These chewy lemon raspberry cookies are a bright and tasty treat! With zesty lemon flavor and sweet, juicy raspberries, they’re a perfect pick-me-up for any day.
Honestly, the burst of raspberry in each bite makes me smile! I like to enjoy them fresh out of the oven with a glass of milk. Trust me, they won’t last long!
Key Ingredients & Substitutions
Flour: All-purpose flour is a must for the right cookie texture, but you can try a gluten-free blend if needed. It works fairly well too, just check the flour’s recommendation for measurements!
Butter: Unsalted butter adds the perfect creamy taste. If you’re looking for a dairy-free option, coconut oil or vegan butter can substitute nicely in equal amounts.
Lemon Zest and Juice: Fresh lemon zest gives a bright flavor. You might use bottled lemon juice in a pinch, but fresh is always best for that zing!
Raspberries: Fresh raspberries add sweetness and tartness. Frozen can work too; just toss them in straight from the freezer, and don’t defrost to keep the cookies from getting too wet!
Why Is Creaming Butter and Sugar Important?
Creaming butter and sugar together is crucial because it incorporates air into the mix, leading to lighter and fluffier cookies. Follow these steps for best results:
- Soften the butter to room temperature for easier mixing.
- Use an electric mixer on medium speed for about 2-3 minutes until the mixture looks light and fluffy.
Don’t rush this step—seeing that fluffy texture is essential for great cookies!
How Do I Handle Fresh Raspberries Without Crushing Them?
Raspberries are delicate, so it’s easy to crush them when mixing. Here are some tips to keep them whole:
- Gently fold in the raspberries after adding the flour mixture to avoid breakage.
- Use a spatula instead of a mixer when combining to maintain their shape.
Taking your time will let you enjoy those lovely raspberry bursts in every bite!
How to Make Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- Coarse sugar for sprinkling (optional)
How Much Time Will You Need?
This delightful recipe will take you about 15 minutes to prepare and 10-12 minutes to bake. Plus, you’ll want to let the cookies cool for a bit before savoring them. Altogether, you can have fresh cookies in less than 30 minutes!
Step-by-Step Instructions:
1. Preheat the Oven
Start by preheating your oven to 350°F (175°C). While it heats up, you can prep the baking sheets by lining them with parchment paper or silicone baking mats.
2. Prepare the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. This mix will give your cookies a lovely, soft texture. Set it aside for now.
3. Cream Butter and Sugar
In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy. This should take about 2-3 minutes—patience is key!
4. Add Liquid Ingredients
Next, beat in the egg, lemon zest, lemon juice, and vanilla extract until well combined. This is where the magic lemon aroma starts to fill your kitchen.
5. Combine Wet and Dry Ingredients
Now, gradually add the dry ingredient mix to the wet ingredients. Stir until just combined; avoid overmixing for the best texture!
6. Fold in Raspberries
Gently fold in the fresh raspberries, being careful to keep them as whole as possible. Each cookie should have delightful bursts of raspberry goodness!
7. Scoop the Dough
Using a tablespoon or a cookie scoop, drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart. This gives them room to spread as they bake.
8. Sprinkle and Bake
If you’d like, lightly sprinkle coarse sugar on top of each cookie for an extra crunch and sweetness. Bake in the preheated oven for 10-12 minutes, or until the edges are set and just starting to turn golden. Remember, the centers should still look soft and chewy!
9. Cool and Enjoy
Once baked, let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely. Enjoy these delightful cookies with a cup of tea or a cold glass of milk!
Your chewy lemon raspberry cookies are ready to brighten your day. They’re sure to be a hit with family and friends!
Can I Use Frozen Raspberries Instead of Fresh?
Absolutely! You can use frozen raspberries; just toss them in directly from the freezer without thawing. This helps prevent the cookie dough from getting too wet. Just be gentle when folding them into the batter to keep them intact!
Can I Substitute the Butter for Coconut Oil?
Yes, you can substitute softened coconut oil for the butter in equal amounts. This will give a slight coconut flavor to the cookies, which pairs beautifully with lemon!
How Should I Store Leftover Cookies?
Store leftover cookies in an airtight container at room temperature for up to 3 days. You can also freeze them for longer storage! Just place them in a freezer-safe bag or container, and they’ll keep well for about 2 months.
Can I Make These Cookies Without Eggs?
Yes! You can replace the egg with a flax egg by mixing 1 tablespoon of ground flaxseed with 2.5 tablespoons of water. Let it sit for about 5 minutes until it thickens. This works well for binding the ingredients together!