These Chewy Lemon Raspberry Cookies are a zesty treat that balance tartness and sweetness perfectly. With juicy raspberries bursting in every bite, they’re sure to brighten your day!
Honestly, who needs a sunny day when you have these cookies? I love munching on them with a cup of tea—perfect for a cozy afternoon snack. Give them a try, and you won’t be disappointed!
Key Ingredients & Substitutions
All-Purpose Flour: This is essential for the cookie structure. For a gluten-free option, you can use a 1:1 gluten-free baking mix, which often includes xanthan gum to mimic traditional flour properties.
Butter: Unsalted butter is best as it allows you to control the salt in the cookies. If you’re dairy-free, try using coconut oil or a plant-based butter alternative; they work wonderfully!
Eggs: They provide moisture and binding. If you’re looking for an egg substitute, use 1/4 cup unsweetened applesauce or a flax egg (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water) per egg.
Lemon Zest and Juice: The zest gives a punch of lemony flavor, while juice adds acidity. If fresh lemons aren’t available, bottled lemon juice will do, but zest is best fresh for true flavor.
Raspberries: Fresh raspberries are ideal for this recipe. If you can’t find them, use frozen raspberries but be cautious as they can make the batter purple. Consider using chocolate chips or chopped nuts as alternatives.
What’s the Best Way to Mix the Dough Without Overworking It?
Mixing the dough correctly is key to chewy cookies. Overmixing can lead to tougher cookies, so here are some tips:
- Mix the wet ingredients until just combined before adding the dry ingredients. It should look smooth but not overly mixed.
- When adding the flour, stir gently with a spatula or wooden spoon until you see no dry flour. It’s okay if there are a few lumps; they’ll bake out.
- When folding in raspberries, do so gently. This helps keep them from breaking apart, which keeps the dough looking pretty and colorful.
Following these steps will help you achieve the soft, chewy consistency you’re after!
Chewy Lemon Raspberry Cookies
Ingredients You’ll Need:
For the Cookie Dough:
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup powdered sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- Zest of 2 lemons
- 2 tablespoons fresh lemon juice
- 1 1/2 cups fresh raspberries
For Finishing Touches:
- Coarse sugar or sanding sugar, for sprinkling (optional)
- Pinch of flaky sea salt, for finishing (optional)
How Much Time Will You Need?
This recipe requires about 15 minutes for preparation and 10-12 minutes for baking. Allow an additional 5 minutes for cooling on the baking sheet and a few minutes more for cooling on a wire rack. Overall, you’ll spend about 30-40 minutes to bake up a lovely batch of cookies!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper or silicone mats. This will keep your cookies from sticking to the trays!
2. Prepare the Dry Ingredients:
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This is important to ensure that everything blends well. Set the bowl aside for now.
3. Cream the Butter and Sugars:
Grab a large mixing bowl and beat the softened butter together with both the granulated sugar and powdered sugar. Keep mixing until it’s creamy and well combined—the mixture should become light in color and fluffy!
4. Add Wet Ingredients:
Next, add the eggs to the butter mixture, one at a time. Beat well after adding each egg to incorporate properly. Now mix in the vanilla extract, lemon zest, and fresh lemon juice until everything is smooth and nicely combined.
5. Combine Wet and Dry Mixtures:
Carefully add the bowl of dry ingredients to the wet ingredients. Mix just until combined—no need to overdo it! A few lumps are perfectly fine; they’ll bake up just right.
6. Fold in Raspberries:
Now, gently fold in the fresh raspberries. Be careful not to mash them—keeping them whole will give your cookies lovely bursts of flavor!
7. Scoop the Dough:
Using a cookie scoop or a tablespoon, drop generous scoops of dough onto the prepared baking sheets. Space them about 2 inches apart, as they will spread while baking.
8. Sprinkle for a Sweet Finish:
If you like a bit of sparkle on top, you can sprinkle some coarse sugar on each cookie before baking.
9. Bake Those Cookies:
Place the baking sheets in the preheated oven and bake for about 10-12 minutes. You want the edges to be golden while the centers still appear a bit soft—that’s how you’ll get that chewy texture!
10. Add Some Extra Love:
Once you take them out, while they’re still warm, consider sprinkling a tiny pinch of flaky sea salt on top to enhance those vibrant flavors.
11. Cool Down:
Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to wire racks to cool completely.
Enjoy these bright, chewy lemon cookies that are bursting with sweet-tart raspberries! Perfect for sharing (or not!)
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries! Just make sure to thaw them and drain any excess liquid before folding them into the dough. However, keep in mind that the cookies may turn slightly blue or purple due to the color bleeding from the raspberries.
How Do I Store Leftover Cookies?
To keep your cookies fresh, store them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, consider freezing them. Just make sure they are completely cooled and place them in a freezer-safe container with parchment paper between layers!
Can I Substitute the Butter with Coconut Oil?
Absolutely! If you’re looking for a dairy-free option, you can replace the unsalted butter with melted coconut oil. It adds a subtle coconut flavor but will keep the cookies moist and chewy.
What Can I Do If the Cookie Dough is Too Sticky?
If your cookie dough feels too sticky to handle, try chilling it in the refrigerator for about 30 minutes. This will firm it up and make it easier to scoop and shape without losing any of that delicious chewiness!
