How to Make Lemon Raspberry Cookies

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Lemon Raspberry Cookies

Bring a burst of sun-kissed citrus and juicy berry flavor to your kitchen with these lemon raspberry cookies. Soft and chewy, dotted with bright raspberries, and finished with a delicate lemon glaze, they blend tangy and sweet in every bite. This guide will walk you through everything you need to know—from selecting ingredients to storing your freshly baked cookies—while weaving in helpful tips, technique insights, and creative variations.

Why Lemon Raspberry Cookies Stand Out

Every batch of these cookies draws rave reviews, and for good reason:

• Vibrant flavor: Fresh lemon juice and zest intensify each bite, cutting through the sweetness with a lively citrus tang. The raspberries add tart, fruity depth.
• Playful texture: Expect a just-chewy middle and faintly crisp edges, punctuated by whole berries that soften as they bake, oozing pockets of jammy goodness.
• Visual appeal: Lively pink raspberries peek from a golden, lightly glazed cookie, catching the eye at brunch spreads, bake sales, or afternoon tea.
• Simple steps: No stand mixer required. The dough comes together fast, and you can skip chilling if you use cold ingredients.

Whether you’re a confident baker or new to homemade cookies, this recipe has you covered.

Key Ingredients: What You’ll Need

Select high-quality ingredients to maximize taste and texture. Here’s the lineup:

Ingredient Notes

• Lemons: Use fresh for both zest and juice. One medium lemon yields about one tablespoon zest and 2-3 tablespoons juice.
• Frozen raspberries: Toss them in straight from the freezer, not thawed, to help prevent bleeding and mushiness.
• Butter: Stick to cold, unsalted butter; this unique method skips chilling the dough but maintains perfect texture.
• Cornstarch: Makes a noticeable difference, so don’t skip it.

Step-By-Step Instructions for Perfect Lemon Raspberry Cookies

Let’s get into the details. Each stage of this recipe builds flavor and texture.

1. Prep Your Baking Station

• Preheat the oven to 350°F (175°C).
• Line two or three rimmed baking sheets with parchment paper or silicone baking mats.
• Set out all ingredients so they’re ready to use.

2. Harness the Lemon’s Brightness

• Wash and dry your lemon. Zest it finely into a large mixing bowl, avoiding the bitter white pith.
• Add the sugar to the zest. Use your fingers to massage the zest into the sugar for a minute. This step releases oils and infuses sugar with citrus aroma.

3. Cream the Wet Ingredients

• Cube the cold unsalted butter. Add it to the lemon sugar. Beat with a handheld electric mixer on medium speed until the mixture appears pale and fluffy—about two minutes.
• Add the egg, egg yolk, and vanilla extract. Beat again until smooth. Pour in one tablespoon of the freshly squeezed lemon juice; mix until incorporated.

4. Dry Ingredient Assembly

• In a separate bowl, whisk together flour, cornstarch, baking powder, baking soda, and salt.
• Gradually add the dry ingredients to the wet mixture, mixing at low speed or by hand until just combined. Stop as soon as you see the flour mostly disappear.

5. Add the Frozen Raspberries

• Gently fold frozen raspberries into the dough using a flexible spatula. Fold with care to avoid breaking the berries and turning the dough pink. The goal is to distribute them evenly but keep them mostly whole.

6. Portion the Dough

• Scoop mounds of dough about 2 tablespoons each onto the baking sheets, leaving 2 inches between cookies (they’ll spread).
• If the dough softens before you finish scooping, cover and refrigerate it for 10 minutes.

7. Bake to Perfection

• Bake cookies for 10–14 minutes, rotating sheets halfway through. The edges should be set and pale gold; centers look soft but not raw.
• Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Fully cool before glazing.

Lemon Glaze: The Finishing Touch

You only need two ingredients for this crisp glaze:
– 1 cup powdered sugar
– 1–2 tablespoons fresh lemon juice

Whisk together until smooth. Adjust with extra sugar or juice for a drizzling consistency. Use a spoon or fork to drizzle glaze over cooled cookies. Let set 20 minutes.

Expert Tips and Troubleshooting

Perfect results come from thoughtful technique and small adjustments:

• Use cold butter: Prevents flat, greasy cookies. The dough holds its shape with this method.
• Fold, don’t stir: Over-mixing raspberries will break them down, causing leaks and blue/gray dough. Use a gentle folding motion.
• If you see gray streaks: It’s a sign of chemical reaction between raspberries and baking soda. Limit this by stirring in berries last and baking right away.
• No fresh raspberries: Always use frozen. Fresh berries release too much juice during baking and lead to dense cookies.
• Uniform size: A cookie scoop ensures even baking. If you don’t have one, use a heaping tablespoon but sprinkle hands with flour, as dough is sticky.
• For extra flair: Add a handful of white chocolate chips or finely chopped pistachios for added color, nuttiness, or sweetness.
• Large-batch tip: If waiting to bake a second or third tray, refrigerate remaining dough to keep it firm.

