Lemon Raspberry Cookies

$To make lemon raspberry cookies, gather these items: - 1 cup all-purpose flour - 1/2 cup powdered sugar, plus extra for dusting - 1/4 teaspoon salt - 1/2 teaspoon baking soda - 1/2 cup unsalted butter, softened to room temperature - 1 tablespoon fresh lemon zest - 2 tablespoons fresh lemon juice - 1/4 teaspoon pure vanilla extract - 1/2 cup fresh raspberries, lightly crushed Measuring ingredients correctly is key. Use dry measuring cups for flour and sugar. For butter, pack it into the cup, then level off. When measuring liquids, use a clear measuring cup. This ensures each cookie bakes evenly. The right balance of flour to butter gives your cookies the perfect texture. If you lack certain ingredients, don’t worry! You can use these swaps: - All-purpose flour: Use whole wheat flour for more fiber. - Unsalted butter: Replace with coconut oil for a dairy-free option. - Powdered sugar: Use granulated sugar, but blend it to a fine powder. - Fresh raspberries: Frozen raspberries work too. Just thaw and drain excess water. These substitutions will still yield tasty results while keeping your cookies delightful! For the full recipe, check out the detailed instructions above. First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This helps the cookies not stick. In a medium bowl, mix the all-purpose flour, powdered sugar, salt, and baking soda. Use a whisk to blend these dry ingredients well. In another bowl, take your softened butter and cream it. Use a hand mixer on medium speed for about 3 minutes. It should look light and fluffy. Add in fresh lemon zest, lemon juice, and vanilla extract. Mix until smooth. Now, slowly add the dry mix to the wet mix. Use low speed to combine them. Don't overmix! Finally, gently fold in the crushed raspberries. Be careful to keep some raspberry chunks. Using a tablespoon or cookie scoop, drop rounded dough balls onto the baking sheet. Space them about 2 inches apart. This allows even baking. Bake the cookies in your preheated oven for 12-15 minutes. Watch them closely. They should turn lightly golden at the edges. The centers will stay soft. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. After that, move them to a wire rack to cool fully. Before serving, dust the cooled cookies with extra powdered sugar. This adds sweetness and makes them look pretty. For an extra touch, serve them on a platter with fresh raspberries and lemon slices. This makes a colorful display that matches the flavors. For the full recipe, check the details above. To get the right texture, be careful not to overmix your dough. Mix until you see no dry flour. This helps keep the cookies soft and light. When folding in the raspberries, do it gently. You want some chunks for nice bites. Also, remember to cream the butter well. This adds air and makes them fluffy. Want a flavor boost? Try adding some lemon extract. It gives a deeper lemon taste. You can also mix in some white chocolate chips for a sweet twist. Adding a pinch of almond extract can also enhance the flavor. Lastly, using fresh lemons is key. Their zest and juice bring brightness to every bite. One common mistake is baking too long. Keep an eye on the cookies. They should be golden at the edges but soft in the center. Another pitfall is using old baking soda. Check your baking soda for freshness to help cookies rise well. Lastly, don’t skip cooling them on a wire rack. This prevents sogginess and keeps them crisp. For more details, check the Full Recipe. {{image_4}} You can easily customize your Lemon Raspberry Cookies. Consider adding chocolate chips for a sweet twist. White chocolate pairs nicely with the tart raspberries. You can also mix in nuts like chopped almonds or walnuts for a crunchy texture. Coconut flakes can add a tropical feel. Just remember to keep the total mix-ins under one cup to maintain cookie shape. If you need a gluten-free version, swap the all-purpose flour for a gluten-free blend. Look for blends that include xanthan gum for the best results. Almond flour is another great choice, but it can change the cookie's texture. Adjust the baking time slightly, as gluten-free cookies may bake faster. Feel free to explore different flavors! Instead of lemon, try using lime or orange zest. These citrus fruits provide a fresh taste too. For berry lovers, consider using blueberries or strawberries in place of raspberries. Adding a hint of almond extract can give your cookies a lovely depth. Try different combinations to find your perfect cookie! For the full recipe, click here. To keep your Lemon Raspberry Cookies fresh, use an airtight container. Place a piece of parchment paper between layers to prevent sticking. Store them at room temperature for the best texture. They will stay fresh for several days this way. If you enjoy a soft cookie, try to eat them within three days. Freezing is a great way to save cookies for later. To freeze, first let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze for about an hour until firm. Next, transfer the cookies to a freezer-safe bag or container. They can last up to three months in the freezer. When you're ready to eat, thaw them at room temperature. Lemon Raspberry Cookies have a short shelf life. When stored properly, expect them to last about five days at room temperature. If frozen, their flavor and texture stay great for about three months. Always check for signs of spoilage before eating. Enjoy these delightful treats while they are fresh! For the full recipe, check out the details provided above. To make Lemon Raspberry Cookies from scratch, follow the steps in the Full Recipe. Start by mixing the dry ingredients, then cream the butter and add lemon zest, juice, and vanilla. Combine the mixtures, fold in raspberries, and scoop onto a baking sheet. Bake until lightly golden. Yes, you can use frozen raspberries. Just make sure to thaw and drain them first. This helps prevent excess moisture, which can make your cookies soggy. Gently fold them into the dough, keeping some chunks for texture. To make these cookies more lemony, add extra lemon zest or juice. You can also try using lemon extract for a stronger flavor. Just be careful not to add too much, as it can change the dough's balance. Lemon Raspberry Cookies pair well with tea or lemonade. You can also serve them with a scoop of vanilla ice cream. For a lovely touch, add fresh raspberries and lemon slices for garnish. Enjoy the burst of flavors! In this article, we explored how to make delicious Lemon Raspberry Cookies. We covered the key ingredients and their measures, plus helpful substitutions. The step-by-step instructions guided you through making the dough, baking, and cooling. I shared tips for texture, flavor, and common mistakes. We also discussed fun variations and how to store your cookies properly. Now you have all the tools to bake tasty cookies anytime. Enjoy experimenting and sharing your sweet creations!$

