dough: Use a spoon or cookie scoop to drop dough onto the prepared sheets. Leave about 2 inches of space between each cookie. 7. Bake: Place the sheets in the oven. Bake for 12 to 15 minutes. Look for lightly golden edges and set centers. After baking, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. Then transfer the cookies to a wire rack to cool completely. Once cool, lightly dust them with powdered sugar for a sweet finish. Enjoy your lemon raspberry cookies! To get cookies that are soft and chewy, use room-temperature butter. This helps blend nicely with sugar. Mix until the mix is light and fluffy. Avoid overmixing when you add flour. This keeps your cookies tender. Raspberries are delicate. To prevent crushing, rinse them gently in cold water. Pat them dry with a paper towel. When you fold them into the dough, do it slowly. This keeps their shape and color bright. To keep your cookies fresh, store them in an airtight container. Place a piece of parchment paper between layers to avoid sticking. They stay good for about a week. If you want to keep them longer, freeze them. Just wrap each cookie in plastic wrap before freezing. Pro Tips Chill the Dough: If the dough becomes too soft while mixing, chill it in the refrigerator for about 30 minutes. This will help the cookies hold their shape while baking. Use Room Temperature Ingredients: Make sure your butter and egg are at room temperature. This helps create a smoother batter and better texture in your cookies. Fresh Ingredients Matter: Use fresh raspberries for the best flavor and texture. If using frozen, ensure they are completely thawed and drained before folding them into the dough. Don’t Overbake: Keep a close eye on the cookies as they bake. They should be lightly golden on the edges; overbaking can lead to dry cookies. {{image_4}} To make gluten-free lemon raspberry cookies, swap all-purpose flour for a gluten-free blend. Look for a blend that includes xanthan gum. This will help the cookies stay soft and chewy. Mix the gluten-free flour with the other dry ingredients as you would in the original recipe. The taste will still be delightful, and your cookies will be safe for those with gluten issues. If you love blueberries, try making lemon blueberry cookies. Simply replace the raspberries with fresh or frozen blueberries. The tartness of the lemon pairs well with the sweet blueberries. You will still follow the same steps in the recipe. Your cookies will have a beautiful color and a taste that brightens any day. You can also add nuts or other flavorings to your cookies. Chopped almonds or walnuts bring a nice crunch. You can mix in a half cup of your chosen nuts during the step where you fold in the raspberries. For a unique twist, try adding white chocolate chips or a hint of almond extract. This adds depth and makes your cookies special. To keep your lemon raspberry cookies fresh, store them in an airtight container. This helps prevent them from drying out. Place a piece of parchment paper between layers to avoid sticking. Keep the container at room temperature for up to one week. If you notice any signs of moisture, eat them right away. You can freeze these cookies for later enjoyment. Start by letting them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze for about one hour. Once frozen, transfer the cookies to a zip-top freezer bag. They will stay fresh for up to three months. Label the bag with the date so you can keep track. When you’re ready to eat your frozen cookies, preheat your oven to 350°F (175°C). Place the cookies on a baking sheet. Heat them for about 5 to 7 minutes. This warms them up and brings back their soft texture. If you want, dust them with powdered sugar again for a fresh touch. To make these cookies vegan, replace the egg with a flaxseed egg. Mix one tablespoon of ground flaxseed with two and a half tablespoons of water. Let it sit for five minutes until it thickens. Use vegan butter instead of regular butter. This change keeps the cookies soft and tasty. If you can't find fresh raspberries, frozen raspberries work great. Just thaw and drain them well. You can also use blueberries or chopped strawberries for a fun twist. These fruits add color and flavor to your cookies. Yes, you can make the dough ahead of time! After mixing it, wrap it tightly in plastic wrap. Place it in the fridge for up to 3 days. When you are ready to bake, scoop the dough onto your baking sheets and bake as usual. This makes it easy to enjoy fresh cookies anytime! We explored the ingredients for delicious cookies, from substitutions to optional garnishes. Next, we covered step-by-step baking instructions to ensure success. I shared tips for perfect texture, handling raspberries, and storing leftovers. We also discussed tasty variations and storage methods. Baking cookies is fun and rewarding. Try new flavors, share with friends, and savor each bite. Enjoy your baking journey!

Zesty Lemon Raspberry Delight Cookies

Delicious cookies bursting with lemon and raspberry flavors, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 40 minutes
Course Dessert
Cuisine American
Servings 24
Calories 120 kcal

Ingredients
  

  • 1 cup unsalted butter, softened at room temperature
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon zest of 1 large lemon
  • 2 tablespoons freshly squeezed lemon juice
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon fine salt
  • 1 cup fresh raspberries
  • 0.5 cup powdered sugar (for dusting)

Instructions
 

  • Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking.
  • In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar. Beat on medium speed until the mixture is light and fluffy, approximately 3-4 minutes.
  • Add the egg, pure vanilla extract, lemon zest, and freshly squeezed lemon juice to the butter-sugar mixture. Mix on low speed until all ingredients are well combined and smooth.
  • In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and fine salt until well combined.
  • Gradually add the dry mixture to the wet mixture, stirring gently until just incorporated. Be careful not to overmix.
  • Gently fold in the fresh raspberries using a spatula, ensuring you maintain their shape and color.
  • Using a spoon or a cookie scoop, drop heaping tablespoons of cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dough ball.
  • Bake in the preheated oven for 12 to 15 minutes, or until the edges are just lightly golden and the centers appear set.
  • Once baked, remove the cookies from the oven and allow them to cool on the baking sheets for about 5 minutes. Then, transfer them to a wire rack to cool completely.
  • For a sweet finishing touch, once the cookies have cooled, lightly dust them with powdered sugar before serving.

Notes

Arrange the cookies on a decorative platter, and for an added touch, garnish with a few fresh raspberries and sprigs of mint for color and freshness.
Keyword cookies, dessert, lemon, raspberry