Lemon Raspberry Cookies

$Lemon raspberry cookies blend sweet and tart flavors. The buttery dough pairs perfectly with fresh raspberries. These cookies are easy to make and delicious to eat. You’ll love how bright they taste! - 1 cup unsalted butter, softened - 1 cup granulated sugar - 1 large egg - 2 teaspoons pure vanilla extract - Zest of 1 lemon - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/4 teaspoon fine sea salt - 1 cup fresh raspberries, gently mashed - 1 cup powdered sugar (for glaze) - 2 tablespoons freshly squeezed lemon juice (for glaze) These ingredients create a cookie that bursts with flavor. The butter gives it richness. The sugar adds sweetness. Lemon zest brightens the flavor, while raspberries add a lovely tartness. Each bite is a treat! First, set your oven to 350°F (175°C). This is the perfect temperature for baking. While the oven warms up, take two baking sheets and line them with parchment paper. This step helps the cookies not stick. It makes cleaning up a breeze! In a large bowl, add 1 cup of softened butter and 1 cup of granulated sugar. Use an electric mixer to beat these together until the mix is light and fluffy. This should take about 2-3 minutes. Next, crack in 1 large egg and pour in 2 teaspoons of pure vanilla extract. Add the zest of 1 lemon for a fresh kick. Mix until everything is well combined. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/4 teaspoon of fine sea salt. Gradually add this dry mix to the wet ingredients. Stir gently until just combined. Be careful not to overmix, as this can make the cookies tough. Now comes the fun part! Use a spatula to fold in 1 cup of gently mashed raspberries. Be gentle to keep some berry pieces intact for a burst of flavor. Grab a tablespoon and scoop rounded spoonfuls of cookie dough onto the prepared baking sheets. Leave about 2 inches of space between each scoop. This allows the cookies to spread while baking. Place the sheets in the oven and bake for 12-15 minutes. The edges should turn golden brown, while the centers may look soft. They will firm up as they cool. While the cookies bake, make a simple lemon glaze. In a small bowl, whisk together 1 cup of powdered sugar and 2 tablespoons of freshly squeezed lemon juice until smooth. Once the cookies are out of the oven, transfer them to a wire rack to cool. After they cool, drizzle the lemon glaze over the top using a fork or piping bag. Let the glaze set for about 10 minutes before enjoying your tasty treats. For the full recipe, check out the detailed instructions above! To get the best cookie texture, start with softened butter. This helps mix well with sugar. The goal is to create a light and fluffy mix. Do not overmix the dough after adding flour. Overmixing can lead to tough cookies. Bake until the edges are golden. The centers may seem soft but will firm up as they cool. When adding raspberries, be gentle. Use a fork to mash them lightly. This keeps some pieces whole and adds texture. Fold them into the dough carefully. If you mix too hard, the raspberries will break down. This can turn your cookies pink instead of keeping that vibrant color. Serve your cookies on a fun plate. A touch of lemon zest on top adds flair. For a colorful display, add fresh raspberries around the cookies. They look great and taste fresh. Enjoy them with a cup of tea or coffee for a perfect snack. For the full recipe, check the section above. {{image_4}} You can change the lemon and raspberry flavor. Try lime and coconut for a tropical twist. Or use orange zest with blueberries for a bright, fruity flavor. Almond and cherry also work well together. Each new combo brings a fun taste and look. To make these cookies gluten-free, swap all-purpose flour with a gluten-free blend. Look for one that includes xanthan gum. This helps keep the cookies chewy and soft. The taste stays great, and you still get that zing from the lemon and the pop from the raspberries. For a vegan version of these cookies, replace the egg with flaxseed meal. Mix one tablespoon of flaxseed meal with two and a half tablespoons of water. Let it sit for five minutes until it thickens. Use coconut oil instead of butter for a rich flavor. You can still enjoy the same tasty lemon and raspberry mix! To keep your cookies fresh, let them cool completely. Place them in a single layer. Use a plate or a container with a lid. If you have many cookies, stack them with parchment paper in between. This method helps prevent sticking and keeps them soft. You can freeze these cookies for up to three months. Allow the cookies to cool fully first. Place them in an airtight container or a freezer bag. Make sure to remove as much air as possible. When you want to eat them, thaw them at room temperature for a few hours. You can warm them in the oven for a few minutes, too. The best container for cookies is one that seals tightly. Glass or plastic containers work well. Avoid using metal containers, as they can change the cookie's flavor. If you choose a bag, try to use a resealable freezer bag. This helps keep the cookies fresh and tasty. Yes, you can use frozen raspberries. They work well in this recipe. Just remember to thaw and drain them first. This helps avoid excess moisture in your cookies. If you skip this step, your cookies may become too wet. The flavor will still be great, but fresh berries add a unique texture. Lemon raspberry cookies stay fresh for about one week. Store them in an airtight container at room temperature. If you want to keep them longer, you can freeze them. These cookies freeze well for up to three months. Just make sure to wrap them tightly before placing them in the freezer. You can use coconut oil or a vegan butter substitute. Both options work nicely in this recipe. If you choose coconut oil, use it in the same amount as butter. Just melt it slightly before mixing it with sugar. This swap keeps the cookies rich and tasty while being dairy-free. For a lighter option, you can also try applesauce, though it may change the texture slightly. We explored a simple recipe for lemon raspberry cookies. I shared the key ingredients, step-by-step instructions, and tips to perfect your baking. You can also try different flavors and variations to suit your taste. Remember, proper storage keeps cookies fresh longer. Baking can be fun and rewarding. Enjoy making these cookies and sharing them with friends and family. Happy baking!$

