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If you’re searching for a dessert that’s both refreshing and indulgent, these Lemon Raspberry Cookies are exactly what you need. Bursting with citrusy lemon zest and sweet raspberries, these cookies offer the perfect blend of tart and sweet. Whether you’re planning a summer tea party, looking for a colorful addition to your dessert table, or simply want a new favorite cookie to add to your rotation, this recipe will not disappoint.

Why You’ll Love These Lemon Raspberry Cookies

🍋 Zesty and fruity: Fresh lemon juice and zest pair perfectly with juicy raspberries.
🍪 Soft and chewy texture: These cookies are moist and tender in every bite.
👩‍🍳 Simple and approachable: Easy for beginners, yet impressive enough for special occasions.
🧁 Beautiful presentation: The natural pink and yellow hues make these cookies a visual delight.

Ingredients for Lemon Raspberry Cookies

These raspberry cookies are made with pantry staples and a few fresh ingredients:

Dry Ingredients

2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt

Wet Ingredients

1 cup unsalted butter, softened
1 ¼ cups granulated sugar
2 large eggs
2 tsp vanilla extract
Zest of 2 lemons
2 tbsp fresh lemon juice

Add-ins

1 cup fresh or freeze-dried raspberries
½ cup white chocolate chips (optional but recommended for added sweetness)

How to Make Lemon Raspberry Cookies

1. Prep the Oven

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

2. Mix the Dry Ingredients

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream Butter and Sugar

Using a hand or stand mixer, beat the softened butter and sugar together on medium speed for 2–3 minutes until light and fluffy.

4. Add Flavorings

Add eggs one at a time, then mix in the vanilla extract, lemon zest, and fresh lemon juice.

5. Combine Dry and Wet

Gradually add the dry ingredients to the wet mixture. Mix until just combined — do not overmix.

6. Fold in Raspberries

Gently fold in the raspberries and white chocolate chips (if using). Be careful not to crush the berries too much.

7. Scoop and Bake

Use a cookie scoop or tablespoon to drop dough balls onto your prepared baking sheets, spacing about 2 inches apart. Bake for 10–12 minutes, or until edges are lightly golden and centers look slightly soft.

8. Cool and Enjoy

Let cookies cool on the sheet for 5 minutes before transferring to a wire rack. Serve warm or completely cooled.

Pro Tips for Perfect Raspberry Cookies

Use fresh lemon zest and juice for the brightest flavor.
Chill the dough for 30 minutes if you prefer thicker, chewier cookies.
Avoid overmixing to maintain a tender texture.
Add a lemon glaze (powdered sugar + lemon juice) for an extra touch of sweetness and visual appeal.

Serving Suggestions for Lemon Raspberry Cookies

Lemon Raspberry Cookies shine in every setting — from casual snacks to elegant events:

🍵 Serve with hot tea, lemonade, or a fruity iced mocktail.
🎁 Pack them in decorative tins or mason jars as edible gifts.
🍋 Dust with powdered sugar or drizzle with glaze for a bakery-style finish.
🍓 Add to brunch boards, cookie platters, or picnic spreads for a colorful pop.

Storage Tips

Room Temperature: Store cookies in an airtight container for up to 5 days. Add a piece of bread to the container to help retain softness.

Refrigeration: If it’s hot and humid, store the cookies in the refrigerator for up to 1 week. Let them sit at room temperature for a few minutes before serving.

Freezing Cookies: Freeze baked cookies in a single layer until firm, then transfer to a freezer-safe bag or container. Freeze for up to 3 months. Thaw at room temperature before serving.

Freezing Dough: Scoop dough balls and freeze on a tray. Once solid, transfer to a bag and freeze for up to 3 months. Bake directly from frozen — just add 1–2 minutes to baking time.

Frequently Asked Questions

1. Can I use frozen raspberries?

Yes! Use them straight from the freezer to avoid bleeding into the dough. Toss them in a little flour before folding in for best results.

2. How do I make these gluten-free?

Use a 1:1 gluten-free flour blend that includes xanthan gum. Be sure your baking powder and other ingredients are certified gluten-free.

3. What can I use instead of white chocolate chips?

You can substitute with dark chocolate chips, chopped nuts, or skip them entirely for a more classic version.

4. Why did my cookies spread too much?

This may be due to over-softened butter or skipping the chilling step. Chill the dough and make sure your baking sheets are cool between batches.

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Conclusion

These Lemon Raspberry Cookies are a delightful combination of citrus and berry, perfect for any occasion. With their soft texture, zesty flavor, and eye-catching appearance, they’re sure to become a new favorite in your cookie collection. Easy to make and even easier to love, this recipe is one you’ll reach for again and again.