Indulge in the sweet and tangy flavors of Lemon Raspberry Delights! This easy recipe combines fresh lemons and raspberries to create delightful cookies that are perfect for any occasion. With just a few simple ingredients, you can whip up a batch in just 30 minutes. Click to explore the full recipe and enjoy these delicious treats that will brighten your day! Don’t miss out on this tasty baking adventure!

Print Recipe Pin Recipe

Ingredients

1 cup all-purpose flour

1/2 cup powdered sugar, plus extra for dusting

1/4 teaspoon salt

1/2 teaspoon baking soda

1/2 cup unsalted butter, softened to room temperature

1 tablespoon fresh lemon zest

2 tablespoons fresh lemon juice

1/4 teaspoon pure vanilla extract

1/2 cup fresh raspberries, lightly crushed

Instructions

Begin by preheating your oven to 350°F (175°C). Prepare a baking sheet by lining it with parchment paper to prevent sticking.

In a medium mixing bowl, combine the all-purpose flour, powdered sugar, salt, and baking soda. Use a whisk to blend the dry ingredients thoroughly until they are evenly mixed.

In a larger mixing bowl, take the softened butter and cream it using a hand mixer or stand mixer on medium speed for about 3 minutes, or until it becomes light and fluffy.

To the creamed butter, add the fresh lemon zest, lemon juice, and vanilla extract. Continue mixing until all the ingredients are well incorporated and you have a smooth mixture.

Gradually introduce the dry flour mixture to the wet ingredients. Mix on low speed until just combined, ensuring not to overmix.

Carefully fold in the lightly crushed raspberries using a spatula. Be gentle to keep some texture, allowing small chunks of raspberry to remain.

Using a tablespoon or a cookie scoop, drop rounded balls of dough onto your prepared baking sheet, ensuring they are spaced about 2 inches apart for even baking.

Bake the cookies in the preheated oven for 12-15 minutes. Keep an eye on them; they should just start to turn lightly golden at the edges, while the centers will remain soft.

Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. After this, transfer them carefully to a wire rack to cool completely.

Before serving, dust the cooled cookies with a light sprinkle of extra powdered sugar to enhance their sweetness and presentation.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

- Presentation Tips: For an extra touch, serve the cookies on a decorative platter with fresh raspberries and lemon slices as garnish, creating a vibrant display that complements the flavors.