Indulge in the delightful taste of Zesty Lemon Raspberry Bliss Cookies! These sweet treats, bursting with fresh raspberries and a tangy lemon glaze, are easy to make and perfect for any occasion. With just a few simple ingredients, you can create cookies that are soft, flavorful, and visually appealing. Click through to discover the full recipe and bring a burst of joy to your baking adventures!

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Ingredients

1 cup unsalted butter, softened to room temperature

1 cup granulated sugar

1 large egg

2 teaspoons pure vanilla extract

Zest of 1 lemon

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon fine sea salt

1 cup fresh raspberries, gently mashed with a fork

1 cup powdered sugar (for glaze)

2 tablespoons freshly squeezed lemon juice (for glaze)

Instructions

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

In a large mixing bowl, beat together the softened butter and granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes.

Add the egg, vanilla extract, and lemon zest to the butter-sugar mixture, and continue to beat until these ingredients are fully incorporated.

In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until evenly combined. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined—do not overmix.

Using a spatula, carefully fold in the gently mashed raspberries, being cautious not to overwork them to retain a bit of their shape.

Employing a tablespoon, drop rounded spoonfuls of the cookie dough onto the prepared baking sheets, leaving about 2 inches of space between each dollop to allow for spreading.

Bake the cookies in the preheated oven for 12-15 minutes, or until the edges are gently golden brown. The centers may look soft, but they will firm up as they cool on the baking sheet.

While the cookies are baking, prepare the lemon glaze by whisking the powdered sugar and lemon juice together in a small bowl until completely smooth and free of lumps.

Once the cookies are finished baking, transfer them to a wire rack to cool completely. Once cooled, drizzle the lemon glaze over the tops of the cookies using a fork or a small piping bag for a more delicate touch.

Allow the glaze to set for about 10 minutes before indulging in your delightful creations.

Prep Time: 20 minutes | Total Time: 35 minutes | Servings: Approximately 24 cookies

- Presentation Tips: Serve your zesty cookies on a beautiful decorative plate or platter. For a playful and vibrant finish, sprinkle some additional lemon zest over the top and garnish with a handful of fresh raspberries. Enjoy the burst of color and flavor!