These chewy lemon raspberry cookies are like little bursts of sunshine! With zesty lemon flavor paired perfectly with sweet raspberries, they are a treat you won’t forget.
Every time I make them, they vanish quickly. It’s hard to stop at just one! You can serve them warm with a cup of tea for a cozy snack. So good! ☀️
Key Ingredients & Substitutions
Unsalted Butter: This is essential for that soft and chewy texture. If you’re dairy-free, you can substitute with coconut oil or a plant-based butter. Make sure it’s softened for easy mixing!
Granulated Sugar: This gives the cookies sweetness and helps with that chewy texture. For a different flavor, you can use brown sugar, which adds a hint of molasses.
Lemon Zest and Juice: Fresh lemon zest enhances the flavor wonderfully. If you don’t have fresh lemons, bottled lemon juice will work in a pinch but not quite as zesty. You can also try lime zest for a fun twist!
Fresh Raspberries: Fresh raspberries make these cookies special with their burst of flavor. If you can’t find them, use frozen raspberries, but don’t thaw them before mixing in.
What’s the Best Way to Handle Raspberries in the Dough?
Working with raspberries can be delicate since they’re soft and can break easily. Here are my tips to incorporate them without losing their shape:
- Gently fold the raspberries into the cookie dough at the end of the mixing process.
- Try breaking some raspberries lightly with a fork to create swirls, but leave some whole to keep that lovely juiciness in the cookies.
- Be careful not to overmix once the raspberries are added, as this can turn your dough pink and mushy!
Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 tablespoons freshly grated lemon zest (from about 2 lemons)
- 3 tablespoons fresh lemon juice
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh raspberries
- Coarse sugar or sanding sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe takes about 15 minutes to prepare and another 10-12 minutes to bake. After a total of around 30 minutes, you’ll have warm, chewy cookies ready for enjoying! Let them cool for a bit before diving in.
Step-by-Step Instructions:
1. Preheat and Prepare Your Baking Sheets:
Start by preheating your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone baking mats. This will help prevent the cookies from sticking and make cleanup a breeze!
2. Cream the Butter and Sugar:
In a large mixing bowl, cream together the softened butter and granulated sugar. Use an electric mixer or a stand mixer for best results. Beat them together until the mixture is light and fluffy, which usually takes about 2-3 minutes.
3. Add the Wet Ingredients:
Add the egg, vanilla extract, lemon zest, and lemon juice to the butter-sugar mixture. Beat everything together until well combined, making sure the mixture is smooth.
4. Mix the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures that the leavening agents are evenly distributed in the flour.
5. Combine Wet and Dry Mixtures:
Gradually add the dry ingredients to the wet ingredients. Mix just until combined—be careful not to overmix, or your cookies may end up tough!
6. Fold in the Raspberries:
Gently fold in the fresh raspberries with a spatula. To create swirls of raspberry throughout your cookies, you may lightly press some raspberries with a fork but leave plenty whole for that burst of flavor.
7. Scoop the Dough:
Using a cookie scoop or a spoon, drop rounded tablespoons of cookie dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading while baking.
8. Optional Sugar Topping:
If you’d like a sparkly finish on your cookies, lightly sprinkle the tops with coarse sugar or sanding sugar before baking. This adds a nice touch!
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. The edges should be lightly golden, but the centers should still feel soft. Remember, they’ll continue to firm up as they cool!
10. Let Cool and Enjoy:
Once they’re done, remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack. Allow them to cool completely and then dig in!
Now you’ve made delicious, chewy lemon raspberry cookies filled with zesty goodness and sweet bursts of fruit. Enjoy with family and friends! 🍋🍪
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just be sure not to thaw them before adding to the dough, as they can get mushy. Fold them in gently to keep your cookies intact and vibrant.
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to 2 months. Just thaw them at room temperature before enjoying!
Can I Make the Dough in Advance?
Absolutely! You can prepare the cookie dough ahead of time and refrigerate it for up to 3 days. Just make sure to cover it well with plastic wrap. When ready to bake, scoop out the dough and bake as directed, adding a couple of extra minutes to the baking time if it’s cold from the fridge.
What Can I Substitute for the Egg?
If you need an egg substitute, you can use 1/4 cup of unsweetened applesauce, 1/4 cup of yogurt, or a flaxseed egg (1 tablespoon of ground flaxseed mixed with 2.5 tablespoons of water, let sit for a few minutes to thicken). This will keep the cookies moist and chewy!
