Easy Lemon Raspberry Cookies

Why Make This Recipe

Easy Lemon Raspberry Cookies are a delightfully sweet treat that perfectly combines the tangy taste of lemon with the vibrant flavor of raspberries. These cookies are not only simple to make but also add a bright splash of color and zest to any gathering. Whether you’re baking for a special occasion or just want a tasty snack, this recipe is sure to impress.

How to Make Easy Lemon Raspberry Cookies

Ingredients

• 0.75 cup unsalted butter, softened (room temperature)
• 1 cup granulated sugar
• 0.25 cup light brown sugar (packed)
• 1 large egg (room temperature)
• 1 tablespoon lemon zest (from about 1 large lemon)
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon vanilla extract
• 2.25 cups all-purpose flour (spooned and leveled)
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon fine salt
• 1.25 cups freeze-dried raspberries, lightly crushed (do not use fresh raspberries)
• 0.75 cup white chocolate chips (optional)
• 0.25 cup granulated sugar (optional, for rolling)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.
3. Add in the egg, lemon zest, lemon juice, and vanilla extract. Mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Carefully fold in the freeze-dried raspberries and white chocolate chips (if using).
7. Scoop tablespoons of dough and roll them into balls. If you like, you can roll them in granulated sugar.
8. Place the cookie balls on the prepared baking sheet, leaving some space between each.
9. Bake in the preheated oven for about 10-12 minutes, or until the edges are lightly golden.
10. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

How to Serve Easy Lemon Raspberry Cookies

These cookies are great on their own or served with a cup of tea or coffee. You can also package them as gifts or serve them at parties for a cheerful treat that everyone will love.

How to Store Easy Lemon Raspberry Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for about a week. If you want to keep them longer, you can freeze them. Just place them in a freezer-safe bag and they can last up to three months.

Tips to Make Easy Lemon Raspberry Cookies

• Make sure your butter is at room temperature to ensure a smooth mixing process.
• Use freeze-dried raspberries instead of fresh ones to prevent excess moisture in the cookies.
• If you like a stronger lemon flavor, you can add more lemon zest and juice.
• Experiment with different types of chocolate chips, like dark or milk chocolate, to change up the flavor!

Variation

You can add nuts, such as chopped almonds or walnuts, for an extra crunch. Alternatively, you can leave out the white chocolate chips if you prefer a more fruit-forward cookie.

FAQs

Can I use fresh raspberries instead of freeze-dried?
No, fresh raspberries will add too much moisture and can cause the cookies to not hold their shape.

How can I make these cookies gluten-free?
You can substitute the all-purpose flour with a 1:1 gluten-free blend.

How do I know when the cookies are done baking?
The edges should be lightly golden, and the cookies will look set. They might seem soft in the center, but they’ll firm up as they cool.

Enjoy your baking adventure with these delicious Easy Lemon Raspberry Cookies!

Easy Lemon Raspberry Cookies

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• Author: nonnasdishes_admin
• Total Time: 27 minutes
• Yield: 24 cookies 1x
• Diet: Vegetarian

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Description

Delightfully sweet cookies that combine the tangy taste of lemon with vibrant raspberries, perfect for any occasion.

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Ingredients

Scale 1x2x3x

• 0.75 cup unsalted butter, softened
• 1 cup granulated sugar
• 0.25 cup light brown sugar, packed
• 1 large egg
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon vanilla extract
• 2.25 cups all-purpose flour
• 1 teaspoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon fine salt
• 1.25 cups freeze-dried raspberries, lightly crushed
• 0.75 cup white chocolate chips (optional)
• 0.25 cup granulated sugar (optional, for rolling)

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Instructions

1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the softened butter, granulated sugar, and light brown sugar until smooth and fluffy.
3. Add in the egg, lemon zest, lemon juice, and vanilla extract, and mix until well combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
5. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
6. Carefully fold in the freeze-dried raspberries and white chocolate chips (if using).
7. Scoop tablespoons of dough and roll them into balls, optionally rolling in granulated sugar.
8. Place the cookie balls on the prepared baking sheet, leaving space between each.
9. Bake for 10-12 minutes, or until the edges are lightly golden.
10. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to a week, or freeze for up to three months.

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 100mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: cookies, dessert, lemon, raspberry, sweet treat

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• Recent Posts

Nonnas

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