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To make Lemon Raspberry Sugar Cookies, gather these simple ingredients: - 2 ¾ cups all-purpose flour - 1 teaspoon baking soda - ½ teaspoon baking powder - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 1 large egg - 1 teaspoon vanilla extract - Zest of 1 lemon - 2 tablespoons fresh lemon juice - 1 cup fresh raspberries (slightly mashed) - ½ cup powdered sugar (for dusting) Each ingredient plays a big part in the cookie's success: - All-purpose flour: This forms the base and gives structure. - Baking soda and baking powder: These help the cookies rise and stay light. - Salt: A small amount enhances flavor and balances sweetness. - Unsalted butter: This adds richness and moisture. Softening it helps create a fluffy dough. - Granulated sugar: It sweetens the cookies and gives a nice texture. - Egg: This binds the dough and helps it rise. - Vanilla extract: This adds depth and a lovely aroma. - Lemon zest and juice: These bring bright, fresh flavors and a tangy kick. - Raspberries: They add bursts of sweetness and a slight tartness to each bite. - Powdered sugar: Used for dusting, it adds a sweet finish. You can customize your cookies with these fun options: - White chocolate chips: Mix in for extra creaminess and sweetness. - Chopped nuts: Walnuts or pistachios add crunch and flavor. - Different citrus zest: Orange or lime can change the cookie's flavor profile. - Herbs: A touch of fresh mint or basil can add a unique twist. Feel free to experiment! Each tweak can create a new and exciting cookie experience. {{ingredient_image_1}} First, set your oven to 350°F (175°C). This temperature helps the cookies bake evenly. While the oven heats, line two baking sheets with parchment paper. This step keeps the cookies from sticking. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Mix these well to ensure even distribution. This blend gives your cookies the right rise and texture. Set this bowl aside for later. In a large bowl, beat the softened butter and granulated sugar together. Do this for about three to four minutes until it's light and fluffy. Next, add the egg, vanilla extract, lemon zest, and lemon juice. Mix until smooth. Gradually add the dry mixture to the wet ingredients. Mix just until you see no more flour. Now, gently fold in the slightly mashed raspberries. Be careful not to overmix; you want to keep those berry pieces intact. Using a cookie scoop or tablespoon, drop rounded balls of dough onto your prepared baking sheets. Make sure to leave space between each ball. Bake the cookies for 10 to 12 minutes until the edges are lightly golden. The centers might seem soft, but they will firm up while cooling. After baking, let them sit on the sheets for five minutes. Then, transfer the cookies to a wire rack to cool completely. For a sweet finish, dust the cookies with powdered sugar before serving. When making Lemon Raspberry Sugar Cookies, be careful not to overmix the dough. Overmixing can make the cookies tough. Also, don't skip the lemon zest; it adds a bright flavor. Remember to let the butter soften at room temperature. Cold butter will not blend well with sugar, leading to dense cookies. Lastly, make sure to space the dough balls on the baking sheet. If they are too close, the cookies will merge while baking. To get the right texture, aim for a light and fluffy batter. Beat the butter and sugar until creamy. This helps to trap air, making your cookies soft. Use a cookie scoop for even sizes. This ensures they bake evenly. Bake the cookies just until the edges turn golden. The centers may seem soft, but they will firm up as they cool. Cooling on a wire rack helps keep them from getting soggy. These cookies shine when served on a nice platter. Dust the tops with powdered sugar for a pretty touch. Pair them with a cup of tea or lemonade for a sweet treat. For a fun twist, serve them with fresh raspberries on the side. This adds color and a burst of flavor. If you want extra flair, drizzle melted white chocolate over the cookies. It will elevate their look and taste. Pro Tips Chill the Dough: For thicker cookies, refrigerate the dough for 30 minutes before baking. This helps prevent spreading and results in a chewier texture. Choose Ripe Raspberries: Use fresh, ripe raspberries for the best flavor. Overripe or mushy berries may alter the texture of the cookies. Experiment with Zest: Don’t be afraid to adjust the lemon zest according to your taste. More zest will give a stronger lemon flavor, while less will be more subtle. Use Parchment Paper: Always line your baking sheets with parchment paper to ensure easy removal and prevent sticking, resulting in perfectly shaped cookies. {{image_2}} You can switch up the flavors in these cookies. Try lemon blueberry cookies for a sweet twist. Just replace the raspberries with fresh blueberries. The tartness of the blueberries pairs well with the lemon. Another option is raspberry almond cookies. Add a teaspoon of almond extract to the dough. This gives a nice nutty flavor that blends well with the fruit. If you need gluten-free cookies, use almond flour or a gluten-free blend. Make sure it has a binding agent. For vegan options, swap the egg for flaxseed meal or applesauce. Use vegan butter instead of regular butter. This way, you still get tasty cookies without animal products. You can use different fruits in these cookies. Try peaches or strawberries for a summer twist. Just make sure to chop the fruit into small pieces. This keeps the dough from getting too wet. You can also experiment with herbs. A bit of fresh basil or mint can add a fun flavor. Let your creativity shine! To keep your Lemon Raspberry Sugar Cookies fresh, store them in an airtight container. This helps maintain their soft and chewy texture. You can layer the cookies with parchment paper to avoid sticking. If you live in a humid area, consider adding a slice of bread to absorb moisture. This keeps your cookies from getting too soft or stale. You can freeze the cookie dough for later use. First, scoop the dough into balls and place them on a baking sheet. Freeze them for about 1 hour until firm. Once frozen, transfer the balls to a zip-top bag. They will last up to three months in the freezer. To bake, just add a few extra minutes to the baking time. If you have baked cookies left over, you can freeze them too. Place them in an airtight container or a zip-top bag. They will stay fresh for up to three months. When you want to enjoy a cookie, thaw it at room temperature for about 15 minutes. When stored properly, these cookies last about a week at room temperature. If you store them in the fridge, they may stay fresh for up to two weeks. Just remember, the longer you store them, the less fresh they will taste. Enjoy them while they're still soft and flavorful! Yes, you can use frozen raspberries. Just thaw and drain them first. This step helps reduce extra moisture in your cookies. Frozen raspberries can work well, but they may create a slightly different texture. The flavor will still be fruity and sweet. If you do not have lemon juice, use lime juice instead. Lime juice gives a similar tangy taste. You can also use vinegar or citric acid, but they may change the flavor. Keep in mind that fresh juice gives the best taste. Look for lightly golden edges on the cookies. The middle may seem soft, which is okay. They will firm up as they cool. Bake them for about 10 to 12 minutes for the best results. Always check a minute early to avoid overbaking. This post covered the ingredients, step-by-step instructions, and key tips for baking cookies. We discussed all the main ingredients and their roles, along with optional add-ins for more flavor. I shared how to get the perfect texture and avoid common mistakes. You can also explore fun variations, storage tips, and answers to common questions. Baking cookies can be simple and fun. Enjoy creating your own tasty treats!

