These chewy lemon raspberry cookies are bright, fresh, and oh-so-tasty! With real raspberries and a hint of zesty lemon, they are perfect for any sweet tooth looking for a fruity treat.
Whenever I bake these, my kitchen smells like sunshine! I love sharing them with friends because their faces instantly light up. Plus, they’re easy to make, so you can whip up a batch anytime!
Key Ingredients & Substitutions
All-Purpose Flour: This forms the base for the cookies. If you need a gluten-free option, you can swap it with a 1:1 gluten-free flour blend.
Unsalted Butter: I always use unsalted butter for baking to control the salt level. If you’re dairy-free, try coconut oil or a plant-based butter alternative.
Granulated & Brown Sugar: The mix of both sugars gives depth to the cookies’ sweetness. For a healthier option, you might use coconut sugar, but the texture may vary.
Raspberries: Fresh raspberries are key for that burst of flavor, but you can substitute with frozen raspberries. Just remember to thaw and dry them well first.
Lemon Juice & Zest: Fresh lemon juice and zest brighten up the flavor. You could use bottled lemon juice in a pinch, but fresh is usually best for taste!
How Do I Make Sure My Cookies Stay Soft and Chewy?
To get that delightful chewy texture, there are a few tips to keep in mind:
- Don’t Overmix: When combining wet and dry ingredients, mix just until everything is combined. Overmixing can toughen your cookies.
- Chill the Dough: For even chewier cookies, chilling the cookie dough for at least 30 minutes can help. It allows flavors to meld and can prevent excessive spreading.
- Watch Baking Time: Aim for lightly golden edges with soft centers for that chewy finish. Pull them from the oven a bit before you think they’re done!
- Proper Cooling: Letting the cookies rest on the baking sheet for a few minutes before transferring them ensures they set up perfectly without becoming hard.
Following these tips will help you enjoy the perfect chewy lemon raspberry cookies every time!
Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
- 2 ¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 tablespoons fresh lemon juice
- Zest of 1 lemon
- 1 ½ cups fresh raspberries (gently rinsed and patted dry)
- 2 tablespoons cornstarch (optional, to help with raspberries)
- Coarse sugar or sanding sugar for sprinkling (optional)
How Much Time Will You Need?
This cookie recipe will take about 20 minutes to prepare and 10-12 minutes to bake. After that, you’ll want to cool them for a bit, but the heavenly smell alone will be worth the wait!
Step-by-Step Instructions:
1. Preheat and Prepare:
Start by preheating your oven to 350°F (175°C). While that’s heating, line your baking sheets with parchment paper or silicone mats. This helps prevent sticking and makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This step is important as it ensures that the baking soda is evenly distributed throughout the flour. Once mixed, set it aside.
3. Cream the Butter and Sugars:
In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together with an electric mixer. Mix until the mixture is creamy and fluffy, which should take about 3-4 minutes. This step adds air into the mix to help your cookies rise!
4. Add the Eggs and Flavorings:
Next, beat in the eggs one at a time, mixing well after each addition. After that, add the vanilla extract, fresh lemon juice, and lemon zest. Mix everything together until it’s well combined. Your kitchen should start smelling fabulous!
5. Combine Dry and Wet Ingredients:
Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix, as this could make your cookies tough. A few lumps are okay!
6. Prepare the Raspberries:
In a small bowl, gently toss the fresh raspberries with cornstarch. This helps to prevent them from sinking or bleeding too much color into the dough. Be gentle when mixing so you don’t crush them!
7. Fold in the Raspberries:
Carefully fold the raspberries into the cookie dough. Use a spatula and do this gently to avoid smashing them too much, as we want those lovely bursts of raspberry flavor in every bite.
8. Scoop the Dough:
Using a cookie scoop or spoon, drop rounded tablespoons of cookie dough onto your prepared baking sheets. Make sure to leave about 2 inches between each cookie to allow for spreading while baking.
9. Sprinkle with Sugar:
If you’d like a little extra sparkle, sprinkle some coarse sugar or sanding sugar on top of each cookie before baking. This adds a lovely crunch!
10. Bake the Cookies:
Bake for 10-12 minutes, or until the edges are just lightly golden. The centers should still look soft and chewy. Remember, the cookies will continue to cook slightly after you take them out!
11. Cool the Cookies:
After baking, let the cookies cool on the baking sheet for about 5 minutes. This helps them firm up slightly. Then, transfer them to a wire rack to cool completely.
12. Enjoy!
Serve your delicious chewy lemon raspberry cookies and enjoy the sweet and tart flavors! They’re perfect for any occasion, especially when you want to brighten someone’s day.
These cookies balance the tartness of lemon and fresh raspberries with a soft, chewy texture perfect for spring or summer treats. Happy baking!
Can I Use Frozen Raspberries in This Recipe?
Absolutely! If you’re using frozen raspberries, make sure to thaw them and pat them dry before adding them to the dough. This will help prevent excess moisture and ensure your cookies bake up perfectly.
How Do I Store Leftover Cookies?
Leftover cookies can be stored in an airtight container at room temperature for up to 3 days. If you want to keep them fresher longer, you can refrigerate them for about a week or freeze them for up to 3 months.
Can I Use Other Berries or Fruit Instead of Raspberries?
Yes, you can substitute raspberries with other berries like blueberries or blackberries. You could also experiment with diced strawberries or even chopped dried fruit, though the texture will differ slightly.
How Can I Make These Cookies More Lemon-Forward?
If you’re looking to enhance the lemon flavor, try adding an extra tablespoon of lemon juice or more lemon zest. You could also drizzle a simple lemon glaze over the cooled cookies for an extra citrus kick!
