Raspberry Lemon Cookies

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Raspberry Lemon Cookies, deliciously sweet and tangy baked treats
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Raspberry Lemon Cookies

Raspberry Lemon Cookies are a delightful treat that brings together the tangy taste of lemons and the sweet burst of raspberries. These cookies are soft, chewy, and packed with flavor, making them perfect for any occasion. Whether you need a snack for the kids after school or a dessert for a weekend gathering, these cookies are sure to please everyone.

Why Make This Recipe

There are many reasons to make Raspberry Lemon Cookies. First, they are simple and quick to prepare, with ingredients you likely already have in your kitchen. Second, the combination of sweet raspberries and zesty lemon creates a refreshing taste that is perfect for any time of year. Lastly, these cookies can be made in just one bowl, making cleanup a breeze!

How to Make Raspberry Lemon Cookies

Making Raspberry Lemon Cookies is an easy and enjoyable process. Just follow the steps below to create your delicious batch.

Ingredients

  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Zest and juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup frozen raspberries, coarsely chopped

Directions

  1. Preheat your oven to 350°F (175°C) and line 2 cookie sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the vanilla extract, egg, lemon zest, and lemon juice, mixing well.
  4. Gradually mix in salt, baking powder, baking soda, and flour until combined.
  5. Gently fold in the chopped raspberries.
  6. Drop the dough by tablespoonfuls onto the cookie sheets.
  7. Bake for 14-16 minutes until the edges are just starting to brown.
  8. Cool on the baking sheet for 10 minutes before transferring to a wire rack. Enjoy!

How to Serve Raspberry Lemon Cookies

Raspberry Lemon Cookies are best served fresh but can also be enjoyed later. You can plate them up nicely and serve them with a cup of tea or coffee for a delightful treat at snack time. They also make a great addition to dessert trays at parties and gatherings.

How to Store Raspberry Lemon Cookies

To keep your Raspberry Lemon 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 or container, and they will last for up to three months.

Tips to Make Raspberry Lemon Cookies

  • For an extra lemony flavor, add more lemon zest or juice.
  • Make sure to use frozen raspberries as they hold their shape better in the dough.
  • If you like a bit of crunch, consider adding some chopped nuts, such as almonds or walnuts.

Variation

You can change up this recipe by using other fruits. Instead of raspberries, try blueberries or strawberries for different flavors. You can also add white chocolate chips for a sweet twist!

FAQs

  1. Can I use fresh raspberries instead of frozen?

    • Yes, but fresh raspberries may become mushy in the cookie dough. Make sure to handle them gently.

  2. How can I make these cookies gluten-free?

    • You can substitute all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.

  3. Can I make the dough ahead of time?

    • Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This can enhance the flavors even more!

Enjoy making and sharing these delightful Raspberry Lemon Cookies!

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Raspberry Lemon Cookies

  • Author: olivia
  • Total Time: 26 minutes
  • Yield: 24 cookies 1x
  • Diet: Vegetarian
Print Recipe

Description

Delightful cookies that combine the tangy taste of lemons with sweet raspberries, perfect for any occasion.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • Zest and juice of 1/2 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/8 teaspoon baking soda
  • 1 1/2 cups all-purpose flour
  • 3/4 cup frozen raspberries, coarsely chopped

Instructions

  1. Preheat your oven to 350°F (175°C) and line 2 cookie sheets with parchment paper.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy.
  3. Add the vanilla extract, egg, lemon zest, and lemon juice, mixing well.
  4. Gradually mix in salt, baking powder, baking soda, and flour until combined.
  5. Gently fold in the chopped raspberries.
  6. Drop the dough by tablespoonfuls onto the cookie sheets.
  7. Bake for 14-16 minutes until the edges are just starting to brown.
  8. Cool on the baking sheet for 10 minutes before transferring to a wire rack.

Notes

For an extra lemony flavor, add more lemon zest or juice. Store in an airtight container for up to a week.

  • Prep Time: 10 minutes
  • Cook Time: 16 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: 22g
  • Fiber: 1g
  • Protein: 2g
  • Cholesterol: 20mg

Keywords: cookies, raspberry, lemon, dessert, sweet

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