Lemon Raspberry Sugar Cookies

Deliciously soft and chewy sugar cookies with a refreshing lemon and raspberry flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine American
Servings 24
Calories 150 kcal

Ingredients
  

  • 2.75 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.5 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1.5 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 zest of lemon
  • 2 tablespoons fresh lemon juice
  • 1 cup fresh raspberries, slightly mashed
  • 0.5 cup powdered sugar, for dusting

Instructions
 

  • Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  • In a bowl, whisk together the flour, baking soda, baking powder, and salt; set aside.
  • In a large mixing bowl, beat together the softened butter and granulated sugar until light and fluffy (about 3-4 minutes).
  • Add the egg, vanilla extract, lemon zest, and lemon juice to the butter mixture, and continue to beat until well combined.
  • Gradually add the dry ingredients to the wet mixture, mixing until just incorporated.
  • Gently fold in the slightly mashed raspberries, being careful not to overmix to preserve the berry pieces.
  • Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheets, leaving enough space between each cookie to allow for spreading.
  • Bake for 10-12 minutes or until the edges are lightly golden. The cookies may look a bit soft in the middle; that's okay, as they will firm up as they cool.
  • Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
  • Once cooled, dust the cookies with powdered sugar before serving for an extra touch of sweetness.

Notes

Dust with powdered sugar for an extra touch of sweetness.
Keyword cookies, dessert, lemon, raspberry