Name: Lemon Raspberry Cookies
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2 3/4 cups all-purpose flour (spooned and leveled); 1 teaspoon baking powder; 3/4 teaspoon salt; 1/2 teaspoon baking soda; 1 3/4 cups granulated sugar; 1 tablespoon lemon zest; 1 cup unsalted butter (at cool room temperature); 1 large egg; 1 large egg yolk; 1 teaspoon pure vanilla extract; 1 teaspoon lemon extract; 1 cup frozen raspberries (roughly chopped, do not thaw); 1 cup confectioner’s sugar; 2 tablespoons fresh lemon juice (a little more if too thick); 1 tablespoon unsalted butter (melted)

Introduction to Lemon Raspberry Cookies

Why Lemon Raspberry Cookies are a Must-Try?

When it comes to cookies that delight the senses, lemon raspberry cookies truly shine. These treats are a perfect blend of zesty lemon and juicy raspberries, making them a refreshing choice that’s bound to impress your friends and family. Imagine taking a bite into a soft, chewy cookie, with bursts of tangy lemon and sweet raspberry dancing on your palate—that's the experience these cookies promise!

Not only do they pack a flavorful punch, but they are also incredibly easy to make, requiring just a few common ingredients you likely already have in your pantry. If you’re looking to elevate your baking game or simply want to create a batch of cookies that scream spring and summer, this recipe from Two Peas and Their Pod is your go-to.

Plus, with a sweet lemon glaze that adds a glossy finish to each cookie, you’ll have a visually stunning treat that’s perfect for any occasion—from casual gatherings to special celebrations. So why not gather your ingredients and dive into the world of making lemon raspberry cookies? You won’t regret it!

Ingredients for Lemon Raspberry Cookies

Creating lemon raspberry cookies that are both delightful and easy to make starts with gathering the right ingredients. Here’s what you'll need for this mouthwatering treat:

For the Cookies

All-Purpose Flour: 2 ¾ cups, spooned and leveled – this will give your cookies a sturdy base.
Baking Powder: 1 teaspoon – essential for that perfect rise.
Salt: ¾ teaspoon – a little salt enhances all the flavors.
Baking Soda: ½ teaspoon – helps create that soft, chewy texture.
Granulated Sugar: 1 ¾ cups – for sweetness and helps achieve a crisp edge.
Lemon Zest: 1 tablespoon – fresh zest brings bright, vibrant flavors.
Unsalted Butter: 1 cup, at cool room temperature – contributes to a tender crumb.
Eggs: 1 large egg and 1 large egg yolk – for richness and moisture.
Vanilla Extract: 1 teaspoon – adds depth to the flavor profile.
Lemon Extract: 1 teaspoon – intensifies the lemon taste.
Frozen Raspberries: 1 cup, roughly chopped – keep them frozen for optimal texture in your cookies.

For the Glaze

Confectioner's Sugar: 1 cup – sweetens and thickens your glaze.
Fresh Lemon Juice: 2 tablespoons – gives that bright zing in the glaze.
Unsalted Butter: 1 tablespoon, melted – adds richness and smoothness.

If you’re interested in purchasing some of these ingredients, Amazon often has great deals on kitchen staples. Looking for more baking tips? Check out the contemporary guide from The Kitchn to help refine your baking techniques. Happy baking!

Preparing Lemon Raspberry Cookies

Baking lemon raspberry cookies isn’t just about following steps; it’s about creating a delightful experience filled with fresh flavors and sweet aromas. This guide will walk you through each step of preparing these amazing cookies, ensuring they turn out soft, chewy, and bursting with citrusy goodness and juicy raspberries. Let’s dive in!

Gather Your Ingredients

Before you begin, it’s essential to gather all your ingredients to streamline the preparation process. Here’s what you’ll need for your lemon raspberry cookies:

2 ¾ cups all-purpose flour
1 teaspoon baking powder
¾ teaspoon salt
½ teaspoon baking soda
1 ¾ cups granulated sugar
1 tablespoon lemon zest
1 cup unsalted butter, at cool room temperature
1 large egg and 1 large egg yolk
1 teaspoon pure vanilla extract
1 teaspoon lemon extract
1 cup frozen raspberries, roughly chopped

Don’t forget the ingredients for the glaze, which includes confectioner’s sugar, fresh lemon juice, and melted butter. Having everything ready will make your baking more enjoyable!

