Raspberry Lemon Cookies. These raspberry lemon cookies can be ugly. I will say that that's a possibility. Using frozen raspberries in the dough makes for a super sticky cookie dough, so you need to mix them in quickly right at the end, and straight from the freezer to keep it from being just ridiculous. You also need to make sure not to mix the dough too much once you add the raspberries - just a quick mix to. Lemon Raspberry Cookies are soft, fluffy, buttery, and bursting with the flavors of fresh lemon and raspberries.
Fun and incredibly easy to make, this delicious Lemon Cookie Recipe will vanish before your very eyes!
Lemon recipes are in constant rotation at my house and include Blueberry Scones with Lemon Glaze, Ginger Honey Lemon Chicken, and Easy Lemon Bars.
These Fresh Raspberry Lemon Cookies are absolutely bursting with flavor!
You can have Raspberry Lemon Cookies using 10 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Raspberry Lemon Cookies
- It's 1/2 cup of unsalted butter, softened.
- Prepare 1 cup of granulated sugar.
- Prepare 1/2 teaspoon of vanilla.
- You need 1 of large egg.
- It's 1/2 of lemon, zest and juice.
- Prepare 1/4 teaspoon of salt.
- It's 1/4 teaspoon of baking powder.
- It's 1/8 teaspoon of baking soda.
- Prepare 1 1/2 cups of all-purpose flour.
- It's 3/4 cup of frozen raspberries, coarsely chopped.
It's like summer in the shape of a cookie. There are fresh (frozen) raspberries in the dough, and fresh lemon juice and zest. The glaze puts them over the top! In a large bowl, or the bowl of a stand mixer, cream together butter and sugar until light and fluffy.
Raspberry Lemon Cookies instructions
- Preheat the oven to 350 degrees F. Line 2 cookie sheets with parchment paper or silicone baking mats. Set aside..
- In a large bowl, or the bowl of a stand mixer, cream together the butter and sugar until light and fluffy. Add the vanilla, egg, lemon zest and juice and mix well, scraping down the sides of the bowl as needed..
- Add the salt, baking powder, baking soda and flour and mix until combined. Add in the raspberries and mix briefly to incorporate them..
- Drop the dough by tablespoonful onto the cookie sheet. (The dough is extremely sticky, don’t try to form it into balls by hand though, it works best as a drop cookie, scooping it onto the baking sheet by the tablespoonful and baking immediately). Bake for 14-16 minutes or until they are just starting to brown on the edges and are no longer shiny at all. Put the second half of the cookie dough in the fridge while the first sheet is baking, it will get even softer as the raspberries thaw..
- Allow the cookies to cool on the baking sheet for 10 minutes before moving to a wire rack to cool completely. Store in an airtight container at room temperature for 5 days, or freeze for up to 3 months..
Soft raspberry lemon cookies with a sweet lemon glaze. The bright fruity flavors mixed with the buttery cookie base are a match made in heaven! I love to make all types of fruit desserts during the spring and summer. The flavors are so bright and refreshing. I started from the recipe for these Raspberry Lemon Cookies, which have long been a popular recipe on my site.