Description
Bright and chewy Lemon Raspberry Cookies combine zesty lemon flavor with sweet-tart raspberries for a delightful treat. These soft, flavorful cookies are perfect for spring or any time you crave a fresh, fruity dessert.
Ingredients
Cookie Dough
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- Zest of 2-3 large lemons (approx. 2 tbsp)
- 2 tbsp fresh lemon juice
- 2 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1-1 ½ cups chopped frozen raspberries
Optional Glaze
- 1 ½ cups powdered sugar
- 2-3 tbsp fresh lemon juice
Instructions
- Prepare Ingredients & Oven: Gather all tools and ingredients. Zest 2-3 large lemons to yield about 2 tablespoons and juice 2 tablespoons of fresh lemon juice. Keep 1 to 1 ½ cups of chopped frozen raspberries in the freezer until ready to use; if using fresh raspberries, freeze for 30 minutes before chopping. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- Cream Wet Ingredients: In a large mixing bowl, cream together 1 cup softened unsalted butter and 1 ½ cups granulated sugar for 3 to 5 minutes until the mixture is light and fluffy. Beat in 2 large eggs one at a time ensuring each is fully incorporated. Stir in 2 teaspoons pure vanilla extract, lemon zest, and fresh lemon juice until just combined.
- Combine Dry Ingredients: In a separate bowl, whisk together 2 ¾ cups all-purpose flour, 1 teaspoon baking powder, and ½ teaspoon salt to evenly distribute the leavening agents and salt.
- Form the Dough: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until everything is combined. Be careful not to overmix to keep cookies tender.
- Fold in Raspberries: Gently fold in the 1 to 1 ½ cups of chopped frozen raspberries, distributing them evenly through the dough while avoiding crushing the berries to maintain their shape and texture.
- Scoop and Bake: Using a cookie scoop or spoon, portion 1.5 to 2 tablespoons of dough onto the prepared baking sheets, spacing cookies about 2 inches apart. Bake in the preheated oven for 10 to 12 minutes, until cookie edges are lightly golden and centers are just set.
- Cool Cookies: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to a wire rack to cool completely.
- Prepare Optional Lemon Glaze: If you choose to add a glaze, whisk together 1 ½ cups powdered sugar with 2 to 3 tablespoons fresh lemon juice until smooth and pourable.
- Glaze (Optional): Drizzle the cooled cookies with the lemon glaze or dip them, then place on a wire rack and let the glaze set for 15 to 20 minutes.
- Store & Reheat: Store cooled cookies in an airtight container at room temperature for up to 3 days. For best taste, warm slightly in the microwave for 8 to 10 seconds before serving. For longer storage, freeze the cookies in a sealed container for up to 3 months, thawing them for about 20 minutes at room temperature before enjoying.
Notes
- Chilling or freezing the raspberries before chopping helps keep them firm and prevents excess moisture from softening the dough.
- Do not overmix the dough to ensure chewy, tender cookies.
- If you prefer, omit the glaze for a less sweet cookie or substitute with a simple dusting of powdered sugar.
- Use fresh lemon juice and zest for the brightest citrus flavor.
- Cookies are best enjoyed within a few days but can be frozen for longer freshness.
