Lemon Raspberry Cookies: A Bright and Cheery Burst of Flavor

A Citrusy Sweet Treat with a Fruity Twist

Lemon Raspberry Cookies are a delightful combination of bright citrus flavor and sweet, juicy raspberries. These cookies are soft and chewy, with a refreshing lemon flavor that permeates the dough, and bursts of fresh (or frozen) raspberry in every bite. The optional raspberry glaze adds another layer of flavor and a beautiful pop of color. They’re perfect for spring, summer, or any time you’re craving a cheerful and delicious treat. They are also a great cookie to make for a bake sale, potluck, or party.

A Recipe that Evokes Sunshine and Smiles

The first time I made these Lemon Raspberry Cookies, it was a gloomy, rainy day. I was looking for something to brighten up the mood, and the combination of lemon and raspberry seemed like the perfect antidote to the dreary weather. As the cookies baked, the kitchen filled with the most amazing aroma – a mix of buttery sweetness and bright, citrusy notes. The cookies themselves were a ray of sunshine, with their golden edges and vibrant pops of red from the raspberries. They instantly lifted my spirits, and everyone who tried them couldn’t help but smile. These cookies have become a favorite in my household, a reminder that even on the gloomiest days, a little bit of sweetness can make everything better. I love making these when I need a pick-me-up, or when I want to share a little bit of sunshine with friends and family.

Ingredient Insights: Choosing the Right Ingredients for Flavor and Texture

The success of these cookies lies in the balance of flavors and the use of quality ingredients. Here’s a breakdown of what you’ll need:

For the Cookies:

• All-Purpose Flour: Provides the structure for the cookies.
  • Tip: The recipe author emphasizes the importance of measuring the flour correctly by fluffing it before spooning it into the measuring cup and leveling it off.
• Baking Powder: The leavening agent that helps the cookies rise and creates a soft, tender texture.
• Salt: Balances the sweetness and enhances the other flavors.
• Unsalted Butter: Adds richness, flavor, and tenderness.
  • Tip: Make sure the butter is softened to room temperature for proper creaming.
• Granulated Sugar: Provides sweetness and contributes to the texture of the cookies. The recipe uses a larger proportion of sugar, which helps create a soft cookie.
• Cornstarch: A secret ingredient that contributes to the cookies’ softness and chewiness.
  • Tip: The recipe says to mix the cornstarch with water.
• Milk: Adds moisture to the dough.
• Eggs (2 large): Bind the ingredients together, add richness, and contribute to the structure of the cookies.
• Vanilla Extract: Enhances the overall flavor profile with a warm, aromatic note.
• Lemon Extract: Provides the signature bright, citrusy flavor.
• Lemon Juice: Adds fresh lemon flavor.
• Lemon Zest: Adds essential lemon oils and an intense, aromatic lemon flavor. The recipe uses a total of 3 lemons.
• Frozen Raspberries: Add a burst of tartness and a beautiful pop of color.
  • Tip: The recipe author emphasizes the importance of using frozen raspberries and chopping them while still frozen to prevent them from bleeding too much into the dough.

For the Lemon Sugar (Coating):

• Granulated Sugar: Creates a sweet and slightly crunchy coating for the cookie dough balls.
• Lemon Zest: Infuses the sugar coating with a bright lemon flavor.

For the Optional Glaze:

• Confectioners’ Sugar: The base of the glaze, providing sweetness and a smooth texture.
• Fresh Raspberries: Used to flavor and color the glaze naturally.
• Water: Used to thin out the glaze.

Essential Equipment: Tools for Cookie Baking Success

• Baking Sheets: You’ll need at least two large baking sheets.
• Parchment Paper: Lining the baking sheets prevents sticking and makes cleanup easier.
• Mixing Bowls (Large and Small): For combining the wet and dry ingredients, and for making the glaze.
• Electric Mixer (Handheld or Stand): For creaming the butter and sugar, and mixing the dough.
• Measuring Cups and Spoons: For accurate ingredient measurements.
• Rubber Spatula: For scraping down the sides of the bowl and folding in the raspberries.
• Whisk: For combining the dry ingredients and making the glaze.
• Zester or Microplane: For zesting the lemons.
• Juicer: For juicing the lemons.
• Cookie Scoop (Optional): A cookie scoop helps create uniformly sized cookies.
• Wire Racks: For cooling the baked cookies.