Variations and Creative Adaptations

• Berry swap: Replace raspberries with chopped frozen strawberries, blueberries, or blackberries. Flavors and results may be slightly different, but the process is the same.
• Nutty twist: Mix in finely chopped almonds, walnuts, or pecans for a crunchy contrast.
• Chocolate edition: Fold in mini white chocolate or dark chocolate chips.
• Double lemon: Add a few drops of lemon extract for stronger citrus notes or top with lemon zest after drizzling the glaze.

Serving and Storage Solutions

Freshly baked, these cookies are delightfully soft with crisp edges. To make the most of them:

Storing Cookies

• Always let glaze set before storing to avoid sticking.
• Thaw frozen cookies at room temperature. They’ll taste just-baked.

Make Ahead Guidance

• This dough is best baked fresh. Avoid mixing ahead, as raspberries will soften, bleed color, and react with leaveners if left in the dough.

Ideal Pairings and Occasions

These cookies shine anywhere bright, tangy, and sweet desserts are welcome. They’re excellent with a cup of Earl Grey tea or iced lemonade. Set them out for baby showers, birthday parties, or summer picnics. Their festive colors and flavors also make them a popular holiday cookie plate addition.

Frequently Asked Questions

Can I use fresh raspberries?
It’s best not to—fresh berries are too soft and release extra moisture, making the dough soggy and altering the texture.

Can I double the recipe?
Absolutely. Double all ingredients but keep the baking process the same. Bake in batches for even results.

How do I keep raspberries from turning my dough gray or blue?
Work quickly, keep berries frozen, and fold them in at the last minute. Bake cookies right after mixing.

Is the lemon glaze optional?
The cookies are still flavorful without it, but the glaze gives a bright, sweet finish that balances the tartness.

With their zesty aroma, berry bursts, and soft centers, lemon raspberry cookies are sure to become a favorite. Their simple method and delightful results make them accessible for any skill level. Whether you love vibrant desserts or crave easy, standout treats, this recipe’s for you.

Lemon Raspberry Cookies

⭐⭐⭐⭐⭐

4.8 from 5 votes

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Course: Cookies / Cuisine: American

Prep Time 15 minutes

Cooking Time 14 minutes

Servings 32 servings

Calories 117 cal

Get ready to fall head over heels. These lemon raspberry cookies are soft, sweet, and deliciously fruity. Seriously, they’re almost too good to share.

Ingredients

• 2 tablespoons fresh lemon juice
• 1 cup frozen raspberries, roughly chopped
• 1 teaspoon baking powder
• 3/4 cup unsalted butter, cold
• 1 tablespoon cornstarch
• 1 1/2 cups granulated sugar
• 2 lemons
• 1 teaspoon pure vanilla extract
• 1 large egg + 1 yolk
• 2 1/2 cups all-purpose flour (300g)
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1-1 1/2 cups powdered sugar

Instructions

1. Preheat oven to 350°F. Line 2 or 3 baking sheets with parchment paper.
2. Make the cookies: Wash the lemons and dry them. Zest each lemon into a large mixing bowl. Juice the lemons into a separate small bowl.
3. Add the sugar to the bowl with the lemon zest. Mix until well blended. Add the butter. Beat with an electric mixer on medium speed until light and fluffy. Scrape the bottom and sides of the bowl often.
4. Reduce the mixer to low speed. Blend in the egg. Add the yolk. Add the vanilla extract. Add 1 tablespoon of lemon juice.
5. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Make sure everything is well combined. Add this mixture to the wet ingredients. Mix until almost combined. Add the frozen raspberries. Mix very gently until no streaks of flour are visible.
6. Drop 1-2 tablespoonful balls onto the baking sheets. Leave 2 inches between each cookie. Alternatively, use a medium cookie scoop.
7. Bake 10-14 minutes. The cookies should be set at the edges but soft in the center. Cool on sheets for 5 minutes. Transfer to wire racks.
8. Make the glaze. When the cookies are cool, whisk the powdered sugar with the lemon juice until smooth. Start with 1 cup powdered sugar. Add more as needed until it reaches a pourable consistency.
9. Drizzle the glaze over cooled cookies. Leave to set for 15-30 minutes. Then, serve and enjoy.