Mix the Dry Ingredients

In a medium bowl, whisk together your dry ingredients. Combine the flour, baking powder, salt, and baking soda until well mixed. This step is crucial as it ensures even distribution of leavening agents, which contributes to that perfect rise in your cookies.

Cream the Butter and Sugar

Now it’s time to make your cookies dreamy and rich! In a stand mixer, combine your sugar with lemon zest, rubbing them together with your fingers to release those fragrant oils. Then, add in the cool room temperature butter and beat the mixture for about two minutes until it’s creamy and smooth.

Incorporate Eggs and Extracts

With the mixer still on low, add the egg, egg yolk, vanilla extract, and lemon extract. This is where the magic happens—these ingredients will bring both structure and flavor to your lemon raspberry cookies.

Combine Wet and Dry Ingredients

Take a moment to switch off your mixer and gently add the dry ingredients you prepared earlier. Mix on low speed until everything just comes together. Be cautious not to overmix, as this could make your cookies tough.

Fold in the Raspberries

Gently fold in the frozen raspberries with a spatula. Remember, keeping your raspberries frozen until this step preserves their form, preventing the dough from becoming too wet; trust me, it makes a difference!

Scoop and Bake

Using a cookie scoop, portion out the dough onto a lined baking sheet—each scoop should be 1 ½ tablespoons. Leave about 2 inches between each mound. Bake your lemon raspberry cookies in a preheated oven at 350°F for 10 to 14 minutes, or until the edges are set but the centers are still soft.

Once baked, let them cool on the sheet for about five minutes before transferring them to a wire rack. You’ll soon be craving that fresh lemony scent wafting through your kitchen!

For an extra special touch, drizzle them with a sweet lemon glaze after they’ve cooled completely. The final result? Cookies that are not only beautiful but bursting with flavor, perfect for any occasion!

Happy baking!

Variations on Lemon Raspberry Cookies

Lemon Blueberry Cookies

If you love the bright flavor of lemon raspberry cookies, you’ll adore these Lemon Blueberry Cookies! Swapping out raspberries for blueberries creates a delightful new twist. Blueberries offer a unique sweetness that complements the tangy lemon beautifully. Just follow the same recipe and use a cup of frozen blueberries instead. Don't thaw them—keeping the berries frozen will hold their shape during baking, resulting in chewy, flavorful bites that burst with juiciness.

Raspberry Almond Cookies

For an added nutty touch, try Raspberry Almond Cookies. Simply substitute the lemon extract with almond extract, and add a hint of sliced almonds to the dough. The rich, warm flavor of almond pairs wonderfully with the tartness of raspberries, making each cookie an irresistible treat that’s perfect for sharing. This variation maintains the soft and chewy texture, while adding a delightful crunch!

By experimenting with these variations, you can elevate your cookie game while enjoying the refreshing flavors of lemon and raspberry. Happy baking!

Baking Notes for Lemon Raspberry Cookies

When making these delightful lemon raspberry cookies, keep a few tips in mind to ensure your treats come out perfect every time!

Use Frozen Raspberries: Remember to work with frozen raspberries straight from the bag. Thawing them can make your dough too wet, causing disappointing cookies.
Don’t Overmix: Gently fold in your raspberries and mix the dough until just combined. Overmixing can lead to tougher cookies.
Adjust the Glaze: If your glaze is too thick, simply add a splash more lemon juice for the perfect drizzle.

For a deeper dive into cookie-making techniques, check out this detailed baking guide. Happy baking!

Serving Suggestions for Lemon Raspberry Cookies

When you bake these delightful lemon raspberry cookies, you open the door to a world of delicious pairings! Here are a few serving suggestions that will elevate your cookie experience:

With Fresh Berries: Accompany your cookies with a side of fresh raspberries or strawberries for a pop of color and flavor.
Tea or Herbal Infusions: Enjoy these cookies alongside a soothing cup of chamomile or lemon ginger tea, which will complement their bright flavors beautifully.
Ice Cream Sandwiches: Use two cookies to create ice cream sandwiches filled with lemon sorbet or raspberry ripple ice cream for a refreshing treat.