The Recipe: A Step-by-Step Guide to Lemon Raspberry Cookie Perfection

Ingredients with Measurements

For the Cookies:

• 2 cups all-purpose flour
• 1 ½ teaspoons baking powder
• ½ teaspoon kosher salt
• ½ cup (1 stick) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 2 heaping tablespoons cornstarch mixed with 3 tablespoons water
• 3 tablespoons milk
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 teaspoons lemon extract
• 2 tablespoons lemon juice (from about 1 medium lemon)
• 1 tablespoon lemon zest (from about 2 medium lemons)
• ½ cup frozen raspberries, chopped

For the Lemon Sugar:

• 3 tablespoons granulated sugar
• 1 teaspoon lemon zest (from about 1 medium lemon)

For the Glaze (Optional):

• 1 cup confectioners’ sugar
• 1-2 frozen raspberries
• 1 tablespoon plus 1 teaspoon water

Detailed Instructions

1. Prepare for Baking: Setting the Stage for Success

1. Preheat Oven: Preheat your oven to 325°F (160°C).
2. Line Baking Sheets: Line two large baking sheets with parchment paper.

2. Prepare the Lemons: Zesting and Juicing

1. Wash and Dry: Wash and dry all 3 lemons thoroughly.
2. Zest Lemons: Using a zester or the fine side of a box grater, zest all 3 lemons, being careful to avoid the bitter white pith.
3. Juice 1 Lemon: Cut one of the zested lemons in half and juice it. You should have about 2 tablespoons of juice. If not, juice another lemon. Remove any seeds.
4. Set Aside: Set aside the lemon zest and juice.

3. Prepare the Frozen Raspberries: Preventing Excess Moisture

1. Chop Raspberries: Roughly chop the ½ cup of frozen raspberries into small pieces.
   • Tip: It’s important to use frozen raspberries and chop them while still frozen to prevent them from releasing too much liquid and making the dough soggy.
2. Freeze: Place the chopped raspberries in a freezer-safe bowl and return them to the freezer until you’re ready to add them to the dough.

4. Combine Dry Ingredients: Ensuring Even Distribution

1. Whisk Together: In a large bowl, whisk together the flour, baking powder, and salt. Set aside.

5. Prepare Cornstarch Mixture: Creating a Smooth Paste

1. Combine: In a small bowl, use a spoon to mix together the 2 heaping tablespoons of cornstarch with 3 tablespoons of water until it forms a thin, watery paste. It will be thick and tacky at first, keep mixing.

6. Cream Together Butter and Sugar: The Foundation of Flavor and Texture

1. Combine Butter and Sugar: In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the softened butter and 1 ¾ cups of granulated sugar together until light and fluffy, about 2-3 minutes.

7. Incorporate Wet Ingredients: Adding Moisture and Flavor

1. Add Cornstarch Mixture and Milk: Add the cornstarch mixture and milk to the creamed butter and sugar. Mix on low speed until just combined.
2. Add Lemon Zest and Juice: Add 1 tablespoon of the reserved lemon zest and the 2 tablespoons of reserved lemon juice to the batter. Mix until incorporated.
3. Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Stir in the vanilla ¹ extract and lemon extract until well combined.   1. sevenspoons.squarespace.com sevenspoons.squarespace.com

8. Gradually Add Dry Ingredients: Bringing the Dough Together

1. Combine: With the mixer on low speed, gradually add the dry ingredients (flour mixture) to the wet ingredients, mixing until just combined. Be careful not to overmix.

9. Fold in Raspberries: Adding Bursts of Fruity Flavor

1. Remove Raspberries from Freezer: Take the chopped frozen raspberries out of the freezer.
2. Fold in Gently: Gently fold the chopped frozen raspberries into the cookie dough using a spatula.
   • Tip: The dough will turn a marbled pink color as you fold in the raspberries.

