These Chewy Lemon Raspberry Cookies are a burst of bright flavors! With zesty lemon and sweet raspberries, they’re the perfect treat when you want something refreshing and yummy.
Honestly, the chewy texture makes them hard to resist! I love enjoying these cookies with a cup of tea—they make snack time feel extra special. 🍋❤️
Key Ingredients & Substitutions
Unsalted Butter: This is the base for the cookies, giving them a rich flavor. If you need a dairy-free option, consider using coconut oil or a plant-based butter substitute instead.
Fresh Raspberries: Fresh is best for this recipe, but if they’re out of season, you can use frozen raspberries. Just thaw them and gently pat them dry to avoid excess moisture in the dough.
Lemon Juice & Zest: Fresh lemon juice and zest offer bright flavor. You can use bottled lemon juice in a pinch, but fresh is always better for taste! If you want a more mild flavor, reduce the lemon juice by half.
Sugars: I love using both granulated and brown sugars for depth of flavor. If you want to reduce sugar, substitute with a sugar alternative, keeping in mind that the texture may change slightly.
How Do You Get the Perfect Chewy Texture?
The key to chewy cookies lies in the mixing and baking time. When mixing the butter and sugars, make sure not to overbeat. This can add too much air and make them cakey rather than chewy.
- Use room temperature butter—it creams more easily and helps incorporate sugars.
- Be gentle when folding in raspberries to keep them whole for nice texture.
- Don’t overbake—pull them out when the edges are golden, and the centers still look soft; they will firm up as they cool.
With these insights and tips, you’re all set to bake some delicious chewy lemon raspberry cookies! Happy baking! 🍪✨
Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup fresh raspberries (gently rinsed and patted dry)
- Coarse sugar (for sprinkling on top, optional)
How Much Time Will You Need?
This delicious cookie recipe takes about 15 minutes to prepare and around 10-12 minutes to bake. Make sure to allow time for cooling afterwards, totaling about 30-35 minutes before you can enjoy your cookies!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This is important so that your cookies bake evenly. Line two baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Cream the Butter and Sugars:
In a large mixing bowl, combine the softened unsalted butter, granulated sugar, and brown sugar. Use a hand mixer to cream them together until the mixture becomes light and fluffy. This usually takes about 2-3 minutes.
3. Add the Eggs and Flavorings:
Beat in the eggs one at a time, ensuring each is well combined before adding the next. Then, mix in the vanilla extract, fresh lemon juice, and lemon zest. This will give your cookies a bright, zesty flavor!
4. Mix Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of the leavening agent and salt with your flour.
5. Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to your wet mixture and mix just until combined. Be careful not to overmix, as this can affect the texture of your cookies.
6. Fold in the Raspberries:
Gently fold in the fresh raspberries with a spatula, trying to keep them as intact as possible. This way, you’ll have nice bursts of raspberry in each cookie without turning the dough purple!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop rounded mounds of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie.
8. Optional Sugar Topping:
If you want to make your cookies extra special, you can sprinkle a little coarse sugar on top of each dough mound before baking.
9. Bake the Cookies:
Place the baking sheets in the preheated oven and bake for 10-12 minutes. You want the edges to be set and just starting to turn golden brown, while the centers should still look slightly soft. This will keep your cookies chewy!
10. Cool Down:
Once baked, remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes. Then, carefully transfer them to a wire rack to cool completely.
11. Enjoy!
Your chewy lemon raspberry cookies are now ready to be enjoyed! Serve them warm or at room temperature, and don’t forget to pair them with a nice glass of milk or tea!
These cookies not only have a lovely chewy texture, but also a bright tartness from the lemon and the sweet bursts from the raspberries. They are perfect for enjoying any time, especially during the spring or summer!
Can I Use Frozen Raspberries in This Recipe?
Yes, you can! Just make sure to thaw them and gently pat them dry to remove excess moisture before folding them into the dough. This helps to prevent the cookies from becoming soggy.
What Can I Substitute for Unsalted Butter?
If you’re looking for a dairy-free option, you can substitute unsalted butter with coconut oil or a plant-based butter alternative. Just ensure that it’s at room temperature for easy mixing!
How Should I Store Leftover Cookies?
Store any leftover cookies in an airtight container at room temperature for up to 5 days. If you want them to last longer, you can refrigerate them, but they’re best enjoyed fresh!
Can I Make This Cookie Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 3 days. Let it sit at room temperature for about 15 minutes before scooping and baking to ensure even baking.