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Best Ever Lemon Raspberry Cookies – Easy & Flavorful Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 76 reviews
  • Author: Emma
  • Prep Time: 25 minutes
  • Cook Time: 12 minutes per batch (about 24 minutes total for two sheets)
  • Total Time: 1 hour 55 minutes (including chilling and cooling)
  • Yield: 30 cookies 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

These Best Ever Lemon Raspberry Cookies combine zesty lemon flavor with sweet, tangy raspberries for a bright and flavorful treat. Soft and tender with a luscious lemon glaze, these cookies are perfect for any occasion and easy to make from scratch. The dough is chilled to prevent spreading, ensuring a perfect chewy texture, while the fresh or frozen raspberries add bursts of fruity freshness. Glazed with a simple lemon icing, these cookies are a delightful balance of sweet and tart.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups (300g) All-Purpose Flour
  • 1 teaspoon Baking Soda
  • ½ teaspoon Salt

Wet Ingredients

  • 1 cup (226g) Unsalted Butter, room temperature
  • 1 ½ cups (300g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Pure Vanilla Extract
  • Zest of 2 Medium Lemons

Fruit

  • 1 ½ cups (about 180g) Fresh or Frozen Raspberries (chopped if larger than ¼ inch; freeze fresh for 30 minutes before chopping)

Lemon Glaze

  • 1 ½ cups (180g) Powdered Sugar (Confectioners’ Sugar)
  • 3–4 Tablespoons Fresh Lemon Juice

Instructions

  1. Preheat Oven and Prepare Baking Sheets: Preheat the oven to 375°F (190°C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
  2. Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set this dry mixture aside for later incorporation.
  3. Cream Butter and Sugar: In a large mixing bowl, beat the softened unsalted butter and granulated sugar on medium speed for 2 to 3 minutes until the mixture becomes light, fluffy, and pale in color. Scrape down the bowl sides to mix evenly.
  4. Incorporate Eggs and Vanilla: Add the room temperature eggs one at a time, beating well after each addition to fully incorporate. Then stir in the pure vanilla extract to add aroma and depth of flavor.
  5. Add Lemon Zest: Mix in the lemon zest on low speed for 15 to 20 seconds, distributing the citrus oils evenly throughout the batter for bright lemon flavor.
  6. Combine Wet and Dry Mixtures: Gradually add the flour mixture to the wet ingredients in 2 to 3 additions, mixing on low speed until just combined. Be careful not to overmix to keep the cookies tender.
  7. Gently Fold in Raspberries: Using a rubber spatula, carefully fold the raspberries into the dough to avoid breaking them up too much and maintaining bursts of juicy fruit in every bite.
  8. Chill the Dough: Cover the bowl tightly with plastic wrap and refrigerate the dough for at least 30 minutes, or up to 2 hours. This chilling step helps prevent the cookies from spreading too much and enhances the flavors.
  9. Scoop and Bake Cookies: Once chilled, scoop 1.5 to 2 tablespoon-sized balls of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake one sheet at a time in the preheated oven for 10 to 12 minutes or until the edges are lightly golden and the centers are soft but set.
  10. Cool Cookies: Remove cookies from the oven and let them cool on the baking sheets for 5 minutes. Then transfer them to a wire rack to cool completely for glazing.
  11. Mix the Lemon Glaze: While cookies cool, whisk together the powdered sugar and fresh lemon juice in a small bowl until smooth and pourable. Adjust consistency by adding more lemon juice half a teaspoon at a time if too thick or more powdered sugar if too thin.
  12. Glaze and Set: Once cookies are fully cooled, drizzle the lemon glaze over the tops using a spoon or gently dip the cookie tops into the glaze. Allow the glaze to set on a wire rack for 15 to 30 minutes before serving.
  13. Enjoy and Store: Serve the cookies fresh. Store leftovers in an airtight container at room temperature for 3 to 4 days. For best flavor, warm them slightly in the microwave for 8 to 10 seconds before serving. For longer storage, freeze up to 3 months in a sealed container with parchment paper between layers, thawing for about 20 minutes before enjoying.

Notes

  • Freeze fresh raspberries for 30 minutes before chopping to reduce juice and prevent the dough from becoming too wet.
  • Chilling the dough is essential to avoid excessive spreading and to develop deeper flavor.
  • Do not overmix the dough once the flour is added to keep cookies tender.
  • Use a cookie scoop for even-sized cookies to ensure uniform baking.
  • The lemon glaze can be adjusted in thickness by varying the amount of lemon juice or powdered sugar.
  • Store cookies in airtight containers to maintain freshness and prevent drying out.
  • For a dairy-free version, substitute butter with a vegan butter alternative and ensure powdered sugar is vegan-friendly.

Find it online: https://yumrecipesfood.com/best-ever-lemon-raspberry-cookies-easy-and-flavorful-recipe/