10. Chill the Dough: A Crucial Step for Cookie Structure

1. Cover and Freeze: Cover the bowl of cookie dough with plastic wrap and place it in the freezer for at least 1 hour.
   • Important Note: The recipe author emphasizes that this chilling step is essential. Do not skip it, or the cookies will spread too much during baking and not hold their shape. The dough must be frozen, not just refrigerated.

11. Prepare the Lemon Sugar Coating: An Extra Layer of Citrusy Sweetness

1. Combine Sugar and Zest: In a small bowl, whisk together the remaining 3 tablespoons of granulated sugar and the remaining 1 teaspoon of lemon zest.

12. Shape and Coat the Cookies: Preparing for the Oven

1. Preheat Oven: After the dough has chilled for 1 hour, preheat your oven to 325°F (160°C).
2. Scoop Dough: Using a large cookie scoop (about ¼ cup), scoop out portions of the chilled dough.
3. Roll in Sugar: Roll each dough ball in the lemon sugar mixture until it’s completely coated.
4. Place on Baking Sheets: Place the sugar-coated dough balls on the prepared baking sheets, leaving about 3-4 inches between each cookie. This allows them to spread slightly without touching.
   • Note: The dough balls should remain in a ball shape, do not flatten.

13. Bake the Cookies: Achieving a Soft and Chewy Texture

1. Bake in Batches: Bake the cookies, one sheet at a time, for 15-16 minutes. The recipe author states they should still be quite soft when they come out of the oven.
   • Tip: The cookies will continue to firm up as they cool.
2. Optional: Reshape Cookies: If desired, immediately after removing the cookies from the oven, use a large, round cookie cutter to swirl around each cookie, reshaping them into perfect circles.

14. Cool the Cookies: Allowing them to Set

1. Cool on Baking Sheet: Let the cookies cool on the baking sheet for at least 10 minutes before transferring them to a wire rack. This is important because the cookies are very soft when they first come out of the oven and will break if handled too soon.
2. Cool Completely: Let the cookies cool completely on the wire rack before adding the glaze (if using).

15. Make the Glaze (Optional): A Sweet Raspberry Finish

1. Combine Ingredients: In a small bowl, whisk together 1 cup of confectioners’ sugar, 1 or 2 mashed raspberries, and 1 tablespoon plus 1 teaspoon of water until smooth.
2. Adjust Consistency: If the glaze is too thick, add more water, ½ teaspoon at a time, until it reaches a drizzling consistency. If it’s too thin, add more powdered sugar, 1 tablespoon at a time.

16. Drizzle and Garnish: The Final Touches

1. Drizzle Glaze: Once the cookies are completely cool, drizzle the raspberry glaze over the tops.
2. Garnish (Optional): If desired, sprinkle with additional lemon zest while the glaze is still wet.
3. Let Glaze Set: Let the glaze set completely before serving.

Troubleshooting Common Problems: Tips for Success

• Cookies Too Flat:
  • Problem: The cookies spread too much during baking.
  • Solutions: Make sure to chill the dough for at least 1 hour in the freezer.
• Cookies Too Dry:
  • Problem: The cookies are dry and crumbly.
  • Solutions: Don’t overbake the cookies. They should still be very soft when they come out of the oven. Make sure you’re measuring the flour correctly.
• Raspberries Bleeding:
  • Problem: The color from the raspberries bleeds too much into the dough.
  • Solutions: Use frozen raspberries and chop them while still frozen. Don’t overmix when folding them into the dough.
• Glaze Too Runny:
  • Problem: The glaze is too thin and runny.
  • Solutions: Add more powdered sugar, a little at a time, until it reaches the desired consistency.
• Glaze Too Thick:
  • Problem: The glaze is too thick to drizzle.
  • Solutions: Add more water or lemon juice, ½ teaspoon at a time, until it reaches a pourable consistency.

