Raspberry-Lemon-Cookies-5

Soft and Sweet Raspberry Lemon Cookies Anyone Will Love

Raspberry Lemon Cookies

This cookie is a summery delight! Between the bright bursts of raspberry juice and lemon in the batter, this cookie is simply scrumptious! Granted, my batter could have been a little stiffer, (my cookies came out looking like pancakes 🙁 ) but the flavors were to die for! If I had to guess, I’d say that the raspberries are where I went wrong. Ya see, the recipe called for frozen berries- which I dutifully followed. However… by the time I got all of my ingredients measured out, and had set up a background to film on, the berries weren’t exactly frozen anymore. I imagine all of that extra liquid is what compromised my cookies.

Maybe you’ll have better luck; or maybe you should just adjust the recipe from the get go. I don’t exactly know. But no matter what, you should definitely try this recipe. (Especially since we’re entering raspberry season!) Your taste buds will not be sorry.

Watch the recipe video!

Recipe:

AuthorMackieDifficultyBeginner

 ½ cup Unsalted butter
 1 cup Sugar
 ½ tsp Vanilla
 1 Egg
 ½ Lemon, zest & juice
 ¼ tsp Salt
 ¼ tsp Baking powder
  tsp Baking soda
 1 ½ cups Flour
 ¾ cup Frozen raspberries, chopped

1

Preheat the oven to 350 degrees.

2

Beat the butter and sugar together until fluffy. Add the vanilla, egg, lemon zest, and lemon juice to the bowl; beat until homogenous. Add the dry ingredients to the bowl and mix until the batter comes together. Fold the raspberry pieces into the batter, taking care not to over blend (in order to get the marbled look).

3

Drop the dough onto a parchment paper lined cookie sheet in roughly 1 tablespoon portions. The dough will be sticky, so just do your best to get circular cookie shaped dollops. Bake for 14-16 minutes or until just the edges are starting to turn brown. Remove from heat and repeat with remaining cookie dough.

Ingredients

 ½ cup Unsalted butter
 1 cup Sugar
 ½ tsp Vanilla
 1 Egg
 ½ Lemon, zest & juice
 ¼ tsp Salt
 ¼ tsp Baking powder
  tsp Baking soda
 1 ½ cups Flour
 ¾ cup Frozen raspberries, chopped

Directions

1

Preheat the oven to 350 degrees.

2

Beat the butter and sugar together until fluffy. Add the vanilla, egg, lemon zest, and lemon juice to the bowl; beat until homogenous. Add the dry ingredients to the bowl and mix until the batter comes together. Fold the raspberry pieces into the batter, taking care not to over blend (in order to get the marbled look).

3

Drop the dough onto a parchment paper lined cookie sheet in roughly 1 tablespoon portions. The dough will be sticky, so just do your best to get circular cookie shaped dollops. Bake for 14-16 minutes or until just the edges are starting to turn brown. Remove from heat and repeat with remaining cookie dough.

Raspberry Lemon Cookies

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Thanks to Bake Eat Repeat for the recipe!

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