These Chewy Lemon Raspberry Cookies are the perfect mix of zesty and sweet! With bright lemon flavor and juicy raspberries, they will make your taste buds dance!
Every bite feels like sunshine on a plate. Trust me, you can’t just have one! I bake a batch and hide them—only to bring them out for special snacks. 😉
Key Ingredients & Substitutions
All-purpose flour: This forms the base of your cookies. If you need a gluten-free option, you can try a gluten-free 1:1 baking flour, which works well in most recipes.
Unsalted butter: Using unsalted lets you control the saltiness. If you’re out, you can swap in coconut oil or a vegan butter substitute for dairy-free cookies.
Sugar: Granulated sugar keeps the cookies chewy. Brown sugar can add a nice flavor twist, but don’t use all brown as it may affect texture.
Raspberries: Fresh raspberries are delightful, but frozen ones work too, just don’t thaw them beforehand. If you can’t find raspberries, blueberries or chopped strawberries could make tasty substitutes.
Lemon juice and zest: Fresh lemons give the best flavor. If you’re short on lemons, bottled lemon juice can work in a pinch, but it won’t be as bright.
How Do I Ensure My Cookies Stay Chewy?
For perfectly chewy cookies, follow these tips to help achieve that lovely texture:
- Room temperature butter is key. It creams better with sugar, creating air pockets that lead to lighter cookies.
- Don’t overmix after you add the dry ingredients. Mixing too much can lead to tough cookies.
- Underbake slightly. Take the cookies out when the edges are set but the centers look a little soft. They’ll continue to firm up while cooling.
- Let them cool on the sheet for a few minutes before transferring. This helps set the shape while keeping a soft center.
Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 teaspoons lemon zest (from about 2 lemons)
- 2 tablespoons fresh lemon juice
- 1 to 1 1/2 cups fresh or frozen raspberries (if frozen, do not thaw)
- 1/2 cup powdered sugar (optional, for coating)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time and 10-12 minutes of baking time. Plus, you’ll want to cool the cookies for about 5 minutes before enjoying them! So, you’re looking at around 30-35 minutes total from start to delicious finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). While it’s heating, line your baking sheets with parchment paper or silicone mats. This prevents the cookies from sticking and makes cleanup a breeze!
2. Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking soda, and salt until blended. This helps to evenly distribute the leavening agents for a great rise.
3. Cream the Butter and Sugar:
In a large bowl, use a hand mixer or a stand mixer to cream the softened butter and granulated sugar together. Beat them until the mixture is light and fluffy—this takes about 2-3 minutes and is super important for texture!
4. Add the Wet Ingredients:
Now, beat in the egg, vanilla extract, lemon zest, and lemon juice into the butter-sugar mixture. Mix until everything is well combined and smooth.
5. Combine the Dry and Wet Mixtures:
Gradually mix the dry ingredients into the wet mixture. Do this slowly and stop mixing as soon as everything is just combined. Remember, no overmixing here!
6. Fold in the Raspberries:
Gently fold in the raspberries. Be careful not to mash them too much; you want those beautiful bits of berry intact for bursts of flavor!
7. Scoop and Shape the Cookies:
Using a cookie scoop or a spoon, scoop out dough balls (about 1 to 1 1/2 tablespoons each). If you like, roll them lightly in powdered sugar for a pretty and slightly crackled finish.
8. Bake the Cookies:
Place the dough balls on your prepared baking sheets, leaving about 2 inches of space between each one. Bake in your preheated oven for 10-12 minutes. The edges should be set, but the centers will remain soft and a little doughy!
9. Cooling Time:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. This helps them firm up a bit before transferring them to a wire rack to cool completely.
10. Enjoy!
Your chewy lemon raspberry cookies are ready to be enjoyed! Pair them with a glass of milk or your favorite tea for a delightful treat!
This recipe yields wonderfully soft, chewy cookies bursting with fresh raspberry bits and bright lemon flavor. Happy baking!
Can I Use Different Berries in This Recipe?
Absolutely! While raspberries provide a lovely tart flavor, you can substitute them with blueberries, blackberries, or chopped strawberries. Just keep in mind that the texture and taste may vary slightly!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them in a freezer-safe bag. To enjoy later, simply thaw at room temperature.
Can I Make These Cookies Vegan?
Yes! To make these cookies vegan, replace the egg with a flax egg (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water, let it sit for 5 minutes). Use a plant-based butter substitute to maintain the texture.
What If My Dough is Too Sticky?
If your dough is too sticky to manage, it might be due to the humidity or the butter being too soft. Try chilling the dough in the fridge for about 30 minutes before scooping and baking, which will make handling easier!
