Lemon Raspberry Cookies

Lemon Raspberry Cookies are the epitome of delightful baking. With the tangy zest of lemon and the fruity burst of raspberries, these cookies are perfect for any occasion. Whether you’re hosting a tea party, preparing for a picnic, or simply craving a sweet treat, this recipe is sure to impress.

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Why You’ll Love These Cookies

• Refreshing Flavor: The combination of citrusy lemon and sweet raspberries creates a unique, irresistible flavor.
• Soft and Chewy Texture: These cookies are perfectly moist, making every bite melt in your mouth.
• Easy to Make: With simple ingredients and straightforward steps, this recipe is beginner-friendly.

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Ingredients You’ll Need

Here’s what you need to bake these heavenly Lemon Raspberry Cookies:

• Dry Ingredients:
• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• Wet Ingredients:
• 1 cup unsalted butter (softened)
• 1 ¼ cups granulated sugar
• 2 large eggs
• 2 tsp vanilla extract
• Zest of 2 lemons
• 2 tbsp fresh lemon juice
• Add-ins:
• 1 cup fresh or freeze-dried raspberries
• ½ cup white chocolate chips (optional)

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Step-by-Step Instructions

this recipe

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

2. Mix the Dry Ingredients

In a medium-sized bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar

In a large bowl, use a hand or stand mixer to cream the softened butter and sugar until light and fluffy (about 2-3 minutes).

4. Incorporate the Wet Ingredients

Beat in the eggs one at a time, followed by the vanilla extract, lemon zest, and lemon juice.

5. Combine Wet and Dry Mixtures

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.

6. Fold in the Raspberries

Gently fold in the raspberries and white chocolate chips (if using). Be careful not to crush the raspberries too much.

7. Shape and Bake

Scoop tablespoon-sized dough balls onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden.

8. Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or store in an airtight container.

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Pro Tips for Perfect Lemon Raspberry Cookies

• Use Fresh Lemons: Freshly squeezed lemon juice and zest provide the best flavor.
• Chill the Dough: For thicker cookies, chill the dough for 30 minutes before baking.
• Experiment with Add-ins: Swap white chocolate chips for dark chocolate or add chopped nuts for extra crunch.

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Serving Suggestions

Lemon Raspberry Cookies pair wonderfully with a hot cup of tea or a chilled glass of lemonade. They’re also a beautiful addition to dessert platters for parties and gatherings.

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Storage Tips

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezing: Freeze the dough in pre-shaped balls for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.

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Final Thoughts

Lemon Raspberry Cookies are as beautiful as they are delicious. Their bright, zesty flavor and soft texture make them a standout treat. This recipe is sure to become a family favorite, so get baking and enjoy the sweet taste of success!

Serving Tips for Lemon Raspberry Cookies

• Pair with Beverages: These cookies are delightful when served with a warm cup of tea, such as Earl Grey or chamomile. For a refreshing twist, pair them with iced lemonade or a fruity mocktail.
• Presentation Ideas: Arrange the cookies on a decorative plate, dust them with powdered sugar, or drizzle a glaze made of lemon juice and powdered sugar for an elegant touch.
• Occasion Ready: Perfect for brunches, afternoon tea parties, or as a sweet addition to a picnic basket. They also make an excellent edible gift when packed in a festive tin or jar.

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Storage Tips for Lemon Raspberry Cookies

• Room Temperature Storage: Keep your cookies fresh by storing them in an airtight container at room temperature. They will maintain their softness and flavor for up to 5 days.
• Refrigeration: If you live in a warmer climate, store the cookies in the refrigerator to prevent the raspberries from becoming too soft. Allow the cookies to come to room temperature before serving.
• Freezing Baked Cookies: Place cooled cookies in a freezer-safe bag or container with parchment paper between layers. They can be frozen for up to 3 months. Thaw at room temperature before enjoying.
• Freezing Cookie Dough: Scoop dough into balls and freeze on a baking sheet until solid. Transfer to a freezer-safe bag and store for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.

By following these tips, your Lemon Raspberry Cookies will remain fresh and delicious, ready to enjoy whenever you crave a sweet, tangy treat!

1. Can I use frozen raspberries instead of fresh?
Yes, you can use frozen raspberries! However, do not thaw them before adding to the dough, as they may release excess moisture. Toss frozen raspberries with a little flour before folding them in to prevent bleeding into the dough.

2. How can I make the cookies gluten-free?
To make these cookies gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend that includes xanthan gum. Ensure all other ingredients, such as baking powder, are certified gluten-free.

3. What can I use instead of white chocolate chips?
If you’re not a fan of white chocolate, you can replace it with dark chocolate chips, chopped nuts like almonds or pistachios, or leave them out entirely for a more traditional cookie.

4. Why are my cookies spreading too much?
Excessive spreading might be caused by over-softened butter or skipping the dough chilling step. To prevent this, chill the dough for at least 30 minutes before baking and ensure your baking sheets are cool between batches.

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