Lemon-Infused Raspberry Cookies

why make this recipe

Lemon Raspberry Cookies are a delightful treat that bring together the bright flavors of lemon and tart fresh raspberries. These cookies are perfect for any occasion, whether you’re enjoying an afternoon snack or hosting a gathering with friends and family. The combination of sweet and tangy in these cookies will have everyone reaching for more. Plus, they’re simple to make, filling your home with an inviting aroma as they bake.

how to make Lemon Raspberry Cookies

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup fresh raspberries
• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice

Directions:

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, cream the butter and granulated sugar until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Gently fold in the fresh raspberries, taking care not to crush them.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes or until the edges are lightly golden.
9. While the cookies cool, whisk together the confectioners’ sugar and lemon juice to make the glaze.
10. Drizzle the glaze over cooled cookies and let it set before serving.

how to serve Lemon Raspberry Cookies

Serve these cookies fresh out of the oven or at room temperature. They are lovely on their own, but you can also add a scoop of vanilla ice cream for an extra treat. Pair them with a cup of tea or coffee for a delightful afternoon break.

how to store Lemon Raspberry Cookies

To keep your Lemon Raspberry Cookies fresh, store them in an airtight container at room temperature. They can last for up to a week. If you want to keep them longer, consider freezing them. Place cookies in a freezer-safe bag or container, and they will stay good for up to three months.

tips to make Lemon Raspberry Cookies

• Make sure your butter is softened to room temperature for better creaming.
• Use fresh raspberries for the best flavor. If using frozen, make sure to thaw and drain them first to avoid excess moisture.
• For extra lemon flavor, you can add an additional teaspoon of lemon zest.

variation (if any)

You can experiment with different berries like blueberries or strawberries. Additionally, adding white chocolate chips can give a sweet contrast to the tartness of raspberries.

FAQs

What if I don’t have fresh raspberries?
You can use frozen raspberries, but be sure to thaw and drain them before adding to the dough to avoid excess moisture.

Can I make the dough ahead of time?
Yes, you can make the dough ahead and refrigerate it for up to 24 hours. Just let it soften a bit at room temperature before baking.

How can I make these cookies gluten-free?
You can substitute all-purpose flour with a gluten-free blend that is intended for baking. Make sure it contains xanthan gum for the best texture.

Lemon Raspberry Cookies

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Delightful cookies that combine the bright flavors of lemon and tart fresh raspberries, perfect for any occasion.

• Author: lunarecipez
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 32 minutes
• Yield: 24 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ¼ teaspoon salt
• 1 cup fresh raspberries
• 1 cup confectioners’ sugar
• 2 tablespoons lemon juice

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Instructions

1. Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream the butter and granulated sugar in a large bowl until light and fluffy.
3. Beat in the eggs one at a time, then stir in the vanilla extract, lemon zest, and lemon juice.
4. Whisk together the flour, baking powder, and salt in a separate bowl.
5. Gradually add the dry ingredients to the wet ingredients and mix until just combined.
6. Fold in the fresh raspberries gently, taking care not to crush them.
7. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake for 10–12 minutes or until the edges are lightly golden.
9. Whisk together the confectioners’ sugar and lemon juice to make the glaze while the cookies cool.
10. Drizzle the glaze over cooled cookies and let it set before serving.

Notes

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

Nutrition

• Serving Size: 1 cookie
• Calories: 150
• Sugar: 10g
• Sodium: 50mg
• Fat: 7g
• Saturated Fat: 4g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 35mg