For more ideas on cookies and dessert pairings, check out resources like The Spruce Eats or Food Network. Your cookie game will never be the same!

Tips for Making Perfect Lemon Raspberry Cookies

To achieve the best lemon raspberry cookies, consider these helpful tips:

Use Frozen Raspberries: This is crucial! Keep your raspberries frozen and don’t thaw them before mixing. This maintains the dough’s texture and prevents sogginess.
** zest your Lemons**: Fresh lemon zest adds a vibrant flavor. Consider using a fine grater or zester for the best results.
Watch the Baking Time: Every oven is different! Start checking your cookies around the 10-minute mark. You want them set at the edges but still soft in the center.
Let Them Cool: After baking, allow your cookies to cool on the sheet for a few minutes before transferring them to a wire rack. This prevents breakage and lets the cookies firm up perfectly.

Try these tips, and you’ll create delicious lemon raspberry cookies that everyone will love! For more baking inspiration, check out Nerdy Mamas for fun variations!

Time Details for Lemon Raspberry Cookies

Preparation Time

Get ready to whip up some delightful lemon raspberry cookies in just 15 minutes. This quick prep time makes it easy for even the busiest of us to enjoy a fresh batch of cookies at home.

Baking Time

Once your dough is ready, it’s time to bake! These cookies take 10 to 14 minutes in the oven. You'll want to keep an eye on them—they're done when they’re set around the edges but still soft in the center.

Total Time

In no time at all, you’ll have scrumptious lemon raspberry cookies ready to enjoy in just 25 minutes. Perfect for a quick treat or to impress guests at your next gathering! For more cookie inspiration, check out America’s Test Kitchen.

Nutritional Information for Lemon Raspberry Cookies

When indulging in lemon raspberry cookies, it's good to know what you're treating yourself to. Here’s a quick overview of the nutritional benefits you’ll enjoy:

Calories

Each cookie packs approximately 156 calories, making it a sweet yet manageable dessert option.

Protein

These delightful cookies provide about 1 gram of protein per serving, contributing to your daily intake in a fun way.

Sodium

With 75 milligrams of sodium, these cookies are a delicious snack without overwhelming your diet.

Enjoy these tasty treats in moderation as part of your balanced diet! For further insights on maintaining a healthy lifestyle, consider checking out resources like Healthline or Nutrition.gov. Happy baking!

FAQs about Lemon Raspberry Cookies

Can I use fresh raspberries instead of frozen?

While you can use fresh raspberries, it's best to stick with frozen when making lemon raspberry cookies. Frozen raspberries retain their shape better during baking, preventing the dough from becoming too mushy. They also add a delicious burst of cold flavor that'll complement the zesty lemon perfectly. If you must use fresh, be sure to incorporate them gently!

How do I store my cookies to keep them fresh?

To keep your lemon raspberry cookies soft and delicious, store them in an airtight container at room temperature for up to five days. To maintain their texture, consider placing a slice of bread in the container—this helps to keep moisture levels just right. If you want to enjoy them later, they freeze exceptionally well!

Can I freeze the cookie dough?

Absolutely! Freezing your lemon raspberry cookie dough is a great idea. Scoop the dough into balls and freeze them in a single layer on a baking sheet. Once frozen, transfer the cookie dough balls to a freezer-safe bag or container. They can be stored for up to three months—perfect for last-minute baking! Simply bake them directly from the freezer, adding a couple of extra minutes to the baking time.

For more tips on storing baked goods, check out this resource.

Conclusion on Lemon Raspberry Cookies

These lemon raspberry cookies are a delightful treat that combine zesty lemon and juicy raspberries for a perfect spring or summer snack. Their soft, chewy texture, complemented by the sweet glaze, makes them an instant favorite. Whip up a batch, share them with friends, and enjoy those sunny vibes!