Lemon Raspberry Cookies Recipe

Baking can be a delightful experience, especially when you create treats that combine flavors in a refreshing way. These Lemon Raspberry Cookies are a perfect choice for anyone looking to brighten their day with something sweet and tangy.

Why make this recipe

These cookies bring together the bright zing of lemon and the sweet burst of raspberries. They are an ideal treat for gatherings, afternoon snacks, or even a pick-me-up during your day. Plus, they are simple to make and sure to impress your friends and family!

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 2 large egg yolks
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• Zest and juice of 2 lemons (about 3 tablespoons juice)
• 1 1/2 cups fresh or frozen (thawed) raspberries
• Optional: 1/2 cup powdered sugar + 2 tablespoons lemon juice for glaze

How to make it

1. Preheat your oven to 350°F (175°C).
2. In a mixer, cream the softened butter and granulated sugar until light and fluffy.
3. Beat in the egg yolks, lemon zest, and lemon juice until well combined.
4. In a separate bowl, whisk together the flour, baking powder, and salt.
5. Gradually add the dry ingredient mixture into the wet mixture, mixing until just combined.
6. Gently fold in the raspberries to keep them intact.
7. Divide the dough into 2 logs, each about 5-6 inches long, and wrap them in plastic wrap. Chill for 30 minutes.
8. Once chilled, slice the logs into 1/4-inch rounds and place them on parchment-lined baking sheets.
9. Bake in the preheated oven for 12-14 minutes, or until the edges are lightly golden.
10. Let the cookies cool slightly on the baking sheets before transferring them to wire racks to cool completely.
11. For the optional glaze, whisk together the powdered sugar and lemon juice until smooth, then drizzle over the cooled cookies.

How to serve it

Enjoy the cookies fresh out of the oven or let them cool and serve with a cup of tea or coffee. They are delightful on their own or dressed up with a lemon drizzle!

How to store it

Store the cookies in an airtight container at room temperature for up to one week. If you’d like to keep them longer, consider freezing them. Place the baked cookies in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag for up to 3 months.

Helpful tips

• Make sure the butter is at room temperature for easier creaming.
• Be gentle when folding in the raspberries to keep them whole.
• For a more robust lemon flavor, feel free to add an extra teaspoon of zest.

Optional variations

• For a different fruit flavor, you can substitute blueberries or chopped strawberries for raspberries.
• Adding white chocolate chips or chopped nuts can provide a delightful twist to the texture and flavor of the cookies.

Frequently asked questions

Can I use frozen raspberries directly in the dough?
Yes, but make sure to thaw and drain them to avoid excess moisture in the cookies.

Can I substitute the butter with something else?
For a dairy-free option, you can substitute the unsalted butter with a plant-based butter alternative.

What if I don’t have lemon juice?
You can use bottled lemon juice, but fresh lemon juice will give you the best flavor. If in a pinch, you could also use another citrus juice, like lime.

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