Tips and Variations: Customize Your Lemon Raspberry Cookies

• Other Berries: Substitute the raspberries with blueberries, strawberries, or blackberries.
• Citrus Burst: Add a tablespoon of lemon juice to the dough for an even more intense lemon flavor.
• Cream Cheese Frosting: Instead of a glaze, top the cooled cookies with a dollop of cream cheese frosting.
• White Chocolate Drizzle: Melt white chocolate chips and drizzle them over the cooled cookies for an extra touch of sweetness.
• Add Nuts: Incorporate ½ cup of finely chopped almonds or pecans into the dough for added texture.

Serving Suggestions: A Delightful Treat for Any Occasion

• Spring and Summer Parties: These cookies are perfect for spring and summer gatherings, with their bright flavors and colors.
• Afternoon Tea: Serve with a pot of tea for a delightful afternoon treat.
• Dessert Platters: Arrange these cookies on a platter with other baked goods for a beautiful and tempting dessert spread.
• Valentine’s Day: The slight pink hue makes them a great choice for Valentine’s Day.
• Everyday Enjoyment: A delicious treat to enjoy any time you’re craving something sweet and fruity.

Pairing Recommendations: Drinks and Complements

• Drinks:
  • Milk: A classic pairing for cookies.
  • Coffee: The bitterness of coffee balances the sweetness of the cookies.
  • Tea: A light and fragrant tea, such as Earl Grey or a berry-flavored tea, complements the flavors.
  • Lemonade: Enhances the lemon flavor in the cookies.
  • Sparkling Wine: For a festive occasion, serve with a glass of Prosecco or other sparkling wine.
• Sides:
  • Fresh Fruit: A bowl of fresh berries or other seasonal fruit adds a refreshing touch.
  • Ice Cream: Serve with a scoop of vanilla ice cream for an extra special dessert.

Nutritional Information: A Sweet Treat in Moderation

Per serving (1 cookie, approximate, will vary based on size and specific ingredients): Calories: 200-250, Fat: 10-12g, Carbohydrates: 28-33g, Protein: 2-4g. (Note: This is an approximation and may vary based on the specific ingredients used).

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Your Lemon Raspberry Cookie Questions Answered

• Q: Can I make these cookies ahead of time?
  • A: Yes, you can bake the cookies a day or two in advance and store them in an airtight container at room temperature. The dough can also be made ahead and stored in the fridge or freezer.
• Q: How do I store leftover cookies?
  • A: Store leftover cookies in an airtight container at room temperature for up to 5 days.
• Q: Can I freeze these cookies?
  • A: Yes, you can freeze the baked cookies for up to 3 months. Wrap them tightly in plastic wrap and then place them in a freezer bag or airtight container. Thaw at room temperature before serving. You can also freeze the unbaked cookie dough.
• Q: What if I don’t have lemon extract?
• Q: Can I make these cookies without the white chocolate chips?
  • A: Yes, you can omit the white chocolate chips if you prefer.
• Q: Can I use a different type of sugar for rolling the dough?
  • A: Yes, you can use regular granulated sugar or even coarse sanding sugar for a bit more crunch.
• Q: Why do I need to freeze the dough before baking?
  • A: Freezing the dough is crucial in this recipe. It helps the cookies hold their shape and prevents them from spreading too thin during baking. It ensures a thicker, chewier cookie, which is a hallmark of this particular recipe.
• Q: Can I make the glaze without a mixer?
  • A: Yes, you can whisk the glaze ingredients together by hand. Just make sure the powdered sugar is sifted to avoid lumps.
• Q: What’s the best way to store the baked cookies?
  • A: Store them in an airtight container at room temperature. According to the recipe author, they taste even better the next day.
• Q: Can I double this recipe?
  • A: Yes, this recipe can be easily doubled. You may need to bake the cookies in multiple batches.
• Q: Can I make these cookies gluten-free?
  • A: You can try using a gluten-free all-purpose flour blend, but the texture may be slightly different. Make sure all your other ingredients are certified gluten-free.
• Q: Can I make these cookies vegan?
  • A: This recipe would require several substitutions to make it vegan. You’ll need to find vegan alternatives for butter, eggs, milk, cream cheese, and white chocolate chips. The results may vary in texture and flavor.
• Q: My cookies are too hard. What did I do wrong?
• A: Overbaking can cause the cookies to be hard. Also, make sure not to overmix the dough once the flour is added.