There’s something about Lemon Raspberry Cookies that makes me feel like I’m sitting in a sunny garden, soaking up the cheerful vibes. These cookies have a way of brightening up even the dullest of days! I first stumbled upon this recipe during a baking session with my grandma. We were making our usual chocolate chip cookies when we decided to throw caution to the wind and get adventurous with flavors. Spoiler alert: it was an exceptionally delightful decision!
The tangy zest of lemon paired with the sweet-tart burst of raspberries creates a lovely harmony that dances on your taste buds. Not to mention, these cookies are the perfect treat for gatherings, picnics, or just to indulge in while binge-watching your favorite series. Trust me, once you make these, you’ll find it hard to keep your hands off them!
What’s in Lemon Raspberry Cookies?
All-purpose flour: The classic base for cookies, giving them that comforting structure. I prefer using unbleached flour to avoid any artificial chemicals.
Sugar: Granulated sugar sweetens the dough to perfection. A bit of brown sugar mixed in can also add a nice depth of flavor!
Baking powder: This little guy is what helps our cookies rise and achieve that fluffy texture. It’s a must-have!
Butter: I always go for unsalted butter; it allows me to control the saltiness of my cookies. Plus, it gives them that rich, creamy taste!
Egg: Just one egg helps bind the ingredients together and adds moisture.
Lemon zest: Here’s the star of the show! Fresh lemon zest will elevate these cookies with a burst of citrusy freshness. Use organic lemons if you can; you won’t regret it!
Lemon juice: A splash of freshly squeezed lemon juice complements the zest and enhances the tangy flavor.
Raspberries: Fresh or frozen, these vibrant berries bring sweetness and a stunning color. If using frozen, slightly thaw them first!
Powdered sugar: For a dusting on top – because we all love a little extra sweetness and a pretty finish!
Is Lemon Raspberry Cookies Good for You?
Oh, let’s be real! While these cookies are delicious, they’re definitely a treat meant to be enjoyed in moderation. Here’s a little breakdown:
All-purpose flour: While it’s a great base, it’s refined and lacks fiber. You can swap a portion for whole wheat flour for added nutrition if you’re feeling adventurous.
Berries: Raspberries are a fantastic source of vitamin C, fiber, and antioxidants, so you can feel a bit good about indulging!
Butter: Butter adds flavor and richness but comes with saturated fats, so we need to keep an eye on how much we’re using. The unsalted variety helps keep everything in check!
Overall, these cookies can brighten up your day – just remember to savor them without overdoing it!
Ingredients List
– 2 cups all-purpose flour
– 1 cup granulated sugar
– 1 teaspoon baking powder
– ½ cup unsalted butter (softened)
– 1 large egg
– Zest of 1 lemon
– 2 tablespoons lemon juice
– 1 cup raspberries (fresh or frozen)
– Powdered sugar for dusting (optional)
These ingredients generally serve about **24 cookies**, depending on how big you decide to make them. Go big or go home, right?!
How to Make Lemon Raspberry Cookies?
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This helps with easy cleanup!
2. In a large mixing bowl, combine the flour, sugar, and baking powder. Whisk them together until well blended.
3. In another bowl, beat the butter until creamy. I love using a hand mixer for this, but a good old wooden spoon works too!
4. Add in the egg, lemon zest, and lemon juice to the butter mixture. Mix until everything is well incorporated.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
6. Gently fold in the raspberries until evenly distributed.
7. Drop spoonfuls of dough onto your lined baking sheet, making sure to leave enough space between each one because these cookies are going to spread!
8. Bake in the preheated oven for about 12-15 minutes, or until the cookies are lightly golden on the edges.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Dust with powdered sugar before serving, if you fancy!
Sweet Tips & Tricks for Lemon Raspberry Cookies
– Feeling adventurous? Try adding some white chocolate chips to the dough for an extra layer of flavor!
– If you want to make these cookies gluten-free, a 1:1 gluten-free flour can work pretty well.
– These cookies store wonderfully in an airtight container for up to a week – although they may not last that long!
– Serve these cookies with a cup of chamomile tea for a delightful afternoon treat.
I hope you give these Lemon Raspberry Cookies a try! They are not only a delight to bake but also a joy to eat. I’d love to hear how yours turn out. Snap a photo, share a bite, and let’s spread some cookie love!
