Lemon Raspberry Cookies

Introduction

If you love a delightful balance of tangy and sweet, these lemon raspberry cookies are sure to become your new favorite treat. Bursting with vibrant citrus notes from lemon and the natural sweetness of fresh raspberries, these cookies bring a refreshing twist to your dessert repertoire. Perfect as a snack, dessert, or even a gift for loved ones, these cookies are as beautiful as they are delicious.

Detailed Ingredients with measures

Flour

2 1/4 cups of all-purpose flour

Sugar

1 cup of granulated sugar

Lemon zest

1 tablespoon of freshly grated lemon zest

Baking powder

1 teaspoon of baking powder

Salt

1/4 teaspoon of salt

Unsalted Butter

1/2 cup of unsalted butter, melted

Egg

2 large eggs

Lemon juice

2 tablespoons of fresh lemon juice

Vanilla extract

1 teaspoon of pure vanilla extract

Raspberries

1 1/2 cups of fresh raspberries, chopped

Prep Time

The preparation for these cookies is a breeze! All it takes is 15 minutes to gather and mix all your ingredients for a flawless dough. With such a quick prep time, you’ll have these cookies in the oven before you know it.

Cook Time, Total Time, Yield

Once placed in the oven, the cookies bake to golden perfection in just 12 minutes. Combining the prep and cook times, the total time needed to make these lemon raspberry cookies is about 27 minutes. This recipe yields approximately 24 cookies, making them ideal for sharing while being easy enough to whip up for yourself.

The union of zesty lemon and juicy raspberries in these cookies is a crowd-pleasing combination you don’t want to miss. Try baking them today and fall in love with their refreshing flavor and soft texture. Happy baking!
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Detailed Directions and Instructions

Step 1: Preheat the Oven

Preheat your oven to 350°F (175°C). Prepare baking sheets by lining them with parchment paper or silicone baking mats to avoid sticking.

Step 2: Prepare the Lemon Sugar

In a small bowl, combine granulated sugar and the zest of one lemon. Use your fingertips to rub the zest into the sugar until it’s fragrant and well mixed.

Step 3: Cream Butter and Sugar

In a large bowl, use a hand mixer or stand mixer fitted with a paddle attachment to cream the softened butter and lemon sugar until light and fluffy. This typically takes about 2-3 minutes.

Step 4: Add Wet Ingredients

Add the egg, egg yolk, fresh-squeezed lemon juice, and vanilla extract into the creamed butter mixture. Mix on low to medium speed until fully combined. Scrape down the sides of the bowl as needed.

Step 5: Mix Dry Ingredients

In a separate medium-sized bowl, whisk together all-purpose flour, cornstarch, baking soda, baking powder, and salt until evenly distributed.

Step 6: Combine Wet and Dry Ingredients

Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Be cautious not to overmix, as this can make the cookies dense.

Step 7: Fold in Raspberries

Gently fold in the fresh raspberries, being careful not to crush them too much, as they can release excess moisture into the dough.

Step 8: Scoop and Shape Cookies

Using a cookie scoop or a tablespoon, portion out the dough and roll each piece lightly into a ball. Place the cookie dough balls onto the prepared baking sheets, leaving enough space between them for spreading.

Step 9: Bake the Cookies

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Do not overbake; the centers should still appear slightly underdone.

Step 10: Let Cool

Remove the baking sheets from the oven and allow the cookies to cool on the trays for 5 minutes before transferring them to wire racks to cool completely.

Notes

Use Fresh Raspberries

Fresh raspberries are recommended for this recipe. Frozen raspberries tend to release too much moisture and may affect the texture of the cookies.

Zesting the Lemon

Make sure to only remove the yellow outer layer of the lemon when zesting, as the white pith underneath can be bitter.

Avoid Overmixing

When combining the wet and dry ingredients, mix just until incorporated to avoid overdeveloping the gluten, which can make the cookies tough.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can refrigerate them for up to a week or freeze them for up to 3 months.

Baking Time

Keep a close eye on the cookies during the last few minutes of baking to ensure they don’t overbake. Ovens vary, so adjust the baking time slightly if necessary.
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Cook Techniques

Room Temperature Butter

Ensure your butter is at room temperature before starting the recipe. This allows for easier mixing and creates a smoother dough.

Measuring Ingredients Properly

Use a kitchen scale for precise measurements, especially when working with dry ingredients like flour and sugar.

Mixing the Dough

When mixing, do so on low speed just until the ingredients are combined. Overmixing might result in tougher cookies.

Chilling the Dough

Chilling the dough helps prevent the cookies from spreading too much while baking. Be sure to follow the recommended chilling time.

Baking in the Center of the Oven

For even baking, place the baking sheet in the center of the oven. Rotate the pan halfway through baking for uniform results.

Cooling the Cookies

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them set and prevents breakage.

FAQ

Can I use frozen raspberries?

Yes, you can use frozen raspberries, but they should be thawed and patted dry before incorporating them into the dough to avoid excess moisture.

How do I store these cookies?

Store the cookies in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Can I freeze the cookie dough?

Yes, you can freeze the cookie dough. Shape it into balls and freeze on a baking sheet before transferring to a freezer-safe container. Bake from frozen, adding a few extra minutes to the baking time.

What other fruits can I use?

If you want to switch up the flavor, you can substitute raspberries with other fruits like blueberries or diced strawberries.

Do I need to use food coloring?

Food coloring is optional and only for visual appeal. The cookies will taste the same without it.

What should I do if the dough is too sticky?

If the dough is too sticky to handle, chill it in the refrigerator for about 30 minutes before shaping into cookies.

Conclusion

Lemon Raspberry Cookies are a delightful combination of tangy lemon and sweet raspberry flavors, creating a perfectly balanced and refreshing treat. These cookies are soft, bursting with flavor, and ideal for any occasion. Whether you’re making them for a gathering or just to satisfy your sweet tooth, they’re sure to be a hit with everyone who tries them.

More recipes suggestions and combination

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Combine tangy lemon with the sweetness of blueberries for another refreshing variation that bursts with flavor in every bite.

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Raspberry Thumbprint Cookies

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Lemon Raspberry Cake

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Craft light and fluffy cupcakes infused with lemon and topped with a sweet raspberry frosting for a delicious handheld treat.

Strawberry Lemon Cookies

Use strawberries as a variation to create a different yet equally delicious blend of fruity and tangy flavors in your cookies.